香蒸红鲷鱼柳Stemed Red Snapper Fillet In Fragrant Sauce

把所有酱汁材料混合，然后以小火焖煮10分钟，过滤。Combine all sauce ingredients in a small stockpot and cook to boil. Reduce to low heat and simmer for 10 minutes. Strain the fragrant sauce.

起锅热麻油，把花肉粒快炒后加入青瓜片，炒均后加入黑胡椒粉，继续炒至青瓜软化即可，盛出摆盘。Heat wok with sesame oil，add belly pork. Toss and fry briskly. Add in Japanese cucumber slices to mix and sprinkle over with ground black pepper. Stirfry for 1 minute till cucumber is slightly softened. Dish out and arrange on a serving plate.

把姜、蒜头及青葱铺盘，然后将鱼柳放在上面，大火蒸10-12分钟即可。Arrange ginger, garlic pieces and spring onion on a steaming plate. Place fish fillet over and steam over high heat for 10-12 minutes or until done.

鱼蒸熟后移到炒青瓜上面。Once fish is cooked，dish out and place on top of Japanese cucumber slices.

把酱汁淋上，以青葱和芫荽装饰即可。Pour sauce over and add garnishing.