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.
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.
Thanks to Henry Yong for sharing his HK sauce recipe!
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