锁住了鱼肉的水份 保留了姜丝的原色 酱汁不要只加生抽 | Pan frying fish | golden ginger | Mr. Hong Kitchen

这期和大家分享煎鱼的方法 明白的 在家没办法像餐馆用那么多油 但办法总是会有的 酱汁方面我想大家一定会喜欢这个食谱 希望大家喜欢

   • 鸡肉料理 Chicken Recipe  
   • 蔬菜/豆腐 料理 Vegetables Recipe  
   • 汤类 Soup  
   • 猪肉料理 Pork Recipe  
   • 饭类 粉类 面类料理 Rice/Noodles Recipe  
   • 点心/小吃  
   • 海鲜料理 Seafood Recipe  
   • 蛋类料理 Egg Recipe  

Ingredients (Diana Aw)
1. Seabass 1pc ~250g, pat dry and season with salt.
2. Coriander head 6pcs
3. White spring onion 3pcs
4. Ginger 3pcs
5. Pandan leaf 1pc cut smaller
6. Rock sugar 10g
7. Water 400ml
8. Ginger small piece, julienne
9. Corn starch

Seasoning
1. Salt 1tsp
2. Light soya sauce 2tbsp
3. MSG 1/3tsp

Method
1. Place ingredients 2-7 in a small pot and bring to boil. Then turn to low heat and simmer for 10-15min. Drain and left the water. Add salt and stir to dissolve it. Then add light soya sauce and MSG. Mix well
2. Boil a pot of water and blanch the ginger. Drain and put in a pot. Add oil and stir fry under low heat. Once it turns light brown, off the heat and drain. Set aside
3. Lightly coat the seabass with corn starch
4. Heat wok and add oil under high heat. Add in the seabass and cook for 30sec. Then turn to low heat and continue to fry for 3-5min. Flip over and continue to fry. Lastly fry the sides of fish. Place it in a plate.
5. Drizzle the sauce (step 1) on the plate (beside the fish) and oil on top of the fish. Place the fried ginger on top of the fish.
6. Serve and enjoy! 💕

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