Steamed Grouper with Preserved Plum Sauce 梅子蒸石斑

A delicate and flavorful steamed grouper dish, featuring the perfect balance of savory and tangy notes from a homemade preserved plum sauce. This classic Cantonese preparation highlights the freshness of the fish with a bright, appetizing aroma.

Nutrition (per serving)

Ingredients

• 1 whole grouper (about 600g), scaled and gutted
• 4 pieces preserved salted plum (鹹梅), deseeded and minced
• 2 slices ginger, thinly julienned
• 2 sprigs spring onion, thinly julienned for garnish
• 1 tbsp cooking oil
• 1 tbsp soy sauce

Steps

1. Rinse the grouper thoroughly and pat dry. Make a few shallow slits on both sides of the fish.
2. Spread the minced preserved salted plums over the fish, including inside the slits and cavity. Place julienned ginger over the fish.
3. Place the fish on a heatproof plate and steam over high heat for 10-12 minutes, or until the fish is cooked through and flakes easily.
4. Carefully remove the plate from the steamer. Drain any excess liquid from the plate.
5. Scatter the julienned ginger and spring onion over the steamed fish.
6. Heat cooking oil in a small pan until smoking. Carefully pour the hot oil over the ginger and spring onion to release their aroma.
7. Drizzle soy sauce over the fish and serve immediately.

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