Recipes
| Ingredients （Serves 4） | |
| Red Grouper | 1 Whole |
| (a 1.2kg red grouper is used in the photo below) | |
| Red Chili | 1 fruit |
| Green Chili | 1 fruit |
| Onion | 1 tuber |
| Plain Flour | 1 bowl |
| Egg | 1 egg |
| White Wine | 1 splash |
| Orange Sauce | |
| Fresh Oranges | 5 ~ 8 fruits |
| (enough to make 2 bowls of fresh orange juice) | |
| Orange Jam | 1 tsp |
| Orange Powder | 1 bowl |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
| Sugar | 1/2 tsp |
| Tapioca Starchand & Water Thickener | 1/2 bowl |
| Butter | 1 tsp |
| Cointreau | 2 tsp |
Vietnamese Cuisine
『 Song Ngu 』
Established in 1996, Song Ngu is one of the most sophisticated and most popular seafood restaurants in HCMC. The large aquarium next to the kitchen promises patrons the freshness and quality of seafood from all over the world.
Song Ngu offers a diverse and authentic Vietnamese cuisine. Visitors to Vietnam may be familiar with Vietnamese cuisine from their home country, but will realize what true Vietnamese cuisine is really like through their dining experience at Song Ngu.
Song Ngu has always been loved by local businessmen, high class families, and travellers from outside of Vietnam and has been often chosen by Vietnamese Government Officials as the place to entertain VIPs from overseas.
Chef's Tips
Red grouper is in season from December to April. A white fish such as Barramundi can be used if Red Grouper is out of season.
Cointreau can be replaced by any other Triple Sec (Orange liqueur).
Serve hot!
Cointreau can be replaced by any other Triple Sec (Orange liqueur).
Serve hot!
Photo: Naoto Ohike
※ Click on image to view full size image.
(Ingredients/Preparation) Squeeze orange juice in bowl. Dissolve tapioca starch in water.
Clean the red grouper. Slice it into fillets and debone, cut into big bite-sized pieces.
Sprinkle salt and pepper (MSG optional), tossed and leave for 5 minutes. Meanwhile, cut onion and peppers in dices.
Add egg yolk and white wine to the tossed pieces of red grouper. Mix gently by hand. Lightly coat the pieces of red grouper with plain flour.
Preheat oil to 60℃. Deep fry the pieces of red grouper until lightly golden (approximately 5 minutes). Transfer the deep fried red grouper to a serving plate.
In a clean pan, melt the butter and fry onion and peppers, stirring frequently.
Once the onion and peppers are cooked, add the orange juice, jam, sugar, salt and orange powder. Bring to boil.
Add Cointreau (optional), thicken with Tapioca Starch and Water Thickener.Pour the hot sauce over the fried fish.
Song Ngư restaurant
70 Sương Nguyệt Ánh st., Bến Thành ward, dist. 1, HCMC., Vietnam
Tel: (+84 8) 3832 5017
Tel: (+84 8) 3832 5017
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