Ingredients (for 4):
- Grouper Tail - 750g
- Pork meat - 75g
- Shiitake mushroom - 5
- Egg - 1
- Shallot - 4
- Garlic - 4 cloves
- Ginger - 20g
- Spring onion - 3 sprigs
- Salt - 1 tsp
- White pepper powder - 1/4 tsp
- Tapioca starch - 1 tbsp
- Chinese yellow wine - 1 tbsp
- Chicken stock - 500ml
- Soy sauce - 1 tsp
- Sugar - 1 tsp
- Oyster sauce - 2 tbsp
- Sesame oil - 1/2 tsp
- Tapioca starch - 1.5 tbsp
- Oil - 1 litre
Procedures:
1. Clean the grouper tail and then cut in the middle on both sides to make it easier to cook. Season with salt and white pepper powder.
2. Cut the pork into shreds.
3. Cut the spring onion white into sections. Cut the ginger into slices. Cut the shallot into quarters. Smash the garlic.
4. Soak the shiitake mushroom until softened. Remove stem and cut into shreds.
5. Brush the grouper tail with the whisked egg, and then dust a layer of Tapioca starch on top.
6. Heat the wok with oil to medium temperature, then add in the grouper tail to deep-fry.
7. Flip the grouper tail over to continue deep-frying until golden brown.
8. Take the grouper tail out.
9. Mix oyster sauce, soy sauce, sugar and chicken stock together.
10. Heat the wok with 2 tbsp of oil, then add in the ginger, garlic and shallot to stir-fry briefly.
11. Add in shiitake mushroom and pork to stir-fry, and sprinkle with Chinese yellow wine.
12. Add the sauce into and continue to cook until boiling.
13. Add the grouper tail back in, and cook for 5 minutes on each side.
14. Take the grouper tail out and put on the serving plate.
15. Add the spring onion whites in, and then turn up the heat to reduce the sauce. Add sesame oil to enhance the aromas and finally add the thickening to reduce the sauce.
16. Pour the sauce on top of the fish tail to serve.
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