Stir fried sliced grouper (garoupa) is one of those classic dishes that you order at the restaurants as well as the Cze Char. It is also one of those dishes that you probably have at home. But you probably wonder how they get the fish so tender and smooth at the restaurant! The key is a technique called velveting which will will use to cook our sliced grouper today.
Ingredients:
Part A (Cure)
Grouper fillet 500g
Salt 1.5 Tbsp
Sugar 1 Tbsp
Part B (Velveting)
White pepper 1/4 tsp ,
Salt 1/4 tsp
Egg white 1
Cornflour 1 Tbsp
Part C (HK sauce)
Sugar 4tsp
Kikkoman soy sauce 2 tsp
Superior soy sauce 2 tsp
Maggie seasoning 1 tsp
Fish sauce 2 tsp
Chicken powder 1/2 tsp
Oyster sauce 1/2 tsp
Water 1/2 cup
Coriander root 3 pc
Part D
Sliced ginger infused with Chinese wine (3 inches sliced lengthwise)
Corn flour 2 tsp
Spring Onion (white parts chopped, green parts cut into 2 inch pieces)
Garlic 2 cloves – chopped
Steps:
1. Apply the salt and sugar from Part A to the grouper fillets and leave for 45mins to cure. This will draw out the excess water and firm up the flesh.
2. Slice the fish and marinade with the ingredients in Part B.
3. To prepare the HK sauce, mix all the ingredients in Part C in a bowl and steam for 15mins.
4. Heat 2 inches of oil in a wok and quickly blanch the fish in the hot oil for 1 – 2mins. Work in batches. Drain and set aside.
5. Heat oil in wok. Fry wine infused sliced ginger, chopped green onions (the white parts) and garlic till fragrant. Add HK sauce and bring to a simmer.. Add cornflour slurry to thicken and swirl around the wok to infuse the sauce with a bit of wok hei. Add fish and green onions and quickly toss to mix evenly, Lastly add in 1 Tbsp Chinese wine (best if you had soaked the ginger overnight), toss and serve.
Acknowledgement
Thanks to Henry Yong for sharing his HK sauce recipe!
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