The white grouper (Epinephelus Aeneus) is the fish name that comes to mind when saltwater fish is the subject.
This time round, a large white grouper took the bait on the line of our master fisherman, Huseyin Akalan.
The most remarkable feature of the white grouper is that it has pure white meat and low fat. Being extremely rich in Omega-3 fatty acids, it is known as an important food source for preventing cardiovascular diseases.
In this issue, we have prepared Steamed White Grouper according to the recipe of Murat Kemal, our master chef, for you.
1 large white grouper
2 medium-size tomatoes
5 green peppers
1 large onion
5 pieces of bay leaves
½ glass of lemon juice
1 tablespoon of flour
½ bunch of parsley
Steamed White Grouper
Carefully wash the grouper to clean and transfer it to a colander to drain. Season it with pepper and salt. On the other side, peel potatoes and carrots and then chop them. Bring about a glass of water and a pinch of salt in a steamer and let potatoes and carrots boil for 20 minutes then pour lemon juice and flour and stir well. Place fish into an ovenware tray. Cut onion into quarters to top fish with potatoes, carrots and the boiled water.
After adding salt and peppercorns; place bay leaves, green peppers and tomatoes; use aluminum foil to cover the tray and let it steam in the oven preheated to 180 degrees for 40 minutes. Sprinkle chopped parsley while serving.