盐焗梅菜鱼Bake Fish with Salt And Meicai

【材料】
石斑鱼1条、甜梅菜100克、蒜头1粒（拍扁）、姜3片、红辣椒1条（切片）、青葱2棵、粗盐2公斤、铝泊纸1张

【调味料】
生抽1汤匙、蚝油1⁄2汤匙、糖1⁄2茶匙、味精1⁄2茶匙、水1⁄2杯

【做法】
1.鱼洗净，从肚中剖开成双飞型，搽少许盐备用。（图1）
2.甜梅菜洗净，浸泡后挤干水，切成小段。
3.烧热3汤匙油爆香蒜头、姜片，随着下梅菜炒香。加入调味料煮滚后盖上，小火焖煮5分钟。（图2-4）
4.摊开铝泊纸，用青葱垫底，铺上梅菜，排上鱼，将铝泊纸拆起包好。（图5-7）
5.粗盐放入旧镬中炒热后，中间开穴放入鱼包，面上铺满盐盖上，以中火烧焗10分钟至鱼熟便可。（图8）

【Ingredients】
1 Garoupa, 100g sweet Mei Cai, 1 pip garlic (smashed), 3 slices ginger, 1 red chilli (sliced), 2 stalks spring onion, 2 kg rough salt, 1 sheet aluminium foil

【Seasoning】
1 tbsp soy sauce, 1⁄2 tbsp oyster sauce, 1⁄2 tsp sugar, 1⁄2 tsp MSG, 1⁄2 cup water

【Method】
1.Clean and wash fish, cut the abdomen and spread open; rub with dash of salt. (pic 1)
2.Wash sweet Mei Cai, squeeze out water after soaking; and then cut into sections.
3.Heat 3 tbsp oil in wok, sauté garlic and ginger until fragrant; toss in Mei Cai. Add in seasoning and bring to boil; turn to low heat and simmer for 5 minutes. (pic 2-4)
4.Place spring onion on aluminum foil, top with Mei Cai, follow with fish and wrap up. (pic 5-7)
5.Stir-fry salt in an old dry wok until hot, make a well in the centre, put in the fish parcel and completely cover with salt, heat with medium high heat for 10 minutes, done. (pic 8)