蒜苗番茄煮魚

材料：

鱈魚片150克

蒜苗60克

腐皮卷50克

蒜頭1瓣

薑1片

鮮冬菇1朵

番茄1個

清湯半杯

醃料：

糖少許

鹽少許

粟粉1茶匙

胡椒粉少許

紹酒1茶匙

調味：

蠔油1茶匙

老抽半茶匙

糖少許

米酒2湯匙

做法：

1. 蒜苗切段，冬菇一開四，番茄切角，鱈魚切塊。切薑絲，蒜頭切碎。鱈魚加醃料醃5分鐘。

2. 燒熱油，放入魚，先煎魚皮，反轉煎另一面，盛起。爆香薑、 蒜 ，加少許油。再加入蒜苗和番茄同炒。

3. 加冬菇和清湯至鑊中，加蠔油、老抽和加糖炒勻。加入魚塊和米酒2湯匙，加入腐皮卷。蓋上，收中火煮5分鐘。

Braised fish with garlic green and tomato

Ingredients:

Cod fillet 150g

Garlic green 60g

Fried beancurd roll 50g

Garlic 1 clove

Ginger 1 slice

Fresh shiitake mushroom 1 pc

Tomato 1 pc

Chicken broth ½ cup

Marinade:

Sugar Little

Salt Little

Cornstarch 1 teaspoon

Pepper Little

Shao Xing wine 1 teaspoon

Seasoning:

Oyster sauce 1 teaspoon

Dark soy sauce ½ teaspoon

Sugar Little

Cooking rice wine 2 Tablespoons

Steps:

1. Cut garlic green in pieces, then cut shiitake mushroom in quarters. Cut tomato in wedge. Cut cod fillet in pieces. Cut ginger in strips. Shred garlic. Marinate cod fish with marinade for 5 minutes.

2. Heat the oil, pan fry fish skin side first. Turn another side and pan fry, pick it up. Stir fry ginger and garlic, then put in a little oil. Put in garlic green and stir fry with tomato.

3. Put in shiitake mushroom and chicken broth. Put in oyster sauce, dark soy sauce and sugar, stir fry. Put in fish and then pour in of cooking rice wine. Put in fried beancurd roll. Cover the lid and cook in mid heat for 5 minutes.

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