家乡焖鱼 Home Style Braised Fish

【材料】
马友鱼500克、姜50克(切丝）、中国咸菜200克、冬菇50克（泡软切片）、番茄两粒、青葱段50克、辣椒一
条（切丝）、清水1碗
【调味料】
蚝油1汤匙、糖1茶匙、花雕酒1汤匙
【勾芡】
粟粉1⁄2汤匙、清水1汤匙
【做法】
1. 把鱼身斜割数刀沥干水份备用。（图1）
2. 咸菜汆烫去除咸味后切丝；番茄切块。（图2-3）
3. 烧热油锅；倒入大量的油，大火烧滚油, 用手提起鱼尾慢慢的将鱼从头部放入热油中，炸至金黄色即捞
起沥干油份备用。（图4）
4. 锅子留少许油，姜爆香后，投入所有其他材料，小火煮滚。（图5-6）
5. 再把炸香的鱼回锅，焖3至5分钟即可勾芡收汁，捞起摆盘享用。（图7-8）

【Ingredients】
500g Mullet fish, 50g ginger(juliennes), 200g Chinese salted mustard, 50g Chinese mushroom (soaked &
sliced), 2 tomato, 50g spring onion (cut blocks), 1 red chili (juliennes)
【Seasonings】
1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp Shao Hsing chinese wine
【Thickening】
1⁄2 tbsp corn flour+1 tbsp water
【Method】
1. Cut a few slits on the fish and drain.(pic 1)
2. Blanch salted mustard to remove saltiness and then juliennes, slices tomatoes.(pic 2)
3. Heat large volume of oil in wok, put in fish by holding its tail and deep fry from head until golden
brown and crispy, drain.(pic 4)
4. Keep some oil in wok, sauté ginger until fragrant; and then toss in all other ingredients and cook in low heat until boil.(pic 5-6)
5. Return the fish to wok, simmer for 3 to 5 minutes and thicken with some starch, dish out to serve.(pic 7-8)