老虎斑3食晚餐篇－西蘭花炒斑球＆魚頭麵豉湯 3 Ways to Cook a Tiger Grouper - Part 2

上一篇就講左我地去街市買左條老虎斑點處理，同埋切左條尾出黎整無水蒸魚，今篇繼續講埋條魚點煮落去。當晚晚餐直落，魚身起柳，整左味西蘭花炒斑球，就連魚頭都一d都唔浪費，滾埋個魚頭麵豉湯，一日食盡成條魚，大滿足！

In our last article we shared how we processed the tiger grouper and the way we made waterless steamed fish tail. In this article we will continue the story. For the dinner of that evening we made stir-fried tiger group with broccoli with the fillets. For the rest of the fish, including the bone and head, we made miso soup with it. It’s so satisfying to utilize the whole fish for our meals.

西蘭花炒斑球魚頭麵豉湯 Stir-fried Tiger Grouper with Broccoli & Fish Head Miso Soup

午餐切左下半部，連埋肝同扣蒸黎食

In lunch we cut the lower part out, steamed it together with the liver and stomach

上半部份就再分開為左邊既魚頭同魚骨，同埋右邊既魚柳同魚鰭，先用右邊黎炒斑球

We further divided the upper part into the bone and head on the left and fillets and fins on the right

將魚柳同魚鰭切成細塊

Chop the fillets and fins into smaller pieces

加d雞粉、糖、蠔油、生抽、胡椒、紹酒、生粉，撈勻醃一陣俾d味佢

Marinate the fillets and fins by some chicken powder, sugar, oyster sauce, light soy sauce, pepper, Shaoxine wine and cornstarch

燒熱鍋，中大煎一煎香魚既表面

Sear the fish on medium-high heat

煎到表面少少焦脆就ok

Until the surface turns brown

準備好料頭，蔥花同茨汁（生抽、蠔油、紹酒、雞湯、生粉，都係個d）

Get some garlic, ginger and and scallion ready as shown.
Mix the sauce with light soy sauce, oyster sauce, Shaoxine wine, chicken stock and cornstarch

落鑊前出一出廳，探下d貓同吸一吸貓

Before cooking, inhale some cat

好，黎了，先炒香料頭

Stir fry the garlic, ginger and scallion root

加入切好既西蘭花，中大火炒香，然後加入少量水，炒乾左再加，直至炒到軟身

Add chopped broccoli. Sautee it on medium-high heat until aromatic. Then add a bit of water. When it dries out, add more water until the broccoli is softened