Ingredients
Fragrant Oil
1L Knife 100% Pure Groundnut Oil
250g Shallots (sliced)
250g Garlic (chopped)
100g Spring Onion (cut into 2-inch lengths)
Coriander Soy Sauce
200ml Water
100g Coriander Stems (cut into 2-inch lengths)*
2½ tbsps. Japanese Soy Sauce
20g Rock Sugar
2 tsps Maggi Seasoning
1 tbsp Sesame Oil
Sesame Soy Sauce
1 tbsp Sesame Oil
4 tbsps Dark Soy Sauce
3 tbsps Light Soy Sauce
2½ tbsps Oyster Sauce
2½ tsps Sugar
500g Grouper Fillet (sliced)
250g Ipoh Hor Fun*
Crispy Shallots (for garnish)
Fried Garlic (for garnish)
Chives (for garnish)*
*Available at your nearest FairPrice store.
Method
Coriander Soy Sauce
- Place water in a pot, add coriander stems, Maggi seasoning, Japanese soy sauce, sesame oil, and rock sugar. Bring to a boil and simmer for 5 mins.
- Remove coriander stems.
Fragrant Oil
- Fry shallots in groundnut oil over medium heat in a pot or wok till golden brown. Set aside on absorbent paper.
- Repeat the process for garlic.
- Lower heat and add spring onions in oil. Simmer in oil for 5 mins till brown. Discard spring onions.
Fish & Hor Fun
- Keep temperature of fragrant oil at 65⁰C or medium-low heat.
- Place grouper fillet slices in oil and slowly poach till fish is cooked through. Set aside.
- Strain fragrant oil and set aside for later use.
Sesame Soy Sauce
- Place all ingredients in a large mixing bowl and mix well till sugar dissolves.
To Serve
- In a serving bowl, add ½ tbsp fragrant oil, 1 tbsp coriander soy sauce, and ½ tbsp sesame soy sauce.
- Blanch Ipoh hor fun in hot water. Drain and place in serving bowl.
- Place cooked fish over hor fun.
- Garnish with crispy shallots, garlic and chives.
