Pan-Seared Sea Cucumber Grouper
Release time:
2021-08-24
Sea cucumber and grouper are particularly rich in calcium; in fact, their bodies contain only a single cartilage rod, and it is within this cartilage that the calcium is stored. This type of calcium differs from the synthetic calcium found in most calcium supplements: synthetic calcium is often less readily absorbed and utilized by the body. In contrast, the calcium in sea cucumber and grouper is finer in structure, making it easier for the body to absorb and put to use. Especially during colder weather, children and the elderly should increase their calcium intake to keep their legs and feet strong and their overall health robust.
Ingredients: sea cucumber, spotted grouper, cooking oil, salt, barbecue seasoning
Step 1: Sea cucumber grouper is a special kind of fish with a sand-like layer on its skin, which must be blanched in boiling water and then scrubbed with a steel wool pad to remove.
Step 2: Remove the innards, rinse thoroughly, and slice into approximately 1-cm pieces.
Step 3: Add an appropriate amount of cooking oil to a frying pan. Once the oil is hot, carefully place the sliced sea bream in the pan and fry over low heat. Be sure not to rush and use high heat—otherwise the fish will easily burn.
Step 4: Once the fish has firmed up, evenly sprinkle a small amount of table salt over both sides of the fish fillets.
Step 5: Continue frying until both sides of the sea cucumber and spotted grouper are golden brown, then remove from the pan and serve.
Step 6: Before tasting, you can sprinkle your favorite toppings on top.
Tip:
1. The processing of sea cucumber grouper is rather special; it is usually sold fresh-frozen, so it must be thawed before preparation. Be sure to thoroughly remove the sandy scales on the surface, or they will feel gritty in your mouth.
2. When pan-frying sea cucumber with spotted grouper, use low heat and cook slowly—don’t rush, or it will burn. Flip frequently to ensure even browning.
3. Feel free to sprinkle your favorite dipping sauce over it before tasting.
