Stir-fried garoupa

Garoupas are among the best quality sea fishes. Of the many species available in the market, the red garoupa is a good choice. Only fish weighing less than a kilo are suitable for steaming. Larger fish are best stir fried or deep fried . Head and tail portions are reserved for braising.

This fish recipe is a delicious, crunchy and fresh. It is not a difficult to create, but to do it well, the secret lies in carefully controlling heat and timing . Fish loses it freshness and smooth texture if overcooked.

450 gm. garoupa fillets
half egg white
75 gm. stock
2 gm. salt
1/2 tsp. sugar
dash pepper
3 to 4 drops seseme oil
1.5 gm. msg
3 to 4 drops zhaoxing rice wine
5 slices ginger
2 stalks scallions
2 cups oil for deep frying

Dry the garoupa fillets and cut into approximately 45mm by 30mm and 5mm thick pieces. Add the slightly beaten white of half an egg. Wash and clean a piece of fresh ginger and cut into 5 thin slices.
Wash and clean 2 stalks of fresh scallions, remove the roots and half of the green part. Cut at angle into 30mm sections. Add the salt, sugar, pepper , msg, seseme oil and starch to the stock.
Heat the oil till smoking hot. Quickly fry the fish in the hot oil till the corners of the fish pieces begin to stiffen. Lift out the fish with a large strainer and drain off the oil, leaving 2 tablespoons in the wok.
Saute lightly the ginger slices, return the fish to the wok, add the rice wine and let it sizzle. Add the seasoned stock and scallions.Quickly stir-fry over very high heat till the fish just firm but not flaking. Add a table spoon of hot oil. Stir-fry quickly and dish up.