Fresh and simple cooking: Pan Fried Fish Fillet with Shimeji Mushrooms 香煎魚塊伴鴻禧菇

Serves 4 四人用

Ingredients:

1 pc Fish Fillet (around 1.5 lbs)
1 pc Shimeji Mushrooms
1 stalk Green Onion
2 pc Lee Kam Kee Sauce for Fried Cod Fillet
1 tablespoon Flour
300ml Boiling Water
3 tablespoon Oil

Marinade for Fish:

1/2 teaspoon Salt
1 teaspoon Ground White Pepper

Method:

1. Rinse the fillet and gently dry it by using kitchen paper towels or cotton cloth. Slice it into pieces then marinade for 20 minutes.
2. Use hands to remove the roots of the Shimeji mushrooms. Rinse, then parboil them into boiling water for 1 minute. Transfer it to a bowl then set aside.
3. Chop the green onion.
4. Put flour into a plastic food bag, add the fish pieces into the bag and hold the end of the bag then shake it, so that the fish are breaded evenly.
5. Heat a non-stick pan with oil over low-medium heat, put the fish pieces into the pan one by one by using long chopsticks.
6. Pan fried one side of the fish then the other side until fully cooked and golden brown. Add more oil if needed. Turn off the heat then set aside.
7. Open and pour the Lee Kam Kee sauce and Shimeji mushrooms into a wok, then heat it up over medium heat.
8. When the sauce is boiled, transfer the fish into the wok and stir fry. Cover the fish with the sauce.
9. Sprinkle the green onion. Turn off the heat then serve hot.

材料:

魚柳1條(約磅半重)
鴻禧菇1包
葱1棵
李錦記香煎銀鱈魚汁2包
麵粉1湯匙
滾水300毫升
油3湯匙

醃料:

鹽半茶匙
白胡椒粉1茶匙

做法:

1. 洗淨魚柳, 然後用廚紙或布抹乾, 切塊後加醃料醃20分鍾.
2. 用手將鴻禧菇的根去掉, 洗淨後放入滾水氽水1分鍾, 取出備用.
3. 切葱花.
4. 放麵粉落食物袋, 放入魚塊, 用手拿着袋口封口, 然後搖動食物袋使之令魚塊平均沾上麵粉.
5. 用低至中火燒熱易潔平底鑊, 用長筷子逐一放魚塊落鑊煎.
6. 煎魚塊至兩面金黃熟透, 熄火後備用.
7. 倒銀鱈魚汁和鴻禧茹落另一隻鑊, 然後開中火.
8. 當銀鱈魚汁滾起, 加入魚塊, 並將汁液均勻淋上魚塊上.
9. 灑上葱花, 熄火, 上碟.