RECIPE: Grouper with Ginger and Asian Celery

RECIPE: Grouper with Ginger and Asian Celery

By Chef David Thompson of Nahm

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 18 Jul '16

Renowned for receiving the first ever Michelin-star for Thai cuisine, chef David Thompson of Nahm shows us how to create our own award-winning Thai temptations at home:

Serves: 10

Prep time: 25 mins

Cooking time: 10 mins



  • 4 coriander roots
  • 1 celery root
  • ½ cup red shallots
  • 3 tbsp garlic
  • 3 tbsp peeled ginger
  • Ground white pepper
  • Yellow Bean Sauce
  • ½ cup oil
  • 3 cups yellow bean sauce
  • 3-4 tbsp white sugar
  • A liberal pinch of star anise powder
  • Galangal powder
  • 2 tbsp white pepper
  • ½ cup Chinese rice wine
  • A little white vinegar


  • 10 generous pieces of fish, filleted
  • 2 onions, sliced into thick pieces
  • 3 stalks Chinese celery, finely chopped
  • Ginger, grated
  • 2 tbsp deep-fried garlic
  • Coriander, finely chopped
  • A bunch of spring onions, sliced
  • Ground white pepper


  1. In a pestle and mortar or blender, grind the coriander roots, celery root, shallots, garlic, ginger and ground white pepper to make a paste for the fish.
  2. Heat the oil in a wok. Fry the paste until cooked but not too coloured. Add the yellow beans and simmer until aromatic. Season with the sugar, spices, wine and vinegar and simmer for several minutes. Taste to make sure it is not too salty. This can be made well in advance.
  3. Cut fillet fish into portions. Cover a steaming tray with onions and top with the celery stalks and ginger. Keep the celery leaves aside to garnish. Place the fish over the vegetables.
  4. Cover with the prepared sauce and sprinkle the deep-fried garlic and pepper.
  5. Steam for 15 minutes or until cooked through and not opaque in colour. Serve sprinkled with celery leaves, chopped coriander, spring onions and pepper.



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