Grouper with Special Soya Sauce Recipe

Sometimes, in order to get my kids to eat some green vegetables, I would cook up a special dish for them. They will be very happy and excited to see a well decorated or nicely presented dish. I used a Grouper fish tail cut and I sliced the flesh, separate it from the bones until the end part of the tail. With the meat still intact to the tail portion, I make some angled cross cut on the fish flesh. I then coat the fish with some corn flour and deep fried it until golden brown. I then put the fish aside and work on the vegetables. In this dish I used cilantro, tomato, celery, French beans and Hong Kong Kailan. I blanched the French beans and Hong Kong Kailan in boiling water for a short while and then drain away excess water. To make the sauce, I fried some garlic until golden brown. Then I scoop out some fried garlic from the wok and put aside. With some of the garlic left on the wok, I added in half a cup of water, 5 table spoons of light soya sauce, sesame oil and a little sugar. The sauce is then made thicker with the addition of some corn flour in water mixture. Pour the sauce over the fried fish, sprinkle the fried garlic over it and then serve with steamed rice! Ingredients Garoupa Tail cut, coat with corn flour and fried until golden brown Garlic, 5 pcs, chopped finely or cut into thin slices Hong Kong Kailan, 7 stalks Tomato, 1 pc Cilantro or Chinese parsley, 5 stalks French beans, 5 pcs Celery, 1 stalk, cut into small pieces Soya sauce, 5 table spoons or to taste Sesame oil, 2 table spoons Sugar to taste