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Steamed Coral Grouper with Ginger and Shallot

Steamed Coral Grouper with Ginger and Shallot
Category
INGREDIENTS
 0.81 kg coral trout
 50 g white sugar
 200 ml peanut oil
GARNISH
 ¼ bunch spring onions, shredded on the diagonal, roots reserved
 100 g ginger, peeled and cut into julienne, trimmings reserved
 10 g garlic gloves , thinly sliced, peelings reserved
 1 bunch coriander, leaves picked, roots reserved
 1 tbsp sesame oil
 4 habanero chillies, halved
SAUCE
 100 ml sweet chinese rice wine
 50 ml sesame oil
 200 ml light soy sauce
1

Place a large pan on the stove and fill one third full with water. Add the reserved spring roots, ginger trimmings, garlic peelings, coriander roots and a splash of sesame oil and bring to a boil.

2

Rub the fish with sesame oil and then cover tightly with foil onto a wire rack. Place the wire rack on top of the baking tray with boiling water and steam for 10minutes.

3

To make the garnish, place spring onion, ginger, garlic, chillies and coriander in a bowl. Scatter the garnish over the fish once it has cooked for 10minutes and then continue to steam again for another 3 to 5 minutes or until just cooked through.

4

Add the sauce ingredients into a small sauce pan and stir over low heat until hot. Drizzle the sauce and spread the remaining garnish over the fish. Sprinkle some sugar. Heat up peanut oil over medium high heat until it smokes. Pour the smoking hot oil over the trout and remaining coriander leaves and serve immediately.

Ingredients

INGREDIENTS
 0.81 kg coral trout
 50 g white sugar
 200 ml peanut oil
GARNISH
 ¼ bunch spring onions, shredded on the diagonal, roots reserved
 100 g ginger, peeled and cut into julienne, trimmings reserved
 10 g garlic gloves , thinly sliced, peelings reserved
 1 bunch coriander, leaves picked, roots reserved
 1 tbsp sesame oil
 4 habanero chillies, halved
SAUCE
 100 ml sweet chinese rice wine
 50 ml sesame oil
 200 ml light soy sauce

Directions

1

Place a large pan on the stove and fill one third full with water. Add the reserved spring roots, ginger trimmings, garlic peelings, coriander roots and a splash of sesame oil and bring to a boil.

2

Rub the fish with sesame oil and then cover tightly with foil onto a wire rack. Place the wire rack on top of the baking tray with boiling water and steam for 10minutes.

3

To make the garnish, place spring onion, ginger, garlic, chillies and coriander in a bowl. Scatter the garnish over the fish once it has cooked for 10minutes and then continue to steam again for another 3 to 5 minutes or until just cooked through.

4

Add the sauce ingredients into a small sauce pan and stir over low heat until hot. Drizzle the sauce and spread the remaining garnish over the fish. Sprinkle some sugar. Heat up peanut oil over medium high heat until it smokes. Pour the smoking hot oil over the trout and remaining coriander leaves and serve immediately.

Steamed Coral Grouper with Ginger and Shallot

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