先把马友鱼煎至皮脆肉嫩，
撒上姜丝香葱、再淋上熟酱油，
好香好香，大家一起开动啦！
材料：
马友鱼肉 2片，洗净后涂上少许盐巴，备用
文冬姜 1拇指大，洗净切丝
蒜末 1大匙
芫荽1小棵，洗净后切碎
红辣椒 1条，去籽洗净切丝
调味料：
李锦记鲜味生抽 2~3大匙
熟油 2大匙
做法：
1.预先将姜丝炸至金黄色酥脆，捞起备用，再把蒜末爆香至金黄色，捞起备用。
2.将马友鱼搽上少许薯粉然后煎至两面金黄色，上碟。
3.铺上炸好的姜丝、辣椒丝、芫荽与青葱。
4.锅内剩下两大匙熟油，快速加入生抽拌匀即可淋在马友鱼上，大功告成。
Ingredients：
2 pcs of Threadfin fish (ikan kurau), clean, sprinkle with some salt on it.
a thumb size of Bentong ginger, removed skin & shredded
1 tablespoon of minced garlic
1 stalk of coriander & scallion, chopped
1 red chilli, removed seeds, shredded
Seasoning：
2~3 tablespoon of Lee Kum Kee light soya sauce
2 tablespoon hot cooking oil
Method：
1.Fried shredded ginger and garlic separately until light brown or crispy, drained & set aside.
2.Coated the fish with some starch, fried the fish until golden brown, dish out.
3.Put the crispy shredded ginger, red chilli,chopped scallion & Coriander on the fish.
4.In the wok left 2 tablespoon of cooking oil (use the fried fish oil), pour in soya sauce & stir in quick, pour on the fish, served with porridge or rice.
