香茅上汤浸石甲 Lemon Grass Fish Soup

┃材料┃
A: 石甲鱼1条（约350克）、五花肉50克（切丝）、蕃茄1粒（切瓣）、鲍鱼菇50克、指天椒5条
B: 香茅2支（拍扁）、南姜20克（切片）、枫柑叶数片、水500毫升、蒜头3瓣（切片）
┃调味料┃
鱼露½汤匙、味精½茶匙、糖少许、盐1小撮
┃沾鱼酱┃
青柠檬汁1汤匙、鱼露2汤匙、糖½茶匙、指天椒3条（切碎）、蒜头2瓣（切碎）
┃做法┃
1. 把B材料以中小火熬煮20分钟至出味，备用。
2. 鱼洗净，从鱼身上切开数刀，并搽上少许盐及胡椒粉。(图1）
3. 五花肉切丝加入少许生抽及麻油、粟粉捞匀，然后铺在鱼面上。(图2-3）
4. 把蕃茄、鲍鱼菇、指天椒排入鱼边，然后放入已预热的蒸锅，大火蒸8分钟至熟。(图4-5）
5. 将香茅上汤再煮沸过滤，即可淋入鱼面上。
6. 趁热沾上鱼酱享用。

┃INGREDIENT┃
A: 1 Siakap fish (about 350g), 50g pork belly (juliennes), 1 tomato (cut wedges), 50g abalone mushroom, 5 chili padi
B: 2 stalks lemon grass (bruised), 20g galangal (sliced), some kaffir lime leaves, 500ml water, 3 pips garlic
(chopped)
┃SEASONING┃
½ tbsp fish sauce, ½ tsp MSG, dash of sugar and salt
┃DIPPING SAUCE┃
1 tbsp lime juice, 2 tbsp fish sauce, ½ tsp sugar, 3 chili padi (chopped), 2 pips garlic (chopped)
┃METHOD┃
1. Boil ingredients B in medium, low heat for about 20 minutes, set aside.
2. Clean and wash fish; cut a few slits on the body and marinate with dash of salt and pepper. (pic 1)
3. Marinate pork belly with some soy sauce, sesame oil and dash of corn flour; arrange on to the fish. (pic 2-3)
4. Place tomato, mushroom and chili padi surrounding the fish; and then steam in steamer with high heat for 8 minutes. (pic 4-5)
5. Bring the lemongrass broth to boil again, filter and pour the whole soup over the fish to serve.
6. Serve the fish with dipping sauce.