Complete Guide to Grouper Recipes: Many Easy Home-Style Methods to Learn
Grouper is rich in nutrients, with tender, white flesh similar to chicken, and is known as "sea chicken." It is also a low-fat, high-protein premium food fish, promoted by Hong Kong, China and Macao, China as one of China's four famous fish. Common cooking methods include steaming and braising. Let's take a look at the complete guide to grouper recipes below!
Steamed Grouper
[Ingredients] Grouper (kuai fish), yellow onion, ginger, cooking wine, baijiu, light soy sauce, steamed fish soy sauce, salt.
[Method] ① Remove the internal organs, gills and scales from the grouper, trim off the fins and tail, clean thoroughly, score the body 2-3 times, add ginger and cooking wine and marinate for about 20 minutes. ② Cut off both ends of the yellow onion, peel and wash, then shred. ③ Add water to a steamer and bring to a boil, place the grouper in to steam over water with the lid on for about 5 minutes, pour off the resulting liquid, add an appropriate amount of salt, a little baijiu, light soy sauce, steamed fish soy sauce, scatter on the shredded onion, continue steaming over medium heat for about 8 minutes, then pour over hot oil and serve.
Braised Grouper
[Ingredients] 600 grams grouper, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of scallion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of blended oil.
[Method] ① Wash the grouper, add salt, cooking wine, shredded ginger and Sichuan pepper and marinate for about one hour; shred the scallion, ginger and garlic and set aside. ② Add an appropriate amount of oil to the wok, heat until 90% hot, then slide in the grouper. ③ Fry over low heat. ④ Fry both sides until slightly yellow. ⑤ Add dried Sichuan pepper, dried red chili, scallion, ginger, garlic, sugar, fragrant vinegar, light soy sauce and pepper powder. ⑥ Braise for a while to absorb the flavor, then add clean water and simmer over medium heat; when the liquid is nearly reduced, add a little salt. ⑦ Plate and scatter with shredded green and red chili.
Grouper Congee
[Ingredients] 400 grams grouper, 80 grams Thai fragrant rice, appropriate amount of olive sunflower seed oil, appropriate amount of fish sauce, appropriate amount of nanjiang fu, appropriate amount of clean water.
[Method] ① Clean the grouper, take out the flesh, slice the fish, put it in a bowl, pour in an appropriate amount of fish sauce and marinate for 10 minutes, then wash and drain. ② Wash the Thai fragrant rice, put it in a clay pot, and add enough clean water in one go. ③ Add the grouper head and bones, cover with the lid, and bring to a boil over high heat. ④ Uncover and continue cooking until the rice grains are thick and sticky, skimming off foam continuously during this time. ⑤ When the rice grains are thick and sticky, add the Chaoshan specialty nanjiang fu and the grouper slices, and cook until the fish slices are done. ⑥ Pour in an appropriate amount of olive sunflower seed oil and an appropriate amount of fish sauce to season. ⑦ Turn off the heat and serve at the table.
Crispy Fried Grouper Chunks
[Ingredients] 300 grams cleaned grouper, 1.5 grams refined salt, 5 grams sesame oil, 40 grams dry starch, 40 grams cleaned egg, 300 grams bread crumbs, 1500 grams cooking oil (100 grams actually consumed).
[Method] ① Slaughter the grouper in the usual way, remove scales, gills, open the belly and remove the internal organs, remove the head and tail, split into two pieces, and chop into rectangular chunks 5 cm long and 3 cm wide. ② Marinate with refined salt and sesame oil; beat the egg, add starch, stir into an egg batter, and evenly coat the fish chunks. ③ Press bread crumb coating onto each piece. ④ Heat the wok over high heat, add cooking oil, and when it reaches 50% hot (about 125°C), add the fish chunks and deep-fry over medium heat until golden yellow.
Grouper in Tomato Sauce
[Ingredients] 600 grams grouper, appropriate amount of oil, appropriate amount of salt, 2 grams garlic, 2 grams ginger, 5 grams scallion, 20 grams tomato paste, 2 grams weijixian, 2 grams cooking wine, 2 grams chili flakes.
[Method] ① Clean the grouper, score the body with a cross-hatch pattern, and marinate with salt for a while. ② Slice the garlic, slice the ginger, wash the scallion and chili flakes and chop finely. ③ Heat the wok with cool oil, add the ginger and grouper, fry until one side is firm and yellow, then flip and continue frying until both sides are golden brown, then remove. ④ Leave the base oil in the wok, add the chili flakes, ginger slices, scallion and garlic slices and stir-fry until fragrant, pour in the tomato paste and stir-fry briefly. ⑤ Add an appropriate amount of water and the fish. ⑥ Add a little cooking wine, weijixian, salt and sugar to season. ⑦ Simmer over low heat for about 10 minutes until the fish absorbs the flavor, then turn to high heat to reduce the sauce, remove from the wok, plate and scatter with chopped cilantro.
[Tip] The fish can only be flipped once one side is firm; this way the fish will not break apart.
Stir-Fried Grouper with Longan and Ginseng
[Ingredients] 25 grams longan flesh, 15 grams ginseng, 1 grouper (500 grams), 10 grams cooking wine, 5 grams ginger, 10 grams scallion, 3 grams salt, 2 grams chicken essence, 35 grams vegetable oil.
[Method] ① Wash the longan flesh, soak the ginseng thoroughly and cut into thin slices 3 cm square, debone the grouper, wash it, and cut into thin slices 3 cm square, slice the ginger, and cut the scallion into sections. ② Heat the wok over high heat, add the vegetable oil, and when it reaches 60% hot, add the ginger and scallion and stir-fry until fragrant, then immediately add the fish slices, cooking wine, longan flesh, ginseng slices, salt and chicken essence and stir-fry until cooked.