With the 800 g Garoupa, along with a 600 g Chinese Pomfret, I steamed it for about quarter-hour. It had been the ideal texture for me. But some friendly people today on Youtube commented that it may even be shorter because the residual warmth will continue on cooking the fish https://andyzaayv.bloggerswise.com/43834078/the-greatest-guide-to-ikan-bawal-dimasak-apa-ya