Hong Kong Style Black Soy Grouper

Name: Hong Kong Style Black Soy Grouper
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Grouper; Some Soy bean; Some ginger; Some shallot; Some garlic; Some chili; Some Oyster sauce

by Pretty girl kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Many dishes in Hong Kong come from Cantonese cuisine. When it comes to eating seafood, most of the seafood in Hong Kong is eaten in the same way as in Guangdong, and the seafood is fresh and sweet. Fresh seafood can be eaten by simple cooking to taste the sweetness of the ingredients. If you tell me that the simplest cooking taste is too fishy, it only means that your seafood is not fresh enough at all, or the way of slaughtering is incorrect. Your cooking skills have nothing to do with the ingredients. I think this is why the mainland likes to make fish with a strong flavor. So the final taste is not the fresh and sweet taste of seafood, but the taste of the ingredients.
For some people with heavier tastes, Cantonese cuisine or Hong Kong cuisine has no taste, but in fact, what you eat is the taste of the ingredients themselves. The beauty is that the taste of the different ingredients is just right to mix the main ingredients. The taste is prominent, and there is no need to add any excess chicken essence or other monosodium glutamate.
When it comes to the freshest wild seafood, the best way to cook is actually steaming. If you add rock salt and brewed vinegar, it's superb. There is no need for extra matching at all.
But if it is farmed fish or frozen, then you have to find a way to get fishy and fresh. But no matter how it is made, the fish must have its own sweetness. "

Ingredients

Some Grouper
Some Soy Bean
Some Ginger
Some Shallot
Some Garlic
Some Chili
Some Oyster Sauce

Hong Kong Style Black Soy Grouper

1. Put garlic in a cold pan with cold oil (the pan and the oil should not be too hot, otherwise the garlic will only become scorched, not the garlic. Also, if you use vegetable oil, you should not overheat it. If the vegetable oil is overheated, it will produce carcinogens).

Hong Kong Style Black Soy Grouper recipe

2. After the garlic becomes slightly yellow, add the chili and keep the heat on low.

3. After lightly frying the chili a few times, add the shredded ginger (if it is completely stir-fried or refined oil with a strong fragrance, the order should be the shredded ginger first, then the garlic, but here is not to stir-fry, just a little fragrant. Up).

4. Add a little oyster sauce and stir until fragrant. Heat slightly.

5. Put the grouper in (the grouper uses a knife to make three cuts diagonally, not vertically, but diagonally, which is easier to taste, and vertical cutting is just to make the cut and taste).

6. Add the water and half-submerged the fish, and then add the soy sauce (there is no need to submerge it completely, the submergence becomes completely boiled, here I use semi-cooked method).

7. Cover the lid and simmer (I want to explain here, do not use the lid that will leak, such as holes or irregular edges of the lid, which will leak. This is very important). Cook for 7 minutes, and the fish will be cooked for a long time. aged.

8. After 7 minutes, open the lid, add the green onion, and add a small amount of oyster sauce again.

9. Finally, sprinkle finely chopped green onions and turn off the heat.

10. If you like the fragrant green onions, just cover the pot and simmer for 5 minutes at the existing temperature in the pot. You don’t need to turn on the fire. Don’t turn on the fire. If you don’t like the onion flavor, you can start the pan.

11. The sweet and delicious tender grouper is ready to serve.

Tips:
1 Fresh fish meat does not need to be salted in advance, so that the moisture will flow out and the meat will be too old.

2 Cut the ginger and put it in cold water and soak overnight. Steaming fish with water soaked in ginger can effectively remove fishy.

3 When you kill the fish, ask the seller to clean the blood for you, rinse it immediately, and remove the bloody smell.

4 The oblique cut is basically a cut at an angle of 30° to the table top.