香辣菜心肉酱鱼 FRIED FISH WITH PORK MINCE AND PICKLED LETTUCE

材料 ：石斑鱼800克
腌料 ：盐1小匙、胡椒粉½小匙
沾鱼用 ：蛋液 1粒、栗粉 80克
酱料 ：
小辣椒1条（切碎）、蒜茸2汤匙、豆瓣酱½汤匙，冬菇3朵（浸软剁碎）、古龙牌五香肉丁1罐、古龙牌香
菜心1罐（沥干水分，剁碎 ）, 水400克
调味料 ：
永春老醋3汤匙，糖1½汤匙，胡椒粉½茶匙，珠江桥牌顶级蚝油1汤匙，麻油1汤匙，珠江桥牌草菰
老抽½汤匙
勾芡用 ：栗粉2汤匙（加入4汤匙水拌匀备用）
装饰用 ：适量葱花、红辣椒丝和芫茜

做法 ：
1 将鱼洗净，在鱼身两面轻轻划两刀。
2 抹上腌料腌制10分钟，沾蛋液后再扑上粟粉。（图1-2）
3 烧热4杯油，将鱼炸至金黄色，捞起沥干油份。（图3）
4 镬中留2汤匙油爆香蒜茸、小辣椒、冬菇和豆瓣酱。加入古龙牌五香肉丁和古龙牌香菜心炒匀。
（图4-6）
5 注入清水和调味料煮滚，勾芡后淋在鱼上面, 装饰上桌。（图7-8）

INGREDIENTS : 800g Garoupa
CONDIMENTS : 1 tsp salt, ½ tsp pepper
COATING : 1 beaten egg, 80g corn flour
SAUCE :
1 chilli padi(chopped), 2 tbsp chopped garlic, ½ tbsp soy bean paste, 3 pcs Chinese mushroom (soaked & chopped), 1 canned GULONG Brand Spiced Pork Cubes, 1 canned GULONG Brand Pickled Lettuce (drain and chopped), 400ml water
SEASONING :
3 tbsp Yong Chun Black Vinegar,1 ½ tbsp sugar, ½ tsp pepper, 1 tbsp PEARL RIVER BRIDGE Top Grade Oyster Sauce, 1 tbsp. sesame oil, ½ tbsp PEARL RIVER BRIDGE Mushroom Flavoured Superior Dark Soy Sauce
THICKENING :
2 tbsp corn flour (mixed with 4 tbsp water)
GARNISHING :
Some shredded spring onion, red chilli and coriander
METHOD :
1 Clean fish and cut 2 slits on each side.
2 Marinate fish with condiments for 10 minutes; and then coat with egg sauce follow with corn flour. (pic 1-2)
3 Heat 4 cups oil in wok, deep fry the fish until golden brown and drain. (pic 3)
4 Keep 2 tbsp oil in wok, sauté garlic, chilli padi, Chinese mushroom and soy bean paste until aromatic; toss in GULONG Brand Spiced Pork Cubes and GULONG Brand Pickled Lettuce. (pic 4-6)
5 Add in water and seasoning, bring to boil; thicken with starch and dish out, pour over the fried fish, garnish and serve. (pic 7-8)