Serves 4
grouper 4, about 160g each
salt to taste
sugar to taste
chicken powder 1 tsp (try Knorr’s available at grocery stores)
crabmeat 80g (try Bumblebee available at gourmet stores)
carrots 20g, finely chopped
broccoli florets 500g, steamed + 20g, finely chopped
chicken stock 400ml
egg whites 2, beaten
white pepper 1/4 tsp
cornstarch 2 tsp mixed with cold
water 1 tsp
ginger 20g, sliced, fried crisp
prosciutto 20g, chopped and fried until crisp
Marinate the grouper fillets with a dash of salt, sugar, and chicken powder for 30 minutes.
Steam the fillets for 5 minutes and keep warm until serving. Place the crabmeat, carrot, and 20g broccoli in a pot, cover with water, and boil for 2 minutes. Remove from heat and drain the water.
In a wok, add the stock, eggs, crabmeat, carrot, broccoli, white pepper, and cornstarch slurry. Bring to the boil and pour over the fillets.
Break the fried ginger and fried prosciutto into small bits, place over the fillets and serve with steamed broccoli.