To the 800 g Garoupa, and also a 600 g Chinese Pomfret, I steamed it for about quarter-hour. It absolutely was the proper texture for me. But some helpful folks on Youtube commented that it can even be shorter as the residual warmth will continue on cooking the fish even https://tituscawsm.is-blog.com/42807481/indicators-on-ikan-bawal-masak-cuka-you-should-know