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XIANG LA FISH-GROUPER

By Executive Master Chinese Chef Jinhong Luo

  • 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

Ingredients

 

  • Grouper fish slices-200g
  • Sliced red bell pepper-10g
  • Sliced green pepper-10g
  • Spring onion-5g
  • Xiang la sauce-15g
  • Chopped onion-10g
  • Sesame oil-2ml
  • Chopped ginger-5g
  • Chicken broth powder-2g
  • Dark soya sauce-2g
  • Chopped garlic-5g
  • Ginger juice-2ml
  • Egg white-1no
  • White pepper-2g
  • Refined oil-20ml
  • Lemon juice-5ml
  • Salt-To taste
  • Potato starch-15g
  • Pak choy-2 no’s