Steamed Grouper Restaurant Style

Name: Steamed Grouper Restaurant Style
Yield: 4 pax
Cuisine: American
Ingredients: 1 Fresh Grouper Fish; 3 stalks green onions; 2 pcs young ginger; 1 pinch salt; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tbsp dark soy sauce; 1/2 tsp sesame oil; 2 1/2 tsp brown sugar / crystal sugar; 1 tbsp Shaoxing wine; 1 cup stock soup / 1 tsp powder; Fine strips of green onions; Fine strips of young ginger; Some minced garlic; 2 tbsp hot garlic oil

Clemence Hoe - Asian Home Cuisine @clemence78

Kuala Lumpur

Steamed fish in seafood restaurant style. A very common dish in Chinese seafood restaurants. The fish must be fresh suitable for steaming and the soy sauce must taste a bit light salty and more in sweetness. The meat should be just nicely done, smooth texture, not overcooked. Very delicious to go with white rice.

Clemence Hoe - Asian Home Cuisine @clemence78

Saved

Ingredients

4 pax

1Fresh Grouper Fish
3 stalksgreen onions
2 pcsyoung ginger
Marinate
1 pinchsalt
Sweet Soy Sauce Ingredients
2 tbsplight soy sauce
1 tbspoyster sauce
1 tbspdark soy sauce
1/2 tspsesame oil
2 1/2 tspbrown sugar / crystal sugar
1 tbspShaoxing wine
1 cupstock soup / 1 tsp powder
Garnishing on Top
Fine strips of green onions
Fine strips of young ginger
Some minced garlic
2 tbsphot garlic oil

Saved

Steps

1

Cut open fish in the middle part, remove internal guts with lots of water. Pat dry and marinate with rubbing salt on the body.
2

Prepare streaming plate with placing spring onion on bottom and fish on top and slices of ginger. Steam for 10 minutes in medium high heat.
3

Transfer steamed fish onto a serving plate. Discard the steaming liquid, ginger and onions.
4

Bring the sauce ingredients to a boil, test the taste to adjust soy sauce to light saltiness and more sweetness, some sort of a sweet umami and some Shaoxing wine aroma. Pour the hot sauce at the side of the plate.
5

Garnish the top with fine slices of green onions and ginger. Pour 2 tbsp of hot garlic oil on top to make some sizzling effect and some onions aroma. Serve hot.

Saved

Cooksnaps

Saved

Clemence Hoe - Asian Home Cuisine @clemence78

on June 16, 2019 01:31

Kuala Lumpur

I have been cooking for 10 years mainly in Chinese cuisine. My cooking gears are some simple carbon steel wok, cast iron pot, marble pot, steamer, pressure cooker and air fryer. Most ingredients are common seafood, meat, poultry, herbs and spices can be found in local markets. I enjoy home cooking over the weekends and keep on researching and exploring new recipes and excited to share my new delicious recipes to all of you!