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Cantonese Steamed Swallowtail Grouper

Name: Cantonese Steamed Swallowtail Grouper
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: Swallowtail grouper; ginger; Spring onion sections; Julienned spring onion; Garlic; Cooking oil; steamed fish soy sauce

groups3 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 14 minsscheduleTotal: 34 minsoutdoor_grillSteamed

Allergens:warningFishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:54

warningStay safe

Hold the fish firmly while scaling and beware of sharp dorsal spines and gill covers to avoid puncture wounds or cuts.

Under running tap water, use a small knife to scrape off remaining fine scales from 1 swallowtail grouper from tail to head, paying extra attention to the head, fin bases, and belly edges until the skin is completely smooth and free of scales.

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Watch out

Fishmongers often miss fine scales around the head and dorsal fins, so you must scrape thoroughly, otherwise you will end up chewing on unpleasant hard scales.

Ingredients:Swallowtail grouper

Tools:paring knife

Preparation

00:02:24

warningStay safe

Wash hands thoroughly with soap after handling raw seafood to prevent cross-contamination.

Slit open the fish belly, use a small knife under running water to scrape away the deep spinal bloodline, dark membrane, and residual entrails, washing thoroughly until the inner cavity is clean and the running water runs clear.

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Watch out

The spinal bloodline and black cavity lining are the primary sources of fishy odor and must be scraped completely clean, otherwise the steamed fish will taste strongly fishy.

Ingredients:Swallowtail grouper

Tools:Colander basket

Preparation

00:02:49

Place the cleaned fish in a colander, use multiple thick kitchen paper towels to firmly press and dry the outer skin, then stuff paper towels into the belly cavity to soak up all moisture, repeating with fresh towels until the fish is completely dry inside and out, then let rest at room temperature for 10 to 15 minutes to bring the chill down.

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Watch out

Residual surface moisture locks fishy odors into the meat during cooking

if not dried thoroughly, the steamed fish juices will turn cloudy and strongly pungent

Ingredients:Swallowtail grouper

Tools:Kitchen paper towels

Preparation

00:04:41

Evenly arrange 4 slices of ginger and 4 sections of spring onion across the center of a steaming plate to form a rack, then place 1 swallowtail grouper on top with the open belly facing downward so the fish is elevated with airflow underneath.

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Watch out

Ensure the belly cavity faces downward, otherwise condensed steam will pool inside and make the fish soggy

elevating the fish also ensures fast and even cooking from below

Ingredients:Swallowtail grouper (1 piece)ginger (4 slice)Spring onion sections (4 piece)

Tools:steaming plate

Active Cooking

00:05:50

warningStay safe

Steam is extremely hot when opening the lid; wear heat-resistant oven mitts and keep a safe distance to prevent severe steam burns.

Once the water in the steamer is boiling rapidly with vigorous steam, carefully place the fish plate inside, cover tightly immediately, and steam over high heat for 10 minutes until the dorsal fin begins to pop up.

local_fire_departmentHigh heat, steam for 10 minutes

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Watch out

Do not open the lid during steaming, as the sudden drop in steam temperature will cause the fish meat to toughen and cook unevenly.

Ingredients:Swallowtail grouper

Tools:steamer potoven mitts

Waiting Time

00:06:06

warningStay safe

The ceramic steaming plate is searing hot; use a plate retriever gripper or thick heat-proof cloths to prevent drops and burns.

Turn off the heat immediately after 10 minutes, keep covered without opening to let the residual heat gently cook the thickest flesh for 2 minutes, then uncover and remove the plate; the fish is perfectly cooked when the back flesh is plump, dorsal fins are fully erect, and eyes are protruding.

local_fire_departmentOff heat, rest covered for 2 minutes

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Watch out

Always rest covered for the full 2 minutes so gentle residual heat penetrates the thickest bone area

if over-steamed with direct high heat, the meat will shrink and lose its juices

Ingredients:Swallowtail grouper

Tools:plate gripper

Active Cooking

00:07:07

warningStay safe

Hot oil splatters easily; handle carefully, keep distance, and avoid overheating to prevent grease fires.

In a clean small wok or pan, add 2 tbsp of cooking oil and 1 clove of garlic, heat over medium-high heat until the garlic sizzles vigorously, releases aroma, and the oil surface starts smoking slightly.

local_fire_departmentMedium-high heat, about 1 minute

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Watch out

The pan must be completely dry before adding oil, otherwise water droplets will cause dangerous popping and hot oil splatters.

Ingredients:Cooking oil (2 tbsp)Garlic (1 clove)

Tools:Small wok / ladle

Active Cooking

00:07:26

Arrange 20g of well-drained julienned spring onion over the steamed swallowtail grouper, pour the sizzling hot oil directly onto the scallions to release an intense fragrant sizzle, then drizzle 2 tbsp of seasoned steamed fish soy sauce along the outer edge of the plate and serve immediately.

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Watch out

Always pour the seasoned soy sauce along the edge of the plate and not directly over the fish skin, otherwise it will ruin the visual presentation and mask the natural delicate sweetness of the fish.

Ingredients:Swallowtail grouperJulienned spring onion (20 g)steamed fish soy sauce (2 tbsp)

Tools:Small wok / ladle