Braised Grouper is one of the most delicious dishes enjoyed by every member of my family. I cooked it very often, especially when I can get hold of fresh Grouper. Usually I buy mine at the pasar malam where there are only 1 to 2 stalls selling seafood. However, during the Movement Control Order, I bought mine online from one of the suppliers in Tanjung Karang. The fishes were very fresh. Of the different types of Grouper I love the Flower Grouper. Its flesh is smooth and very sweet.
Ingredients:
- 800 g of Flower Grouper
- 2 tubes of egg tofu
- 6 big leaves of napa cabbage
- 2-inch carrot
- 5 pieces of Shiitake mushrooms (medium size)
- 2-inch ginger
- 3 cloves garlic, chopped
- Cooking oil
- Seasonings - light and dark soy sauces, salt and pepper powder
- 1 tbsp corn flour
- 2 - 3 cups of water
Method:
- Frying the tofu.
- Heat up a wok with cooking oil.
- Cut the egg tofu into cylinders of about 0.5 cm height.
- Add 1 tbsp of corn flour onto a plate.
- Place the cut tofu cylinders onto the plate of corn flour and coat them lightly with the corn flour.
- When the oil is hot, place the coated tofu cylinders into the oil.
- Fry till they are slightly golden brown.
- Remove and set aside the fried tofu when done.
- Frying the Flower Grouper.
- Wash and cut the fish into 2 cm thickness. (Keep the fish head for other use.)
- Heat up a wok with cooking oil.
- When the oil is hot, add the fish slices into the oil.
- Fry till the slices are golden brown.
- Remove and set them aside when done.
- Wash and cut the napa cabbage to about 2 inches long. Put them into a colander to drain off the water.
- Wash and cut the carrot into thin rings.
- Soak the Shiitake mushrooms and half them or slice them when they have softened.
- Peel the ginger and slice it thinly.
- Remove the oil used to fry the fish leaving about 2 tbsp in the wok.
- Add the ginger slices to the wok and fry them till they are fragrant.
- Add the garlic to the wok and also fry them till they are fragrant.
- Add the mushrooms to the wok. Fry them till they are fragrant.
- Add water to the wok.
- Add the fried fish slices to the wok. Let the water boil.
- Add the napa cabbage and carrots to the the wok.
- Cover the wok and braise the fish, napa cabbage and carrots till they are soft.
- Remove the cover and add seasonings to the wok:
- 1/2 tsp dark soy sauce
- 2 tbsp light soy sauce
- 1/2 - 1 tsp salt
- 1/2 tsp pepper powder.
- Or all to taste
- Add the fried tofu to the wok and let the sauce simmer for a while. The corn flour coating of the tofu will thicken the sauce.
- Optional - you may sprinkle cut green onions or coriander on top of the braised fish.
- The dish is ready to be served (with cut chilies).