Hell Steamed Grouper Slices using Cast Iron Pot by Helga Soo
1 Kg Grouper Slices
1/4 of whole Bak Choy (cut)
1 Tomato (sliced)
1 stalk of Spring Onion (cut)
6 slices of Ginger
1 tablespoon of Minced Garlics
1 tablespoon of Oil
Marinade Grouper Slices for at least 15 mins
Dashes Salt & Pepper
1 tablespoon of Garlic Oil (optional)
Sauce
100ml Water
1.5 tablespoon of Dashi Sauce or Oyster Sauce
1 tablespoon of Minced Taucu
1 teaspoon of Samsui Ginger Paste
1 teaspoon of Corn Starch
Method
Cover the pot base with pieces Bak Choy, place Grouper Slices on the Bak Choy. Add Tomato, Spring Onion & Ginger on top of the Grouper. Pour Sauce over, on high flame.
Once boiling cover lid, reduce to Medium flame and start steaming for 20 mins. Off flame and let it rest for 10 mins.
Air fry Minced Garlics with Oil for 8 mins at 180 deg. Once done, Pour Minced Garlics & Oil over the Grouper Slices and serve.
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