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
- 将石班鱼肉片加入腌料拌匀,腌1小时。
- 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。
- 汁料:将材料拌匀煮滚至浓稠,即可离火。
- 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
- Mixed fish fillet with marinade and seasoning for 1 hour.
- 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.
- SAUCE: Combine all the ingredients into a saucepan, stir and boil until the sauce has thickened. Remove from heat.
- Pour sauce over fried fish and serve.
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