♡糖醋腐皮马友鱼 Sweet and Sour Vinegar Fish with Fu Chok♡

酸酸带点甜味的开胃晚餐 *糖醋腐皮马友鱼*
我妈妈常爱煮的一道菜~
别有一番的风味！~

材料：
马友鱼 1大片 (任何鱼肉都可以）

淡腐皮 1大片，剪成小块
文冬姜 5片，切丝
红辣椒 1条，切丝
蒜末 1大匙
青葱粒 1大匙

调味料：
甜豆瓣酱 1/2 汤匙
浙醋 2~3大匙

糖 少许
水 200毫升
薯粉 1大匙 + 1大匙水

做法：
1.预先将剪好的腐皮炸至金黄色，捞起沥干，备用。
2.然后再将马友鱼肉沾上少许薯粉，然后煎至两面金黄色，捞起备用。
3.爆香蒜末，姜丝和豆酱。
4.倒入水和调味料，加入腐皮，以中小火煮至软，约10~15 分钟，然后再加入已炸好的鱼肉片和辣椒，再焖多5分钟。
5.倒入薯粉水勾芡即可上碟。最后撒上少许青葱就大功告成。

Ingredients：
1 slice ma yao fish or any fish sliced (任何鱼肉都可以）
1 piece fu chok, cut into small pieces
5 slices ginger，shredded
1 red chilli，shredded
1 tablespoon chopped garlic
1 tablespoon chopped scallions

Seasoning：
1/2 tablespoon of Fermented bean paste
2~3 tablespoon black vinegar
pinch of sugar

200ml water
1 tablespoon tapioca starch + 1 tablespoon water

Method：
1.Fried the fu chok in advance until golden brown color, drained and set aside.
2.Coated some tapioca starch on the fish and deep fried both side until golden brown color, drained and set aside.
3.Saute chopped garlic, ginger and fermented paste until fragrant.
4.Add in water and seasoning and bring it to boil, add in fu chok, simmer for 10~15 minutes under medium low heat. Following add in fish and chili, bring it to simmer for another 5 minutes.
5.Pour in tapioca starch for thicken the gravy, off the heat, ready for transfer on the plate. Sprinkle some scallions on the top of the dish.