Simple Cantonese Style Steamed Red Grouper – Recipe courtesy of Chef Tim
- Level: Beginner
- Preparation Time: 25 Minutes
- Serves: 1-3 Pax
Cooking Tips

Ingredients
- 100g Kikkoman Light Soy Sauce
- 40g Hua Diao Wine
- 120g Water
- 5-8g Salt
- 5g Sugar
- 30g Shredded Ginger
- 15g Shredded Spring Onion
- 5g Shredded Red Chilli
- 10g Minced Garlic
- 30g Vegetable oil
- 150g Silken Tofu
- 1 Red Grouper
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!
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