♡咸菜焖鱼肉 Salted Vegatable Stewed Fish♡

周一简单上菜
煮了妈妈常爱煮的*咸菜焖鱼肉*
咸香开胃，开动咯~

材料：
红鱼肉 1大块 （任何鱼肉都行）洗净沥干水
汕头咸菜 2片，洗净，浸泡水中十分钟后切丝
蒜末 1大匙
姜丝 1大匙 （这次我没放）
红辣椒 1条，切丝
水 适量

调味料：
糖 少许
绍兴酒 1大匙
薯粉 少许

做法：
1.热油，将鱼肉粘上少许薯粉，然后下锅炸至金黄色，捞起备用。
2.爆香蒜末和辣椒丝，加入咸菜丝翻炒至香。
3.加入适量的水，让它滚开后，把炸好的鱼肉放入焖煮五分钟。
4.上碟前加入少许糖和绍兴酒拌匀，以薯粉水勾芡就大功告成了。

Ingredients：
1 piece of fish meat （any type of fish）
2 slices Sua Tao Kiam Chye @China Imported Salted Vegetables
(Washed & soak in the water for 10 minutes and then shreded)
1 tablespoon chopped garlic
1 tablespoon shredded ginger（I didn't add this time）
1 red chilli, shredded
adequate of water

Seasoning：
sugar to taste
1 tablespoon Shao Xing wine
pinch of tapioca starch

Method：
1.Preheat cooking oil, coated the fish meat with some starch, deep fry the fish meat until golden brown color. drained and set aside.
2.Saute chopped garlic and chilli, add in kiam chye stir fry well until fragrance.
3.Pour in adequate of water, bring it to boil. Following add in fried fish meat and let it to cook for 5 minutes.
4.Before it done, add in some sugar and shao xing wine, thicken the gravy with some starch.