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

  • Level: Beginner
  • Preparation Time: 25 Minutes
  • Serves: 1-3 Pax
Cooking Tips
  • 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
  • 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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