Yellow Dragon Cinnabar Grouper
A flavorful, aromatic dish with an attractive presentation.
Ingredients
Grouper (rubbed with fine salt inside the cavity)
1 (about 700 g)
Crab roe
75 g
Pea shoots (stir-fried until cooked, drained)
300 g
Ginger
5 slices
Scallion
1
Ginger wine
0.5 tbsp
Shaoxing wine
0.5 tbsp
Wet starch
0.5 tbsp
Stock
1 cup
Fine salt
3 tsp
MSG
1 tsp
Ground white pepper
1 tsp
Sesame oil
1 tsp
Vegetable oil
2 tbsp
Instructions
1
Step 1
Rub the grouper with fine salt inside the cavity. Place it on a plate lined with two scallions. Put several ginger slices on the fish. Drizzle with hot oil. Steam in a steamer until cooked. Remove and discard the scallions and ginger slices.
2
Step 2
Next, dry-roast the pea shoots until tender. Add oil and stir-fry evenly. Add ginger wine and some boiling water. Continue stir-frying until cooked. Drain and squeeze out excess moisture. Heat oil in a wok, add the cooked pea shoots. Mix some stock and wet starch to make a slurry, then pour it over to thicken. Arrange the pea shoots on both sides of the grouper.
