蒸鱼Steamed Fish

将鱼块摆碟、淋上酸柑汁，然后大火蒸8分钟，去掉蒸鱼水。Place fish slices on the steaming plate, squeezing some lime juice over and steam in high heat for 8 minutes. Throw away the fish liquid.

以热油爆蒜茸至酥脆，盛出后以同一锅油把菜脯炸至酥脆待装饰用。Deep-fry chopped garlic and pickled radish in hot oil till crispy and fragrant. Dish out and leave aside to be used as garnishing.

热1汤匙油+2汤匙麻油，加入咸菜、花肉及指天椒，炒至香后加入调味料，煮至滚后勾芡，再淋到鱼肉上。Heat 1tbsp oil+2tbsp sesame oil，saute pickled mustard，belly pork and chili padi till fragrant. Add seasoning to combine and bring to a boil. Adjust with thickening. Pour gravy sauce over the fish.

撒入炸蒜茸、菜脯酥及装饰料即可。Sprinkle with crispy garlic，pickled radish and garnishing, done.