Simple Cantonese Style Steamed Red Grouper – Recipe courtesy of Chef Tim

Directions

• 1.

  Finely shred ginger, spring onion and red chili

• 2.

  Steam the fish with the shredded ginger for 12 mins

• 3.

  Heat up vegetable oil and minced garlic in a pan, stirring regularly until minced garlic turn light golden brown. Turn off the heat immediately. (Make sure pan is dry before adding the oil and minced garlic)

• 4.

  In a separate pot, combine water, light soy sauce, sugar and salt into a pot. Bring to a boil

• 5.

  Add in Hua diao wine, silken tofu and reduce to low heat for 1-2minutes, before turning it off (The fish should be ready)

• 6.

  Pour away the water from during the steaming process

• 7.

  Pour the hot soy sauce mixture with the tofu onto the fish

• 8.

  Garnish the fish with the shredded spring onion and red chili

• 9.

  Pour over the hot oil and garlic over the garnish to release to aroma

• 10.

  Eat this traditional Cantonese delicacy with a bowl of fragrant jasmine rice!