To the 800 g Garoupa, as well as a 600 g Chinese Pomfret, I steamed it for about quarter-hour. It absolutely was the proper texture for me. But some pleasant folks on Youtube commented that it can even be shorter given that the residual warmth will proceed cooking the fish https://ikanbawalkari60257.affiliatblogger.com/88270193/helping-the-others-realize-the-advantages-of-resepi-ikan-bawal-cermin