越式三柳金凤鱼 Vietnam Style Fried Fish

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材料A :
金凤鱼 1条(大约1公斤)
材料B :
红黄绿灯笼椒各½ 粒 (滚刀切)
腌料 :
蛋白1粒、味精⅓茶匙、盐½茶匙、胡椒粉少许、生粉适量
酱料材料:
香茅5支、姜花5支、大葱1粒、芫茜头25g、小辣椒10条
酱汁调味料:
茄汁120克、鱼露30克、蚝油25克、橙汁60克、糖60克、水120克、咖喱粉4汤匙
酱料做法:把所有材料爆香后,加入调料煮均即可。
做法 :
1 将把鱼清洗干净,并把鱼两侧的肉切出,再切成片。(图1)
2 把鱼片及鱼身腌制好,沾上粉后分别放入热油中炸至金黄色。(图2-5)
3 热锅,爆香材料B后放入鱼片拌炒。(图6)
4 倒入调制好的酱料,炒至酱汁浓缩即可装盘。(图7-8)

INGREDIENTS A :
1 Tilapia fish (about 1kg)
INGREDIENTS B :
½ each of red, yellow and green capsicum (cut wedges)
CONDIMENTS :
1 egg white, ⅓ tsp MSG, ½ tsp salt, dash of pepper, some corn flour
SAUCE :
5 stalks lemon grass, 5 stalks bunga Kantan, 1 onion, 25g coriander root, 10 chili padi
SAUCE SEASONING:
120g tomato sauce, 30g fish sauce, 25g oyster sauce, 60g orange juice, 60g sugar, 120g water, 4
tbsp curry powder
TO PREPARE SAUCE: Saute all ingredients until
fragrant, pour in seasoning and bring to boiled, done.
METHOD:
1 Clean fish and cut out flesh from both sides; cut them into slices. (pic 1)
2 Marinate fish meat with condiments, coat with corn flour and deep fry until cooked. (pic 2-5)
3 Heat a oil in clean wok, saute ingredients B until fragrant, toss in fried fish. (pic 6)
4 Pour in sauce, simmer until gravy thicken, dish out. (pic 7-8)