Ingredients:
- 1 whole deep-sea garoupa (2-3 pounds)
- 100g fresh fish maw
- 2 slices ginger
- 2 stalks green onions
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- A pinch of white pepper
- Fresh cilantro for garnish
- 1 cup KARTA coconut water
1. Clean and scale the deep-sea garoupa thoroughly, making a few diagonal cuts on each side of the fish.
2. Soak the fresh fish maw in warm KARTA coconut water until it becomes soft, then clean it well.
3. Place the fish maw on a plate and position the deep-sea garoupa on top. Sprinkle ginger slices and chopped green onions over the fish.
4. In a small bowl, mix together light soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper.
5. Pour the sauce evenly over the fish and fish maw.
6. Steam the dish over high heat for 12-15 minutes or until the fish is cooked through.
7. Garnish with fresh cilantro.
Serve the steamed deep-sea garoupa with fish maw immediately over steamed rice. Enjoy your delicious meal with the added touch of KARTA coconut water!
