📝 About This Recipe
This dish celebrates the pinnacle of Cantonese seafood mastery, reimagined with the precision of modern fine dining. A pristine, pearl-white Garoupa fillet is gently steamed to a velvet-like texture, then awakened by the dramatic sizzle of aromatics infused in smoking-hot oil. The balance of the umami-rich aged soy reduction and the sweet, clean essence of the fish creates a transcendent sensory experience that is both minimalist and profoundly complex.
🥗 Ingredients
The Fish
- 400 grams Live Red Garoupa Fillet (Skin-on, pin bones removed, scaled meticulously)
- 1 tablespoon Shaoxing Rice Wine (Premium aged variety)
- 1/4 teaspoon Sea Salt (Fine grain)
- 20 grams Ginger (Sliced into thin coins for the steaming bed)
Aromatic Infusion Oil
- 4 tablespoons Grapeseed Oil (Or any neutral high-smoke point oil)
- 3 pieces Scallion Whites (Smashed)
- 10 grams Ginger (Bruised)
The Sweet Soy Reduction
- 3 tablespoons Light Soy Sauce (Premium first-draw)
- 1 teaspoon Rock Sugar (Crushed)
- 2 pieces Cilantro Stems (For infusion)
- 2 tablespoons Fish Stock or Water
Garnish & Aromatics
- 2 stalks Scallions (Julienned into 2-inch 'hair' threads and iced)
- 1 knob Ginger (Peeled and julienned into matchsticks)
- 1 piece Red Bird's Eye Chili (De-seeded and julienned for color)
- 1 handful Fresh Cilantro Leaves (Picked small leaves)
👨🍳 Instructions
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1
Prepare the aromatics: Julienne the scallion greens and ginger into paper-thin threads. Place them in a bowl of ice water for 10 minutes until they curl beautifully; drain and pat dry before use.
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2
Prepare the soy sauce: In a small saucepan, combine light soy sauce, rock sugar, cilantro stems, and fish stock. Simmer over low heat until the sugar dissolves and the liquid reduces slightly. Strain and set aside.
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3
Clean the Garoupa fillet and pat it thoroughly dry with paper towels. Rub the skin and flesh lightly with Shaoxing wine and a pinch of sea salt.
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4
Prepare the steamer: Fill a wok or large pot with water and bring to a vigorous boil. Place a heat-proof plate inside the steamer basket.
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5
Create a 'bed' for the fish: Arrange the ginger coins on the steaming plate and place the fish fillet on top. This allows steam to circulate under the fish for even cooking.
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6
Steam the fish: Place the plate in the steamer, cover tightly, and steam over high heat. For a 400g fillet, this usually takes 7-9 minutes. The flesh should be just opaque and pull apart in clean flakes.
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7
While the fish steams, prepare the infusion oil: In a small skillet, heat the grapeseed oil with smashed scallion whites and bruised ginger until the aromatics turn golden brown. Remove the aromatics and keep the oil at a shimmering high heat.
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8
Carefully remove the plate from the steamer. Discard the ginger coins and, most importantly, drain away all the 'fish water' that has collected on the plate to ensure a clean flavor.
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9
Transfer the fillet to a warm, clean serving platter. Arrange the curled scallion threads, julienned ginger, and chili threads in a neat pile along the center of the fish.
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10
The Sizzle: Reheat the infusion oil until it just begins to smoke. Carefully pour the scorching oil directly over the scallions and ginger. You should hear a loud sizzle as the oil releases the aromatic oils into the fish.
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11
Pour the prepared soy reduction around the base of the fish, rather than over the top, to keep the skin pristine. Garnish with fresh cilantro leaves and serve immediately.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the flesh resilient. Discarding the steaming liquid is the secret to removing any 'fishy' odors from the final presentation. The ice water bath for the scallions isn't just for looks; it crisps them up and tames their raw bite. Ensure the oil is truly smoking hot before pouring; if it doesn't sizzle loudly, the aromatics won't cook properly. Use rock sugar instead of granulated sugar for a mellow, glossy sweetness in the sauce.
🍽️ Serving Suggestions
Serve with a bowl of premium steamed Jasmine rice to soak up the aromatic soy sauce. Pair with a crisp, high-acidity white wine like a Dry Riesling or a Gruner Veltliner. Accompany with a side of stir-fried baby bok choy or garlic-tossed pea shoots. A pot of aged Tieguanyin oolong tea provides a perfect earthy contrast to the delicate fish. For a full banquet experience, serve this as the penultimate savory course before dessert.