稣脆石甲鱼 Crispy Mackerel

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稣脆石甲鱼

材料:

石甲鱼 1條

香料:

葱头 5粒切碎
蒜头 1大粒切碎
小辣椒 3條切小粒
青葱 2條切段
元西 1棵切段

调味:

鸡粉 1小茶匙
生抽 1小茶匙
晒油 ¹/2小茶匙
糖 1小茶匙
绍兴洒 1小茶匙
胡椒粉 1小茶匙

腌料:

盐 ¹/2小茶匙
鸡粉 ¹/2小茶匙
胡椒粉 ¹/2小茶匙
油 600毫升

做法:

把腌料加入拌匀腌30分钟。先把油大火的煮熟。就把鱼抹上干粉，然后放进油里炸到金黄色。就可把鱼上碟，留下三汤匙的油把香料炒香，然后加入150毫升的水和调味料一起煮1分钟，再加入芡汁拌匀。盛碟，撒上元西葱。

Crispy Mackerel

Ingredients:

Mackerel 1 fish medium sized 

Spices:

Onion 5 pieces minced 
Garlic 1 bulb minced
Chilis 3 pieces 
Spring onion 2 strips
Chinese coriander 1 stalk

Seasonings:

Chicken stock powder 1 teaspoon 
Soy sauce 1 teaspoon 
Dark soy sauce ¹/2 teaspoon 
Sugar 1 teaspoon 
Shao Hsing cooking wine 1 teaspoon 
Pepper powder 1 teaspoon 

Marinade:

Salt ¹/2 teaspoon 
Chicken stock powder ¹/2 teaspoon 
Pepper powder ¹/2 teaspoon 
Oil 600ml

Methods:

Marinade the fish for 30 minutes. Heat up the oil. Put some cornstarch to the both side of the fish, deep fried till golden brown. Dish up the fish, left 3 tablespoons of oil and stir-fry spices till fragrant. Then add in 150ml of water with the seasonings and cook for 1 minute, lastly thicken the sauce with a little cornstarch solution. Dish up, sprinkle with some spring onion and coriander. 








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