菜脯焖鱼 Braised Fish With Pickled Radish

【材料】
石斑魚500克（只取尾，洗净）、姜汁1汤匙、酱青1茶匙、盐1⁄2匙、胡椒粉1⁄2匙、菜脯条10克(浸泡)、麻油1汤匙、五花
肉100克（切薄片）、磨菇4朵（切丁）、番茄1粒（切块）、红萝卜80克（切片）、姜丝30克、咸菜15克（切丝）、
红辣椒丁1汤匙、蒜1瓣（略拍）、指天椒4-5条、绍兴酒1汤匙、清水或高汤1公升、粟粉1茶匙（加2汤匙清水）
【酱汁料】
胡椒粉1茶匙、盐1⁄4茶匙、鸡精粉1⁄2匙、1汤匙鱼露、糖1茶匙
【装饰】
青葱丝及芫茜
【做法】
1. 将鱼洗净抹干，用少许姜汁及酱青涂抹全身腌约30分钟；将五花肉用盐及胡椒粉腌好。
2. 在COOKPLUS Ceramic Frying Pan内热少许油，将鱼以中火煎至熟透，盛出。（图1）
3. 在GOLDSUN ZEN内热少许麻油，爆香姜和蒜片，灒入绍兴酒，接着加入五花肉、菜脯及磨菇，以大火炒香。（图2）
4. 注入清水煮至滚后放入咸菜、指天椒、红萝卜炒片刻，加入煎好的鱼以及酱汁煮至滚，转小火继续焖约10-15分种至汁稠。（图4）
5. 加入番茄和辣椒丝煮约5分钟，勾芡后连煲上桌。（图5）

【Ingredients】
500g gouroupa (tail portion, cleaned), 1 tbsp ginger juice,1 tsp light soy sauce,1⁄4 tsp salt ,1⁄4 pepper, 10g pickled radish strips(soaked and strips),
1 tbsp sesame oil, 100g belly pork(sliced thinly), 4 button mushrooms(cubed),1 tomato(cut into wedges), 80g carrot(sliced), 30g ginger(shredded), 15g
salted mustard (ham choy, shredded), 1 tbsp red chilli cubes, 1 clovegarlic(sliced), 4 – 5bird’s eye chillies(slightly bruised), 1 tbsp Chinese rice
wine, 1 litre water or chicken stock, 1 tsp cornflour mixed with 2 tbsp water
【Sauce Ingredients】
1 tsp pepper, 1⁄4 tsp salt, 1⁄2 tsp chicken powder, 1 tbsp fish sauce, 1 tsp sugar
【Garnishing】
Some spring onion curls and coriander
【Method】
1. Wash fish then pat dry, rub with ginger juice and light soy sauce for 30minutes; marinate belly pork with salt and pepper.
2. Heat COOKPLUS Ceramic Frying Pan with a little oil. Shallow-fry fishover medium heat until cooked through. Dish out. (pic 1)
3. Heat GOLDSUN ZEN with sesame oil. Sauté ginger and garlic until fragrant.Sprinkle in rice wine to fragrant ginger. Add belly pork, pickled radish
and mushrooms. Stir-fry over high heat for a while. (pic 2)
4. Add in water and bring to the boil. Add salted mustard, bird’s eye chillies,carrot and put in fish and sauce ingredients. Bring to the boil. Reduce heat
and simmer for 10 – 15 minutes until the flavour of the fish is enhanced.(pic 4)
5. Add tomato and chilli, simmer for another 5 minutes. Thicken with cornflour mixture. Serve in GOLDSUN ZEN with garnishing.(pic 5)