姜茸豆渣蒸鳕鱼STEAMED CODFISH WITH GINGER PASTE AND CRISPY SOYA BEAN CRUMBS TOPPING

把鳕鱼切成2块，去掉中间大骨。Cut the slice of cod fish into two pieces and discard the center bone section.

用混合调味料腌鱼肉，然后放入蒸盘，铺上青葱、姜及淋酒，大火蒸7-8分钟，然后去掉青葱和姜，留汤汁。Lightly marinate fish pieces with combined seasoning. Place fish on a steaming plate and top up with spring onion，ginger and wine. Steam for 7-8 minutes. Discard spring onion and ginger and retain the liquid.

起锅热1杯油，以中小火把豆渣炸至香酥，然后盛出，留2汤匙油，加入香料炒香后倒入蒸鱼汤汁，炒均后盛出，淋在蒸鱼块上。Heat 1 cup oil in a wok and fry soya bean crumbs slowly over medium low heat until crispy and golden. Dish out and leave 2 tbsp oil in the wok. Add in spices. Fry until fragrant, add in steamed fish liquid, stir and dish out and spread on top of the fish.

再铺上炒豆渣及其他顶料即可。Sprinkle crispy soya bean crumbs over and add the rest of the toppings.