With the 800 g Garoupa, along with a 600 g Chinese Pomfret, I steamed it for around 15 minutes. It had been the right texture for me. But some helpful folks on Youtube commented that it can even be shorter as the residual heat will continue on cooking the fish https://sambalikanbawalchenom72726.ampblogs.com/the-single-best-strategy-to-use-for-ikan-bawal-dapur-72826963