Ginger-Scented Egg Custard with Grouper

Name: Ginger-Scented Egg Custard with Grouper
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 2
Cuisine: Chinese
Ingredients: 500 g Grouper; 3 Eggs; 1 Spring Onion; 1 bowl Chicken Stock; 2 tsp Ginger; 1 tsp Fried Shallots; Cooking Oil; Soy Sauce; Salt

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Level

easy

Cooking

9 min

Preparation

30 min

Ingredients

Servings

Grouper or other fresh seafood of your choice, such as prawns	500 g
Eggs	3
Spring Onion chopped	1
Chicken Stock	1 bowl
Ginger juice	2 tsp
Fried Shallots	1 tsp
Cooking Oil
Soy Sauce to taste
Salt to taste

How to cook

Prepare fish

Clean and remove all bones thoroughly.
Slice the fillet into large chunks.

Prepare egg mixture

Lightly beat eggs with a pair of chopsticks to mix evenly, then take note of its amount in the holding bowl.
Add about 150% of chicken stock or water (as compared to the amount of egg mixture), and season with salt and ginger juice to taste.
The ideal egg water ratio should be around 1 (egg) : 2 (liquid) in volume.
Pour 80% of the mixture into a wide surface bowl that’s not too deep.

Start steaming

Steam it for about 3-4 minutes under high heat till it starts to form into a custard.
Remove from the steamer, add fish or seafood of your choice evenly, then pour the rest of the 20% egg solution.
Return to the steamer and steam for another 4-5 minutes till cooked.
Pour some soy sauce and cooking oil on top to taste, then top it with little fried shallots and spring onion.
Serve hot immediately.