菜脯用甜的,先煸香再加入油和蒜头末爆至金黄色,口感会更好吃。
分量:4-5人份
准备时间:10分钟
煮时:25分钟
材料 A:
600 克 石斑鱼/ 任何鱼类
少许 盐
适量 油
材料 B:
50克 甜菜脯(洗去盐份)
6 辨 蒜头(去衣剁末)
少许 香菜
适量 酱油
做法:
1. 热锅下油, 加入少许盐,拌匀待至油滚
2. 把鱼加入锅里, 文火煎至两面金黄,沥油出锅
3. 另外一个锅,加入甜菜脯,文火煸香
4. 加入油和蒜头末,炒匀爆至蒜头末变金黄色
5. 菜脯蒜头末沥油出锅, 加在鱼上
6. 加入蒜油和少许酱油
7. 洒上香菜做装饰,趁热享用
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Chai Poh Garlic Fried Fish 菜脯蒜香煎鱼
Course: MainCuisine: Chinese5
servings10
minutes25
minutesThis golden, crispy fried fish is absolutely divine, topped with sweet chai poh and roasted garlic. Simple yet packed with flavour!
Ingredients
- Ingredients A
600 g grouper (or any fish)
some salt
adequate/half bowl cooking oil
- Ingredients B
50 g sweet chai poh / preserved radish
6 cloves garlic (peel & mince)
some coriander
adequate soy sauce
Instructions
- Add cooking oil & some salt into a hot wok, stir well & bring to boil
- Add fish, fry with medium heat until both sides turn golden brown, drain & retrieve
- In another work, add chai poh, dry fry with medium heat
- Add cooking oil & garlic, fry well till garlic turns golden brown
- Retrieve the chai poh & garlic, add on the fish
- Add garlic oil & soy sauce to the fish
- Dress it with coriander, serve hot!
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