甜酸魚片~Sweet and sour Pink Ling fish fillet

我家的美食家們都很愛吃魚。LD和俺都是從小吃帶刺的魚長大的，兒子卻是很怕帶刺的魚，愛吃魚片做的美食。這樣我們就中和一下，多用各種魚片做出菜來。這回是用Pink Ling 魚片做了這道甜酸魚片，很下飯，人人都吃得很香。





材料：（Ingredients）： 魚片一大塊約400克(400g Pink Ling fish fillet)
胡蘿卜半根(1/2 carrot )
西蘭花梗一個(small amount of Broccoli. I actually used broccoli root here.)
蔥一顆切段(1 spring onion chop into pieces)
薑三大片切沫(3 slices of ginger, chop into pieces)。
橄欖油1.5大匙(1.5 table spoon Olive oli)
Special sauce :適量生抽，糖，醋，料酒，檸檬汁，澱粉，鹽, 3 湯勺水，調勻成澆汁(In a small bowl, add soya sauce, sugar, vinegar, cooking wine, lemon juice, 1 tea spoon corn flour, salt, and 3 table spoon water, mix well.)。

做法：

Step 1 將魚片洗淨，斜切成小片，用一點鹽和料酒，澱粉抓勻；(Wash the fish fillet thoghrouly, dry with kitchen towel, cut fish fillet into 1/2 cm thin pieces, add a little bit of salt, cooking wine and 2 tea spoon corn flour, mix well.)

Step 2 將胡蘿卜和西蘭花梗去皮,切成圓片，用開水焯熟.(chop carrot and broccoli into small pieces, and boil them in boiling water around 3 minutes, then take them out)

Step 3 炒鍋放橄欖油（Use a non-stick pan, add olive oil)，下薑沫和蔥段炒香(add Ginger and Spring onion, stir slightly)，將魚片下入滑散, 每麵煎三分鍾，(add fish fillet pieces and spread them evenly, bake each side of fish pieces for 3 minutes)，放入焯好的胡蘿卜西蘭花(add carrot and Broccoli)，翻炒一下(stir evenly)，倒入澆汁(add Special sauce)，翻炒均勻即可(stir carefully till the sauce covering all ingredients evenly. To make sure the fish is cooked well, cut a piece of fish to see if the inside is turning into non-transparent white, if it is, now it is ready to serve.)。

您若喜歡，不妨試一試，會多吃一碗飯滴。(If you like, you are welcome to give a try :-)