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Crispy Golden Grouper with Apricot Sauce
30 mins
Intermediate
Prep + Cook Time
30 mins
Ingredients
17 Ingrediants
Servings
For 4-5 servings
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Sauce
100g Dry Apricot (Dice Fine)
500ml Water
1/2 tsp Sugar
2g Salt
1tsp Chicken Stock Powder
100g Butter (Melted)
200g Carnation Evaporated Creamer
1tsp Corn Starch
To Finish
As Needed Edible Golden Leaf / Sheet
Fish Seasoning
1kg Whole Grouper
2tsp White pepper powder
2tsp Chicken stock powder
2tsp Salt
Flour For Fish
100g Corn starch
2tsp White pepper powder
2tsp Chicken stock powder
2tsp Salt
Methods
For the Sauce
- In the pot add dry apricot and water, let it simmer for 10 minutes. Blend With low heat, add in the other ingredient except corn starch and Carnation Evaporated Creamer. In a separate mixing bowl, mix Carnation Evaporated Creamer and corn starch.
- Add the mixture into the pot, cook until it is thickening. Set aside.
For the Fish
- Clean the whole Fish, remove the backbone. Season the fish with chicken stock powder, white pepper and salt.
- Mix the corn starch, chicken stock powder, white pepper and salt together.
- Drench the fish with egg white, then follow by the coating with corn starch.
- Fry the fish until golden brown. Place on the plate. Coat fish with the golden sauce. And place the edible golden leaf/sheet.
- Serve and garnish with chopped spring onion and red chilies
8 days ago