金沙炒鱼头 FRIED FISH HEAD WITH SALTED EGG YOLKS

材料：

石斑鱼头650克(洗净斩件) 、蛋白1个(打散) 、栗米粉1杯、咸蛋黄3个、菜油50克、食油1汤匙、蒜茸1汤匙、指天椒3条(剁碎)

调味料：

白糖1汤匙、胡椒粉1/2茶匙、鸡精粉1/2茶匙、清水3-4汤匙

装饰料：

青葱粒1汤匙

做法：

1. 用蛋白抹鱼头，然后沾栗米粉，再炸至金黄色。
2. 
3. 咸蛋黄蒸3-4分钟至半熟即可。

1. 把咸蛋黄弄散。
2. 起锅热菜油，把蒜茸和指天椒茸爆香。

1. 加入散咸蛋黄，炒至起泡后，放入鱼头和调味料，翻炒至汁干，盛出后撒上青葱粒即可。

Ingredients

650g                Garoupa fish head, chopped and cleaned

1                      egg white, lightly beaten

1 cup               corn flour

3                      salted egg yolks

50g                  margarine

1 Tbsp             oil

1 Tbsp             chopped garlic

3                      bird’s eye chillies, chopped

Seasoning

1 Tbsp             sugar

1/2 tsp             pepper

1/2 tsp             chicken stock granules

3 – 4 Tbsp       water

Garnish

1 Tbsp             chopped spring onion

Method

(1)        Stir egg white into fish pieces and coat in corn flour.  Deep-fry until golden brown and crispy.

(2)        Steam salted egg yolks for 3 – 4 minutes until semi cooked.

(3)        Mash the steamed salted egg yolks.

(4)        Heat margarine and oil in a wok.  Add garlic and bird’s eye chillies.  Fry until fragrant.

(5)        Add mashed salted egg yolks and fry well until bubbly.  Put in fish pieces and seasoning.  Toss and fry until fragrant and gravy is dry.  Dish out and serve with a sprinkling of chopped spring onion.