- Sliced fish-Grouper (skin attached) to about 1cm thick. U can actually get your fishmonger to fillet and slice the fish on requested.
- Salt, Sugar, White Pepper and a small amount of Corn-flour (for an hour or so).
- Lots of sliced Ginger and Scallion (cut to 1-2 inches). Finely chopped Garlic. Slice Chili, just for colouring and garnish.
- Light Soy, Sesame oil, Oyster sauce, Shaoxing wine, Salt, Sugar and White Pepper. All to taste. Corn-starch mixture as thickening agent. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Sliced fish-Grouper (skin attached) and lots of sliced Ginger and Scallion (cut to 1-2 inches). Marinate the fish with a pinch of Salt, Sugar, White Pepper and Corn-flour (for an hour or so). Briskly deep-fry the Fish slices. Just a minute or so, U don’t wanna over-cooked the fish. Make sure U do this with the fish at room temperature. In chinese cooking, this process is call “Velveting”. Set aside to drain off excess oil.
Meanwhile, saute sliced Ginger and some chopped Garlic till aromatic. Add water and bring to boil. This is the gravy so if U want more gravy, add a little more water. Add the Seasoning Ingredients. Add Corn-starch mixture to help thicken the sauce. Add the Scallion, Chilli and fish slices. Gently stir (else the fish will break) and mix well. Dish out and serve hot.