红烧鱼尾Braised Kurau Fish Tail

鱼尾洗净，破双飞，用少许盐腌制5分钟让鱼身出(泄)水。Wash the fish tail, cut into half, marinate with some salt for 5 minutes to let the fish leak out extra water.

用干净毛巾把鱼身抹干水份，沾少许干薯粉。Dry the fish with clean towel and pat some potato flour.

热油锅，以小火把鱼煎香，捞起备用。Heat the oil to fry the fish until fragrant over low heat, remove and set aside.

锅中留少量油，小火爆香姜葱蒜，把鱼回锅，倒入盖过鱼的清水(上汤最好)大火煮滚，倒入所有调味料，焖煮7分钟即可熄火上桌。Leave some oil to sauté ginger, onion and garlic until fragrant on low heat, return the fish to the wok, pour in enough water to cover the fish (best with broth) and bring to a boil over high heat, pour in all seasonings and simmer for 7 minutes, and serve.