Ginger and soy sauce streamed grouper. Steamed lapu-lapu (steamed grouper in soy sauce). Chinese steamed red grouper with ginger, scallions and soy sauce. Photo about Chinese steamed red grouper with ginger, scallions and soy sauce.

For the sauce: Combine stock, soy sauce, oyster sauce, Chinese cooking wine, sesame oil and sugar in a bowl. Spread out one sheet of heavy-duty aluminum foil (or parchment paper) large enough to wrap around the fish. Place half of the fresh ginger slices in the center of the foil. You can cook Ginger and soy sauce streamed grouper using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Ginger and soy sauce streamed grouper

You need of Main.
You need 1 of grouper (200-400 grams).
Prepare 3-4 of mushrooms.
Prepare 1/2 cup of sliced gingers.
You need of Sauce.
You need 3 tablespoons of low sodium soy sauce.
You need 1 teaspoon of coconut sugar.
It's 1 teaspoon of garlic powder.
It's 1 teaspoon of coriander root powder.

Ginger and soy sauce provide the main flavors for this quick-and-easy halibut recipe. Smoking hot oil is poured over the top of the fish before serving to provide flavor and Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish. The clean flavor of ginger lends extra flavor to soy sauce and can be used with noodle, rice, or vegetable dishes.

Ginger and soy sauce streamed grouper instructions

Clean the grouper with salt to reduce fishy smell.
Place the grouper on the plate topped with sliced gingers and mushrooms.
Mix all sauce ingredients and pour the sauce to the fish.
Stream it for 15 minutes and it’s all done!.

This sauce is usually served with steamed crab or another kind of seafood. The reason ginger is served with steamed crab is that in Chinese food culture crab is an extremely "yin". Try Sticky Ginger Soy Glazed Chicken, Steamed whole tilapia with ginger and soy sauce, and Steamed Asparagus with Ginger Garlic Sauce for similar recipes. Rub the skin with the soy sauce. Place the sea bass fillet in the center of a large piece of foil, and scatter with the ginger, chile, and garlic.