For that 800 g Garoupa, and also a 600 g Chinese Pomfret, I steamed it for around 15 minutes. It was the perfect texture for me. But some welcoming people today on Youtube commented that it may even be shorter since the residual heat will continue cooking the fish even https://ikanbawalmasakcuka06161.dm-blog.com/36177607/the-smart-trick-of-ikan-bawal-duri-that-nobody-is-discussing