Steamed Grouper Belly with Tangerine Peel and Ginger Strips

Why people make this dish

Giant grouper (long dun) is one of the most prized fish in Cantonese cooking, but its belly pieces are often overlooked by home cooks. The skin side is rich with natural collagen, making it ideal for the classic Cantonese steam with ginger strips and dried tangerine peel — a combination that lifts any firm-fleshed white fish. The key to this dish is the timing: no more than four and a half minutes of steaming. The flesh comes out perfectly snappy and sweet, with the skin yielding that satisfying gelatinous bite. The tangerine peel adds gentle fragrance and aids digestion; ginger neutralizes any fishiness and warms the stomach.