My wife and I learned from a master chef recently a technique on how to prepare steamed fish without breaking its consistency. One evening we decided to put it to test.
She had a good time ‘fattening’ our fish (red grouper) with hot water. When this was done, we laid our fish on a bed of leeks and topped it with generous slices of ginger to taper the smell.
We bathe the fish with a mixture of soya and oyster sauces and sugar; and steamed it for about 15 minutes.
True enough, the fish meat was still intact. We had a good time … we even had left-over the following day and it was still yummy!