潮州鱼饭Teochew Cold Fish

鱼洗净后，不必开肚备用。Wash the fish and set aside.

用所有的盐和姜葱蒜，加淹盖过鱼的水量大火煮沸。Put in rock salt, ginger, onion and garlic, add enough water to cover the fish and bring to a boil.

把鱼排行在盐水里，再用重物压紧鱼面，大火煮开后，转小火煮7分钟即可捞起放凉。Arrange the fish in the salt water, to press the fish with a heavy object. After the high heat boils, turn to low heat and simmer for 7 minutes, then take it out and let it cool.

把煮好的鱼放冰箱冷藏使鱼肉更加的结实。Put the cooked fish in the refrigerator to make the fish more firm.

取出冷藏好的鱼煎金黄色即可享用。Take out the refrigerated fish and fry until golden brown then enjoy.