For your 800 g Garoupa, as well as a 600 g Chinese Pomfret, I steamed it for about quarter-hour. It had been an ideal texture for me. But some pleasant folks on Youtube commented that it can even be shorter given that the residual heat will proceed cooking the fish https://manuelfggdc.atualblog.com/42553390/5-simple-techniques-for-ikan-bawal-chinese