Garoupa with ChuHou paste by Christine Tan‎


6-7 thick slices of garoupa slices (skin on)
2 big onions (chopped into 8 chunks)
1 big garlic (chopped set aside)
1/2 thumb size of garlic (slice thin)
2 tablespoon Hua Tiao wine
Sesame oil 2 tablespoon
1 tablespoon dark soy sauce
2 tablespoon sugar
1 big tablespoon of chu hou paste
2-3 cups of water (depending how thick u want the gravy to be)


Heat wok
Add oil..Big fire
Add garlic .. ginger & onions ..fry till fragrance
Add sugar..cook till soft and brown
Add 2 cups water..mix well
Turn to medium fire
Add dark soy sauce and chu hou paste.. mix well

Add Hua Tiao wine..stir well
Add sesame oil..cook for 5mins
Add in garoupa slices and gently stir well and slowly for 5mins
Let it simmer till fish is cooked
Close fire and serve with rice

(P/s: do not cook fish for too long else the fish will be harden)
Adjust the sweetness according to ur liking😊