Fresh wholesome Grouper divided into two sections.

The head portion for Curry Fish Head.

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This is the meaty fish tail, the lower portion of the Grouper.

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Steamed with black bean paste.

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The fish tail is steamed separately and the sauce is added onto the cooked fish and further steamed for another 3 to 4 minutes.

In a saucepan add water, black bean garlic paste, plum sauce, minced garlic, chopped spring onions, diced red chillies, sugar and dash of sesame oil and simmer for 5 minutes or until the sauce becomes thick.

Add the above cooked sauce over the entire cooked fish Tail and further steam for another 3 to 4 minutes.

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For more “Dish the Fish” recipes, check out this link.

https://flofoodventure.wordpress.com/category/recipe-by-category-fish/