津白酸辣鱼汤Sour and Spicy Fish Soup

【材料】
石斑鱼1条（约600克）、盐½小匙、水1公升、姜片30克、蒜米片30克、香茅2支（拍扁）、辣椒干10条（浸洗）、津白菜300克（切小段）、樱桃小番茄10粒

【调味料】
酸柑汁/白醋5大匙、糖½大匙、盐1小匙、适量薄荷叶作装饰

【制法】
1. 将鱼涂上盐，放入滚油里煎至熟和两面金黄色，捞起，滤干油。（图1）
2. 将水放入锅里煮滚，加入姜片、蒜片、香茅和辣椒干煮10分钟。（图2）
3. 加入鱼煮10分钟，最后加入津白菜、小番茄和调味料煮多5分钟，盛起，放上薄荷叶装饰，即可。（图3-4）

【INGREDIENTS】
1 Garoupa (about 600g), ½ tsp salt, 1 liter water, 30g ginger slices, 30g garlic slices, 2 stalks lemon grass (bruised), 10 dried chilies (soaked), 300g Chinese cabbage (cut sections), 10 cherry tomatoes

【SEASONING】
5 tbsp lime juice/vinegar, ½ tbsp sugar, 1 tsp salt, some peppermint leaves for garnishing

【METHOD】
1.Marinate fish with salt and sear in hot oil until both side golden brown; drain.(pic 1)
2.Boil water in a deep pot, add in ginger, garlic, lemon grass and dried chili; boil for 10 minutes.(pic 2)
3.Add in fish and boil for another 10 minutes; and then add in Chinese cabbage, cherry tomatoes and seasoning; continue to boil for another 5 minutes; dish out and garnish with peppermint leaves.(pic 3-4)