Steamed Coral Grouper with Ginger and Shallot
The largest integrated aquaculture in Malaysia, 7,500 sea cages and an 100-acre hatchery.
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Cooking tools:
- Cooling rack
- Pot
- Baking sheet
- Stove
- Aluminum foil
- Mixing bowl
- Saucepan
- Spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 0.81 kg coral trout
- 50 g white sugar
- 200 ml peanut oil
- ¼ bunch spring onions, shredded on the diagonal, roots reserved
- 100 g ginger, peeled and cut into julienne, trimmings reserved
- 10 g garlic gloves , thinly sliced, peelings reserved
- 1 bunch coriander, leaves picked, roots reserved
- 1 tbsp sesame oil
- 4 habanero chillies, halved
- 100 ml sweet chinese rice wine
- 50 ml sesame oil
- 200 ml light soy sauce
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