开胃晚餐
*辣椒硬尾鱼*
大家一起开动咯！
材料:
硬尾鱼 3条,洗净,去内脏洗净，用小刀在鱼背上割开两刀
小葱头 5颗，切幼
蒜头 2瓣，切幼
香茅 2支，切幼
辣椒糊 100克
马来盏 半块，预先煎香
阿叁膏 1大匙，加入少许水混合均匀，隔渣取汁
食油 3~4大匙
面粉 少许（沾鱼背部用）
调味料:
盐 少许
酱油 1茶匙
糖 适量
做法:
1.将切碎的小葱头、蒜头、香茅放入电动搅拌器里捣烂，备用。
2.热锅,倒入3~4大匙的食油, 爆香已经捣烂的材料(步骤1), 加入辣椒糊和已经煎香的马来盏，然后以中火不停的翻炒至出油约二十分钟。再加入调味料和适量的阿叁汁拌均匀，再翻炒一分钟即可熄火。将炒好的辣椒盛入碗中，备用。
*在翻炒辣椒切记要不停地翻炒避免炒焦
3.辣椒冷却后，即可用汤匙将它塞进鱼背中，然后将少许面粉搽在塞满辣椒的鱼背上，以防止在煎鱼过程中，辣椒漏出来。
4. 热锅后，倒入适量的油，用中小火把鱼煎至两面金黄色，即可上桌了。
Ingredients:
3 hard tail fish, clean innards, washed & drained
5 shallots, chopped
2 cloves garlic, chopped
2 sticks of lemon grass, take the white portion, chopped
100g chilli paste
1/2 piece of belacan, grilled until aroma in advance
1 tablespoon of tamarind paste, dilute with some water, take the juice
3~4 tablespoon cooking oil
1 teaspoon of flour（ for coated purpose）
Seasoning:
pinch of salt
1 teaspoon soya sauce
sugar to taste
Method:
1.Blend chopped shallots, garlic, and lemon grass with blender until fine.
2.Preheat 3~4 tablespoon cooking oil, saute blended ingredients (step 1) until fragrance. Add in chilli paste and grilled belacan and continue stir fry until you can see the chilli paste separate with oil for about 20 minutes under medium heat. Add in seasoning and tamarind juice,mix well and keep stir fry for another minute before off the heat. Ladle out the chilli in a bowl and let it cool.
3.Stuffed the chilli into the back of the fish, coated with some flour to prevent the chilli leak out when frying the fish.
4. Preheat oil, pan fry the fish until both side golden brown. Best serving with white rice or nasi lemak.
*辣椒硬尾鱼*
大家一起开动咯！
材料:
硬尾鱼 3条,洗净,去内脏洗净，用小刀在鱼背上割开两刀
小葱头 5颗，切幼
蒜头 2瓣，切幼
香茅 2支，切幼
辣椒糊 100克
马来盏 半块，预先煎香
阿叁膏 1大匙，加入少许水混合均匀，隔渣取汁
食油 3~4大匙
面粉 少许（沾鱼背部用）
调味料:
盐 少许
酱油 1茶匙
糖 适量
做法:
1.将切碎的小葱头、蒜头、香茅放入电动搅拌器里捣烂，备用。
2.热锅,倒入3~4大匙的食油, 爆香已经捣烂的材料(步骤1), 加入辣椒糊和已经煎香的马来盏，然后以中火不停的翻炒至出油约二十分钟。再加入调味料和适量的阿叁汁拌均匀，再翻炒一分钟即可熄火。将炒好的辣椒盛入碗中，备用。
*在翻炒辣椒切记要不停地翻炒避免炒焦
3.辣椒冷却后，即可用汤匙将它塞进鱼背中，然后将少许面粉搽在塞满辣椒的鱼背上，以防止在煎鱼过程中，辣椒漏出来。
4. 热锅后，倒入适量的油，用中小火把鱼煎至两面金黄色，即可上桌了。
Ingredients:
3 hard tail fish, clean innards, washed & drained
5 shallots, chopped
2 cloves garlic, chopped
2 sticks of lemon grass, take the white portion, chopped
100g chilli paste
1/2 piece of belacan, grilled until aroma in advance
1 tablespoon of tamarind paste, dilute with some water, take the juice
3~4 tablespoon cooking oil
1 teaspoon of flour（ for coated purpose）
Seasoning:
pinch of salt
1 teaspoon soya sauce
sugar to taste
Method:
1.Blend chopped shallots, garlic, and lemon grass with blender until fine.
2.Preheat 3~4 tablespoon cooking oil, saute blended ingredients (step 1) until fragrance. Add in chilli paste and grilled belacan and continue stir fry until you can see the chilli paste separate with oil for about 20 minutes under medium heat. Add in seasoning and tamarind juice,mix well and keep stir fry for another minute before off the heat. Ladle out the chilli in a bowl and let it cool.
3.Stuffed the chilli into the back of the fish, coated with some flour to prevent the chilli leak out when frying the fish.
4. Preheat oil, pan fry the fish until both side golden brown. Best serving with white rice or nasi lemak.
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