咸菜鱼片米 SALTED VEGE GROUPER BIHUN SOUP
材料 A
300克石斑鱼片
1茶匙胡椒粉
½ 茶匙盐
1粒蛋白
½ 汤匙木薯粉
材料 B
1个江鱼仔汤包
1500ML 水
200克咸菜（切块，烫水）
1个番茄（切快）
3片姜
5片生菜
2片米粉
青葱段（装饰用）
调味料
2茶匙鱼露
1茶匙麻油
适量胡椒粉
适量绍兴酒
适量炼奶
做法
1. 把搅拌好的材料A 炸至金黄色。
2. 锅内烧热2汤匙油，放入姜炒香。加入咸菜和1500ML水，把江鱼仔汤包一起加入，以中火煮10分钟。
3. 加入番茄，继续煮5分钟。
4. 加入调味料和米粉，煮至米粉全熟。
5. 熄火上盘。最后把石斑鱼摆在面上，撒上青葱段即可享用。
Ingredients A
300g grouper fillet
1 teaspoon pepper
1/2 teaspoon salt
1 egg white
1/2 tablespoon tapioca flour
Ingredients B
1 pkt FY anchovy soup base
1500ML water
200g salted vege (cut and blanched)
1 tomato (cut into pieces)
3 slices ginger
5 slices lettuce
2 pieces bihun
Spring onion (for garnishing)
Seasonings
2 teaspoons fish sauce
1 teaspoon sesame oil
Pepper, Shaoxing wine and Condensed Milk to taste
Method
1.Combine Ingredient A together and mix well. Fry until golden brown.
2.Heat 2 tablespoons of oil in a pan and stir fry the ginger until fragrance. Add the salted vege and 1500ML of water, add in FY anchovy soup base together and cook over medium heat for 10 minutes.
3.Add the tomatoes and continue to cook for another 5 minutes.
4.Add the seasoning and bihun.Cook until its fully cooked.
5.Dish out.Sprinkle fried grouper fillets and spring onion on top and serve.
Malaysia