For the next two posts (including this one), I’m going to do something a little different. As a food blogger, it’s part of my day-to-day duty to surf on other food blogs and discover other great recipes. Not only do I get the unique chance of diversifying my knowledge, I get to communicate with great people! In addition, given the advancement of technology, we’re not just limited to recipes we see on the Food Network anymore. Instead, we get the unique exposure to recipes from the common household all over the world!

So for the next couple of posts, I’m going to be posting recipes that I actually tried that were posted by fellow food bloggers. For the first one, I’m using Kitchen Flavour’s “Stir-Fry Garoupa Fillet with Spring Onions”. Kitchen Flavours is from Malaysia, and has *amazing* recipes! Check out more if you have time. See the original post here.

This dish is very flavorful (with the spring onions and ginger), and the fish is packed with lots of juices. It really did have a strong “fishy” taste to it! Just to get the naming convention out of the way, the term “garoupa” is Portuguese for “grouper”, which may be more widely used in North America.

I made the mistake of not using a non-stick wok, and that is why you will notice that the texture does not look smooth at all, and little fragments of fish can be seen. If you look at Kitchen Flavour’s site, they have a better depiction!

• 2 slices of garoupa (grouper)
• 2-3 stalks of spring onions
• 8-10 pieces of thinly sliced ginger
• 2-3 chopped garlic cloves
• dash of white pepper
• 2 tablespoons of Chinese cooking wine
• 2 tablespoons of sesame oil
• 2 tablespoons of cooking oil
• a pinch of salt

• To prepare the garoupa (grouper), follow these great steps from Kitchen Flavors! Here is a photo of two slices of garoupa for those unsure of what it looks like from the grocery store:
  
  
  
  
• Separate the meat from the bones (Tip: cut fish when it is partially frozen, it will be easier to slice).
  
  
  
  
• Cut into small bite-sized pieces:
  
  
  
  
• Cut the spring onions into 2 inch sections, separating the white portion from the green. All of the prepared ingredients:
  
  
  
  
• Marinade the fish with Chinese cooking wine, dash of white pepper and a pinch of salt. Do not add too much salt, as you can add more during the stir-fry. Marinate for about 20-30 minutes.

1. Just before cooking, gently stir about 2 tablespoons of sesame oil into the bowl containing the garoupa so that they won’t stick together.
2. Heat the cooking oil, and saute the garlic and ginger together for about 2 minutes until they are light brown and fragrant. Add in the white portion of the spring onions and continue to stir for about 30 seconds.
3. Add in garoupa and stir gently until it is cooked (will turn white). The fish will release a little of its own juices, which is very tasty! Add in about 2 tablespoons of water and add salt to taste. This will take about 4-5 minutes (depending on the thickness of the fish).
4. Add in the rest of the spring onions, stir and place on a serving plate. Serve hot. Enjoy!