Fresh wholesome Grouper divided into two sections.
The head portion for Curry Fish Head.
This is the meaty fish tail, the lower portion of the Grouper.
Steamed with black bean paste.
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.
For more “Dish the Fish” recipes, check out this link.