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鱼肉米粉Fish Noodle

鱼肉米粉Fish Noodle

【材料A】
石斑鱼柳500克、鱼高汤1公升

【材料B】
粗米粉250克(烫熟后滴干)、嫩姜50克(切丝)、咸菜50克(切丝)、番茄2粒(切块)、豆腐2块(切小块)、淡奶100毫升

【鱼腌料】
盐1/2茶匙、胡椒粉适量、粟米粉1/4茶匙

【调味料】
盐1/2茶匙、白糖1茶匙、胡椒粉1/4茶匙、鸡精粉1汤匙

【装饰】
青葱1棵(切粒)、爆蒜茸2汤匙

【做法】
1.将石斑鱼起肉,切小块,用腌料拌鱼肉后置放一旁。(图1-2)
2.把鱼骨和1.5公升水煮20分钟成高汤,过滤后加调味料。(图3-4)

【吃法】
1.把高汤煮滚后加入咸菜和姜丝,煮20秒钟后下鱼肉、番茄及豆腐。(图5-7)
2.煮至滚后加淡奶,然后淋在米粉上,再撒上装饰料,趁热吃。

【INGREDIENTS A】
500g Garoupa fillet, 1 litre fish stock

【INGREDIENTS B】
250g thick dried beehoon(soak till soft, then drain & scalded), 50g young ginger(thinly slice),50g or more “ham choy”(shredded), 2 tomatoes(wedged), 2 soft tofu(cut into pieces), 100ml evaporated milk

【MARINATED INGREDIENTS】
1/2 tsp salt & some pepper & 1/4 tsp cornflour

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【SEASONING】
1/2 tsp salt, 1 tsp sugar, 1/4 tsp pepper, 1 tbsp chicken stock granules

【GARNISHING】
1 stalk spring onion(cut into 2cm lengths), 2 tbsp garlic crisps

【METHOD】
1.Debone and sliced fish fillet, season with marinated ingredients, set aside. (pic 1-2)
2.Using the bones of the fish, cook the stock with 1.5 litres water for 20 minutes, sieve into a clean pot, add seasoning ingredients to the stock. (pic 3-4)

【TO ASSEMBLE】
1.Bring stock to a boil, add the salted vegetables & ginger slices and simmer for 20 seconds before adding fish fillet, tomatoes, tofu. (pic 5-7)
2.Bring to a quick boil, add milk, Pour over scalded Beehoon, serve immediately with garnishing.

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