老壇酸菜煮白花魚

材料：

白花魚 1條 (約1斤)

老壇酸菜 適量

薑片 3至4片

蒜茸 1湯匙

醃蘿蔔 適量

炸蒜子 適量

野生椒醬 1.5湯匙

炸蒜茸辣椒 適量

炒香芝麻 少許

熱水 適量

薯粉 1份

魚肉醃料：

生粉 少許

鹽 少許

糖 少許

水 少許

做法：

1. 白花魚以刀貼着魚背起出魚肉，然後分為三份再起雙飛魚片。然後加少許鹽、糖、生粉水，拌至水分被魚全吸收。

2. 燒熱鑊下油，放薑爆香後，加入魚骨煎至兩面金黃，然後立即撞入熱水成魚湯，備用。

3. 燒熱鑊下少許油，先爆香蒜茸，然後加入酸菜炒香。炒至酸菜有香氣，加入醃蘿蔔、炸蒜子同炒，接着把剛才熬好還滾燙的魚湯，隔渣倒入鑊中。

4. 加入野生椒醬，放入薯粉煮至軟身，然後加入魚片，快速撥散不要黏在一起，待魚肉煮熟即可上碟。

Braised White Flower Croaker with Pickled Cabbage

Ingredients:

White flower croaker 1 pc (around 1 catty)

Pickled cabbage some

Ginger 3-4 slices

Minced garlic 1 tbsp

Pickled radish some

Deep fried garlic some

Wild chilli pepper paste 1.5 tbsp

Deep fried minced garlic chilli some

Roasted sesame little

Hot water some

Sweet potato glass noodle 1 pack

Marinade for fish:

Corn starch little

Salt little

Sugar little

Water little

Steps:

1. Debone white flower croaker with blade slitting through the back of the fish, divide the fish meat into three portions, slit open each portion into thin halves. Marinate with salt, sugar, and corn starch mixture, mix until all the liquid is absorbed by the fish meat.

2. Add oil into heated wok, sauté ginger, pan fry fish bone until golden brown on both sides, then briskly pour hot water in to make a fish soup.

3. Add a little oil in heated wok, sauté minced garlic, then add pickled cabbage, sauté until fragrant, toss pickled radish and deep fried garlic, pour boiling-hot fish soup into wok with a strainer.

4. Add wild chilli pepper paste and sweet potato glass noodles, cook until softened, then add sliced fish, stirring briskly so that the fish slices do not clump together, serve once fish slices are cooked.

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