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  • 1.

    Trim and slice filleted garoupa

  • 2.

    Place in bowl and add a pinch each of salt, pepper and sugar.

  • 3.

    Add corn starch, vegetable oil, sesame oil

  • 4.

    Using chopsticks, mix well

  • 5.

    Form layers around a serving dish of the sliced garoupa, ham, mushroom and ginger.

  • 6.

    Steam for about 10 minutes

  • 7.

    Separately, cook asparagus in small amount of vegetable oil

  • 8.

    Mix Chinese wine with stock, sugar, salt, corn starch and pinch of pepper. Reduce the mixture in a wok over high heat and pour over the layers of garoupa, ham, mushroom and ginger.

  • 9.

    Garnish with coriander and this simple dish is ready to serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Cantonese style garoupa.


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Posted by JoanReport
A simple delicious recipe.