Thursday, November 18, 2010

Braised Grouper with Superior Sauce

Source: Chef Chan Sung Og's recipe listed in web

Serves 2 as part of a shared meal

Grouper, cleaned and slit on both sides, ~600g size, 1 pc
Garlic, minced, 4 cloves
Soy bean paste, 1 tbsp
Chinese Shiitake mushroom, 1 pc
Asparagus, diced, ½ pc
Red chilli, diced, 1 pc
Vegetable, diced, 1 pc

Seasoning A:
Chicken stock, 400g
Hua Diao wine, 1 tsp
Light soy sauce, 1 tbsp
Dark soy sauce, 2 tsp
Sugar, 3 tbsp

Seasoning B:
Chilli oil, 100g
Sesame oil, 1 tsp

Spring onion, julienned, 3 sprigs
Parsley, 1 sprig

1. Deep fry fish over medium heat till golden brown.  Dish out and allow to cool.  Set aside for later use.

2. Mix all ingredient under Seasoning A and set aside for later use.

3. Saute fry mince garlic and soy bean paste over low heat till aromatic.  Add in mushroom, asparagus, vegetable and red chilli, and stir fry over high heat.

4. Add in Seasoning A mixture and deep fried group.  Allow to simmer over low heat until stock almost dry up.

5. Add in Seasoning B.  Simmer 1 min and off heat.

1. Transfer fish to plate and garnish with spring onion and parsley.


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