Red Grouper Two Ways
A classic Cantonese one-fish-two-tastes dish. The fillets are silky and tender, while the bones are crispy with salt and pepper. Delicate flavors show the essence of Cantonese cuisine.
Ingredients
15 items- Red grouper 1 whole fish (about 750g)
- Ginger 20g
- Spring onions 30g
- Garlic 20g
- Green and red bell peppers 1/2 each
- Eggs 2
- Cornstarch 4 tbsp
- Salt 1 tsp
- Sugar 1/2 tsp
- White pepper a pinch
- Cooking wine 2 tbsp
- Chicken broth or water 3 tbsp
- Salt and pepper seasoning 1 tsp
- Fried garlic 1 tbsp
- Oil as needed
Nutrition
Steps （8 steps）
Clean fish, fillet into 1cm slices. Chop bones and head. Slice ginger, cut scallion, mince garlic.
Marinate fillets with salt, pepper, wine, egg white, cornstarch; set 10 min.
Marinate bones with salt, wine, ginger, scallion 15 min. Remove, add egg and cornstarch; coat.
Deep-fry bones at 180°C until pale; re-fry until golden and crispy.
Heat oil to 130°C, slide fillets, stir until 80% done; drain.
Sauté ginger and scallion white; add wine, broth, salt, sugar, pepper; boil, thicken, return fillets, toss 10sec.
Sauté garlic and diced peppers; add bones, salt-pepper seasoning, fried garlic; toss quickly.
Place fillets center, bones around. Garnish.
Tips
Double-frying the bones ensures extra crispiness. Maintain oil at 130°C for fillets to keep them tender. Always sauté ginger and scallions to release fragrance. Quickly toss bones with seasoning to retain crunch.
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