RECIPE · GIANT GROUPER · MAIN

Steamed Grouper Fillet
with Foam Sauce

The giant grouper fillet and the vegetables are steamed together in fish stock, which infuses the dish with delicate flavors as it cooks. The stock is then used to make a light, airy foam sauce, which lends the dish a delicate, elegant touch.

Order Giant GrouperAll Grouper recipes
Superior Taste Award 2026

  • Serves 2

  • Difficulty: Medium

  • Prep 60 min

  • Steamed

  • Fish Stock · Fennel

Ingredients:

  • 2 giant grouper fillets (approx. 180–200 g each)
  • 400 ml fish stock
  • 1 fennel bulb (approx. 150 g), sliced into pieces about 5 mm thick
  • 3 pak choi
  • 1 carrot (approx. 100 g), cut into fine strips (julienne)
  • 1 small zucchini (approx. 100 g), sliced
  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp olive oil
  • Salt and pepper
  • Fennel fronds for garnishing

For the fish stock foam sauce

  • 400 ml fish stock
  • 50 ml cream
  • 1 tbsp butter
  • 1 tsp lemon juice
  • Salt and pepper
  • 1 pinch of sugar

How to cook it:

  1. Cut the fennel, carrots and zucchini into thin slices or strips. Separate the pak choi leaves. Finely chop the shallot and garlic.

  2. Heat 1 tbsp olive oil in a frying pan. Gently fry the shallot and garlic over a medium heat until translucent. Then add the fennel and cook for 2 minutes. Set aside and mix with the carrots, zucchini and pak choi. Season to taste with salt and pepper.

  3. Lightly season the giant grouper fillets (180–200 g each) with salt and pepper. Place the vegetables in the steamer basket and arrange the grouper fillets directly on top of the vegetables.

  4. Bring 400 ml of fish stock to the boil in a saucepan. As soon as the stock is boiling, place the steamer insert with the fish and vegetables into the saucepan. Cover with a lid and steam over a medium heat for about 10 minutes, until the fish and vegetables are cooked through.

  5. Reduce the remaining fish stock from the steaming process in a separate saucepan until it has reduced by about half.

  6. Add the cream (50 ml) to the reduced stock and continue to simmer over a medium heat until the sauce thickens slightly. Then stir in 1 tbsp butter.

  7. Season to taste with 1 tsp lemon juice, salt, pepper and, if desired, a splash of white wine. A pinch of sugar can also be added if desired.

  8. Just before serving, whisk the sauce with a hand blender or whisk to achieve a light, frothy consistency.

  9. Arrange the vegetables and fish on the plates: place the steamed vegetables in the center of the plates and lay the grouper fillets on top.

  10. Carefully drizzle the fish stock foam over the fish and vegetables, or serve it alongside them so that the foam lightly covers the fish.

  11. Garnish with the fennel fronds.