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THAI CUISINE

 

STEAMED GROUPER

WITH SOY SAUCE & GINGER

 

With vibrant festivities and deep-rooted traditions, the Chinese community in Thailand welcomes the Spring Festival with unmatched enthusiasm. From Bangkok’s lively Yaowarat (Chinatown) to provinces like Phuket, Nakhon Sawan, and Chiang Mai, every corner bursts with the energy of red lanterns, firecrackers, and sumptuous feasts.

Must-try symbolic dishes include Roasted Pig & Roasted Duck – symbols of prosperity and abundance; Longevity Noodles – for health and a long, fulfilling life; Golden Pork – representing wealth and good fortune or Steamed Fish – a wish for surplus and success.

Here is what you need for a delicious 𝙎𝙩𝙚𝙖𝙢𝙚𝙙 𝙂𝙧𝙤𝙪𝙥𝙚𝙧 𝙁𝙞𝙨𝙝 𝙁𝙞𝙡𝙡𝙚𝙩 𝙬𝙞𝙩𝙝 𝙎𝙤𝙮 𝙎𝙖𝙪𝙘𝙚 𝙖𝙣𝙙 𝙂𝙞𝙣𝙜𝙚𝙧

INGREDIENTS
- 2 pc shiitake mushrooms
- 350g - 500g white Grouper fillets
- 3 cloves garlic, finely chopped
- 1/4 cup finely julienned ginger
- 1/2 cup chicken or pork stock
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp Chinese cooking wine (Shaoshing wine)
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp white pepper, ground
- 2 green onions, thinly slice on a bias

𝙄𝙣𝙨𝙞𝙙𝙚𝙧 𝙏𝙞𝙥 : you can opt for fish fillets, fish steaks, or entire fish in this dish. Great options include sablefish, halibut, grouper, sea bass, tilapia, and pompano.

 

 

 

COOKING INSTRUCTIONS

1. Slice the shiitake mushrooms into thin pieces.

2. For the sauce combine stock, soy sauce, oyster sauce, Chinese cooking wine, sesame oil and sugar in a bowl. Heat 2 tablespoon of vegetable oil in a sauté pan over medium high heat. Add garlic, ginger, and shiitake mushroom slices and stir for 1-2 minutes until aromatic. Add the sauce mixture and white pepper, bring to a boil and let sauce simmer for 30 seconds. Remove from heat, taste and adjust seasoning if needed. Set aside until the fish is ready. When fish is done, turn off the heat, and you’ll notice water collected in

3. the plate.With the fish still in the steamer, tilt the plate to pour off the collected water, letting it run off into the cooking water below. Pour the sauce over the fish, top with green onions and close the steamer lid for another 30 seconds just to steam the green onions slightly using residual steam.

4. Garnish with onions and chili. 

5. Serve immediately with jasmine rice.

 

Remember to have all ingredients prepped before you start cooking, it goes fast!

Gong Xi Fa Cai from your Thai Insider.

𝗔𝗨𝗧𝗛𝗘𝗡𝗧𝗜𝗖 𝗝𝗢𝗨𝗥𝗡𝗘𝗬𝗦.
𝘜𝘯𝘪𝘲𝘶𝘦. 𝘐𝘯𝘴𝘱𝘪𝘳𝘪𝘯𝘨. 𝘙𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘦.

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