compare to 100 C of steaming process. Beside, the natural unsaturated fatty acid mostly retain in steaming process. Unsaturated Omega-3 and Omega-6 fatty acid considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. I guess it’s better be increased steaming food intake in your daily life from now on. Boring taste of steamed fish it’s not an excuse now, it’s before you try this kicking savoury steamed fish with XO sauce.
10 minutes to be cooked in the steamer.
size whole grouper fish weighed about 500 gr, cleaned, gutted and scalled (you can replace with any white flesh fish, live ones would be preferred)
XO Sauce ( I’m using Lee Kum Kee XO Sauce)
of rock sugar, dissolved in 1 tbsp soy sauce
The most importantingredient to make this fish curry is “Kudam puli” or Garcinia cambogia. Kudam puli is traditionally used in fish curries, to give tangy taste and enhance its flavour, not only for taste and also having many health benefits