酸甜炸鱼柳 FRIED FISH WITH TANGY VINEGAR SAUCE

材料
石甲鱼柳250克、黄色灯笼椒20克（切丁）、番茄½粒
（切小块）、蒜头2瓣（切片）、姜丝1汤匙
腌料
盐¼茶匙、胡椒粉¼茶匙、绍兴酒½茶匙、蛋白½粒、
生粉2汤匙
酸醋酱汁
黄糖2汤匙、苹果醋1汤匙、陈年黑醋1汤匙、盐½茶
匙、鱼露1茶匙、清水50-70毫升
做法
1 鱼肉洗净抹干，以腌料腌10分钟。（图1-2）
2 起锅热油至五成热，将鱼肉炸至酥脆，盛出。（图3
）
3 镬内热1-2汤匙油，爆香姜丝和蒜头。（图4）
4 注入酸醋酱汁材料煮至滚。（图5）
5 加入番茄和灯笼椒煮至汁稠，放入鱼肉煮片刻即
可上桌。（图6-7）

INGREDIENT
250g fish fillet (siakap), 20g yellow capsicum (cubed),
½ tomato(cut into wedges), 2 cloves garlic (sliced), 1
tbsp shredded ginger
MARINADE
¼ tsp salt, ¼ tsp pepper powder, ½ tsp Shia Xin wine,
½ egg white, 2 tbsp potato starch
VINEGAR SAUCE
2 tbsp brown sugar, 1 tbsp apple cider, 1 tbsp balsamic
vinegar, ½ tsp salt, 1 tsp fish sauce, 50-70 ml water
METHOD
1 Rinse fish fillet and wipe dry, marinate with marinade
ingredients, set aside for 10 minutes. (pic 1-2)
2 Heat oil till 50% hot, fry fish till crispy and cooked.
Dish out and set aside. (pic 3)
3 Heat 1-2 tbsp oil, sauté ginger and garlic till fragrant.
(pic 4)
4 Pour in vinegar sauce and simmer to a quick boil.
(pic 5)
5 Add in tomato and yellow capsicum, cook until sauce
thickens. Add in fish and cook for a while, off heat.
(pic 6-7)