Steamed Peacock-style Grouper Fish with Clams Recipe

Chinese New Year Food Malaysia

If you are looking to plate fish beautifully, serve with Peacock-style Fish. That has an excellent symbolic meaning and is delectable at the same time would kick start your customers’ Chinese New Year with happiness and great abundance. The umami-licioius sauce enhanced the sweetness of the fish.

Ingredients

Item	Cost
Brown Marbled Grouper, descaled and cleaned	1 pc (1.2 kg)
Clams, cleaned	500 g
Salt	5 g
Oil	10 g

INGREDIENTS (A): FISH MARINATION

Item	Cost
AJI-NO-MOTO^®	½ tbsp
Salt	½ tbsp
Egg White	1
Potato Starch	1 tbsp

INGREDIENTS (B): FISH SOY SAUCE

Item	Cost
Water	450 ml (1 wok ladle)
AJI-NO-MOTO^®	40 g
Rock Sugar	35 g
Oyster Sauce	20 g
Soy Sauce	90 g
Fish Sauce	5 g

GARNISHING

Item	Cost
Spring Onion, thinly sliced, soaked in water to make it curl	2 springs
Red Chilli, thinly sliced, soaked in water to make it curl	2 stalks
Minced Ginger	15 g
Coriander Leaf, (optional)	2 springs

Method

Cut off the fish head and tail and set aside. Peacock-cut the fish by slicing the body of the fish into ten thick slices. Do not cut all the way through.
Marinate fish body with ingredients (A) and AJI-NO-MOTO^®.
Blanch fish head and tail to remove fishy smell and set aside.
In a plate, place the fish head, body and tail, arrange them like an open peacock tail. Steam the fish with boiling water on a high heat for 10 minutes or until cooked, discard the water inside the plate after steaming.
Mix fish ingredients (B) and AJI-NO-MOTO^®, bring it to a boil.
Prepare a pot of water, add 5g salt and clams, and cook until it boils. Then, turn off the heat, drain clams once the shells open and set aside.
Arrange the clams together with the steamed fish on plate.
Pour the boiling fish soy sauce ingredients onto the fish and clams.
Garnish with spring onions, red chillies and minced ginger.
Heat up cooking oil and pour onto the fish, garnish coriander and ready to serve.

Note: There may still be small bones (pinbones) when fish is cut into peacock style.

如果想让您的客户吃得展翅高飞，肯定少不了孔雀开屏的切法。具有极好的象征意义和美味的同时，将为您的客户带来幸福和丰盛的农历新年。这道菜主要调味来自于秘制鲜味酱汁，更加带出鱼肉的鲜美。