Steamed red grouper with soy sauce is one of the simplest yet most unforgettable dishes to enjoy when visiting Côn Đảo. This cooking method preserves the full, natural sweetness of fresh ocean-caught red grouper and highlights the pure flavor of the sea.
To maintain the authentic taste, only a few ingredients are used. The fish is gently steamed with slices of ginger, scallions, and light soy sauce—just enough to enhance, not overpower, its natural flavor. When properly cooked, the fish remains tender and aromatic: the bright red skin turns glossy and slightly crisp, while the white flesh underneath is firm, juicy, and delicately sweet. Red grouper can also be eaten as sashimi, made into salad, or cooked into porridge, but steaming with soy sauce remains the most beloved method because it keeps the fish’s natural taste intact.
Côn Đảo’s red grouper is known for its impressive size and striking appearance, with vibrant red scales and large black spots along its body. Beyond its delicious taste, the fish is exceptionally rich in nutrients. One kilogram of red grouper contains approximately 920 calories, 194g of protein, 10g of fat, 2g of saturated fat, 530mg of sodium, 370mg of cholesterol, and 3g of Omega-3, along with high levels of essential minerals—great for adults and especially beneficial for children.
In addition to its nutritional value, red grouper is believed to have cooling properties and various health benefits. Minerals such as calcium, phosphorus, iron, and vitamins help strengthen the body, support healthy skin, and may help reduce bad cholesterol.
How to Prepare Steamed Red Grouper with Soy Sauce
The dish is simple to make:
- Choose fresh fish with bright red skin and clear eyes. Clean the fish, remove scales, guts, and gills, then score both sides of the body.
- Prepare the marinade by mixing soy sauce, oyster sauce, cooking oil, a pinch of sugar, and seasoning powder. Coat the fish evenly and let it marinate for about 15 minutes.
- Slice onion, deseed and julienne chili, and cut scallions into sections. Thinly shred the white part of the scallion to garnish later.
- Bring a pot of water to a boil and place the marinated fish into a steamer. Cover and steam for about 20 minutes.
- After 5 minutes of steaming, add the sliced onions. Five minutes later, add the scallions and shredded stem pieces. Continue steaming for an additional 2–3 minutes.
When the fish is fully cooked, serve immediately. The tender meat, aromatic soy-ginger broth, and fresh herbs create a dish so flavorful that many visitors say it’s “delicious enough to forget all worries.”
