Steamed Grouper or Garoupa fish from Great Wall restaurant in Sri Lanka is amazing.
I had it when I was a child, I thought I was eating lamb or chicken or a prize cut, a fillet mignon or lobster or veal or bone marrow or goose liver foie gras, I was so shocked it was a fish.
I realised then that a fish dish when done properly, it's like the best thing ever. I love this article. I'm going to try to eat more fish, I hear it's good for you.
Biologically we must be naturally accustomed to fish, because we can eat fish dishes by itself, with minimal flavouring or seasoning or sauce, condiments or spices.
The most important example being Japanese sashimi or sushi, raw fish, maybe with wasabi Mirin soya sauce. Whereas, in contrary, with meat dishes such as chicken, turkey, beef, mutton, lamb, you can't really eat it without a lot of seasoning, salt and pepper rub for brisket, you can't eat it by itself.