上汤蒸鱼Steamed Fish with Broth
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材料 ：
石斑鱼1条（约800克）、蒜茸50克、姜茸50克、红色指天椒5条（切粒）、沙白／啦啦500克（洗净）、鸡上汤800毫升、当归2片、苏东300克（洗净，切圈）、青葱粒3大匙、适量芫西葱
腌料 ：
盐½小匙、麻油½小匙、胡椒粉¼小匙
调味料 ：
盐¼小匙、麻油1小匙、绍兴酒1大匙
做法 ：
1. 将鱼加入腌料抹匀，腌30分钟。（图1-2）
2. 将鱼摆在深碟里洒上蒜茸、姜茸和指天椒，放入蒸笼里用大火蒸10-13分钟，取出，倒掉碟里的水。
（图3-4）
3. 把啦啦放入滚水里烫至打开立刻捞起。
4. 把上汤和当归煮滚，加入苏东煮多2分钟，加入烫好的啦啦和调味料煮滚，淋在蒸好的鱼上，洒上芫茜和青葱，即可。（图5）
INGREDIENTS :
1 Garoupa (about 800g), 50g chopped garlic, 50g chopped ginger, 5 red chili padi (sliced), 500g clam(wash), 800ml chicken broth, 2 slices DangGui, 300g of squid(washed,cut circles), 3 tbsp chopped spring onion, some chopped coriander
CONDIMENTS :
½ tsp salt, ½ tsp sesame oil, ¼ tsp pepper
SEASONING :
¼ tsp salt, 1 tsp sesame oil, 1 tbsp Shaoxing cooking wine
METHOD :
1. Marinate fish with condiments for 30 minutes.(pic 1-2)
2. Place fish in deep plate, top with garlic, ginger and red chili padi; steam in high heat for 10-13 minutes; discard its gravy.(pic 3-4)
3. Blanch clam in boiling water until shell opening; dish out immediately.
4. Boil broth with DangGui, add in squid and continue to boil for 2 minutes. Add in clam and seasoning and bring to boil again; pour soup over steamed fish, sprinkle coriander and spring onion on top to serve.(pic 5)
