Grouper Fish Cut in Sweet Soya Sauce Recipe

This is another grouper recipe that my kids love. As most of you know, I like to buy a whole Grouper fish and get the fishmonger to cut it for me. In this recipe you can use our normal soya sauce and add some sugar to it or just use Japanese sweet soya sauce. I added garlic and ginger that are fried until golden brown to give the dish an extra aroma and also to reduce any fishy smell. It is easier to fry fish nowadays using non stick pan compared to using an iron or aluminium wok. You can also control the oil temperature without getting oil splattered all over your kitchen or stick on to the wok. Non stick pan take care of all these problems! LOL! However I still use normal wok when I want to fry a large amount of food stuff. Ingredients Grouper or any fish cut, 2 pcs Light soya sauce, 3 table spoons Sugar, 1 teaspoon Garlic, 3 pcs, chopped finely Ginger, 1”x1”x1”, cut into strips Sesame oil, 1 teaspoon Spring onions and parsley for garnishing Deep fry grouper fish until golden brown and put it aside. Remove excess oil from the wok and leave around1 table spoon in it. Sautéed garlic and ginger until fragrant. Add a little water, light soya sauce, sugar and sesame oil. Bring to a boil and our it over the fried grouper fish. Garnish with spring onions and parsley before serving.

Simple Sweet and Sour Grouper Cut (Tomato Sauce) Recipe

I would normally buy a whole grouper fish (ikan kerapu) from my regular fishmonger. I will get him to cut the fish into chunks and after cleaning it I would keep some fillet to cook porridge for my little toddler, while reserving the fish head for a hot spicy curry dish. Kerapu flesh has nice texture and full of natural sweetness. It is a very suitable fish for a sweet and sour tomato dish. Here is a simple short cut recipe for Sweet and Sour Grouper.

Ingredients
Grouper, 2 cuts
Corn flour, 2 table spoons
Garlic, 3 pcs, chopped finely
Onions, 1 pc, cut into four
Tomato sauce, 7 table spoons
Salt to taste
A dash of sugar

Coat the grouper cut with some corn flour and a little salt. Deep the grouper cut until it turns golden brown in colour. Drain away excess oil and put aside, Heat up wok and put in 1 table spoon of vegetable oil Sautéed garlic until fragrant. Add a little water. Put in the tomato sauce, onions, sugar and salt to taste. Bring to a boil. The gravy should be thick and not too watery. Pour the sweet and sour gravy over the deep fried grouper. Serve with white rice.

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