酸菜鱼 Hot and Sour Fish Soup | Mr. Hong Kitchen | 这道肯定非常的开胃

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食谱：
材料: （wpy ）
金目鲈 1只
☞ 鱼骨和鱼肉分开，把鱼骨斩小块，加入半茶匙盐，少许绍兴酒和清水，
混合抓均匀， 约3分钟，再用清水清洗干净，沥干，备用。
☞ 鱼肉斜刀切片，加入少许盐，绍兴酒和水混合抓均匀1-2分钟，再用清水清洗干净，
沥干水份，加入少许盐，胡椒粉，绍兴酒混合均匀，再加入1粒蛋白，混合均匀，
再加入少许马铃薯粉，混合均匀，腌制10分钟，煮滚适量水，倒入鱼肉，焯水片刻，
捞起，沥干水，备用。
酸菜 3-4皮 （切切小片状）
姜 1小块 （拍一下再切片）
蒜米 1瓣
指天椒 4条 （切粒）
青葱花 少许
调味料: 胡椒粉少许，盐 1/2茶匙，白醋适量（依自己喜欢的酸度调）

1. 煮滚适量水，加入酸菜，焯水片刻，沥干水，备用。
2. 用油滑锅，加入酸菜，煸一煸干酸菜，即可起锅备用。
3. 烧热少许油，加入姜片和蒜米，爆香，加入酸菜，炒至香，起锅，备用。
4. 烧热适量油，加入鱼骨和鱼头，煎至两面微金黄，沥掉多余的油，加入（3）
翻炒至香，加入高汤，煮至滚，去掉浮沫，继续焖煮，加入少许胡椒粉，盐，
白醋，焖煮3-5分钟，捞起酸菜和鱼骨，倒入砂锅里，备用。
5. 把焯水好的鱼肉加入汤里，煮滚即可起锅，倒在砂锅里，表面撒上指天椒粒，
烧热适量香油，淋在指天椒上，再撒上青葱花，即可。

Ingredients (Diana Aw)
1. Sea bass (鲈鱼）separate meat and head/bone. Slice the fish meat. Wash and drain. Marinate with 1/3 tsp salt, little pepper, shao xing wine. Then add egg white and mix. Lastly add little potato starch and mix well.
2. Chinese Mustard (酸菜) x4-5 leaves cut thick slices.
3. Ginger 1 inch cut slices
4. Garlic x1 minced
5. Chilli Padi x4 cut slices
6. Spring onion x1 stalk cut diced

How to wash the fish head/bone?
Add 1/2tsp salt, little cooking wine and water to the fish bone and gently rub it to remove the fishy smell. Then rinse it in clean water and drain

How to wash the fish meat?
Use the same method as washing the bone. Squeeze away the water before marinate

Method
1. Boil some water in the wok and blanch it, then drain away excess water. Heat wok with little oil then stir fry the mustard to remove excess water. Set aside
2. Heat wok with little oil. Add in ginger and garlic and fry till fragrant
3. Add in Chinese mustard and fry till fragrant. Set aside
4. Add some oil to the wok and sauté the fish head and bone till fragrant under high heat. This is to get white colour soup.
5. Once the bone turns brown, add in Chinese Mustard, garlic and ginger and do a quick stir. Then add chicken stock and let it boil. Add in some pepper, 1tsp salt, 1tbsp vinegar and boil for 3-5min. The soup will turn to white colour. Dish up all the ingredients and put in a claypot and leave the soup in the wok
6. Boil some water in another pan, blanch the fish meat for a few seconds and transfer it to the wok. Then pour it into the claypot
7. Garnish with chilli padi
8. Heat wok with 2-3tbsp fragrant oil and pour onto the chilli padi
9. Garnish with spring onion
10. Serve and enjoy! 💕

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Recipe from Mr Hong kitchen
28/4/2021 (wed)

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