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香煎比目魚
Pan-fried halibut

⬇️⬇️English recipe follows⬇️⬇️
香煎比目魚

材料：
急凍比目魚2件
薑1小舊
芫荽1棵
蔥1條
辣椒仔1隻

處理：
1. 比目魚，清水解凍。
2. 芫荽，清水洗乾淨，莖部切粒，尾切段。
3. 蔥，清水洗乾淨，莖部切粒，保留尾部。
4. 薑，去皮，拍鬆，切碎。
5. 蔥尾，切絲。
6. 辣椒仔，去椗，打直1開2，去籽，切絲。
7. 蔥絲及辣椒絲，留一點備用，其餘配料放碗內，加入調味料：
a. 生粉1／4湯匙
b. 生抽1湯匙
c. 糖半湯匙
加入清水100毫升，攪勻。
8. 比目魚，用小刀刮乾淨魚鱗，清水洗乾淨，擎乾水，廚紙索乾。
9. 比目魚，撲上少許生粉。

烹調：
1. 大火燒熱油1湯匙。
2. 放比目魚落鑊，轉中慢火。
3. 魚的一面已煎至金黃色，反轉繼續煎。
4. 魚煎了1分鐘，轉大火，逼出油分。
5. 魚，兩面都已煎至金黃色，熄火，放上碟。
5. 倒去鑊內的油。
6. 預備好的醬汁，鑊內大火煮滾，可以加入適量水分。
7. 醬汁淋在魚上。
8. 灑上蔥粒及辣椒絲。
9. 完成，可享用。

Pan-fried halibut

Ingredients:
Frozen halibut 2 Nos.
Ginger (small) 1 No.
Coriander 1 No.
Green onion 1 No.
Chili 1 No.

Preparation:
1. The halibut, defrost in tap water.
2. Coriander, rinse with tap water. Stem, dice in cubes. Its ends, cut in lengths.
3. Green onion, rinse with tap water. Dice the stem in cubes and retain its ends.
4. Ginger, get it peeled. Beat well. Chop well.
5. Green onion ends, get it shredded.
6. Chili, cut its anchor. Divide it into 2 shares vertically. Remove seeds. Get it shredded.
7. Shredded green onion and chili, retain little for later use. The rest is to be put in a bowl. Add seasoning:
a. Tapioca starch 1/4 tbsp
b. Light soya sauce 1 tbsp
c. Sugar 0.5 tbsp
Add in 100ml of water, mix well.
8. The halibut, scale it with a small knife. Rinse thoroughly. Drain. Dry with kitchen towels.
9. The halibut, put little tapioca starch on it.

Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Put halibut in the wok. Turn to medium-low flame.
3. One side of the fish has been fried into golden yellow, flip over and continue frying.
4. The fish has been fried for a minute, turn to high flame in order to help releasing excess oil.
5. Both sides of the fish have been fried into golden yellow, turn off fire. Put on plate.
6. Pour away oil.
7. The sauce, heat up at high flame in wok. Add in water if necessary.
8. The sauce, is to be put on top of the fish.
9. Put green onion and chili cubes on top.
10. Complete. Serve.
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