For that 800 g Garoupa, and also a 600 g Chinese Pomfret, I steamed it for around 15 minutes. It absolutely was the best texture for me. But some helpful persons on Youtube commented that it can even be shorter because the residual warmth will continue on cooking the fish https://caramemasakikanbawal83703.bloggin-ads.com/59293956/the-single-best-strategy-to-use-for-ikan-bawal-dapur