灵菇鱼片卷Mushroom Fish Roll

【材料】
鱼肉200克、灵芝菇100克、韭菜花30克、姜片适量

【腌料】
盐少许、胡椒粉少许、粟粉1茶匙、姜汁1茶匙

【调味料】
鱼露1茶匙、蚝油1茶匙、麻油1茶匙、糖、胡椒粉少许、适量粟粉水勾芡

【做法】
1.将鱼肉切成长薄片，加入腌料拌匀。（图1）
2.灵芝菇切除根部，撕开小朵洗净。
3.韭菜花整条川烫沸水后，捞出冲冷水备用。
4.取适量灵芝菇放在鱼片上卷好，并以韭菜花札紧。（图2-3）
5.把姜片铺在蒸盘底面，并排入已处理好的鱼卷，隔水蒸8分钟至熟。（图4-5）
6.把蒸熟的鱼卷取出排盘，倾出的蒸鱼汁加调味料煮滚，后浇在鱼卷上即成。

【Ingredients】
200g fish fillets, 100g Ling Zhi mushroom, 30g chives, some ginger slices

【Condiments】
Dash of salt and pepper, 1 tsp corn flour, 1 tsp ginger juice

【Seasoning】
1 tsp fish sauce, 1 tsp oyster sauce, 1 tsp sesame oil, dash of sugar and pepper, some starch for thickening

【Method】
1.Cut fish fillet into long thin slices and then marinate with condiments.(pic 1)
2.Remove roots of mushroom, tear into small pieces.
3.Blanch chives in hot water, drain and set aside.
4.Place some mushroom on top of fish slice, roll up and tie with chive.(pic 2-3)
5.Place ginger slices on the bottom of steaming tray, arrange fish roll over it and then steam in high heat for 8 minutes or until cooked.(pic 4-5)
6.Arrange steamed fish rolls on plate, boil its gravy with seasoning and pour over fish rolls to serve.