潮州蒸鱼 Teochew-Style Steamed Fish

材料A：
鱼（我用非洲鱼）- 1条
大蒜（切碎）- 1茶匙
青葱（切丝）- 1颗
香菜（洗净，纵切）- 1颗
姜（切丝）- 1汤匙

材料B:
猪肉（切丝）- 80克
咸菜（洗净，切丝）- 150克
冬菇（浸软，切丝）- 3朵
豆腐（切小块）- 1块
番茄（切成4块）- 1粒
红辣椒（切片）- 1条
酸梅 - 2粒
食油 - 2汤匙

调味料：
中国料酒 - 2汤匙
酱青 - 1汤匙
幼糖 - 1汤匙
清水 - 1/2杯
胡椒粉 - 少许

做法：
1）烧热食油，爆香蒜粒。
2）加入所以材料B和调味料，拌均煮滚。备用。
3）洗净鱼，然后在鱼身上划3痕。把鱼放在蒸盘上，用大火蒸2分钟后，倒掉蒸鱼出的汁。
4）淋上煮好的调味料B，用大火蒸9分钟。
5）取出后，撒上葱丝、姜丝和香菜，即可趁热享用。

Ingredients A:
Fish (Tilapia) - 1
Garlic (chopped) - 1 tsp
Spring Onion (julienne) - 1 stalk
Coriander (rinse and cut lengthwise) - 1 stalk
Ginger (shredded) - 1 tbsp

Ingredients B:
Pork (shredded) - 80g
Salted Vegetable (rinse and shredded) - 150g
Black Mushroom (soaked and shredded) - 3
Bean Curd (cut into chunks) - 1 pc
Tomato (cut into 4 wedges) - 1
Red Chilli (sliced) - 1
Preserved Plum - 2
Oil - 2 tbsp

Seasonings:
Chinese Cooking Wine - 2 tbsp
Light soy sauce - 1 tbsp
Fine Sugar - 1 tbsp
Water - 1/2 cup
a dash of pepper

Method:
1) Heat up the wok with oil, saute the garlic with fragrant.
2) Add in the Ingredients B and Seasonings, stir well and bring to boil. Set aside.
3) Clean up the fish and cut 3 slits, arrange the fish on the steaming tray, steam at high heat for 2 minutes. Discard the fishy and cloudy fish 'water' after steaming.
4) Pour in the cooked Ingredients and steam at high heat for 9 minutes.
5) Remove and sprinkle the julienne spring onion, ginger and coriander on top. Serve.