Steamed Grouper with Aromatic Spices
Ingredients:
- 2 whole grouper fish (about 1 kg each)
- 1 red bell pepper
- 1 large onion
- 3 cloves garlic
- 3 green bird’s eye chilies (or adjust to taste)
- A handful of basil leaves
- 2 stalks lemongrass
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of galangal
- 3 bay leaves
- 2 medium tomatoes
- 1 tablespoon tamarind paste
- 1 teaspoon salt (or to taste)
- 1 tablespoon margarine
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Mushroom seasoning (or replace with Royco, as desired)
- Fresh coriander for garnish (optional)
Instructions:
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Prepare the Marinade: In a small bowl, combine the margarine, soy sauce, oyster sauce, and mushroom seasoning. Mix well to create a flavorful marinade.
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Marinate the Fish: Rub the marinade all over the grouper fish, making sure to coat both the exterior and the cavity. Let the fish marinate for at least 15 minutes to absorb the flavors.
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Prepare the Aromatics: Slice the garlic, onion, red bell pepper, and tomatoes according to your preference. Lightly crush the lemongrass, ginger, and galangal to release their flavors.
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Combine Aromatics and Seasoning: Mix all the prepared aromatics together with the salt and tamarind paste in a bowl.
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Prepare the Steamer: Set up your steamer and bring the water to a boil. Place a steaming rack or heatproof plate inside.
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Arrange the Fish: Place the marinated fish on the steaming rack or plate. Spread the aromatic mixture generously over the fish, ensuring some of the ingredients are placed inside the cavity of the fish as well.
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Steam the Fish: Steam the fish over high heat for approximately 15 minutes. Reduce the heat and continue steaming until the fish is cooked through and fragrant. The exact cooking time may vary depending on the size of the fish and the intensity of the steam.
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Serve: Once done, remove the fish from the steamer and transfer to a serving platter. Garnish with fresh coriander if desired. The aromatic spices and tender, flaky fish are sure to delight.
Tips: For the best results, use fresh grouper fish. Ensure it is well-cleaned and scaled before marinating. Adjust the amount of bird’s eye chilies to control the spiciness of the dish.
