东炎素鱼Tomyam Fish

香料：

油5汤匙、红辣椒4条、辣椒干5条、香茅4支、南姜10克、石古仔2粒

配料:

羊角豆200克、番茄2粒、黄梨少许

点缀：

姜花少许切丝、红辣椒切丝

调味料：

亚参2汤匙（加500毫升清水稀释）、椰糖3汤匙、香菇粉1/2茶匙、素马来盏少许、金凤叶30克、亚参片4片

做法：

1. 将所有香料放入搅拌机搅拌成茸，备用。
2. 素鱼放入热油中炸至金黄色，捞起滴干油备用。
3. 镬内热少许油，爆香研磨香料，放入配料和调味料，拌炒均匀后加入素鱼。
4. 焖煮至滚即可上碟，以少许辣椒丝和姜花点缀。

Ingredients:

6 pcs mock fish

Spices:

5 tbsp oil, 4 red chillies, 5 dried chillies, 4 lemon grass, 10g galangal, 2 candlenuts

Sub-ingredients:

200g ladyfinges, 2 tomatoes, some pineapple

Garnishing:

Some bunga kantan & red chilli  (shredded)

Method:

1. Put all the spices ingredients into a blender and blend until puree. Set aside.
2. Put the mock fish into hot oil and deep fry until golden brown. Drain the oil and set aside.
3. Heat a little oil in a wok, sauté the ground spices, add the ingredients and seasonings, stir well and add the vegetarian fish.
4. Simmer until boiling and serve on a plate, garnish with a little chili shreds and ginger flowers.