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Singaporean Fish with Sweet Soy, Green Onion, Garlic, and Ginger


  • 4 hybrid printed Grouper fillets + corn flour for coating.

  • 25 grams (2 tablespoons) canola oil

  • 15 grams (4 cloves) coarsely chopped garlic

  • 20 grams (3 cm root) ginger, cut into thin strips.

  • 30 grams (1 bunch) green onion, cut into strips.

  • 30 grams (3 tablespoons) soy sauce

  • 15 grams (1 tablespoon) of sugar

  • 15 grams (2 tablespoons) water


Preparing the Sauce:

  1. Mix the soy sauce, water, and sugar in a bowl until you have a uniform sauce.

For the Fish:

  1. Coat the hybrid fillets with corn flour.

  2. Heat a pan over medium heat and add the canola oil.

  3. Fry the coated fish fillets for about 3 minutes on each side until they are nicely seared and cooked. Set them aside.

For the Stir-fry:

  1. In the pan add canola oil, coarsely chopped garlic, ginger strips, and three-quarters of the chopped green onion.

  2. Stir-fry the garlic, ginger, and green onion on medium-low heat for about 3 minutes, allowing the flavors to meld.

Bringing it Together:

  1. Add the prepared sauce to the stir-fry mixture and bring it to a boil.

  2. Place the seared fish fillets in the sauce and cook for a minute on each side to infuse them with the flavors.



Finishing Touch:

  1. Continue to reduce the sauce to the desired thickness.

  2. Add the remaining chopped green onion, mix, and gently pour this flavorful sauce over the fish fillets.


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