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Perfectly Pan Fried Grouper With Juicy Sweet Sour Pineapple Sauce
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 6: Grouper Fish
Firstly, scale the Grouper and remove its gills; gut the fish and clean it.
Step2 of 6
Next, wash and pat the fish dry with paper towels. Then, score each side diagonally 3 times.
Step3 of 6: Grouper Fish, MAGGI® CukupRasa™
When that is done, rub the fish with MAGGI® CukupRasa™ and allow it to marinate for 1 - 2 hours.
Step4 of 6: Corn Flour, Corn Oil
In a wok or non-stick pan, heat 2 – 2 ½ tablespoons of cooking oil until almost smoky. Dust the fish with corn starch to prevent it from sticking to the pan when frying. Once it is coated well, shallow fry the grouper until it turns nice and brown on both sides. Dish out onto a plate once it’s cooked.
Step5 of 6: Corn Oil, Pineapple, Capsicum, Onion, MAGGI® Chilli Sauce, MAGGI® Tomato Ketchup, MAGGI® CukupRasa™, Vinegar, Water, Corn Flour
Next, prepare the sauce. Heat the remaining oil in the non-stick pan. Add sauce mix, onion and capsicum. Stir well.
Step6 of 6: Coriander, Spring Onion
Pour the gravy with the pineapple and capsicum over the fried fish. Finally, garnish with coriander and spring onion and enjoy the dish while hot.