Monday, April 6, 2009

Fried Grouper with Onion Sauce

How to ensure that the skin of the fish does not stick to the wok when frying? First make sure the wok is hot enough before adding the oil, clean and pat dry the fish as u do not want oil from splattering around! Sprinkle pinch of salt all over the fish and dust some corn flour on the fish. Slide in the fish gently into the hot oil. Do not flip the fish till one side is fried till golden brown!

  • 1 grouper
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 chilli, deseeded & sliced
  • 1/2 tbsp oyster sauce
  • 1 tsp cornstarch + 1 tbsp water
  1. Heat some oil in hot wok. Pan fry fish till golden brown on both sides. Remove and set aside.
  2. With balance 2 tbsp of oil in wok, saute garlic & onion till fragrant. Add chilli, osyter sauce and cornstarch water, cook till thicken. Pour over fried fish.

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