蒜香巴沙魚扒

Basa fish steak is cooked in a rich broth that contains garlic cloves and celery for a subtle and yet very aromatic flavour. Feel free to add more garlic cloves, the garlic really soaks in the rich and flavourful broth.

Ingredients:
1 ¼ lb Basa Fish Steak
15 garlic cloves
3 ginger slices
4 Leaf celery stalks (Chinese celery)
1 chili pepper

Marinade: 
½ tsp salt
1 tbs cooking wine
¾ tsp cornstarch

Seasoning: 
1 ¼ cup chicken broth
A dash of sesame oil

Method:

1. Dethaw, wash and dry basa fish steaks. Marinade basa steaks with marinade ingredients for at least 5 minutes.

2. Cut celery stalks into sections, diced shallots. Remove and jullian red chili pepper.

3. On high heat, heat about 2 tbs of oil and fry garlic cloves until brown on both sides. Remove and set aside.

4. On high heat, quickly fry basa steaks on both sides until brown. Add sliced ginger, garlic and cooking wine. 

5. Pour in seasoning mix and let cook over medium heat for about 8-10 minutes with lid on (Depending on thickness). Add celery and garlic cloves and let cook for another minute. Sprinkle chili red pepper before serving.

Note:

• Red chili pepper is optional. 

• Dish works best with leaf celery. However, if leaf celery is not available. Use regular celery, cut them into sections and thinner strips.

蒜香巴沙魚扒

巴沙魚扒在香濃的湯中烹調，有着香濃的蒜頭和芹菜芳香。更可隨意添加更多蒜頭令湯汁更豐富和美味。

材料:

巴沙魚扒1 1/4磅
蒜肉15粒
𦍑3片
中國芹菜梗4安士紅椒1只

醃料:

鹽半茶匙
酒1湯匙
生粉3/4茶匙

調味:

清雞湯1 1/4杯
麻油胡椒粉少許

做法:

1. 巴沙魚扒解凍，洗淨抺乾水加入醃料醃5分鐘

2. 芹菜梗切段，紅椒去籽切𢇃。

3. 燒熱2湯匙油，放入蒜肉煎至微黃色取出。

4. 加油1湯匙放入魚扒，煎至兩面微黃，放入𦍑片蒜肉魚扒回鑊賛酒。

5. 倒入調味料煮滾，用中火煮約8-10分鐘，加芹菜再煮多1分鐘，洒入紅椒絲，即可上碟供食。

注:

• 喜辣者可添加辣椒。

• 推介用西芹菜。也可把普通西芹菜切成切絲來代替。