鱼肉米粉 Fish Noodle

材料A：

石斑鱼柳500克、鱼高汤1公升

材料B：

粗米粉250克（烫熟后滴干）、嫩姜50克（切丝）、咸菜50克（切丝）、番茄2粒（切块）、豆腐2块（切小块）、淡奶100毫升

鱼腌料：

盐1/2茶匙、胡椒粉适量、粟米粉1/4茶匙

调味料：

盐1/2茶匙、白糖1茶匙、胡椒粉1/4茶匙、鸡精粉1汤匙

装饰：

青葱1棵（切粒）、爆蒜茸2汤匙

做法：

1.将石斑鱼起肉，切小块，用腌料拌鱼肉后置放一旁。（图1-2）

2.把鱼骨和1.5公升水煮20分钟成高汤，过滤后加调味料。（图3-4）

吃法：

1.把高汤煮滚后加入咸菜和姜丝，煮20秒钟后下鱼肉、番茄及豆腐。（图5-7）

2.煮至滚后加淡奶，然后淋在米粉上，再撒上装饰料，趁热吃。

INGREDIENTS A:

500g Garoupa fillet, 1 litre fish stock

INGREDIENTS B:

250g thick dried beehoon (soak till soft, then drain & scalded), 50g young ginger(thinly slice),50g or more “ham choy”(shredded), 2 tomatoes(wedged), 2 soft tofu(cut into pieces), 100ml evaporated milk

MARINATED INGREDIENTS:

1/2 tsp salt & some pepper & 1/4 tsp cornflour

SEASONING:

1/2 tsp salt, 1 tsp sugar, 1/4 tsp pepper, 1 tbsp chicken stock granules

GARNISHING:

1 stalk spring onion(cut into 2cm lengths), 2 tbsp garlic crisps

METHOD:

1.Debone and sliced fish fillet, season with marinated ingredients, set aside. (pic 1-2)

2.Using the bones of the fish, cook the stock with 1.5 litres water for 20 minutes, sieve into a clean pot, add seasoning ingredients to the stock. (pic 3-4)

TO ASSEMBLE:

1.Bring stock to a boil, add the salted vegetables & ginger slices and simmer for 20 seconds before adding fish fillet, tomatoes, tofu. (pic 5-7)

2.Bring to a quick boil, add milk, Pour over scalded Beehoon, serve immediately with garnishing.