• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 550-600g garoupa
  • ½-1 tsp salt
  • Some cornflour
  • 2 shallots, thinly shredded
  • 2 cloves garlic, chopped
  • 30g ginger, shredded
  • Seasoning (combined)
  • 3 tbsp chicken stock
  • 4 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • Dash of monosodium glutamate
  • Garnish
  • Some chopped coriander leaves and chilli curls


  1. Clean fish and cut butterfly style. Rub salt over the fish and sprinkle with cornflour. Deep-fry in hot oil until crispy and golden brown. Remove from oil and drain. Place fish on a serving plate.
  2. Leave 2 tbsp oil in the wok. Sauté ginger, shallots and garlic until fragrant, crispy and golden. Dish out and place over the fish.
  3. Put combined seasoning ingredients in a small saucepan. Bring to a low simmering boil then pour the sauce over the fish.
  4. Garnish with chopped coriander leaves and chilli curls.

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