Pan-Fried Red Garoupa with Coriander Leaves & Chili Padi

Pan-Fried Red Garoupa with Coriander Leaves & Chili Padi

This is one of the dishes I cooked for yesterday's dinner.  It's a very simple dish but it's very tasty and appetizing.  I can eat a bowl of white rice drizzled with just the gravy.  The tastiness comes from the Hua Diao Jiou (花雕酒), the coriander leaves and the chili padi.

I used to cook fish with dark soya sauce or black bean paste.  So one day, I tried this and my family loves it.

Ingredients:-

1 piece of red garoupa (whole fish or just the tail also can)
Salt & pepper for marinating the fish
Ginger, thinly sliced
Cornflour
Coriander leaves
Chili padi (2 if you can take the spiciness, 1 if cannot)
Hua Diao Jiou (花雕酒）
Dash of Light Soya Sauce
Hot Water
Dash of Fragrant Sesame Oil

Method:-
1. Wash and scale the fish.
2. Marinate it with salt and pepper.
3. Before pan-frying, rub the fish with some cornflour.
4. Heat a little peanut oil in a wok till hot, fry some ginger till golden brown, push aside.
5. Add the fish and pan-fry both sides till slightly golden brown.
6. With the fish in the wok, splash the chinese wine in a circular movement around the side of the wok (don't pour directly into the fish).  This is to evaporate the alcohol content.
7. Add a little light soya sauce and water.
8. Add in the coriander leaves, chili padi and the ginger.
9. Let it simmer, remember to turn the fish to the other side as well to let the meat absorb the gravy.
10. Splash a dash of fragrant sesame oil, mix well and off the heat.
11. Dish up and serve.

It is very appetizing with a bowl of hot, steaming white fragrant rice. You can see a lot of gravy on my dish, because my family loves to drizzle it on their hot, steaming rice.  If you do not want so much gravy, you can add lesser water.