For the 800 g Garoupa, and a 600 g Chinese Pomfret, I steamed it for approximately quarter-hour. It had been the ideal texture for me. But some friendly people on Youtube commented that it may even be shorter since the residual heat will continue cooking the fish even just after https://ikan-bawal-dimasak-apa27159.blogs-service.com/67091217/ikan-bawal-pokok-ceri-fundamentals-explained