How to Steam Grouper with Soy Sauce – No Fishy Smell, Delicious & Unique

Steamed grouper with soy sauce is a dish chosen by many Vietnamese families when they want a light, easy-to-digest, yet nutritious and well-rounded meal. With a cooking method focused on steaming, the dish retains the natural sweetness of the fish, limits excess oil, and is easy to adjust to suit family tastes.

From the traditional steamed grouper with soy sauce recipe to variations like steamed grouper with soy sauce and black mushrooms, they all share common traits: easy to cook, not fishy, and suitable for all ages. This article by Ola Squid will help you clearly understand how to steam grouper with soy sauce, from choosing the fish and preparing ingredients to the proper steaming technique, so that your steamed grouper with soy sauce recipe always succeeds on the first try.

Ingredients for steamed grouper with soy sauce

To ensure the steamed grouper with soy sauce reaches the perfect standard of deliciousness, the ingredients must be prepared fully and with the right roles. Unlike braised or fried dishes, steaming with soy sauce does not allow for “fixing” with strong spices, so the quality of the fish and soy sauce significantly determines the final flavor.

Main ingredients (serves 3-4):

• Grouper or brown-marbled grouper for steaming with soy sauce: 1 fish, about 1–1.2kg
• Fresh ginger: 30g
• Scallions: 5-6 stalks
• Shallots: 2 bulbs
• Dried shiitake mushrooms: 5-6 caps (if making steamed grouper with soy sauce and mushrooms)

Steaming sauce ingredients:

• Soy sauce (light soy sauce): 4-5 tablespoons
• Oyster sauce: 1 tablespoon
• Rock sugar or granulated sugar: 1 teaspoon
• Sesame oil: ½ teaspoon
• Cooking oil: 3 tablespoons
• White wine or cooking wine: 1 tablespoon
• Ground pepper: ½ teaspoon

It is best to choose light soy sauce with a mild aroma, not too salty, so as not to overpower the sweetness of the fish. If using mushrooms, soak them until soft beforehand so they expand evenly and release their aroma during steaming.

See more: Revealing the secret to perfectly steamed fish with soy sauce, without the fishy smell

Detailed steps for steamed grouper with soy sauce

The method for making steamed grouper with soy sauce is not complex, but it requires following the steps in sequence and using the correct technique to ensure the fish is evenly cooked, not fishy, and the soy sauce mixture is perfectly balanced.

Step 1 – Preparing the grouper:

• Clean the scales, remove the gills and entrails, and rinse quickly with diluted saltwater.
• Use crushed ginger and white wine to rub the fish body to remove the fishy odor, then rinse again and pat dry.
• Use a knife to make 2-3 shallow diagonal slits on each side of the fish to help it absorb heat better when steaming.

Step 2 – Preparing the fish before steaming:

• Slice ginger into strips, cut scallions into long sections.
• Place a layer of ginger on the steaming plate, then place the fish on top.
• Stuff ginger and some scallions into the fish cavity.
• Drizzle 1 tablespoon of soy sauce and 1 tablespoon of cooking wine over the fish to create a base flavor.

Step 3 – Steaming the fish:

• Boil water in the steamer before putting the fish in.
• Steam over high heat for 12–15 minutes, depending on the size of the fish.
• Once the fish is just cooked, remove it and discard all the steaming liquid on the plate.

Step 4 – Making and drizzling the soy sauce:

• Mix soy sauce, oyster sauce, sugar, and sesame oil in a small bowl.
• Sauté shallots in cooking oil until lightly golden.
• Add the soy sauce mixture to the hot oil pan, stir well, and immediately drizzle over the fish.
• Add scallions and ground pepper; if making steamed grouper with soy sauce and mushrooms, place the soaked soft mushrooms on the fish before drizzling the sauce.

The final result of this cooking method for steamed grouper with soy sauce should be tender, white fish meat, lightly scented with ginger and scallions, with a balanced salty and sweet taste, and no fishy smell. If you enjoy the natural flavor of the sea, explore our whole dried squid selection for your next culinary adventure.

>>> Similar delicious dishes you might be interested in:

• How to make Hong Kong style steamed grouper easily and authentically
• What is the best dish to make with grouper? Revealing 12 attractive grouper recipes

Tips for choosing and preparing fresh grouper

To have a delicious steamed grouper with soy sauce, choosing fresh fish is the key factor.

• Fresh grouper has clear, slightly protruding eyes, bright red gills, and a firm body. When pressing your finger into it, the flesh should spring back quickly without leaving a dent.
• For steamed grouper with soy sauce, you should choose a live fish that swims strongly and has quick reflexes.

• If buying pre-processed fish, pay attention to the smell; fresh fish has no foul or strange odors.
• In preparing grouper, the step of cleaning with ginger and wine is mandatory to eliminate the natural fishy odor, which is especially important for steamed dishes.
• Additionally, do not marinate the fish too early before steaming. The grouper only needs a light flavoring, as the rich taste will come from the soy sauce drizzled afterward.

FAQ

How long should you steam grouper so it doesn’t get tough?

The ideal steaming time for the steamed grouper with soy sauce method is 10-12 minutes for fish under 1kg and 12-15 minutes for fish weighing about 1-1.2kg. Steaming for too long makes the fish flesh mushy, dry, and lose its natural sweetness.

Can you use frozen grouper for steaming with soy sauce?

You can use frozen grouper for this steamed grouper with soy sauce recipe, but it needs to be thawed slowly in the refrigerator, not soaked in hot water. Frozen fish will be less sweet than fresh fish, so you should prioritize high-quality soy sauce to balance the flavor.

Besides soy sauce, what else can grouper be steamed with?

Besides steamed grouper with soy sauce, grouper can also be steamed with ginger and scallions in Hong Kong style, steamed with shiitake mushrooms, steamed with black bean sauce, or steamed with lemongrass. However, steaming with soy sauce remains the most popular way because it is easy to eat and suits the taste of Vietnamese families.

Steamed grouper with soy sauce is a dish that gathers all the elements: delicious, healthy, and easy to execute. Once you have mastered the method for making steamed grouper with soy sauce, you can completely transform family meals into light yet flavor-rich experiences inspired by the sea. Ola Squid hopes this article helps you feel more confident with your steamed grouper with soy sauce cooking, while inspiring you to continue exploring the diverse world of seafood and recipes suitable for the Vietnamese kitchen. Discover more at our home page for unique seafood snacks like our dried squid snacks!