Grouper with a Twist
Here's a spicy seafood dish with an Asian twist. You can
substitute any fish you desire.
1 lb. fresh Grouper, cut into 1 inch sections
1 lb. fresh Sea Scallops, cut into 1 inch sections, or large Shrimp
10 Shitake mushrooms, sliced or if you can't find them Button Mushrooms will do
1 Red Bell Pepper, sliced in thin strips
1 Yellow Bell Pepper, sliced in thin strips
30 snow pea pods, strings removed, cut in half diagonally
6 scallions, cut in 2 inch pieces
1/4 C. Peanut Oil or Veggie Oil
1 1/2 Tab. Soy Sauce
1 TBS Rice Wine Vinegar
1 teaspoon sugar
1 TBS cornstarch, dissolved in 1/4 c. water
1 TBS fresh garlic, minced
1 TBS fresh ginger, grated
1/2 -1 TBS >>>Doc's Reducer or >>>Doc's Habañero Heaven or >>>Doc's JadeBurst
1/4 teaspoon Wasabi, served on the side, optional
Cooked rice (to serve 4)
In a wok, cook Grouper and Scallops, a few at a time. Do it quickly until golden brown
in hot peanut oil. Set on paper towels to absorb excess oil when cooked. In the wok, add
garlic, ginger and vegetables. Stir constantly over high heat for about 3 minutes. Add the
sugar, rice wine vinegar, soy sauce and Doc's Reducer or Doc's Habañero Heaven to the
cornstarch mixture and stir very well.
Add fish back into wok. Push the veggies and fish to one side. Add the cornstarch mixture.
Stir until it starts to thicken and gently toss all ingredients together. If you didn't add
Doc's Reducer or Doc's Habañero Heaven yet and you want a more intense heat, stir it in
gently and remove immediately.
Serve over steamed rice. Drizzle a twist of lemon over it.
1 lb. fresh Grouper, cut into 1 inch sections
1 lb. fresh Sea Scallops, cut into 1 inch sections, or large Shrimp
10 Shitake mushrooms, sliced or if you can't find them Button Mushrooms will do
1 Red Bell Pepper, sliced in thin strips
1 Yellow Bell Pepper, sliced in thin strips
30 snow pea pods, strings removed, cut in half diagonally
6 scallions, cut in 2 inch pieces
1/4 C. Peanut Oil or Veggie Oil
1 1/2 Tab. Soy Sauce
1 TBS Rice Wine Vinegar
1 teaspoon sugar
1 TBS cornstarch, dissolved in 1/4 c. water
1 TBS fresh garlic, minced
1 TBS fresh ginger, grated
1/2 -1 TBS >>>Doc's Reducer or >>>Doc's Habañero Heaven or >>>Doc's JadeBurst
1/4 teaspoon Wasabi, served on the side, optional
Cooked rice (to serve 4)
In a wok, cook Grouper and Scallops, a few at a time. Do it quickly until golden brown
in hot peanut oil. Set on paper towels to absorb excess oil when cooked. In the wok, add
garlic, ginger and vegetables. Stir constantly over high heat for about 3 minutes. Add the
sugar, rice wine vinegar, soy sauce and Doc's Reducer or Doc's Habañero Heaven to the
cornstarch mixture and stir very well.
Add fish back into wok. Push the veggies and fish to one side. Add the cornstarch mixture.
Stir until it starts to thicken and gently toss all ingredients together. If you didn't add
Doc's Reducer or Doc's Habañero Heaven yet and you want a more intense heat, stir it in
gently and remove immediately.
Serve over steamed rice. Drizzle a twist of lemon over it.