Dish

Ogu ruloung

Chinese tea eggs

Ogu ruloung is made by steaming a whole fish, typically a sea bass or red snapper, with ginger, scallions, and soy sauce. The fish is served with a light sauce made from the steaming liquid, soy sauce, and sesame oil. This dish is low in calories and high in protein, making it a healthy option for seafood lovers. It is also gluten-free and dairy-free.

Asian cuisine› Chinese cuisine

Egg Dish

Origins and history

Ogu ruloung has been a popular dish in Guangdong for centuries. It is believed to have originated in the Qing dynasty and was served to emperors and nobles. Today, it is a staple dish in Cantonese cuisine and is enjoyed by people all over the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Ogu ruloung, with different ingredients and cooking methods. Some recipes call for adding mushrooms, bamboo shoots, or other vegetables to the steaming liquid. Others use a different type of fish or substitute the soy sauce with oyster sauce. Some chefs also add a splash of rice wine to the sauce for extra flavor.

Presentation and garnishing

The fish should be fresh and of high quality. It is important to not overcook the fish, as it will become tough and dry. Garnish with fresh cilantro or scallions for added flavor and presentation.

Tips & Tricks

To ensure the fish is cooked evenly, make a few shallow cuts on both sides of the fish before steaming. This will also help the flavors penetrate the fish more deeply.