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Pan Seared Grouper with Ginger, Sacllions and Soy Sauce...Classic Cantonese and My Favorite Way to Enjoy Fish.

fourunder | Mar 14, 201509:00 PM

Growing up my family had a Whole Poached or Pan Fried Fish on the table every evening. The preferred fish was Black Sea Bass, but there would also be Flounder, Snapper , Cod or Carp at other times.

Personally, my family prefers the fish whole, not fillet, but for this post, I made fish fillets, only to show you how simple it really is to make.... The pictures show 2 pounds of Fresh Grouper fish fillets @ $9.99/lb. With the Scallions , Ginger, Soy Sauce and Oil, the total cost came in for $21. $20 for the fish and I figure a buck for the incidentals. You could certainly purchase fish less expensive, or even more expensive to suit your tastes and budget...but I do suggest you give it a try one day. Total time to make the fillets was less than 15 minutes....alternative methods for cooking could include deep frying, steaming and oven baking. There's more than one way to make this dish.

The recipe is simple.


Juliennne cut your Scallions and Ginger.


On a plate or baking dish, spread your fillets out and season with Kosher Salt and White Pepper. You could also add granulated garlic or some type of Chili/Cayenne Pepper powder for a little spice.

Dust and coat with Cornstarch, Rice Flour or All Purpose Flour. This helps add texture to the fish and helps the fish grab the Soy Sauce later when served.

Over medium heat, add a little oil to pan fry the fish fillets...3-4 minutes per side. Remove to your serving plate, drizzle with Soy Sauce and cover with the Julienne Scallions and Ginger. Add more oil to the fry pan and heat until you hear a pop from the oil. Flash Fry, or Drizzle the oil over the aromatics and fish. This is the classic preparation to wilt the aromatics, but you could easily just add the scallions and ginger to the pan to wilt and spread over the fish.



Optional: add thin slice garlic to the oil when pan frying...serve with your favorite rice.

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