Steamed Stone Grouper with Lemon and Aged Tangerine Peel

Ingredients

Instructions

1. 1

   Soften aged tangerine peel by soaking in warm water for 5 minutes, then finely julienne.

2. 2

   Pat stone grouper fillet dry with paper towels, season all sides evenly with sea salt and white pepper.

3. 3

   Thinly slice fresh lemon and young ginger. Cut scallion into 5cm lengths, separating white and green parts.

4. 4

   Arrange lemon slices and white scallion parts on a steaming plate, place stone grouper fillet on top.

5. 5

   Drizzle stone grouper with premium soy sauce and Shaoxing wine.

6. 6

   Bring water to a rolling boil in steamer, place plate on steamer rack. Steam for 10-12 minutes until flesh is just cooked through and opaque.

7. 7

   While fish steams, heat peanut oil in a small wok or pan until shimmering, add ginger shreds and green scallion parts.

8. 8

   Remove oil from heat immediately, add aged tangerine peel julienne and swirl gently.

9. 9

   Remove steamed fish from steamer, pour hot ginger-scallion oil evenly over the fillet.

10. 10

    Garnish with fresh coriander and remaining lemon slices, serve immediately while piping hot.