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