Groupers are aromatic, delicious, strange, and not greasy as shrimps or crabs until the last piece to be eaten. Groupers including red groupers, black groupers and tiger groupers are always the most popular type of fish among the sea fishes because of their white, sweet, tough flesh. Normal groupers are not as good as red groupers because in addition to the taste as mentioned above, red groupers also have good smell and red skin color when cooked that there is not any kind of fish better.
In order to keep the sea taste, you should use just a little of spice for red grouper. The fish should be streamed with ginger, small spring onion, soy sauce, and cooked over a medium fire so that it is well done. That keeps the original taste of fish. The fish skin is red, greasy and crispy, and the flesh is tough, white and sweet-smelling. The fish can also be cooked in rice porridge, mixed with vegetables, etc. But every dish should be cooked with a very little of spice. Red grouper steamed with soy sauce is a good dish and appetizing to many people because it needs raw materials simple and easy to cook which keeps the original taste of red grouper.
Raw materials:
- Small spring onion: 300 grams
- Dark soy sauce: 50 grams
- Soy sauce: 10 grams
- Sauce for steamed fish: 20 grams
- Ginger: 50 grams
- Monosodium glutamate, sugar, pineapple.
Cooking:
Step 1: Cleaning the fish, then cutting vertical or horizontal lines on the skin.
Step 2: Aromatizing fish with sauce for steamed fish, soy sauce, monosodium glutamate, sugar, pepper, ginger or dark soy sauce, then steaming it in 10 – 15 minutes.
Step 3: Spreading small spring onion cut into threads on the fish. The fish should be hot and eaten with dark soy sauce. Red grouper with unique taste has long since deserved to be the best seafood.
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