XIANG LA FISH-GROUPER

By Executive Master Chinese Chef Jinhong Luo

• Marinate the grouper fish slices with ginger juice, white pepper, lemon juice , egg white, potato starch and salt
• Then deep fry the fish till crisp
• Heat oil in a wok, and then add chopped onion, ginger, garlic.
• Sauté it for a while and then add Xiang la sauce followed by sliced red and green pepper.
• Now add chicken stock, soya sauce and chicken broth powder.
• Then add fried grouper fish and simmer for a minute
• Add potato starch as per consistency.
• Finally add spring onion, sesame oil, check for seasoning and serve hot.
• Blanch and stir fry Pak Choy and keep aside as garnish