Steamed eastern star grouper
By: Gary Rhodes From: Rhodes Across China
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4
Gary Rhodes prepares a classic Cantonese dish of steamed whole fish, spiked with hints of ginger and coriander
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Tips and suggestions
- Cooks Tips...
- the hot oil, when poured over the spring onions and coriander, helps infuse their flavours into the fish.
Ingredients
For the fish soy sauce
- 180 ml water
- 2 tbsp Soy sauce
- 1 tsp Fish Sauce
- 1 tsp Maggi seasoning
- 1 tsp white Sugar
For the grouper
- 1 x 600g whole grouper fish, cleaned
- 50g Ginger, thinly sliced
- 4 Spring onions, green parts chopped into thirds, white parts finely shredded
- 3 tbsp vegetable oil
Method
1. For the fish soy sauce: bring the water to a boil in a saucepan and add the soy sauce, fish sauce, Maggi seasoning and white sugar. Stir until the sugar is dissolved, then remove from the heat and set aside.2. For the grouper: scatter the green parts of the spring onions over a large heatproof plate and balance a pair of wooden chopsticks over the plate to hold the fish. Balance the fish on top of the chopsticks, then arrange the ginger slices on top. Steam the fish for 8-10 minutes, or until cooked through.
3. Transfer the fish onto a serving plate and remove the ginger slices. Scatter the shredded spring onions and coriander leaves over the top of the fish.
4. In a small saucepan, slowly heat the oil until smoking. Carefully drizzle the hot oil over the fish, then pour the fish soy sauce over the grouper.
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Latest Comment
I just wish these wonderful recipes could be seen on video as some of the other recipes.Looking at a recipe and how its made is always much better than just reading.Some essential tips gets missed out in the transcript.I've watch the gary rhodes program on TV and would love to be able to access it here next to the recipe.