Fried Grouper with Sweet and Sour Sauce

Its was a pleasant surprise when I saw small-ish whole grouper at the grocery store. Grouper is usually sold already filleted from ginormous fish. I got the smallest one, although still very large at almost 3 pounds, and over a foot long. While at the store I was already imagining it deep fried on a bed of red and green peppers with sweet and sour sauce just like the ones in Hong Kong restaurants.

I couldn't decide if I should prepare it Chinese-style or Filipino escabeche. They are very similar, the cooking method and ingredients except for soy sauce are almost identical. I guess the Filipino escabeche is another fusion of Chinese and Spanish recipes and became a Filipino dish just like arroz caldo.

I chose to prepare the whole grouper Chinese-style because I haven't had this dish in a long long time. I realized I didn't have a pan big enough to accomodate the big fish; I used my wok which was large enough but I had to tilt the pan several times to fry the tail which didn't become crispy. No problem, the rest of the fish was crispy, perhaps not as crisp as the restaurant's but it's good enough for me. And besides the dish is sooo yummy.

Fried Grouper with Sweet and Sour Sauce
fish
1 whole grouper, gutted and cleaned
sea salt
ground white pepper
all purpose flour, optional
vegetable oil

sauce

1 clove garlic
3 large shallots
2-inch piece fresh ginger

1 green bell pepper

1 red bell pepper
1 tomato, cut into wedges, optional
1 tablespoon light olive oil
4 tablespoons sugar, more or less to taste
5 tablespoons cider vinegar
½ cup water
1 tablespoon soy sauce
1 teaspoon sea salt, or to taste
2 tablespoons cornstarch mixed with ¼ cup water.

• Cut the garlic, shallots, ginger, and bell peppers into matchstick size pieces.
• Heat 6 cups oil in a large pan or wok on medium high.
• Pat dry the fish inside and out and make 3 slits across on both sides. Season inside and out with 1 teaspoon salt and half a teaspoon of white pepper. Dredge in flour, if desired; remove excess flour.
  
• Deep fry until skin is crisp.
• While fish is frying prepare the sauce. In a medium saucepan, heat the oil and saute the garlic, shallots, and ginger for 2 minutes. Add the rest of the ingredients except the cornstarch mixture. Simmer for 2 minutes, taste and adjust seasoning, then add the cornstarch mixture. Simmer until sauce is clear and has slightly thickened.
  
• Transfer on a serving platter and place the cooked fish on top of the sauce. Serve immediately with steamed or Chinese-style fried rice.

Food Friday: McD's Angus Third Pounder with Bacon and Cheese Burger

I can't believe I ate the whole thing. McDonald's 100% Angus Third Pounder with Bacon and Cheese Burger: a third of a pound of juicy and flavorful Angus beef patty with a slice of cheese on the bottom and topped with mustard, ketchup, slices of crisp sweet red onion, pickles, 3 slices of crispy bacon, and another slice of cheese on a soft but sturdy 5-inch bun. Yummy!

Matcha Bread Rolls with Sweet Azuki

I was given a packet of matcha powder, compliments of Obubu Tea, a Japanese matcha producer *Thank you Ian*. The tea arrived from Japan yesterday and today I baked a small batch of bread rolls filled with sweet azuki which is one of my favorite dessert pairings. Three things I love: the mellow but distinct matcha flavor which lingers in the mouth after eating the sweet-ish rolls, the sweet aroma that greeted me when I snipped open the package, and the bright green color indicating top quality. I highly recommend it.

I'm not a green tea expert but for the past 4 years I have been drinking green tea brewed from Japanese loose tea leaves. The Japanese matcha powder I have I use exclusively for making cakes, cookies, crepes, ice cream, candies, and bread. I think I drank it once but didn't like it; I prefer the brewed tea leaves. Now I know why, the very pale green matcha powder, although also from Japan, is probably old or not the best quality.

Obubu Tea matcha has a much brighter green color

Matcha An Pan (Green Tea Bread Rolls with Sweet Azuki)

3½ cups all-purpose flour
2 teaspoons instant yeast
4 tablespoons sugar
1½ teaspoons kosher salt
4 tablespoons milk powder
1 tablespoon matcha powder
1¼ cups + 2 tablespoons lukewarm water
4 tablespoons soft butter
1 egg, room temperature
homemade or canned sweet azuki

• In the bowl of a standing mixer with the paddle attachment, stir together 2 cups of the flour, yeast, sugar, salt, milk powder, and matcha. Add the water, butter, and egg and mix on low for 1 minute. Add the remaining flour and mix on low for 1 minute. Sprinkle with 1 tablespoon lukewarm water if the dough seems dry.
  
• Replace the paddle with the dough hook and mix on second speed for 4 to 5 minutes or until dough is smooth and supple. Transfer into a lightly greased container, cover with plastic wrap and let ferment on the kitchen counter for 2 hours.
  
• Transfer the dough on the work surface and knead lightly to release air bubbles. Scale the dough into 2½-ounce pieces, roll into rounds, cover with plastic wrap, and let rest for 20 minutes. Flatten the rounds into 5-inch circles. Using a 1-tablespoon ice cream scoop, scoop and drop azuki on the center of the circle. Gather the edges and pinch to close. Place on parchment-lined sheet pans, seam side down, 2 inches apart, and flatten each to about 1 inch thick. Cover with plastic wrap and let rise for 1 hour. Preheat oven to 350°F 20 minutes before baking. Bake for 20 to 25 minutes or until tops are light brown in color.
  

the cut roll looks like a butterfly or clover


I made a few plain rolls, so good with chocolate spread

Food Friday: Hallowe'en Treats

Only 16 more days before candy day...are you ready for Hallowe'en trick or treaters? One of the bags of candies is already open and so I opened another bag with the Milk Duds in it. One tiny box has 4 pieces, more than enough to satisfy my craving for chocolate covered chewy caramels.