With Chef Nguyễn Kim Lan from Pan Pacific Hanoi

Chef Nguyễn Kim Lan

The freshest whole grouper is perfectly steamed in Chinese wine and aromatic sauces to retain its natural savoury taste, promising to tantalise your palate.

Ingredients:

• Grouper                                   1.2-1.3kg
• Chinese wine                          200ml
• Seafood mushroom                 200gr
• Kikkoman soya sauce             30ml
• Dark soya sauce                      10gr
• Light soya sauce                     10gr
• Chicken powder                      20gr
• Oyster sauce                            5kg
• Dried shrimp                           10ml
• Coriander leaf                         50g
• Spring onion                           200gr
• Fresh ginger                            50gr
• White vinegar                          30ml
• White sugar                             50gr
• Peppercorn                             10gr

Steamed grouper with Chinese wine in clay pot

Preparation:

• To make the Hong Kong-style soya sauce, boil all ingredients including Kikkoman, chicken powder, sugar, light soya sauce, dark soya sauce, coriander roots and dried shrimp.
• Clean the grouper, take out the scales and the intestines, use vinegar to remove the fishy odour and slime.
• Place ginger slices and spring onions at the bottom of the pot so that when boiling, the fish will not be rubbed and burned. Then put fish in, sprinkled with salt and pepper to marinate.
• Pour 200ml of Chinese wine into the pot and boil for 25-30 minutes until the fish is cooked. Add boiled seafood mushrooms and spring onions to garnish, then pour Hong Kong style soya sauce on the fish.

You can enjoy other delectable dishes from Chef Lan and her talented team at Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình District, Hà Nội. Tel: (024) 3823 8888.