Steamed eastern star grouper

Gary Rhodes prepares a classic Cantonese dish of steamed whole fish, spiked with hints of ginger and coriander
By Gary Rhodes
Steamed eastern star grouper
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the fish soy sauce

  • 180 ml water
  • 2 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp Maggi seasoning
  • 1 tsp white sugar

For the grouper

  • 1 x 600 g whole grouper fish, cleaned
  • 50 g ginger, thinly sliced
  • 4 spring onions, green parts chopped into thirds, white parts finely shredded
  • 3 tbsp vegetable oil

Tips and Suggestions

the hot oil, when poured over the spring onions and coriander, helps infuse their flavours into the fish.


1. For the fish soy sauce: bring the water to a boil in a saucepan and add the soy sauce, fish sauce, Maggi seasoning and white sugar. Stir until the sugar is dissolved, then remove from the heat and set aside.

2. For the grouper: scatter the green parts of the spring onions over a large heatproof plate and balance a pair of wooden chopsticks over the plate to hold the fish. Balance the fish on top of the chopsticks, then arrange the ginger slices on top. Steam the fish for 8-10 minutes, or until cooked through.

3. Transfer the fish onto a serving plate and remove the ginger slices. Scatter the shredded spring onions and coriander leaves over the top of the fish.

4. In a small saucepan, slowly heat the oil until smoking. Carefully drizzle the hot oil over the fish, then pour the fish soy sauce over the grouper.

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