♡姜葱麻油鲛鱼片 Sliced Mackerel with Ginger and Scallions♡

今早在巴刹看见大片又新鲜的鲛鱼肉，
高兴地买了两片回来，
周四晚餐简单煮了宝贝爱吃的*姜葱麻油鲛鱼片*
清淡美味，鱼肉鲜甜，
您是否也会爱上它呢？

材料：
鲛鱼 2大片，洗净去骨，切片（用少许酱油，胡椒粉和薯粉混合均匀，备用）

蒜头 3瓣，切片
红辣椒 1条，切丝
姜 1寸，切片
青葱 1大棵，洗净切段（葱白分开）
麻油 1大匙

调味料：
酱油 2大匙
胡椒粉 少许
绍兴酒 2大匙
水 适量
薯粉 1茶匙+1大匙水

做法：
1.倒入麻油，加入姜片，葱白和蒜片爆香。
2.倒入适量的水，酱油和胡椒粉。待滚开后，将鲛鱼片，逐片加入，让它煮约三分钟。
3.加入绍兴酒拌匀，再加入薯粉水勾芡，撒上辣椒丝和青葱即可搭配白饭乘热享用。

Sliced Mackerel with Ginger and Scallions
Ingredients：
2 slices of Mackerel fish，washed, de-boned & sliced
(marinate with some soya sauce, pepper and tapioca starch, set aside)
3 cloves garlic, sliced
1 red chilli, shredded
1 inch of ginger, sliced
1 stalk scallions, washed & cut into section（separate the white portion of the scallions）
1 tablespoon sesame oil

Seasoning：
2 tablespoon soya sauce
dash of pepper
2 tablespoon Shao Xing wine
adequate water
1 teaspoon tapioca starch +1 tablespoon water

Method：
1.Pour a tablespoon sesame oil in wok, saute ginger, garlic & white portion of scallions until fragrant.
2.Add in adequate water, soya sauce,pepper and bring it to boil. Add in sliced mackerel gradually bring it to cook for 3~5 minutes.
3.Lastly, add in shao xing wine and thicken the gravy with tapioca starch. Sprinkle shredded chillies and scallions. It is ready to serve with white rice.