Mention
loong da’an (龙旦) in
Cantonese – giant grouper/garoupa to Chinese food connoisseurs and you’d see
the respect this regal deep-sea denizen commands. A huge fish that can grow up
to 9 feet long, this fish is a rarity so if you’re partial to loong da’an, head to any of the Oriental
Group of restaurants to savour this prized catch this June.
Instead
of the normal price of RM138++ per portion, the Deep-Sea Garoupa is priced at
RM98++ per portion only, available now until end June 2017. You can enjoy it prepared
four ways which emphasise the fabulous eating quality of this fish.
Known
for its sweet, meaty white flesh and slightly chewy, gelatinous skin, the
garoupa Braised Traditional Style is served sizzling hot in a claypot. Enrobed
in a sheer glossy sheen of delicious, sticky sauce, every chunks of the smooth
meat yields saucy savouriness that enhances the fish’s natural sweetness. Complementing
the tender garoupa are plump, succulent black mushrooms along with soft dau karn (compressed beansheets),
crunchy waterchestnuts and slightly caramelised garlic pips. Excellent
lip-smacking stuff.
Deep-Sea
Garoupa prepared Aberdeen Sizzling Shunde Style may look similar to the former
but the distinct difference is telling once whiffs of the aromatics used for
this speciality reach your nose. The heat not only amplifies the fragrant
coriander stalks, whole shallots, sliced ginger and red chilli in the claypot but
also infuses the generous garoupa pieces with the aromatics’ big,
appetite-whetting flavours.
A
step up from the regular yue thau mai
(fish head noodles), the posher Deep-Sea Garoupa with Rice Vermicelli in
Superior Stock is a humble treat that’s fit for a king. Pin-drop silence around
the table is not uncommon when everyone focuses on slurping up the milky,
fish-sweet broth with delectable mee hoon
(rice vermicelli) punctuated by the occasional strands of sourish hum choi (salted mustard green), diced tomato
dices and smooth beancurd.
Some greens won't go remiss especially when it's blanched leafy greens smothered in rich, eggy sauce. Think of it as a healthier, carb-free kong fu chau (Cantonese fried noodles).
 |
| Add a dish of seasonal greens to supplement your meal |
Alternatively,
you may like to try the fourth option of Deep-Sea Garoupa Steamed with Fresh Beancurd Skin &
Black Fungus.
For
diners who prefer partaking whole fish, Ocean Garoupa is available at the
promotional price of RM198++ each (normal RM330++ each). Weighing about
800g-1kg per fish, one of the recommended preparations is to relish it Steamed
with King Prawns, Glass Noodles & Garlic.
The
doneness is spot-on, rendering the Ocean Garoupa seductively flaky-soft and sweet on our palate. Coupled with springy garlic-flecked prawns, the slippery strands of glass noodles steeped in the yummy fish-prawn jus make the overall dish a scrumptious gastronomic delight.
Personally
I’d vouch for the Ocean Garoupa Boiled with Fish Maw, Yam & Chinese Cabbage
in Superior Fish Stock any day. Friends who know me would be shocked as I’m
averse to soupy fare but the masterful textural combination of powdery yam with
spongy fish maw and soft, wilted cabbage had me at hook, line and sinker. A sophisticated
speciality that tastes so homespun, what’s not to like?
Prefer
the bare-frills approach? No problem, you can order the garoupa Steamed with
Chef’s Special Preserved Radish too. The Deep-Sea Garoupa and Ocean Garoupa
promotion are available at all Oriental Group restaurant.
Fine tea infusions by the exclusive Tea Leaves from Singapore (they also supply to the posh Four Seasons hotel group) are given equal importance here. At Lean Hooi's recommendation, we complement our meal with Shanghai Rose (RM17.80+), a splendid
black tea with smoky sweet rose notes. Sliced lemon is served on the side should you wish to infuse the tea with refreshing citrusy tang.
