香脆梅酱亚三鱼片
Fish Fillet with Plum & Tamarin Sauce
材料

600g石班鱼肉 (切厚片)
5大匙干粟粉
3杯炸油

腌料

1/2小匙盐
1粒蛋
1/4小匙胡椒粉
1/2小匙麻油
1大匙粟粉

汁料

250ml亚三膏水(1碗水加2大匙亚三膏拌匀过滤)
2大匙酸梅酱
3大匙糖
1/2小匙盐
1/2小匙粟粉

做法
  1. 将石班鱼肉片加入腌料拌匀,腌1小时。
  2. 把腌好的鱼片沾上干粉,放入热油里炸至金黄色和熟,捞起滤干油,盛在碟里。
  3. 汁料:将材料拌匀煮滚至浓稠,即可离火。
  4. 将汁料淋在炸好的鱼片上即可享用。
INGREDIENTS

600g garoupa fish fillet (cut into thick slices)
5 tbsp cornstarch
3 cups oil for deep-frying

MARINADE

31/2 tsp salt
1 egg
1/4 tsp pepper
1/2 tsp sesame oil
1 tbsp cornstarch

SAUCE

250ml tamarind juice (1 bowl water, mixed with 2 tbsp tamarind paste)
2 tbsp plum sauce
3 tbsp sugar
1/2tsp salt
1/2tsp cornstarch

METHOD

  1. Mixed fish fillet with marinade and seasoning for 1 hour.
  2. Coat marinated fish with cornstarch and deep-fry in hot oil until golden brown and well cooked. Dish and drain. Arrange onto a serving plate.
  3. SAUCE: Combine all the ingredients into a saucepan, stir and boil until the sauce has thickened. Remove from heat.
  4. Pour sauce over fried fish and serve.

本食谱摘录予

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