潮州咸酸菜马友鱼 Braised Ma Yau Fish with Sour Vegetable

咸菜和酸菜洗净切细，泡烧水20分钟以减低咸味， 沥干。 Cut sour vegetable and salted mustard greens thinly and then soak in hot water for 20 minutes to reduce saltiness

马友鱼去鳞洗净后，在鱼身横切数刀备用。 Clean and scale the fish, cut a few slits on both side.

起油锅，把鱼炸至金黄色捞起沥干油备用。 Heat oil in wok, deep fry the fish until golden brown, drain.

锅里留适量油，小火爆香蒜茸和姜，加入咸菜和酸 菜下锅快速爆炒。倒进盖过材料的清水和调味料以大火焖煮15分钟后 勾薄芡。把煮好的咸酸菜酱汁盛起淋在炸好的鱼上，撒上芹 菜梗和辣椒丝即可享用。 Keep some oil in wok, sauté garlic and ginger until fragrant, toss in sour vegetable and salted mustard greens. Pour in adequate water and boil in high heat for 15 minutes, season to taste and thicken with starch. Pour the sauce over the fried fish and sprinkle some chinese celery stem and red chili to serve.