Ginger-Scented Egg Custard with Grouper
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Ginger-Scented Egg Custard with Grouper

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Level

easy
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Cooking

9 min
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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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