石斑烩茄子 Braised Groupers with Eggplant

材料 ：
石斑鱼1条、茄子1条（切粗条）、红辣椒1条（切片）、青葱1棵（切段）、
姜片1小块、蒜头3瓣（拍扁）、兰花黑豆豉酱1½汤匙、兰花豆酱½汤匙、水600毫升
调味料 ：
糖½汤匙、浓缩鲜汤½汤匙、兰花特级酱油1汤匙、适量粟粉水勾芡
做法 ：
1.鱼洗净抹干水份，以适量生粉搽匀鱼身。
2.烧热炸油放入鱼煎香至香脆及熟，取出备用。
3.放入茄子过油，捞出沥油。
4.把油盛起，放入蒜头、姜片及兰花黑豆豉酱和兰花豆酱炒匀。
5.倒入水及调味料煮滚后，放入鱼及茄子、红辣椒和青葱焖一分钟，用适量粟粉水勾芡上碟。

INGREDIENTS :
1 Groupers, 1 eggplant (cut in thick strips),
1 red chilli (slice), 1 stalk spring onion (cut in section),
1 small pieces of ginger, 3 clove garlic (smashed),
1 ½ tbsp Orchid® Black Bean Paste,
½ tbsp Orchid® Bean Paste, 600ml water
SEASONING :
½ sugar, ½ concentrated broth,
1 tbsp Orchid® Premium Soy Sauce,
some corn starch for thickening
METHOD :
1. Wash fish and wipe dry, rub it with some flour.
2. Heat oil in wok, deep fry fish till crispy and cooked,
set aside.
3. Blanch eggplant with oil, drain and set aside.
4. Keep some oil in wok, saute garlic, ginger, Orchid®
Black Bean Paste and Orchid® Bean Paste till
aromatics.
5. Add water and seasoning, bring to boil. Add fish,
eggplant, red chilli and spring onion, simmer for 1
minute, thicken with corn starch, done.