Steamed Grouper with Ginger Chili
Steamed Grouper with Ginger Chili
Storage & Handling
Storage & Handling
Keep frozen until the day you plan to cook. Move it to the fridge to thaw slowly — a cold, slow thaw keeps the flesh tight and the flavour where it belongs. Pat dry before it hits the pan.
Once thawed, cook it that day. Shellfish should smell of the sea and nothing else.
About This Catch
About This Catch
Cleaned and portioned by hand, then frozen at its peak so nothing dulls on the way to you. Sizes vary a little from piece to piece, as they do on any boat.
Cook it simply — heat, salt, a little fat — and let the ingredient do the work.
If Something Is Not Right
If Something Is Not Right
If a piece arrives damaged or does not look the way it should, send us a message with your order number and a photo. We will sort it out.
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🧊 Cold Chain Packed
Chilled the whole way, so the texture you paid for actually arrives.
🔪 Trimmed and Portioned
Cleaned before packing — nothing to do but cook it.
Steamed Grouper with Ginger Chili
Whole grouper, scored and steamed so the flesh stays firm and sweet, finished with shredded ginger, red chilli and spring onion.
Heat through and serve straight from the plate with a spoonful of the resting juices over steamed rice.
