This is Part 2 of how I prepare the remaining portion of the gigantic Dragon Grouper.
Look at the chunky piece of nicely cut fish fillet.
Best to steam.
Fish steamed separately.
While steaming the fish, in a pan add cooking oil, sauteed the minced garlic, one tablespoon grounded bean paste and some sugar and water bring to boil.
Add the diced red chillies and chopped spring onions and stir well. Turn off the heat.
Removed steamed fish from steamer to a serving dish.
Topped the fish with the sauce and serve immediately.
This good quality fish has high nutritional value and rich taste.
Check out this link for Part One on the fish preparation for the Fish Head.