柠檬豆酱焖鱼Braised Fish with Lemon and Bean Sauce

鱼洗净开双飞备用。洋葱和番茄切片备用。Wash the fish and middle half for later use. Sliced onion and tomato set aside.

热上油锅，用少许油，爆香姜，桂皮，洋葱和蒜，下豆酱和腌柠檬和番茄炒香。Heat up a wok with a little oil, saute ginger, cinnamon, onion and garlic, add bean paste and pickled lemon and tomato fry until fragrant.

加入淹盖过鱼一半份量的热水或上汤，大火煮滚后调小火。Add hot water or broth that covers half of the fish bring to a boil and turn down the heat.

把鱼放入锅内摆好鱼头向上，立起的模样。Put the fish into the pot and place the fish head up.

盖上锅盖焖煮均匀大约10分钟。Cover the pot and simmer for about 10 minutes.

下白糖和少许鱼露调味至汤汁浓稠即可。Season with sugar and a little fish sauce until the soup thickens.