🐟🧅 Ginger and Scallion Grouper Balls - A Hong Kong-style banquet-quality signature dish

Editor's Preface

Ginger and Scallion Grouper Balls are a reliable choice for restaurants, food stalls, and even family dinners! The grouper meat is thick and smooth, with a fresh, chewy texture. The aroma of the ginger and scallions, sautéed in oil, is fragrant and fragrant, with a fresh, sweet, and unsavory fish flavor. This time, we've dedicated a full page to sharing our most practical yet practical recipe, focusing on the aroma, heat control, and ingredient ratios. Try it! It's guaranteed to be foolproof!

Ingredients preparation

• 250-300g fresh giant grouper (cut into thick balls or chunks)

• 6-8 slices of ginger

• 2-3 green onions (cut into sections and partially shredded)

• Shredded red pepper (for garnish, optional)

• 1 tablespoon light soy sauce

• a pinch of salt

• 1 tablespoon of wine (Hua Diao/rice wine)

• Pepper to taste

• 1 tablespoon cornstarch

• 3 tablespoons oil

Detailed steps

🐟 1. Grouper ball processing

• Cut the giant grouper into balls (about 2cm thick), mix well with salt, pepper, 1/2 spoon of soy sauce, 1/2 spoon of rice wine, and cornstarch, and marinate for 10 minutes.

• Use kitchen paper to lightly pat the dried grouper noodles to remove moisture, which will help them become smooth and beautiful when fried.

🧄 2. Sauté ginger and scallions until fragrant

• Add 1.5 tablespoons of oil to a pan and sauté ginger slices and scallions over medium heat until fragrant (adding more ginger and scallions will help absorb the oil better).

• After sautéing, remove the scallions and ginger and set aside, reserving the oil for later use.

🍳 3. Fried grouper balls

• Heat half a tablespoon of oil in the same pan, add the grouper balls and fry over medium heat until both sides are golden brown. Avoid over-frying (as grouper meat is thick, it needs to be cooked slowly and not until it shrinks completely).

• At the same time, you can sprinkle a little wine to remove the fishy smell and enhance the flavor.

🍲 4. Combine and add starch

• Return the sautéed ginger and scallions to the pan and stir-fry for 1 minute.

• Add 1 tablespoon of light soy sauce and 1-2 tablespoons of water, and mix quickly to collect the sauce.

• If necessary, add a little water starch (mix cornstarch with water) to make the sauce sticky.

• Finally, mix well to absorb the juice and let the fish balls absorb the aroma of ginger and scallions.

🥢 5. Garnish

• Serve the fish pieces and garnish with fresh scallions and red peppers.

• The remaining juice can be spread on the noodles, making them shiny and tender.

Editor's Tips

• The grouper slices are marinated with cornstarch, making them smooth and chewy without falling apart.

• Stir-fry the ginger and scallions first and then the fish to make the aroma more prominent. Return to the wok and stir-fry together to enhance the taste.

• Chicken essence (optional) adds a touch of umami flavor.

• Don't drink too much, as it will spoil the taste.

• It is safer to use a flat non-stick pan when cooking at home, as you don’t have to worry about the food getting overcooked.

Eating experience 😋

The fish is perfectly springy and slippery, with a gingery, scallion-y aroma on the outside and a sweet, smooth interior without any fishy smell. Every bite is juicy yet not greasy! Paired with rice or noodles, it's a feast-level treat!

summary

Ginger and scallion grouper balls are simple to make, as long as you know the right timing, even a beginner can cook them to banquet quality! No need to go out tonight, it's fine dining at home. 🐟🧅🍚