Ginger-Scented Egg Custard with Grouper
Level
easy
Cooking
9 min
Preparation
30 min
Ingredients
Servings
2
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.
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