To the 800 g Garoupa, plus 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 can even be shorter because the residual warmth will keep on cooking the fish even https://johnathandbxtn.tokka-blog.com/36455229/ciri-ciri-ikan-bawal-things-to-know-before-you-buy