Thursday, 18 June 2009

Steamed Fish (kerapu/grouper)

This is a recipe that I haven't made since we were in Oman. This steamed fish was a 'chef suggestion' in a well-known Chinese restaurant in Muscat, Oman.

This recipe turned out very nice when I made it today. So, please try it, it's not hard to make, and I'm really happy that I still could make it.



2 x 150-200 gr. grouper (kerapu)

3 cloves of garlic (coarsely sliced)

3 sticks small lemongrass (beaten and cut into 5 cm pieces)

5-7 cm fresh ginger (peeled and sliced)

5-7 cm fresh galangal (peeled and sliced)

1 bay leaf (sliced)

1 fresh red chilli (cut diagonally into 2 cm pieces)

2 tablespoons chinese soy sauce

1 beef maggie block (or fresh thick stock approximately 50 cc.)

1 lime (squeezed)


To make:

1. Make a long cut on the fish, to clean the inside and to make a space to stuff the spices into.

2. Clean the fish using half of the lime juice and rinse with water, then rub and marinate the fish with the remaining lime juice and salt. Leave the marinated fish in the fridge for a few hours (if you clean and marinate the fish in the morning, you can leave them until about 30 minutes before lunch time).

3. About 30 minutes before serving time, prepare a steamer and a dish to put the fish in during steaming (aluminum foil sheet or banana leaves can also be used instead, just remember to arrange the foil or the leaves so that they sit nicely inside the steamer to contain the liquid without letting it seep through).

4. Pour about 50 cc. hot water to dissolve the maggie block, then mix it with the garlic, lemongrass, ginger, galangal, chilli, bay leaf and soy sauce. Give the mixture a stir.

5. Pour the mixture onto the fish and rub them for 1-2 minutes. Then stuff a little of each spice inside the fish, then place the fish in the dish/aluminum foil/banana leaves prepared.

6. Pour the remaining soy sauce onto the fish.

7. Put cover on the fish (can be with aluminum foil or banana leaf), and steam for approximately 15 minutes. Turn the fish over and continue steaming for another 5 minutes.

8. Serve while hot.


  1. Mmmm, this sounds so good. Grouper is my all-time favourite fish. We can get most of the ingredients here except galangal, can you suggest a substitute? Uistladyx
    PS thanks for dropping by my site, I've put your comment up!

  2. Hi Uistlady

    Thank you for your comment :-)

    It will still work fine without the galangal. Bay leaves and lemongrass are far more important for this dish.

    You might also try rosemary or mixed herbs.

    Please let me know how you go ;-)


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