#ang gau

Mum is cooking tonight and I present you the Chicken & Bitter Gourd Stir-Fry with whole scallops. The chicken meat is deboned drumsticks and thighs with frozen scallops. Next dish is more premium as mum is using expensive grouper fish for this Spicy Red Grouper & Bamboo Shoot with tomato wedges for acidity.

Well, sis is not eating at home so mum took all the leftovers including the rice to come up with tonight’s Dinner. The other two dishes just involved reheating while she turned the white rice into fried rice with the addition of egg, char siu and some seasonings.

Groupers (石斑鱼) are highly prized food fish everywhere and tonight’s dinner is Spicy Red Grouper which is called Ang Gau (红石斑) here around the region of Southeast Asia. Our local wet markets generally sell two types of red groupers - Spotted Coral Grouper (Plectropomus maculatus) and Leopard Coral Grouper (Plectropomus leopardus). It is expensive due to the tender yet bouncy flesh that flakes nicely and the whole fish is usually steamed to appreciate its delicate texture.