To the 800 g Garoupa, plus 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 given that the residual warmth will proceed cooking the fish even right https://cara-membuat-rangkaian-pa94826.bloggazza.com/35134942/ikan-bawal-dapur-things-to-know-before-you-buy