Now let's start with our Grouper recipe:

Rinse the grouper fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and half of cilantro marination paste.

Place the marinated fish on plate that is both large enough to accommodate it and will steamer, bending the fish slightly if it is too long.

Stuff half of the marination inside the cavity of the fish and spread the remaining paste on top of the fish. Season the fish inside and out with salt and half of cilantro marination paste.

Place the marinated fish on plate that is both large enough to accommodate it and will steamer, bending the fish slightly if it is too long. Stuff half of the marination inside the cavity of the fish and spread the remaining paste on top of the fish.

Place the marinated fish on plate that is both large enough to accommodate it and will steamer, bending the fish slightly if it is too long. Stuff half of the marination inside the cavity of the fish and spread the remaining paste on top of the fish.

Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.

Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.

When the fish is ready, carefully remove the plate from the steamer, gently turn in to the fish plater and pour off any accumulated liquid on top of the steamed fish.

That's about all. All that's left is to garnish with sprig of cilantro and fried garlic flakes.