For the 800 g Garoupa, and a 600 g Chinese Pomfret, I steamed it for approximately quarter-hour. It was the right texture for me. But some friendly persons on Youtube commented that it may even be shorter as being the residual heat will carry on cooking the fish even after https://ikan-bawal-kartun49260.aioblogs.com/88941465/examine-this-report-on-resepi-ikan-bawal-cermin