Sautéed Fish with Mustard Green
繁體中文

Ingredients
Pickled Mustard Greens1 cup
Light sauté sauce (see instruction 1)1 portion
White fish filet (diagonally sliced)2/3 lb (300g)
Basic marinade (light)1 portion
Ginger3 small slice
Red chili pepper (sliced)1 each
Cooking oil2 Tbs
雪菜魚片圖片

Instructions
1.Prepare the Pickled Mustard Green and Light Sauté Sauce. Please adjust the salt in the Light Sauté Sauce based on the saltiness of the pickled mustard green. If the pickled mustard green is too salty, rinse with cold water then squeeze dry.
2.Marinate the fish with the Basic Marinade (Light) for 10 minutes.
3.Place 2 tbs. of oil and ginger in a heated non-stick pan; cook over medium heat until aromatic. Add the fish and pan-fry until 50% done.
4.Add the pickled mustard green, red chili pepper and Light Sauté Sauce; cook until the fish is done. Since fish flakes easily, it is better shaking the wok and gently tossing the fish, instead of stir-frying it. Serve immediately.



雪菜魚片
ENGLISH

材料
雪裡紅1 杯
清炒醬汁(見步驟1)1 份
白色魚肉 (擦乾切斜片)2/3 磅 (300克)
基本醃料(淡)1 portion
薑3 小片
紅辣椒 (切片)1 支
食用油2 大匙
雪菜魚片圖片

做法
1.準備雪裡紅和清炒醬汁。請根據雪裡紅的鹹度調整清炒醬汁的鹽份。若是雪裡紅過鹹，用水沖洗後擠乾。
2.將魚用基本醃料醃十分鐘。
3.不沾炒鍋燒熱後放入2大匙油和薑用中火爆香，再加魚片煎到炒到半熟。
4.加入雪裡紅，辣椒和清炒醬汁，快速翻炒魚片直到魚熟。由於魚片很容易破裂﹐最好用翻鍋的方式﹐而不要用煎鏟攪拌。趁熱食用。





最後更新 (Last Update): 05/03/2021
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