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XIANG LA FISH-GROUPER
By Executive Master Chinese Chef
Marinate the grouper fish slices with ginger juice, white pepper, lemon juice , egg white, potato starch and salt
Then deep fry the fish till crisp
Heat oil in a wok, and then add chopped onion, ginger, garlic.
Sauté it for a while and then add Xiang la sauce followed by sliced red and green pepper.
Now add chicken stock, soya sauce and chicken broth powder.
Then add fried grouper fish and simmer for a minute
Add potato starch as per consistency.
Finally add spring onion, sesame oil, check for seasoning and serve hot.
Blanch and stir fry Pak Choy and keep aside as garnish
Grouper fish slices-200g
Sliced red bell pepper-10g
Sliced green pepper-10g
Xiang la sauce-15g
Chicken broth powder-2g
Dark soya sauce-2g
Pak choy-2 no’s