Steamed Pomfret Teochew Style 潮州蒸鱼

材料A：
- 1 大匙油
- 1/2 大匙蒜茸
- 2 朵冬菇，浸软，切丝
- 1 大匙姜丝
- 50g 猪肉丝
- 1 块豆腐，切4块
- 1 粒蕃茄，切4瓣
- 100g 碱菜，洗净，切丝
- l 条红辣椒，切丝
- 2 粒水酸梅

调味料：
- 1/2 小匙盐
- 1 大匙生抽
- 2 小匙糖
- 8 大匙水
- 1/2 大匙鱼露
- 1 大匙绍兴酒
- 少许胡椒粉和鸡晶粉

材料B：
- 1 条鱼，约800g
- 1 棵青葱，切成3cm长

做法：
1．烧热1大匙油，爆香蒜茸，加入姜丝、冬菇丝和肉丝炒匀，加入其余的材料和调味料煮滚，盛起。
2．鱼洗净，用刀在鱼身上斜割3刀，用碟盛起，淋上煮好的(1)料和青葱段。
3．煮滚蒸笼水，放入鱼大火蒸约8分钟或至熟，取出趁热享用。

贴士：
潮州蒸可用白鲳，斗底鲳，石斑，石甲，马友等等。

INGREDIENTS A:
- 1 tbsp oil
- 1/2 tbsp chopped garlic
- 1 tbsp shredded ginger
- 50g shredded pork
- 2 black mush rooms
- soaked and shredded
- 1 piece bean curd, cut into 4 cubes
- 1 tomato, cut into 4 wedges
- 100g preserved green mustard, cleaned and shredded
- 1 red chilli, shredded
- 2 preserved wet plums

Seasoning:
- 1/2 tsp salt
- 1 tbsp light soya sauce
- 1/2 tbsp fish sauce
- 8 tbsp water
- 1 tbsp shaoxing wine
- 2 tsp sugar
- dash of pepper and chicken stock granules

INGREDIENTS B:
- 1 fish, about 800g
- 1 stalk spring onion，cut into 3cm length

METHOD:
1．Heat up 1 tbsp oil and saute chopped garlic until fragrant．Add in shredded ginger，pork，mushroom and stir well.Add in the remaining ingredients,seasoning and bring to boil.Dish up.
2．Clean and cut three slits 0n the fish. Arrange on a steaming tray,pour over with(1)mixture and spring onion.
3．Steam at high heat for 8 minutes or until cooked．Remove and serve hot.

TIPS:
You may use pomfret, garoupa fish, siakap or kurau fish to steam in Teowchew style．

**Recipes by Alan Kok & Bryan Ong "Hawkers' Fair Simplified "，2003，P.46