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| 红烧鱼肉 |
{材料} 鱼肉 2块, 葱1支(切丝), 姜丝30g, 红辣椒1支(切丝), 笋丝 30g
{调味料} A: 米酒, 太白粉各1大匙, 盐1/2 小匙
B: 酱油, 糖各2大匙, 水1杯
{做法}
1. 鱼肉洗净, 用调味料理A腌约20分钟, 放入油锅煎至两面金黄.
2. 起油锅, 倒入葱丝, 姜丝, 红辣椒丝和 笋丝炒香, 加入调味料B煮沸; 放入作法1煎好的鱼, 煮至入味, 熄火即可.
Braised fish
{Ingredients} Fish fillet 2pcs, spring onion 1 stalk (shredded), ginger x 30g(shredded), red chili x1 (shredded), bamboo shoot x 30g (shredded)
{Seasonings} A: Chinese rice wine x 1 tbsp, tapioca flour x 1tbsp, salt x ½ tsp
B: soya sauce x 2 tbsp, sugar x 2 tbsp, water x 1 cup
{Method}
1. Wash and clean up fish, season fish fillets with seasoning A and marinade for 20 min. Heat up oil to shallow-fry the fish fillets till golden brown. Dish out and set aside.
2. Heat 2 tbsp of oil to stir-fry shredded spring onion, ginger, red chili and bamboo shoot till fragrant, add in seasonings B and bring to boil; then put in fish fillets, simmer it in low heat until the sauce is slightly thick.
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