Wet Chow Fun W/ Grouper Fish Fillets Recipe

Soak the dried flat rice noodles (hor fun) in warm water for 20–30 minutes until pliable. Drain well and set aside.

In a small bowl, whisk together the sauce components: 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp sesame oil, and 1/4 tsp white pepper to create the main sauce for the dish.

Make the grouper marinade by tossing the grouper strips with 1 tbsp light soy sauce, 1 tsp Shaoxing wine, and 1 tsp cornstarch. Let sit for 15 minutes before cooking.

Heat a large wok over high heat and add 1 tbsp neutral oil. Remove the grouper from marinade (reserve marinade for later) and cook the strips quickly, about 1–2 minutes per side, until just opaque. Transfer to a plate and keep warm.

Add the remaining 1 tbsp oil to the wok. Add minced garlic and ginger; stir-fry until fragrant, about 20–30 seconds.

Add sliced onion and optional peppers; stir-fry until slightly softened, about 2 minutes.

Add bean sprouts and green onions; stir-fry for 1 minute to brighten and soften slightly.

Add the soaked noodles to the wok and pour in the prepared sauce. Toss vigorously to coat evenly and heat through, about 2–3 minutes.

Return the seared grouper to the wok and gently toss to combine with noodles and vegetables.

Thickening the sauce

In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons water to form a slurry. Pour the slurry into the wok while stirring, allowing the sauce to thicken and coat the noodles, about 1–2 minutes.

Taste and adjust seasoning if needed (add a touch more light soy sauce for saltiness, or a pinch more sugar to balance). Finish with a light drizzle of sesame oil if desired. Remove from heat and serve hot.