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A variety ways of eating miniata grouper at Langham Place Xiamen

Updated: 16 Mar 2017
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In the tropical waters of the Indo-West Pacific area lives a species of beautiful, colorful fish called the miniata grouper. The fish's color is a mottled orange-red to scarlet with myriad small, closely spaced, light-blue polka dots all over its body and fins.

Miniata grouper, whose scientific name is cephalopholis miniata, is also known as coral hind, miniatus grouper, coral or blue-spot rockcod, vermilion seabass, and coral grouper. The miniata grouper is a medium-sized fish and can reach a maximum size of 50 centimetres in length. Its meat contains 20 kinds of microelements and vitamins necessary for the human body. The gelatin layer of its skin contains abundant squalene, and its bones contain DHA.

 


Ming Court, Langham Place Xiamen's Chinese restaurant, has recently launched a creative menu called “a variety ways of eating miniata grouper." Through cooking methods including steaming, stewing, wok-frying with spicy salt, poaching, and braising, the chefs at Ming Court aim to give you a wonderful dining experience full of tasty, healthy, and nutritious miniata grouper. The new menu includes the following dishes:

 
Fish Bone Miso Soup

Steamed whole Miniata Grouper

Steamed Miniata Grouper Head and Belly with Jinhua Ham

Steamed Miniata Grouper Meat Roll with Sea Urchin and Egg White

Sautéed Miniata Grouper Meat with Broccoli

Wok-Fried Miniata Grouper Bone with Spicy Salt

Fried Miniata Grouper Belly with Ming Court Exclusive XO Sauce

Stewed Miniata Grouper Head and Belly with Garlic

Stewed Miniata Grouper Belly with Wild Mushroom and Shrimp Ovary

Poached Miniata Grouper Slices in Fin Soup Base

Braised fist-sized Miniata Grouper Meat with Black Truffle and Thick Chicken Soup
 

Finding it hard to choose? Here are the chef's recommendations:

 


Steamed Whole Miniata Grouper

Steaming is one of the most common ways to cook fish in China, because it can perfectly maintain the original taste and freshness of the fish. It’s also one of the best ways to taste whether the fish is fresh. 

 


Fried Miniata Grouper Belly with Ming Court Exclusive XO Sauce

First the most tender part of the miniata grouper -- namely the belly and the head and bone -- are deep fried; then Ming Court exclusive XO sauce is added, and the dish is braised till the sauce is fully absorbed by the fish meat.

 


Braised Fist-sized Miniata Grouper Meat with Black Truffle and Thick Chicken Soup

The miniata grouper meat is steamed and then put on a mixture of thick chicken sauce with black truffle and elaborately decorated. When eating this dish, dip the steamed fish meat in the sauce so that you will taste a mixture of the original flavor of miniata grouper meat and the aroma of black truffle.

 

Langham Place, Xiamen 厦门朗豪酒店
Address: Number 4668 Xianyue Road (adjoining Huli Wanda Plaza) 湖里区仙岳路4668号
Booking hotline: (86) 592 602 9999 ext. 8908


SOURCE: WOX Team
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