Crispy Golden Grouper with Creamy Apricot Sauce

What to Prep?

• Sauce

• 100g Dry Apricot (Dice Fined)
• 500ml Water
• 1/2 tsp Sugar
• 2g Salt
• 1tsp Chicken Stock Powder
• 100g Butter (Melted)
• 200g Carnatino Evaporated Creamer
• 1tsp Corn Starch
• 
  

• To Finish

• Edible Golden leaf / Sheet
• 
  

• Fish Seasoning

• 1kg Whole Grouper
• 2tsp White pepper powder
• 2tsp Chicken Stock Powder
• 2tsp Salt
• 
  

• Flour For Fish

• 100g Corn starch
• 2tsp White pepper powder
• 2tsp Chicken Stock Powder
• 2tsp Salt

How To Cook?

1. For the Sauce:
2. In the pot add dry apricot and water, let it simmer for 10 minutes. Blend With low heat, add in the other ingredient except corn starch and Carnation Evaporated Creamer. In a separate mixing bowl, mix Carnation Evaporated Creamer and corn starch.
3. Add the mixture into the pot, cook until it is thickening. Set aside.
4. For The Fish:
5. Clean the whole Fish, remove the backbone. Season the fish with chicken stock powder, white pepper and salt
6. Mix the corn starch, chicken stock powder, white pepper and salt together.
7. Drench the fish with egg white, then follow by the coating with corn starch.
8. Fry the fish until golden brown. Place on the plate. Coat fish with the golden sauce. And place the edible golden leaf/sheet.
9. Serve and garnish with chopped spring onion and red chilies.