Steamed Grouper with Hervey Bay Scallops
DIETARY INFO
Serves four
Gluten
Free
Dairy
Free
Sugar
Free
Shopping list
What to buy
- 4 x 200 gm fillets of Grouper, skin off
- 200 gm Hervey Bay Scallops
- 100 gm Shiitake Mushrooms, halved
- 1 clove garlic, sliced
- 30 ml peanut oil
- 1 bunch of bok choy, washed & roughly chopped
- ½ cup coriander leaves, picked
- ½ cup eschallots, finely julienned
- 1 tsp grated ginger
- 50 ml light soy sauce
- 50 ml Shaoxing cooking wine
- 1 tsp sesame oil
- 25 ml rice wine vinegar
Cooking Method
How to cook it
Whisk together the ginger, Shaoxing, soy sauce, sesame oil & rice wine vinegar.
Lay the grouper fillets in a steamer basket or steaming tray & steam for 8-10 minutes.
Sear the scallops in a hot pan with a little peanut oil & transfer them to a plate
Heat the vegetable oil in a wok or large frying pan until it reaches 180*c.
Sauté the garlic & shiitake mushrooms in the same pan until the mushrooms are golden,
then set aside.
Add the chopped bok choy to the same pan & add the soy sauce mixture. Simmer for 2
minutes & with a slotted spoon, transfer the bok choy to four serving plates.
Add the mushrooms & scallops back to the pan with the cooking liquid to heat through.
Place a fillet of the Gold Spot Grouper on each plate with the bok choy & spoon the
scallops, mushrooms & sauce over the top.
Garnish with a mixture of coriander & eschallots.