Steamed Garoupa Fish 蒸石斑
This amazingly tasty and tender Garoupa Fish 石斑 is prized by the Cantonese for steaming because of its delicate tender yet firm white flesh.
- Prep time
- 2 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 fresh garoupa
- 2 stalks spring onion, white part, 5 inches long
- 3 stalks spring onion, green part, shredded
- 7 slices ginger, quarter sized
- 3 tbsp ginger, slivered
- 2 1/2 tbsp soy sauce
- 2 tbsp chicken stock
- 2 1/2 tsp brown sugar
- 2-3 tbsp peanut oil
Instructions
- 1
Rinse fish. Place the 2 stalks white spring onion on steaming dish and place fish over. Take ginger and tuck 2 or 3 into the gut cavity and place the rest all over the top of your fish.
- 2
Steam over high heat for 10 mins. Remove fish at once from the steam. Pour out the accumulated fish juices into a separate bowl. Remove ginger slices from fish. Sprinkle slivered ginger first, then the shredded spring onion over the fish evenly.
- 3
In small pan, add 1 tbsp reserved fish juice, chicken stock, soy sauce and sugar and stir vigorously over low heat until sugar melted and sauce is slightly reduced.
- 4
In small pan, heat up oil til really smoking hot. Carefully pour hot oil all over fish, spring onions and ginger. Pour prepared soy sauce around the fish.