We are blessed with many types of fishes in Malaysia. However, the grouper or kerapu in Malay is our family's favourite. It has a sweet firm texture and a mild flavour. It can be steamed (if they are very fresh), deep fried or cooked in soup or curry. We love eating deep-fried kerapu drizzled with different types of sauces.
Ingredients:
Ingredients:
- 1 grouper (about 1/2 kg for 3 people)
- 1 piece ginger, 3 inches
- 1 small bulb garlic
- 2-3 pieces chili padi
- Cooking oil
- 3 tablespoon soy sauce
Method:
- Wash and dry the grouper with kitchen towel. Set aside.
- Julienne the ginger.
- Chop up the garlic.
- Chop up the chili padi.
- Heat up the wok with cooking oil.
- When the oil is hot, sprinkle some salt into the wok. Then put the fish into the wok.
- Fry the fish till golden brown on one side. Then turn to the other side to be fried. Remove the fish from the wok onto a service plate once this side has browned. Never fry each side twice as this will harden the fish.
- Remove some of the oil from the wok.
- Put the ginger into the wok and fry them till they are crispy. If you want them to remain crispy, then remove them from the wok. Set aside. Otherwise, you need not remove the ginger.
- Add in the garlic. Fry them till they are fragrant.
- Add in the chili padi. Stir for a while to bring out the spiciness.
- Add in the soy sauce.
- Once the sauce has boiled, turn off the fire and drizzle the sauce onto the fish. If you have removed the ginger earlier, then place them on top of the fish.
- Serve.
