For the 800 g Garoupa, and a 600 g Chinese Pomfret, I steamed it for approximately quarter-hour. It had been the ideal texture for me. But some pleasant people on Youtube commented that it may even be shorter as being the residual heat will carry on cooking the fish even https://ikan-bawal-duri27158.blog5.net/81938321/the-smart-trick-of-ikan-bawal-duri-that-nobody-is-discussing