Ingredients:

• 1 piece of Smart Choice Kingfish Steak
• 1/2 teaspoon sea salt
• 1 teaspoon corn starch
• 1 thick slice of ginger
• 3 tablespoons cooking oil
Tipping sauce:
• 55ml (1/4 cup) soya sauce
• 80ml water
• 2 tablespoons brown sugar
• 6 green onion white, diced
• 2 thick slices of ginger, diced
• 2 tablespoons cooking oil

做法：

1. 將鮫魚解凍，清洗乾淨抹乾水。用1/2茶匙海鹽擦抹魚的兩面，再搽粟粉，放入雪櫃1小時；
2. 此時可先準備薑蔥甜豉油：
a. 取一小鍋，小火將生抽、水及黃糖煮勻，至糖完全溶掉；
b. 取一煎鍋，小火燒2湯匙油，放入蔥白粒及薑粒，爆炒半分鐘，熄火，倒入煮好的豉油內；靜待10分鐘，用匙羹把表面一半油撇走（這樣豉油才夠香）；
3. 中火燒熱鑊後，用鑊鏟將1片厚薑用力摩擦鑊的四周（在鑊面形成一層防沾膜）；
4. 放入3湯匙油，將油抹勻鑊的四周。油熱後轉中小火，放入魚塊，每面煎4分半鐘至深金黃色，其間不要將魚翻動；
5. 取出魚，放在廚房紙上吸走多餘油份，上碟，配以預先煮好的薑蔥甜豉油同吃。

Instructions:

1. Defrost the kingfish steak from frozen, wash, drain and dried with towel. Season 2-side of the fish with 1/2 teaspoon sea salt, then coat 2 sides with corn starch. Refrigerate the fish for 1 hour.
2. At the time prepare the tipping sauce:
a. Mix the soya sauce, water and brown sugar in a small cooking pot, cook over low heat until the sugar melted.
b. In a sauce pan heat 2 tablespoons of cooking oil over low heat, add the diced green onion white and diced ginger, stir-fry for 30 seconds, turn off the heat and pour them into the soya sauce mixture. Set aside 10 minutes then remove half of the oil from the surface.
3. Heat a clean wok over medium heat, scrub the whole wok with a piece of thick sliced ginger (it creates an anti-stick layer).
4. Add 3 tablespoons oil in the wok, ensure the wok’s surface covers with oil. Change to medium-low heat after the oil is heated, put in the fish, pan-fry each side for 4.5 minutes until both sides turn to golden brown color. Don’t keep moving and flipping the fish during pan-frying.
5. Remove the fish and put it on a kitchen paper to absorb excess oil. Serve with the tipping sauce.