Best Grouper Recipes: 12 Delicious Grouper Dishes Revealed

Grouper features firm, sweet meat, few bones, and high nutritional value, making it a favorite for many families. However, many people still wonder what delicious dishes to make with grouper to preserve its fresh, sweet flavor while remaining appealing to enjoy. Let’s follow Ola Squid in the article below to discover 12 delicious and easy-to-make grouper dishes, helping you easily select and change your family’s daily menu!

1. What is grouper?

Grouper, also known as sea bass in some regions, is a popular and sought-after sea fish thanks to its fatty, sweet, and firm meat. They possess sharp teeth, helping them hunt effectively, and usually hide in rocky hollows, coral reefs, or underwater crevices at the bottom of the sea.

Grouper has many species with diverse sizes, colors, and an average weight ranging from 1-3 kg, though some species can weigh hundreds of kilograms. The fish body is long and slightly flattened with smooth, shiny skin; many species also have characteristic patterns. Grouper meat is firm, the lower jaw protrudes slightly, and it is an ingredient used to prepare many delicious steamed, soup, or grilled dishes.

2. How much does 1kg of grouper cost?

Currently, the price of grouper varies by species and sea region. Common grouper usually costs around 330,000 VND/kg, while premium giant grouper ranges from 420,000 to 450,000 VND/kg. Other types of grouper also usually range from 300,000 VND/kg upwards, depending on the season and fishing location.

You can easily find grouper at fresh seafood markets or specialized seafood stores. In particular, when traveling to famous coastal areas like Phu Quoc or Con Dao, choosing and enjoying grouper right at the source will ensure the best freshness and quality.

3. Tips for choosing and preparing fresh grouper

To make grouper dishes delicious and preserve full nutrition, choosing and preparing the fish is extremely important.

Choosing to buy fresh grouper:

• Prioritize live or freshly caught fish, with a firm body, smooth shiny skin, and no scratches.
• Fresh fish always has bright, transparent, slightly bulging eyes, not blurry or sunken, which is a sign of freshness.
• The gills should be bright reddish-pink, not dark or having a strange smell.
• Smell the fish; fresh fish has a natural sea scent, not foul or sour.

To keep the natural sweetness of grouper, the preparation and deodorizing steps must be done carefully:

• You need to clean the scales, remove the gills and internal organs, then rinse the fish under clean running water to remove slime and dirt from the skin.
• Soak the fish in rice water for about 15 minutes or use grain salt with a little lemon to gently rub the outside and inside the abdominal cavity to remove the fishy smell.
• If preparing steamed, grilled, or braised dishes, you should cut the fish into bite-sized pieces so that the seasoning penetrates evenly, making the dish more flavorful and rich.

See more: How to choose fresh squid that not everyone knows

4. What delicious dishes to make with grouper?

Grouper is an ingredient that can be processed into many attractive dishes, from refreshing ones like soups and salads to grilled and steamed dishes. Below are suggestions for delicious dishes made from grouper:

4.1. Grouper porridge

Grouper porridge is a suitable dish for cold rainy days, for children, or for people who have just been ill, helping to supplement energy and recover health quickly. Grouper is rich in protein, low in fat, easy to digest, and provides all the essential amino acids for the body. When enjoying, a little spicy fish sauce will perfectly enhance the dish’s flavor.

Ingredients:

• Red or black grouper: 1 fish
• Rice, straw mushrooms: 100 g each
• Bitter greens: 200 g
• Shallots: 2 bulbs, garlic: 1 bulb
• Green onions: a few stalks
• Seasoning: salt, cooking oil, seasoning powder, fish sauce

How to prepare grouper porridge as follows:

• Proceed to scale, remove the gills and intestines of the grouper, wash away blood vessels, and soak the fish in salt water mixed with vinegar for about 10 minutes to deodorize. Then rinse many times and let drain.
• Soak straw mushrooms in diluted salt water for 15 minutes then rinse. Next, you sauté the minced shallots, garlic, and green onions with 1 tablespoon of oil, then add mushrooms and stir-fry gently for 3 minutes with a bit of seasoning powder.
• Put the fish into a pan with hot oil, fry for about 7 minutes to firm up the meat. You can add a little vinegar or wine to the pan so the fish doesn’t stick.
• After that, you wash the rice, put it in a pot with 2 liters of water, bring to a boil, and stir evenly so the bottom of the pot doesn’t burn. When the porridge is soft and bloomed, add the stir-fried straw mushrooms and season with salt, seasoning powder, and fish sauce to taste. Finally, drop the grouper in and cook for about 2 minutes, remembering to skim off foam for a clear and fragrant porridge.

See more: How to cook delicious, rich, and authentic squid porridge at home

4.2. Grouper salad with lime

Grouper salad with lime is refreshing, helping to renew the family menu without taking too much time to prepare. Grouper, after being cleaned and filleted into bite-sized pieces, retains its fresh taste and natural sweetness while completely eliminating the fishy smell. When enjoyed, each piece of fish is soft, sweet, blending with the mild acidity of lime and the pungency of spices, creating a refreshing sensation.

Ingredients to prepare:

• Grouper: 2 kg
• Lime: 6 fruits (squeezed for juice)
• 7 stalks of green onions, horn peppers

Detailed instructions for making grouper salad with lime:

• Remove the intestines, skin, gills, and fins of the grouper, then soak it in warm water mixed with lime, fresh milk, or rub thoroughly with salt, then rinse clean. Wash green onions; take 2 stalks to shred thinly, and 5 stalks to cut into tassels, then soak in ice water to make them curl beautifully. Deseed the horn peppers and slice them.
• Next, use paper towels to pat the fish dry, fillet the meat and cut into thin bite-sized slices. Discard the skin and place the fish meat in an ice-cold bowl to ensure freshness.
• Finally, line a plate with ice wrapped in foil, poke small holes to insert onions and peppers for highlights, then arrange the fish slices on top attractively.

4.3. Grouper soup with pickled mustard greens

The dish grouper soup with pickled mustard greens is both familiar and unique, bringing a novel taste to family meals. After being cleaned and deodorized, the grouper is lightly fried to firm up the meat, then cooked with pickled mustard greens and lightly stir-fried tomatoes, creating a rich, mildly sour soup. When enjoying, you will sense the fragrant fish scent, stimulating the taste buds and making the meal more attractive and unforgettable.

Required ingredients:

• Grouper: 1 fish
• Pickled mustard greens: 400 g
• Minced shallots, minced chili
• Tomatoes: 2 fruits
• Green onions, dill
• Seasoning: salt, seasoning powder, pepper, MSG, cooking oil, vinegar, white wine, lemon

How to cook grouper with pickled mustard greens as follows:

• You proceed to remove gills and internal organs, scale the fish, then wash with diluted salt water or vinegar and wine to remove slime. Then, rub salt and lemon one more time to reduce fishiness, then cut the fish into chunks. Lightly fry the fish until both sides are golden and the meat is firm, then set aside on a plate.
• Cut tomatoes into wedges. Rinse pickled mustard greens lightly and cut into bite-sized pieces. Wash green onions and dill and chop small.
• Sauté minced shallots and chili in hot oil, then add half the tomatoes and stir-fry with a bit of salt until soft. Continue adding pickled greens, season with MSG and seasoning powder, then stir evenly for 5-10 minutes so the greens absorb the flavor.
• Next, pour in 1 liter of water and boil until the pickled greens are soft. Add the fried fish, press gently so the fish is submerged, and cook for another 10 minutes. Then, add the remaining tomatoes and cook for a few more minutes, re-season to taste, and add dill and green onions before turning off the heat.

4.4. Braised grouper with pepper

If you still don’t know what delicious dish to make with grouper, you should not miss braised grouper with pepper. After being cleaned and deodorized, the fish is marinated and then braised with caramel sauce, pepper, and aromatic spices, creating a fish dish that is both sweet and fatty. The finished product has an eye-catching amber color, emitting the pungent aroma of pepper; each piece of fish is soft, rich, and blended with a characteristic fragrance.

Ingredients needed include:

• 500 g grouper
• 5 fresh chilies, 3 shallots
• 1 tablespoon fish sauce, 1/2 tablespoon cooking oil
• Seasoning: salt, seasoning powder, sugar, MSG, ground pepper

The way to perform this dish is as follows:

• After cleaning the fish’s intestines and scales, use salt to rub on the fish to deodorize, rinse clean, and let drain. Cut the fish into slices as thick as a finger, then marinate with shallots, sliced chili, salt, and MSG for about 30 minutes to absorb.
• Mix the braising liquid including 1/2 cup of water, cooking oil, sugar, fish sauce, and ground pepper, then bring to a boil over medium heat. When the mixture boils, add the fish, then lower the heat and braise for about 30 minutes until the liquid thickens. Season one last time to taste.

See more: How to cook delicious, rich, and authentic squid porridge at home

4.5. Steamed grouper with ginger and scallions

Steamed grouper with ginger and scallions is quite simple to prepare but still full of flavor, helping to keep the full natural sweetness of the fish meat. The fish meat is soft and smooth, combined with the mild spiciness of ginger and the characteristic aroma of scallions, suitable for both the elderly or those who love light, nutrient-rich meals.

The required ingredients include:

• 1 grouper weighing about 600 g
• 1 shallot, 1 ginger root
• ½ onion, 2 chilies
• 3 stalks of green onions, minced garlic
• Seasoning: salt, seasoning powder, sugar, oyster sauce, sesame oil, soy sauce, pepper, cooking oil

How to do:

• Clean the newly bought fish, then cut into chunks and rub with salt to deodorize, then rinse and let drain. Peel ginger and shred it, deseed chilies (one part minced, one part shredded), mince shallots and onions, and cut green onions into sections.
• Next, mix shallots, onions, green onions, ginger, and minced chili with soy sauce, sugar, seasoning powder, oyster sauce, sesame oil, and pepper. Then pour the mixture over the fish, rub evenly, and marinate for about 20 minutes.
• Spread half of the shredded ginger over the fish and steam over medium heat for 15-25 minutes until the fish is tender and cooked through. Sauté minced garlic, shallots, and chili then add soy sauce, sesame oil, a little pepper, and salt; stir until it simmers lightly then turn off the heat.

The fish meat is soft and smooth, combined with the mild spiciness of ginger and the characteristic aroma of green onions, creating an easy-to-eat experience that is good for digestion. When you pour a little steaming liquid over hot rice, the dish becomes even more flavorful, suitable for both the elderly or those who love light, nutrient-rich meals.

4.6. Steamed grouper with soy sauce

Besides steaming with ginger and scallions, grouper can also be steamed with delicious soy sauce while still retaining full flavor and nutrition. After being cleaned and deodorized, the fish is marinated with soy sauce and seasonings, then steamed for about 20 minutes to make the meat soft, juicy, and naturally sweet. The dish stands out with the characteristic aroma of soy sauce, blending with the sweetness of the fish, creating a rich but not greasy sensation.

Ingredients:

• 1 large grouper
• 1 onion
• 20 g green onions, 20g cilantro
• 2 horn peppers, 1 ginger root
• Rice paper, vermicelli
• Accompanying herbs: lettuce, basil, fish mint, perilla,…
• Seasoning: sugar, seasoning powder, pepper, oyster sauce, sesame oil, cooking oil, soy sauce

How to do:

• Cut the onion into wedges, cut horn peppers long, and wash the green onions. Pick and wash the raw vegetables carefully.
• Remove the gills and scales of the bought grouper, then wash the fish with warm water mixed with salt or vinegar/wine to deodorize. Next, use a knife to score a few lines on the body so the fish easily absorbs the seasoning.
• After that, rub the mixture of 1 tablespoon sesame oil, 1 tablespoon sugar, ½ tablespoon oyster sauce, ½ tablespoon pepper, 1 tablespoon seasoning powder, 1 tablespoon cooking oil, and 1 tablespoon soy sauce onto the fish. Stuff green onions into the fish’s belly and marinate for about 15 minutes.
• Boil water in a steamer then put the fish in to steam for 15-20 minutes. Then you add ginger, chili, and onion, cover and steam for another 5-7 minutes until the fish is fragrant and cooked through.

4.7. Grilled grouper with salt and chili

If you want to change the taste for the whole family, you can make flavorful grilled grouper with salt and chili. The fish is marinated with salt and chili to penetrate evenly and then grilled until the skin is slightly charred reddish-gold, light crispy, and rises with the scent of garlic and chili. Inside, the fish meat is soft and sweet, blending a moderate salty-spicy taste that makes it hard to stop eating. This grilled dish is best when eaten hot, rolled with raw vegetables, rice paper, and dipped in lemon salt and pepper.

Ingredients:

• 1 grouper over 500 g
• 1 bird’s eye chili
• 1 ginger root, 1 shallot
• Ginger leaves, turmeric leaves, or lotus leaves
• Salt, sugar

How to perform grilled grouper with salt and chili:

• Clean the scales, remove internal organs, and wash the fish with salt water. Score deep diagonal lines about 1.5 cm on the body to help the fish absorb spices and cook quickly.
• Next, crush the ginger to get juice to marinate the fish, and stuff the crushed ginger residue and shallots into the fish’s belly. Mash chili, salt, and sugar then rub evenly over the fish body and marinate for 30-60 minutes.
• Then, spread foil, line it with ginger or turmeric leaves, place the fish on top, and cover with another layer of leaves. Wrap the foil tightly and grill on charcoal or in the oven for 15-20 minutes. When the fish is cooked, open the foil and present it on a plate.

4.8. Hong Kong style steamed grouper

Hong Kong style steamed grouper is prepared more elaborately than the usual steaming method, but in return, it brings a characteristic delicate and rich flavor. When completed, the fish meat is soft white, naturally sweet, blending with the flavorful filling and the fragrant aroma of ginger soy sauce and sesame oil. Pouring the sauce over the fish or onto hot rice makes the dish wonderful and very appetizing.

Ingredients to make this dish include:

• Mottled grouper: 1 fish
• Lean pork shoulder: 100 g
• Shallots, garlic: 20 g each
• Green onions: 100 g
• 2 horn peppers, 1 onion
• Dried shiitake mushrooms, wood ear mushrooms: 15 g each
• Ginger: 60 g and glass noodles: 10 g
• Bone broth or filtered water: 300 ml
• Seasoning: seasoning powder, ground pepper, MSG, white wine, soy sauce, dark soy sauce, oyster sauce, rock sugar.

Detailed instructions on how to make Hong Kong style steamed grouper:

• Clean the gills and intestines of the grouper and wash with wine to remove the fishy smell. Shred and slice ginger, shred chili, and cut green onions into sections. Finely mince shallots and garlic, and shred shiitake mushrooms and glass noodles.
• Mix lean pork shoulder with shallots, garlic, wood ear mushrooms, glass noodles, ¼ teaspoon MSG, ¼ teaspoon sugar, ¼ teaspoon pepper, and a little cooking oil. Mix well so the filling absorbs the spices.
• Then, combine soy sauce, dark soy sauce, oyster sauce, rock sugar, seasoning powder, MSG, pepper, and broth to make the sauce. Next, sauté shallots, garlic, and ginger in a pan with oil, then add the sauce mixture, bring to a light boil, and set aside.
• Proceed to stuff the meat filling into the fish’s belly, place it on a plate with thinly sliced ginger, then sprinkle 1 teaspoon seasoning powder, 1 teaspoon pepper, and 1 tablespoon white wine. Steam for 15 minutes until the fish is tender.
• Finally, arrange green onions, shredded ginger, onion, and chili around the plate then place the steamed fish on top, sprinkling shiitake mushrooms around. Pour the prepared sauce over the fish when eating to enhance the flavor.

See more: Summary of 5 ways to steam delicious, soft, sweet, and non-fishy squid

4.9. Foil-wrapped grilled grouper

If you are a fan of grilled dishes, you should not miss this foil-wrapped grilled grouper. Grouper meat is naturally sweet and firm; when wrapped in foil and grilled, it retains its full natural flavor and characteristic soft moisture. The fish is best enjoyed when rolled with raw vegetables, lettuce, tomatoes, cucumber, and rice paper along with a bowl of sweet and sour fish sauce.

Ingredients you need to prepare:

• Pearl grouper: 1 fish (about 1 kg)
• 3 cloves of garlic
• 1 shallot, 1 chili
• Seasoning: sugar, salt, seasoning powder, MSG
• 1 tablespoon cooking oil, 1 tablespoon oyster sauce
• 1 tablespoon fish sauce

Instructions for processing foil-wrapped grilled grouper:

• When you bring the fish home, remove the gills, intestines, and blood vessels, avoiding breaking the bile. Wash the fish many times with salt water or vinegar to deodorize. Then, use a knife to score along both sides of the fish, about 1.5 cm deep, to help it absorb seasoning faster.
• Mince shallots, garlic, and chili, and mix with sugar, salt, oyster sauce, cooking oil, fish sauce, and a little MSG. Next, rub the mixture evenly all over the fish, ensuring both the scores and the abdominal part are well-seasoned.
• Spread foil (about 30 x 50 cm) and place the fish in the middle, fold the two opposite corners and seal both ends tightly, ensuring steam cannot escape.
• Finally, put the fish in the oven at 250°C for 40-45 minutes until cooked through. Take it out, let it cool a bit then open the foil to enjoy.

See more: How to cook delicious and perfectly flavored squid hotpot: fresh squid, sweet broth

4.10. Sweet and sour grouper hotpot

Sweet and sour grouper hotpot with its characteristic spicy-sour taste, blending with the natural sweet sweetness of soft white grouper meat, creates a rich, fragrant, and easy-to-eat hotpot. When enjoyed with fresh vermicelli or raw vegetables, each piece of firm fish absorbs the hotpot flavor, making the meal complete. If you are hesitant about what to cook today, a piping hot sweet and sour grouper hotpot will surely delight your whole family.

Required ingredients:

• Mottled grouper: 1 kg
• Fresh vermicelli: 1 kg
• 2 tomatoes, 3 shallots
• 1/4 pineapple, 3 chilies
• Culantro, rice paddy herb, dill, cilantro
• 1 tablespoon lard, 2 teaspoons fish sauce
• Seasoning: salt, sugar, MSG, seasoning powder

How to do:

• Clean the grouper’s intestines and scales, then rinse with salt water and divide into head, body, and tail. Cut the body into bite-sized chunks. Cut tomatoes into wedges, peel pineapple, remove the core, and cut into small pieces. Slice shallots, crush chilies. Pick and wash other vegetables thoroughly.
• Next, put a pot on the stove and heat the lard, then add shallots and chili to sauté until fragrant. Add tomatoes and pineapple, season with fish sauce, seasoning powder, salt, and sugar. Then stir evenly until the mixture slightly turns yellow.
• Pour about 1 liter of cold water into the pot, bring to a boil, skim off foam for clear broth, then re-season to suit your taste. Finally, add the head and tail of the fish along with the remaining tomatoes, cook further until the fish is done. Ladle the hotpot into a server, serve with fresh vermicelli and herbs.

4.11. Beer-steamed grouper

Beer-steamed grouper brings a light but nutritious and very attractive flavor. Beer helps to effectively deodorize fishiness while preserving the full natural sweetness of the fish meat. When steamed with beer, lemongrass, chili, and mildly sour ingredients, the dish emits a gentle aroma and soft, flavorful fish meat, making the broth also rich and easy to eat.

Ingredients:

• Grouper: 2 kg
• Beer: 1/2 can
• Tomatoes: 2 fruits
• Lemongrass: 5 stalks
• Bird’s eye chili: 4 fruits
• Dill: 20 g
• Green onions: 5 stalks
• Shallots: 3 bulbs
• Seasoning: fish sauce, salt, MSG, cooking oil

Simple beer-steamed grouper recipe:

• Cut tomatoes into wedges and peel old lemongrass leaves, wash, crush and cut into sections. Wash green onions and dill, removing wilted leaves, and cut into sections. Deseed chilies and cut in half. Peel shallots, wash and slice small.
• Clean the scales, remove intestines and gills of the fish, rinse through diluted salt water then rinse with clean water. You can leave it whole or cut into chunks, soak in white wine for 5-7 minutes to deodorize.
• Next, place ½ of the lemongrass at the bottom of the pot, place the fish on top, add green onions, dill, chili, and shallots. Arrange tomatoes around, place remaining lemongrass on top then season with salt, MSG, fish sauce, cooking oil, and pour beer around the pot (do not pour directly onto the fish).
• Then, place the pot on the stove, turn on high heat for the beer to boil, then lower the heat, cover and steam for about 30 minutes. Once the fish is cooked, serve on a plate or use directly in the pot. The fish dish keeps its natural sweet flavor, light beer scent, and is very attractive when eaten with raw vegetables or vermicelli.

See more: How to make delicious and sweet beer-steamed squid without any fishy smell at home

4.12. Stir-fried grouper with celery

The final suggestion for an equally attractive family meal is stir-fried grouper with celery. The fish meat is soft and chewy, keeping its natural sweetness, blending with crunchy celery and lightly sweet onion to create a balanced, easy-to-eat flavor. The stir-fry is seasoned to taste, not too rich, so it especially suits those who like light eating. You should eat it hot with white rice, sprinkle with a little ground pepper or add a few drops of soy sauce to further stimulate the taste buds.

Ingredients needed:

• 600 g grouper fillet
• 300 g celery
• ½ carrot, 2 cloves of garlic
• 1 tablespoon minced ginger, 3 teaspoons cornstarch
• ¼ teaspoon white pepper, 1 tablespoon white wine
• Salt, cooking oil

How to make stir-fried grouper with celery as follows:

• Cut celery into bite-sized sections, slice carrot, mince garlic. Wash the fish, let drain, and cut into bite-sized pieces.
• Next, mix the fish with pepper, minced ginger, white wine, and 1 teaspoon of cornstarch, then leave for 15 minutes to absorb spices.
• Next, heat oil in a pan and fry the fish until cooked, then set aside. Sauté garlic, add celery and carrot to stir-fry for 2 minutes, then add the fish back and stir evenly.
• Mix the remaining cornstarch with 20 ml water, pour into the pan, stir evenly until the dish thickens. Then, turn off the heat, serve on a plate and enjoy with hot rice.

See more: How to make delicious and flavorful stir-fried squid with onion and celery

5. Notes when processing grouper for perfect dishes

To have delicious grouper dishes that keep the full natural sweet taste and are not fishy, you need to pay attention to a few important factors from choosing the fish, preparation to processing.

• Prioritize choosing live or freshly caught grouper for sweet and firm meat.
• Prepare the fish correctly to help the fish meat be more fragrant, less slimy and no longer have an unpleasant fishy smell.
• Marinate with moderate seasoning; just a bit of salt, pepper, ginger, or lemongrass is enough to help the dish be more fragrant, mask the fishy smell and highlight the natural sweetness of the fish.
• With steamed or grilled dishes, you should leave it whole or cut large chunks to keep the sweetness. For braised or stir-fried dishes, you can cut bite-sized pieces so the fish absorbs spices more evenly.
• Grouper meat is naturally firm and sweet, but if overcooked it will easily dry out or become crumbly. Therefore, when steaming, braising or grilling, keep medium heat for the fish to cook through evenly.
• If the fish is not processed immediately, it can be kept in the refrigerator for 1-2 days; if you want to keep it longer, you should freeze it and thaw slowly.

Hopefully, with the above suggestions, you have answered the question “what delicious dish to make with grouper” and have more choices of attractive dishes for a complete family meal. If you want to explore more cooking tips and other unique delicious recipes, especially if you are looking for high-quality seafood products like dried squid to complement your kitchen, don’t forget to visit olasquid.com/blog/ right away!