♡黄芽白菜焖石斑鱼 Braised Grouper with Peking Cabbage♡

中秋节晚餐吃热腾腾的*黄芽白菜焖石斑鱼*
白菜搭配石斑鱼，焖出来的汤汁
宝贝们直喊好鲜甜，太好吃了!

材料：
石斑鱼 1条 约1公斤，去内脏、洗净沥干后用少许盐巴涂在鱼里外，备用
黄芽白菜 10大片， 洗净沥干水
黄豆干 2块，每块切成6块
文冬姜 5片
蒜头 4瓣，拍扁
红萝卜 2寸，切片
青葱 1小棵，洗净切段（葱白与青葱分开）
芫荽 1小棵，洗净切段
红辣椒 1条，去籽切丝
水 800毫升

调味料：
盐 适量
胡椒粉 少许
鲍鱼汁 1茶匙
绍兴酒 2~3大匙

做法：
1.锅内倒入2大匙油，爆香蒜头、姜片和葱白。
2.倒入清水，让它滚开。加入黄芽白菜和红萝卜片，盖上锅盖以中小火，让它焖煮10分钟。
3.加入石斑鱼、黄豆干和调味料盖上锅盖再焖煮10分钟。
4.取出黄芽白菜一片一片重叠摆入大碗内，叶子朝里面，再将石斑鱼肉和黄豆干摆入碗中。然后将黄芽白菜包盖起来。
5.用另一个盘子，将它倒扣，把白菜打开，再将汤汁和其它材料一起倒进去，撒上青葱、芫荽及段即可趁热享用。


Ingredients：
1 pc (about 1 kg) of grouper, removed innards, washed & drained. Rubbed with some salt on the fish.
10 pcs peking cabbage, washed & drained
2 pc of yellow bean curd, sliced into 6 pieces
5 slices of Bentong ginger
4 cloves garlic, crushed
2 inches carrot, sliced
1 small stalk of scallion, washed & cut into section (separate the green part & white part)
1 small stalk of coriander leaves, washed & cut into section
1 red chilli, shredded
800 ml water

Seasoning：
salt to taste
dash of pepper
1 teaspoon of abalone sauce
2~3 tablespoon of Shao Xing Wine

Method：
1.Preheat 2 tablespoon cooking oil, saute ginger, white portion scallion & garlic until fragrant.
2.Pour in water, bring it to boil. Add in Peking Cabbage & carrots, covered with lid & bring it simmer for 10 minutes under medium heat.
3.Add in grouper fish, bean curd & seasoning, cover with lid again and braise for another 10 minutes.
4.Ladle out Peking Cabbage, plate it overlapped piece by piece into a big bowl, faced the green leaves part at the bottom, put in grouper & bean curd, covered with the Peking cabbage.
5.Place a big plate in the top of the bowl, flip it. Lifted up the Peking cabbage, pour in remain soup into it, garnish with some coriander, scallion and red chilli. Best served in hot.