Braised Grouper in Chilli Sauce

Name: Braised Grouper in Chilli Sauce
Yield: Serves 4
Cuisine: China
Ingredients: shredded spring onion and mooli/daikon decorations (see Cook’s Tip), to garnish; shredded spring onion and mooli/daikon decorations (see Cook’s Tip), to garnish; shredded spring onion and mooli/daikon decorations (see Cook’s Tip), to garnish; 30 ml/2 tbsp Chinese wine; 15 ml/1 tbsp light soy sauce; 2 fresh green chillies, seeded and sliced; 45 ml/3 tbsp chilli bean paste (dou banjiang); 45 ml/3 tbsp chilli bean paste (dou banjiang); 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp caster/superfine sugar; 30 ml/2 tbsp vegetable oil; 30 ml/2 tbsp grated fresh root ginger; 1 spring onion/scallion, chopped; 1 spring onion/scallion, chopped; 2 whole grouper (675 g/1½ lb total weight), cleaned and fins removed; 60 ml/4 tbsp cornflour/cornstarch; 60 ml/4 tbsp cornflour/cornstarch; vegetable oil, for deep-frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Grouper is highly prized for its exquisite flesh and crisp, flavourful skin when fried, as here. It belongs to a large family of fish found widely in warm waters, especially along coral reefs, but they also thrive in temperate climes, in deep oceans and river estuaries.

Ingredients

2 whole grouper (675 g/1½ lb total weight), cleaned and fins removed
60

Asia
China
Pescatarian

Method

Using a sharp knife, score deep cuts across the thickest part of the fish, then dust with cornflour and shake off the excess. If you do not have a wok large enough to hold a whole fish, cut the fish into two pieces down the middle.