How to Make It
Cut the grouper fillet into chunks and pat dry with paper towels. Add salt, white pepper, egg white, and a little sesame oil; mix well and marinate, set aside.
Mix the celery and cloud ear fungus with a pinch of salt and sugar. Blanch until cooked, then drain well.
Heat oil in a wok. Pan-fry the grouper chunks until golden brown on both sides. Remove and set aside.
Add a little oil to the wok, sauté the minced garlic until fragrant, then add the celery, cloud ear fungus, bell peppers, and carrot; stir-fry until slightly softened.
Add the pan-fried grouper. Pour over the prepared sauce (cornflour slurry, XO sauce, oyster sauce, and a little sesame oil). Stir-fry quickly until the sauce thickens and evenly coats the grouper.
Transfer to a serving plate. Garnish with extra XO sauce to taste, and serve.
