姜葱鱼片 Fish Fillet with Ginger and Spring Onions
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材料：
350克鱼柳、食油2汤匙、姜2公分（切片）、大葱2粒（切瓣）、青葱2棵（切3公分长段）
调味料：
蚝油1汤匙、花雕酒1汤匙、盐适量、清水3-4汤匙
做法：
1.将鱼柳洗净，切片后加1/2茶匙胡椒粉和1汤匙粟米粉腌妥。（图1）
2.起锅热油，大火把姜和大葱爆香。（图2）
3.加入腌鱼片和调味料，煮至熟即可，不可煮太久，因为鱼易熟。（图3-5）
4.熄火后加入青葱拌匀即可。（图6）
INGREDIENTS:
350g fish fillet, 2 tbsps cooking oil, 2cm ginger(skinned & sliced), 2 big onions(wedged), 2 stalk spring onions(cut into 3cm lengths)
SEASONING:
1 tbsp oyster sauce, 1 tbsp Chinese wine, salt to taste, 3-4 tbsps water
METHOD:
1.Wash and slice fish fillet, marinated with 1/2 tsp ground white pepper+1 tbsp com flour. (pic 1)
2.Heat oil over high heat, saut’e ginger sliced & onions wedged until aromatic. (pic 2)
3.Toss in marinated fish slices & seasoning ingredients & cook until fish is cooked. Be careful not to cook to long as fish cooks rather fast. (pic 3-5)
4.Turn off heat, toss in spring onions & dish out. (pic 6)
