INGREDIENTS

  • 1 pkg Searay Basa Steak
  • 1 pkg preserved vegetable
  • 3 tbsp shredded ginger
  • 1 red hot pepper, sliced
  • 2 stk green onion, sectioned

SAUCE

  • 1 tsp Oyster sauce
  • ½ tsp sugar
  • 1 tsp corn starch
  • 3 tbsp water

INSTRUCTIONS SERVES 2

  1. Thaw  fish, blot dry
  2. Marinate with ½ tsp salt & ¼ tsp pepper.
  3. Soak preserved vegetables in water, rinse and squeeze out water
  4. Stir Fry preserved vegetable in dry heated wok, add 1 tsp sugar
  5. Continue until dry,  set aside
  6. Heat 3 tbsp oil in wok and sauté shredded ginger, fry fillet until golden
  7. Return preserved vegetables to the wok with ¼cup water
  8. Cook for 5 minutes, add red pepper
  9. Add sauce and bring to a boil, add green onion

材料

  • 1 包  海威巴沙魚扒 ( 約2磅 )
  • 1 包  味菜,  切條
  • 3 湯匙  羌絲
  • 1 隻   紅辣椒,  切條
  • 2 棵  葱, 切段
芡汁
  • 1 茶匙   蠔油
  • ½ 茶匙  糖
  • 1 茶匙   粟粉
  • 3 湯匙   水   

味菜炆巴沙魚扒

  1. 將魚扒解冰, 吸乾, 用1/2 茶匙鹽, 1/4茶匙胡椒粉塗勻待用
  2. 味菜用鹽水浸片刻, 過清水, 揸乾
  3. 熱鑊, 乾炒味菜, 加入1茶匙糖, 炒至乾爽, 上碟
  4. 熱鑊落油3湯匙, 爆香羌絲, 煎巴沙魚至香
  5. 加入味菜, 1/4量杯水, 炆約5分鐘
  6. 加入紅辣椒, 埋茨, 煮滾, 放上蔥段
  7. 上桌供食