菜脯石甲鱼 Pickled Radish Siakap

【材料】
全目鱸1只（淡水石甲鱼）、菜脯120克、蒜头1大粒（剁碎）、姜末1汤匙、指天椒3条（切碎）、虾米20克（洗净剁碎）
【酱汁材料】
鱼露1汤匙、味精1⁄2茶匙、芫茜头3棵、青葱1棵、糖1⁄4茶匙、水1碗
【做法】
1.将菜铺洗净剁碎待用。（图1）
2.把调味料煮滚后转小火熬煮10分钟，过滤待用。（图2）
3.鱼洗净切双飞，搽少许盐在鱼身内外，把鱼排入碟中，然后以大火蒸10分钟至熟，取出倒掉蒸鱼汤汁。（图3-5）
4.烧热3汤匙油把蒜头碎、姜末、虾米及菜脯爆香至酥脆，加入指天椒碎兜匀即可盛起铺在鱼面上。淋上酱汁便可上桌。（图6-8）

【Ingredients】
1 Fresh water Siakap,120g pickled radish, 1 whole garlic (chopped), 1 tbsp chopped ginger, 3 chili padi (chopped)，20g dried shrimp (wash & chopped)
【Sauce ingredients】
1 tbsp fish sauce, 1⁄2 tsp msg, 3 stalk coriander root, 1 stalk spring onion, 1⁄4 tsp sugar, 1 bowl water
【Method】
1. Wash pickled radish and then chopped, set aside.(pic 1)
2. Bring sauce ingredients to boil and then simmer in low heat for 10 minutes, filtered.(pic 2)
3. Wash fish and marinate with some salt, arrange fish on plate and then steam in high heat for 10 minutes or until cooked, discard steamed fish sauce.(pic 3-5)
4. Heat 3 tbsp oil in wok, sauté garlic, ginger, dried shrimp and pickled radish until fragrant, toss in chopped chili padi and sprinkle over the steamed fish, pour sauce over and serve immediately. (pic 6-8)