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.
- 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
- 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.