双冬蒸鱼 Steamed Fish with Dong Cai

【材料】
白须公1条（约1公斤重）、冬菜1汤匙、冬菇2朵（浸软）、姜茸1汤匙、葱段适量、红辣椒1只
【调味料】
盐及胡椒粉各1⁄2茶匙、蒸鱼豉油1汤匙、花雕酒1茶匙、
清水1⁄2碗
【做法】
1. 把白须公洗净留头尾切片； 冬菜洗净挤干水份备用。（图1）
2. 把冬菇洗净切片；青葱洗净后切粒备用；把姜丝和辣椒切片备用。
3. 取蒸盘把葱段垫底，将鱼片排好；上蒸笼大火蒸8分钟取出；倒掉鱼汁备用。（图2）
4. 把蒜茸，姜丝，冬菜，冬菇片，用热油以小火爆香。（图3）
5. 加入调味料煮沸，焖至汁稠，淋在蒸好的鱼上。（图4-6)
6. 撒上葱花和辣椒片即可享用。

【Ingredients】
1kg Bak Shou Gong (Dwarf Catfish),1 tbsp preserved mustard (Dong Cai), 2 pcs mushroom(soaked),1 tbsp chopped ginger,
some spring onion blocks, 1 red chilli
【Seasoning】
1⁄2 tsp each of salt & pepper, 1 tbsp steam fish sauce, 1 tsp Chinese cooking wine, 1⁄2 bowl water
【Method】
1. Wash fish, cut off head and tail, slice the body; wash preserved mustard and squeeze out water.
(pic 1)
2. Wash mushroom and sliced; slice red chilli.
3. Arrange fish slice in plate with head and tail by sitting on top of spring onion blocks, steam in high
heat for 8 minutes, discard the steaming sauce.(pic2)
4. Sauté garlic, ginger, preserved mustard and mushroom with some oil until fragrant.(pic 3)
5. Add in seasoning and bring to boil, simmer till sauce thicken.(pic 4-6)
6. Pour the sauce over the fish, and then sprinkle chopped spring onion and red chilli on top of fish before serving.