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| Product(s) Used for this Recipe |
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Fish Slices In Sichuan Spicy Sauce(Daily Dish)
四川辣味鱼片(家常菜肴) |
| Ingredients |
(For 5-6 person, a dish to serve with rice)
(A)
300g Garoupa Fish Filet(cut to 3/4cm thick pieces)
1/4 tsp Salt
1/4 tsp Sugar
1 TBS Light Soya Sauce
A dash of Black Pepper
Some Sweet Potato Starch for coating
Oil for deep flying
(B)
200g Brinjal(cut to finger thick wedge)
(C)To make Sichuan Spicy Sauce:
1 TBS Cooking Oil
1 tsp minced Ginger
1 TBS minced Garlic
6 Chili Padi(cut linely)
(D)For Garnishing
Some Red Chillie Shreds
Some cut Spring Onion
(E)
300ml *SWANSON 97% Fat Free Clear Chicken Broth
1 1/2 TBS Sugar
2 TBS Rice Vinegar
1 1/2 TBS Spicy Bean Sauce
材料:
（5人份 , 菜肴配白饭)
(A)
-300克石斑鱼(切3/4cm厚片)
-1/4茶匙盐
-1/4茶匙糖
-1汤匙酱清
-少许胡椒粉
-适量蕃署粉沾鱼用
-适量炸油
(B):
-200克茄子(切手指条状)
(C)做四川辣酱:
-1 汤匙菜油
-1茶匙姜蓉-
-1汤匙蒜蓉
-6条紫天椒(切细)
(D)装饰用
-一些红辣椒丝,适量青葱粒.
(E):
-300ml*史云生清鸡汤
-1 1/2汤匙糖
-2汤匙白米醋
-1 1/2汤匙辣豆锩酱
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| Cooking Detail |
| Serving | : | For 5-6 person, a dish to serve with rice
5人份 , 菜肴配白饭
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| Methods |
1.Marinate Fish Fillet slices with salt , Sugar ,Light Soya Sauce and a dash of Black Pepper.Coat with Sweet Potato Starch and deep fly in hot oil untill fish turns golden broen and cooked.Dish out and absorb excess oil with kitchen paper.
2.In the same oil , deep fly Brinjal untill cooked.Dish out and absorb excess oil with kitchen paper.
3.To make Sichuan Spicy Sauce:Heat up 1 TBS Oil in a non-stick wok.Saute minced Ginger and minced Garlic untill fragrant.Add in Chili Padi and saute for 1 minute.
4.Combine(E) and pour this mixture into work and bring to a boil.Add in deep friend Fish slices to coat with Sichuan Spicy Sauce.Add in Brinjal and toss well.Turn off firre and dish out to a plate .Garnish with some Red Chillie shreds and some cut Spring Onion Reday to serve.
做法：
1.鱼肉先用(A)料的盐，糖，少许黑胡椒粉。再沾上蕃署粉才放入
热油炸至熟和黄金。捞起用厨房用纸把多余的油吸干。
2.用同一锅油把茄子炸熟，捞起，沥干油份，用厨房用纸把多余的油吸干。
3.做四川辣酱，在一把1汤匙油烧热，先爆香姜蓉和蒜蓉。再加入紫天椒炒一分钟。
4.先混合*史云生清鸡汤，糖，白米醋和辣豆酱才倒入中煮开。加入炸鱼片和煮好的四川辣酱拌好，倒入炸好的茄子，息火，盛入盘中，用适量红辣椒丝和青葱粒装饰即成。
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