酸辣龍脷柳

酸辣龍脷柳(2人份量)

材料:

龍脷柳1 300
檸檬1
麵包糠3湯匙

醃料:     

糖少許
鹽少許
胡椒粉少許
1
魚露少許

醬汁:     

八珍五柳醬2湯匙
八珍特辣辣醬1湯匙
檸檬2
1湯匙糖少許
八珍辣椒油½茶匙

做法:     

魚柳加入醃料醃½小時,
魚塊沾上麵包糠,下油將魚塊炸至黃色上碟備用,
將醬汁拌勻淋上即可享用。

Hot and Sour Sole Fish (Serves 2)

Ingredients

1 slice sole fish, washed
1 lemon
3 tbsp Bread crumbs

Marinade

Dash of sugar
Dash of salt

Dash of ground pepper
1 egg
Dash of Thai fish sauce

Sauce

2 tbsp Pat Chun Preserved Vegetable Sauce
1 tbsp Pat Chun Extra Hot Chili Sauce
2 slices of lemon
1 tbsp salt
Dash of sugar

Pat Chun Chili Oil

Preparation

Marinade sole fish for ½ hour.
Brush sole fish with bread crumbs. Fry sole fish until golden, dish up.
Mix sauce and pour over the sole fish. Serve.

酸辣龙脷柳 (2人份量)

材料:

龙脷柳1 300
柠檬1
面包糠3汤匙

腌料:

糖少许
盐少许
胡椒粉少许
1
鱼露少许


酱汁:

八珍五柳酱2汤匙
八珍特辣辣酱1汤匙
柠檬2
1汤匙
糖少许
八珍辣椒油½茶匙


做法:

1. 鱼柳加入腌料腌½小时,
2. 鱼块沾上面包糠,下油将鱼块炸至黄色上碟备用,
3. 将酱汁拌匀淋上即可享用。