Any Chinese New Year banquet would not be complete without a fish dish to symbolise the traditional concept of ‘annual abundance’. Serve up this sumptuous garouper dish that’s dripping with delicious oyster sauce!
Watch the video guide below:
- 900 g Garouper, whole
- 150 ml chicken stock
- 60 g abalone, julienned
- Salt, to taste
- 2-cm ginger, sliced thinly
- 20 g garlic, chopped
- 4 g chilli padi, chopped
- 30 g spring onion, chopped
- 1 tsp dark soy sauce
- 30 g corn flour, mixed with 80 ml water
- 40 g oyster sauce
- Cooking oil
Clean the gutted fish and remove main bones.
In a sauce pan, add cooking oil, chopped garlic and ginger. Fry till fragrant.
Add more oil if necessary before adding chilli padi and deglaze with chicken stock.
Bring it to a boil, add sugar and oyster sauce.
When the sauce is boiling, add abalone and stir. Switch off the heat and set aside.
Preheat steamer to 100 C for 20 mins.
Place fish in steamer for 20 mins.
Once fish is done, set it aside and bring back sauce to stove.
Add spring onions and thicken with dissolved cornstarch and add dark soy sauce.
Plate fish on a dish and pour sauce over to serve.