Easy to cook tasty Red Grouper steamed in the wok

Excellently tasty Red Grouper steamed in the wok

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 (I use a bit of salt only) 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.

Cooking:

Step 1: Cleaning the fish, then cutting vertical or horizontal lines on the skin.

Step 2: Aromatizing fish with soy sauce, pepper, ginger or dark soy sauce, mushrooms, red cut chilli, then steaming it in 10 -- 15 minutes.

Step 3: Spreading small spring onion cut into threads on the fish together with a sliced tomato chopped parsley. 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.