四大天王鲩鱼腩Grass Carp with Fried Assorted Vegetables

【材料】
鲩鱼腩600g、虾米1汤匙、臭豆100g、长豆30g、茄子30g、羊角豆30g、蒜茸2汤匙、小葱头茸2汤匙

【调味料】
三峇辣椒酱1汤匙、生抽1茶匙、 糖1茶匙

【做法】
1.将鲩鱼洗净沥干水份，在鱼身剖开一刀，摊开鱼肉，排放在锡箔纸上备用。（图1-2）
2.臭豆、长豆、茄子和羊角豆洗净后，切小段，放入热油镬中泡油，取出沥油。（图3）
3.锅子中留1汤匙油，爆香蒜茸和姜茸；把虾米和三峇辣椒酱用小火炒香，加入其余调味料。（图4）
4.加入臭豆， 长豆，茄子和羊角豆兜炒均匀。（图5）
5.把炒好的酱料淋在鱼身上，包好锡箔纸，蒸镬水滚后用大火蒸上15分钟即可取出享用。（图6-7）

【Ingredients】
600g Grass Carp stomach (Wan Yu), 1 tbsp dried shrimp, 100g Petai, 30g long bean, 30g eggplant, 30g Lady’s fin-ger, 2 tbsp chopped garlic, 2 tbsp chopped shallot

【Seasoning】
3 tbsp Sambal Belacan paste, 1 tsp soy sauce, 1 tsp sugar

【Method】
1.Wash fish and drain;cut butterfly style and place on alu-minium foil sheet. (pic 1-2)
2.Wash petai, long bean, eggplant and lady’s finger and then cut into blocks, blanch in hot oil briefly; dish out and drain.(pic 3)
3.Heat 1 tbsp oil in wok, sauté chopped garlic and shallot until aromatic, toss in sambal belacan and dried shrimp. Add in remaining seasonings. (pic 4)
4.Add in petai, long bean, eggplant and lady’s finger, stir-fry until well mixed.
5.Pour the sauce over fish, wrap up with aluminium foil and steam in high heat for 15 minutes, done.(pic 6-7)