In our last article we shared how we processed the tiger grouper and the way we made waterless steamed fish tail. In this article we will continue the story. For the dinner of that evening we made stir-fried tiger group with broccoli with the fillets. For the rest of the fish, including the bone and head, we made miso soup with it. It’s so satisfying to utilize the whole fish for our meals.
西蘭花炒斑球 魚頭麵豉湯 Stir-fried Tiger Grouper with Broccoli & Fish Head Miso Soup
In lunch we cut the lower part out, steamed it together with the liver and stomach
We further divided the upper part into the bone and head on the left and fillets and fins on the right
Chop the fillets and fins into smaller pieces
Marinate the fillets and fins by some chicken powder, sugar, oyster sauce, light soy sauce, pepper, Shaoxine wine and cornstarch
Sear the fish on medium-high heat
Until the surface turns brown
Get some garlic, ginger and and scallion ready as shown.
Mix the sauce with light soy sauce, oyster sauce, Shaoxine wine, chicken stock and cornstarch
Before cooking, inhale some cat
Stir fry the garlic, ginger and scallion root
Add chopped broccoli. Sautee it on medium-high heat until aromatic. Then add a bit of water. When it dries out, add more water until the broccoli is softened
Add the fish and sautee for awhile
Add the sauce and mix well. Done!
Smelled so nice! Having a mouthful of fish was satisfying
And there was the fish head miso soup as well. Now It’s its turn
Sear the bone and head thoroughly together with some ginger on high heat
Pour boiling water into the very hot pan. Continue to cook on high heat for 20mins
On the other hand, prepare some miso and khumbu
The fish stock is now milky and aromatic
Pour the fish stock in the stock pot. Cook for another 10 mins and it’s done!
After dinner, let’s have some dessert!
Speaking of fish soup, we have to share this recipe!