Stewed Giant Grouper with Colourful Vegetables

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Stewed Giant Grouper with Colourful Vegetables

Ingredients

Giant Grouper Belly (1 catty = 600 g)

Zucchini 1pc

Ginger 3 pcs

Fresh Lily Bulb 3pcs

Spring Onion 2 pcs

Garlic 1 petal

Green & Yellow Bell Pepper 1 pc each

Carrot 1pc

Seasoning：

Yellow Wine (Huadiao)

Sugar 2 teaspoons

Water 1 cup (= 250 ml)

Salt 1/2 teaspoon

Pepper

Vegetable Oil 2 tablespoons

Cornstarch 1 teaspoon

Egg white 1/2 pc

Procedures

1. Cut carrot, zucchini and bell peppers into small pieces and spring onions into sections. Halve the fresh lily bulbs and tear into petals. Rinse the giant grouper belly and then marinade with salt, pepper and egg white.

2. Heat oil in a wok, sauté garlic and half of spring onion sections, then drain and set aside. Dust cornstarch on grouper and use wok to shallow-fry until both sides of the grouper belly turn golden in color, remove from heat. Boil lily bulb, carrot, zucchini and peppers in another pan for a while then drain.

3. Add all other cooked ingredients into the wok with the grouper belly. Add in Huadiao wine, oyster oil, sugar and water into the wok and simmer for 2-3 minutes. Add the remaining spring onions and thicken the sauce with cornstarch water. Bring the dish to a boil and then serve.