金汁橄榄菜蒸鱈鱼 Steamed Cod Fish in Golden Sauce

材料：
鱈鱼600克、橄榄菜150克、金瓜200克、上汤400毫升蒜米30克、姜片适量、莞荽适量
做法：
1 鱈鱼去鱗洗净，切成约每块100克的厚度。
2 青葱铺底，放上鱼肉，然后姜片铺面，蒸6分钟。
3 金瓜去皮去籽，切薄片入锅蒸20分钟至软透。
4 热锅，下紹兴酒和上汤煮开，加入金瓜煮溶，调味后打芡后，淋在蒸熟的鱈鱼旁。
5 橄榄菜加入蒜米爆香后，淋在鱼片上。
6 加上莞荽裝饰即可。

INGREDIENTS
600g cod fish, 150g pickled kale borecole, 200g pumpkin, 400ml broth, 30g chopped garlic, some coriander
METHOD
1 Score and clean fish; and then cut into 100g thick slices.
2 Put spring onion and steaming tray, top with fish fillet and cover with ginger slices; steam for 6 minutes.
3 Pumpkin seeded, cut into thin slices and steam for 20 minutes or until cooked.
4 Heat wok, pour in Chinese cooking wine and broth, boil steamed pumpkin until melted, add in seasoning and thicken with starch; pour sauce over fish.
5 Saute pickled kale borecole with chopped garlic until fragrant, dish out and place on top of fish.
6 Garnish with coriander, serve.