For the 800 g Garoupa, plus a 600 g Chinese Pomfret, I steamed it for about quarter-hour. It had been the best texture for me. But some pleasant people on Youtube commented that it may even be shorter since the residual heat will go on cooking the fish even immediately https://ikanbawaldimasakapa16936.targetblogs.com/36561804/the-single-best-strategy-to-use-for-ikan-bawal-darat