XO Sauce Giant Stir-fried Grouper
What You Will Need
Ingredients
- Giant Grouper fillet 200g (cut into chunks)
- Celery 300g (peeled and cut into segments)
- Cloud ear fungus 50g (soaked, stems removed, and cut into small pieces)
- Mixed bell peppers 30g (thinly sliced)
- Carrot 15g (Cut into small pieces)
- Minced garlic to taste
Marinade
- Lee Kum Kee White Peppercorn Powder, a pinch
- Egg white, to taste
- Salt ½ tsp
Seasoning
- Lee Kum Kee XO Sauce 1.5 tbsp
- Lee Kum Kee Premium Oyster Sauce 1 tsp
- Lee Kum Kee Pure Sesame Oil, appropriate
- Sugar, a pinch
- Cornflour slurry, to thicken
- Salt ½ tsp
Made with
Lee Kum Kee products
How to make it
-
Cut the grouper fillet into chunks and pat dry with paper towels. Add salt, white pepper, egg white, and a little sesame oil; mix well and marinate, set aside.
-
Mix the celery and cloud ear fungus with a pinch of salt and sugar. Blanch until cooked, then drain well.
-
Heat oil in a wok. Pan-fry the grouper chunks until golden brown on both sides. Remove and set aside.
-
Add a little oil to the wok, sauté the minced garlic until fragrant, then add the celery, cloud ear fungus, bell peppers, and carrot; stir-fry until slightly softened.
-
Add the pan-fried grouper. Pour over the prepared sauce (cornflour slurry, XO sauce, oyster sauce, and a little sesame oil). Stir-fry quickly until the sauce thickens and evenly coats the grouper.
-
Transfer to a serving plate. Garnish with extra XO sauce to taste, and serve.
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