How To: Make Seabass Grapow

Here is The Black Orchid's recipe for The Chef's Special: Seabass Grapow (No.55 on the menu), for when we aren't here to serve it for you!

While we are in quarantine, The Black Orchid has been MIA, and so because we aren't around to provide you with our wonderful food and service, we are going to show you how we make are very delicious, yet very simple, Chef's Special Dish.

WARNING: It should be noted that this dish is normally cooked in a wok with gas heat. This method of cooking is what really brings out the smokey flavouring of the grapow sauce, but don't let this put you off, it is just a warning if the flavour doesn't turn out the same as ours!


Fresh Seabass Fillets

Plain Flour

Cooking Oil


Garlic (finely chopped)

Thai Chillies (finely chopped)


Oyster Sauce

Soya Sauce

Green Beans (chopped)

Red & Green Peppers (sliced)

Optional: Fresh Lemon (sliced)

To Cook the Seabass:

  1. Make a simple batter with a cup of plain flour, mixed with a cup of water and a pinch of salt

  2. Dip the seabass into the mix, and give it only a slight lather (you don't want it to be like a cod fish batter from you local chippy!)

  3. Then fry it in a pan/wok of cooking oil, until the batter is a golden brown

(Put the fried seabass aside, somewhere warm while you make the sauce)

The Sauce to Top it Off:

  1. Heat your cooking oil in a pan/wok, on medium heat, and fry the garlic and chillies until they are brown (Don't let the oil get too hot, or the garlic and chillies will burn)

  2. Add 3 table spoons of oyster sauce with a teaspoon of soya sauce, and stir. (If the sauce begins to boil, turn the heat down)

  3. Then add a teaspoon of sugar

  4. Throw in the sliced peppers, green beans and basil, and cook them in the sauce until they have softened.

  5. For the final step, pour the sauce onto the fried seabass, and garnish with sliced lemons (and squeeze over the seabass for a citrus twang)

TIP: The Black Orchid chef's main tip is that the ingredient measurements is not written in stone; what makes this dish unique and why we have it on our chef's special menu, is because the chef's at The Black Orchid, will alter the taste of the sauce each time they cook it. They will add whatever they feel is needed. Do you want an extra kick? Add another chilli. Needs to be sweeter? Add some sugar. This dish is meant to be cooked and tailored to your taste buds.

#seabass #grapow #chefspecial #No.55

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