|How to Store|
Only 1 left in stock
Size is around 500-600g, Frozen, Whole Fish, Gutted and descaled
The Red Grouper, also known as Spotted Coral Grouper / Coral Trout, had a beautiful red body with oval-ish bluish spots.
It is a highly prized fish especially during Chinese New Year celebration.
As supply can be varied, stocks are limited
To wholly appreciate the delicate fish, it is best steamed Cantonese Style.
It is one of the most popular fishes you see swimming in the tanks of Chinese restaurants.
The Red Grouper is an exquisite and highly prized fish in Asia.
Its high popularity is not surprising due to its very tender, firm and particularly sweet meat that flakes wonderfully when cooked.
Mandarin Name: 红石斑魚 (Hong Shí bān yú), 东星斑 (Dōng xīng bān)
- Size will be 500 – 600g
- Frozen fish
- Whole fish
- Gutted, Scale Off
- Wild caught in Indonesian Ocean
- Weight includes bones
- Weight indicated is the minimum what you will receive
Canto Style Steamed Red Grouper
500g Red Grouper
2 tsp salt – To rub on the fish, 1 tsp at each side.
4 thick slices of ginger
1 sprig Spring Onion, cut into 6 inch length
– For the sauce
2 tbsp Soy Sauce
2 tbsp Shao Xing Wine
1 tsp crushed Rock Sugar (or just ordinary fine sugar)
a dash of pepper
2 tbsp Shallot Oil (1 shallot + 1 tbsp cooking oil)
– For garnishing
1 sprig spring Onion, cut diagonally in 2 inch length
3 slices of ginger, julienned
some coriander (Optional)
some julienned chillies (Optional)
1. Clean fish, pat dry. Rub 1 tsp salt at each side of the fish. Rub some into the stomach too. And then, put a piece of ginger into the stomach.
2. On a steaming dish, place the 6 inch length spring onion, followed by 3 slices of ginger. And then, place the fish on top.
3. Use a small sauce bowl, mix all the sauce ingredient together, except shallot oil.
4. Bring water in the steamer to a boil. Place the whole bowl of sauce beside the fish, steam fish over high heat for 11 minutes.
5. While the fish is steaming, prepare your shallot oil by frying 1 shallot with a tablespoon of oil. You can add more oil if you want. Don’t leave it there, keep an eye on it and don’t burnt it.
6. Remove fish from the steamer, pour away the steaming liquid.
7. Pour the sauce on the fish, and then pour the shallot oil over.
8. Garnish, and serve!