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Braised Rice Cake and Garoupa with Oyster Sauce

Preparation Time:   15  (mins)
Cooking Time:   7  (mins)
Cooking Method:   Braise
Cook level:   Normal
Serving Size:   2  (person)


Shanghai rice cake 250 g / 克 [2 rolls, vacuum packed]
Grouper 150 g / 克 [fillet, cut into pieces]
Baby carrot 50 g / 克cut into slant slices
Button Mushroom (s) 50 g / 克 [sliced]
White wine 2 tbsp / 湯匙
Cream 2 tbsp / 湯匙 [fresh]
Parsley [chopped for garnish]


Premium Oyster Sauce 1 tbsp / 湯匙
White pepper to taste
Premium Oyster Sauce 2 tbsp / 湯匙
Water 150 ml / 毫升

  1. Mix garoupa fillet with marinade.
  2. Stir-fry Shanghai rice cake in 2 tbsp oil for a while.  Add all ingredients and stir well slightly.  Stir in seasoning mix, cover and cook on low heat for about 5 minutes until sauce thickens.  Stir in white wine and fresh cream.  Sprinkle with chopped parsley.

Tag: Rice cake, Garoupa, Oyster sauce

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