小菜
由 CookWhatHK0 次收藏
粟米斑塊將魚柳撲粟粉煎香，再以粟米蓉加蛋汁煮成滑稠醬汁，惹味鮮甜。
魚柳洗淨，用廚房紙抹乾水分，切成4cm／1½吋大小的方塊。用鹽、胡椒粉、生抽和紹酒拌勻，醃15分鐘。把粟米蓉和水拌勻，備用。
Rinse the fish fillet, pat dry with kitchen paper, and cut into 4 cm / 1½ inch cubes. Mix with the salt, white pepper, light soy sauce and Shaoxing wine. Marinate for 15 minutes. Stir the creamed corn with the water and set aside.
把蛋汁分出約一半。把魚塊均勻黏上蛋汁，然後撲上粟粉，搖去多餘的粟粉。
Set aside about half of the beaten egg. Coat the fish cubes evenly with beaten egg, then dredge in cornflour and shake off any excess.
中火燒熱油鑊，把魚塊煎至兩面金黃，剛剛熟即盛起。在原鑊中倒入粟米蓉混合物，煮滾，倒回魚塊，加入餘下的蛋汁炒勻。埋獻，煮至自己喜歡的濃稠度，即成。趁熱享用。
Heat oil in a wok over medium heat. Pan-fry the fish cubes until golden on both sides and just cooked, then remove. In the same wok, pour in the creamed corn mixture and bring to a boil. Return the fish, add the remaining beaten egg and stir to combine. Add the slurry and cook to your preferred thickness. Serve hot.
