Steamed Stone Grouper with Lemon and Aged Tangerine Peel 檸檬陳皮春石斑蒸

A delicate Cantonese steamed dish featuring fresh stone grouper infused with the bright citrus notes of lemon and the warm, aromatic complexity of aged tangerine peel. The fish is steamed to perfect tenderness, topped with a ginger and scallion oil garnish, creating a harmonious balance of fresh and aged flavors.

Nutrition (per serving)

Ingredients

• 600g Stone grouper fillet
• 15g Aged tangerine peel
• 1 piece Fresh lemon
• 30g Young ginger
• 3 piece Scallion
• 3tbsp Premium soy sauce
• 2tbsp Shaoxing wine
• 30ml Peanut oil
• 10g Fresh coriander
• 3g Sea salt
• 2g White pepper

Steps

1. Soften aged tangerine peel by soaking in warm water for 5 minutes, then finely julienne.
2. Pat stone grouper fillet dry with paper towels, season all sides evenly with sea salt and white pepper.
3. Thinly slice fresh lemon and young ginger. Cut scallion into 5cm lengths, separating white and green parts.
4. Arrange lemon slices and white scallion parts on a steaming plate, place stone grouper fillet on top.
5. Drizzle stone grouper with premium soy sauce and Shaoxing wine.
6. Bring water to a rolling boil in steamer, place plate on steamer rack. Steam for 10-12 minutes until flesh is just cooked through and opaque.
7. While fish steams, heat peanut oil in a small wok or pan until shimmering, add ginger shreds and green scallion parts.
8. Remove oil from heat immediately, add aged tangerine peel julienne and swirl gently.
9. Remove steamed fish from steamer, pour hot ginger-scallion oil evenly over the fillet.
10. Garnish with fresh coriander and remaining lemon slices, serve immediately while piping hot.

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