豉皇蒸龙虎斑Steamed Dragon Tiger Grouper

【材料】
龙虎斑1只（约1.3公斤）、姜10片、莞荽2束（切段泡水）、青葱2棵（切丝泡水）、花生油1-2汤匙

【蒸鱼酱材料】
清水6汤匙、酱油2汤匙、白糖1茶匙、鱼露¼茶匙、鸡粉1茶匙、美极酱油1茶匙

【做法】
1. 把鱼处理干净，然后放在铺了青葱的盘子里。
2. 把鱼放入蒸炉里蒸14分钟。（图1）
3. 倒掉蒸鱼水和青葱。
4. 起锅热油，把蒸鱼酱材料一起煮至滚，然后淋在鱼身上，再撒入莞荽及青葱丝即可。（图2-4）

【Ingredients】
1 Tiger-dragon grouper (about 1.3kg), 10 slices ginger, 2 stalks coriander (cut into sections and soaked in water), 2 stalks spring onion (shredded and soak in water), 1-2 tbsp peanut oil

【Sauce ingredients】
6 tbsp water, 2 tbsp light soy sauce, 1 tsp sugar , ¼ tsp Thai fish gravy, 1 tsp chicken powder, 1 tsp Maggi soy sauce

【Method】
1. Clean and rinse the fish, place on a plate that cover with spring onion.
2. Put the fish into a steamer and steam for 14 minutes.(pic 1)
3. Discard the gravy and spring onion.
4. Heat oil in wok, boil the sauce ingredients together. Spoon the mixture over the fish, sprinkle with coriander leaves and spring onion. Ready to serve. (pic 2-4)