Black cod with crispy beans/珍馐美意豆酥黑鳕鱼

特色

做法

• 1.Rinse the cod and pat dry with paper towels. Sprinkle 2g salt and 1tbs rice wine over, add the ginger flakes and shallot sticks, steam it for about 10 minutes until the fish becomes tender, and move it to a plate. Keep the cod juice for next step.
• 阿拉斯加黑鳕鱼洗净，用厨房用纸擦干其表面水分，涂抹上2g盐、1汤匙米酒，摆上姜片、葱段，放入蒸盘上，蒸约10分钟至熟取出，汤汁保留备用。
• 2.Preheat a wok and heat the right amount oil until it reaches 60% heat, saute the chopped garlic, toss in crispy bean and fry for a while, add the chopped hot pepper, the rest of rice wine, oyster sauce, sugar and 1g salt, pepper powder and the cod juice, boil and stir until mixed, than turn off the heat.
• 锅中倒入适量油，烧至6成热时，爆香蒜蓉，再加入豆酥稍微炒香，放入辣椒碎、剩余的米酒、蚝油、糖、1g盐、胡椒粉及蒸鱼汤汁，煮沸后拌匀熄火。
• 3.Sprinkle the mixed sauce on the steamed cod, and garnish with chopped fragrant shallot.
• 将做好的汤汁淋在蒸好的阿拉斯加黑鳕鱼上，最后撒上香葱碎即可。