Chef Special – “Garoupa with Ginger and Green onions recipes”


Garoupa Fish

Garoupa fish is one of the best fish full of proteins and vitamins one of the easiest fish preparation which can be make at any point of time or occasions, one of the best recipe for the fish lovers. i assured you you will love it palatable and tangy flavor. If you want to replace this fish then you can use this recipe with others fishes as well. for e.g Mackrel, Tuna, Snapper, Salmon or Trout.

Ingredients for making the Garoupa with Ginger and Spring Onions
Grouper fillet 500g
Salt 1.5 Tbsp
Sugar 1 Tbsp
White pepper 1/4 tsp ,
Salt 1/4 tsp
Egg white 1
Cornflour 1 Tbsp
Sugar 4tsp
Kikkoman soy sauce 2 tsp
Superior soy sauce 2 tsp
Maggie seasoning 1 tsp
Fish sauce 2 tsp
Chicken powder 1/2 tsp
Oyster sauce 1/2 tsp
Water 1/2 cup
Chopped Coriander root 3 nos
Sliced ginger infused with Chinese wine (3 inches sliced lengthwise)
Corn flour 2 tsp
Spring Onion (white parts chopped, green parts cut into 2 inch pieces)
Garlic 2 cloves – chopped

Method of making the Garoupa

  • Apply the salt and sugar to the grouper and leave for 45mins to get the marination to get in the fish.  This will draw out the excess water and firm up the flesh.
  • Slice the fish and marinade with the ingredients as mentioned above.
  • To prepare the HK sauce, mix all the ingredients in a bowl and steam for 15mins.

Heat 2 inches of oil in a wok and quickly blanch the fish in the hot oil for 1 – 2mins. Work in batches. Drain and set aside.

Method of preparations and serving

Heat oil in wok. Fry wine infused sliced ginger, chopped green onions (the white parts) and garlic till fragrant. Add HK sauce and bring to a simmer.. Add cornflour slurry to thicken and swirl around the wok to infuse the sauce with a bit of wok. Add fish and green onions and quickly toss to mix evenly, Lastly add in 1 Tbsp Chinese wine (best if you had soaked the ginger overnight), toss and serve hot garnished with the sprigs of coriander leaves. best serve the fish with steam rice or jasmine sticky rice.

Please Note

You can serve this preparation of fish with noodles as well, enjoy this fabulous dish with the choice of your side dish, your family and friend will sure praise your cooking style.

Chef Avtar Singh Rana

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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