This is one of my family's favourite fish dish. Garoupa is one 'multi fish', it can be deep-fried, baked, bbq, steamed, cooked in curries and even stir-fry. My favourite is stir-fry and deep-fried till crispy. The smell of fried fish is mm... really good. For dinner tonight I decided to stir-fry with lots of spring onions. When my children were toddlers, when they first started to eat rice as part of their daily meal, I always cooked this for them. They love it, the gravy goes into the rice, the spring onions cut to small bits and sweet flaky flesh of the garoupa is all it takes for them to finish their bowl of rice! Of course, when you are cooking for very young children, reduce the ginger to maybe a slice or two and omit the cooking wine.
For those of you who are always in the lookout for chinese cooking, check out this blog ricepalette. I'm sure that you will find something that will certainly please you. Ricepalette, your curiosity for garoupa stir-fry is here. This is for you! Hope that you will try it out someday (and let me know if you do!).
Stir-Fry Garoupa Fillet with Spring Onions
2 slices garoupa
generous bunch of spring onions
some ginger (sliced)
2 garlic cloves
dash of white pepper
2 tbsp of chinese cooking wine
2 tbsp of sesame oil
2 tbsp of cooking oil
- For fillet : Cut garoupa meat, separating from the bone lengthwise on both sides. Slice the meat into fillet pieces. The centre bones can be added in together with the fillet pieces. When slicing into fillet, feel with fingers for a bone or two usually attached on the two sides of the slices, remove the bone and discard. (Tip : cut fish when it is partially frozen, it will be easier to slice).
- Put fillet in a bowl and marinate with chinese cooking wine, dash of white pepper and a little salt. Do not add too much salt, you can add more salt during stir-fry. Marinate for about 20-30 minutes.
- Cut spring onions into 2 inch sections, separating the white part from the green.
- Cut ginger to thin slices. Crush garlic with knife and cut into two.
- Now let's get cooking ! : Just before cooking, stir gently about 2 tbsp of sesame oil to the fish fillet so that it won't stick together during cooking.
- Heat oil, saute garlic and ginger together for about 2 minutes until light brown and fragrant. Add in the white part of the spring onions and continue to stir for about 30 seconds.
- Add in fish fillet and stir gently until fillets turns white and cooked. The fillet would release a little of its own juices, which is very tasty ! Add in about 2 tbsp of water and add salt to taste. This will take about 4-5 minutes (depending on the thickness of the fillet).
- Add in the rest of the spring onions, stir and dish out to a serving plate. Serve hot. Enjoy!