Product Detail
INGREDIENTS
  • 1 barramundi fish
  • 1 onion
  • 20g ginger
  • 20g galangal
  • 2 bird's-eye chili
  • 3 sticks lemongrass
  • 40g carrots
  • 50g kidney beans
MIXED SEASONING
  • 3 soupspoons chili sauce
  • 5 soupspoons thai chili sauce
  • 80ml white vinegar
  • 55g sugar
  • 1 teaspoon
  • 4 cloves garlic (minced)
MARINATE
  • ½ teaspoon salt
  • A pinch of pepper powder
FRYING BATTER
  • 1 egg
  • Some corn starch
INSTRUCTIONS
  1. Rub the salt and pepper powder onto the fish evenly to marinate.
  2. Dip the fish into the egg and coat it with a layer of corn starch.
  3. Adjust the pot to Stir-Fry mode / 230° / 11 mins. Add oil into the pot and let it heat for 3 mins, then add the fish to the pot, cover with the lid, and fry for 8-10mins until golden.
  4. After frying, remove the fish from the pot and drain the excess oil.
  5. Adjust the pot to Stir-Fry mode / 190° / 5 mins. Add oil, ginger, galangal, bird’s-eye chili, carrot, lemongrass, and onion. Stir-fry for 2½ minutes.
  6. Add the pre-mixed seasonings and continue cooking until the timer goes off.
  7. When the sauce is done cooking, pour in onto the fish and sprinkle some kidney beans on it.
材料
  • 1条 石甲鱼
  • 1个 大洋葱
  • 20克 姜
  • 20克 南姜
  • 2条 小辣椒
  • 3支 香茅
  • 40克 萝卜（切片）
  • 50克 腰豆
混合调味料
  • 3汤匙 辣椒酱
  • 5汤匙 泰式辣椒酱
  • 80毫升 白醋
  • 55克 糖
  • 1茶匙 盐
  • 4瓣 蒜米（切碎）
腌料
  • 1粒 鸡蛋（打散）
  • 适量 粟米粉
做法
  1. 将盐和胡椒粉均匀地抹在鱼身上腌制。
  2. 将鱼蘸上蛋液，再裹上一层玉米淀粉。
  3. 将锅调至 Stir-Fry 模式 / 230° / 11 分钟。加入食用油，加热 3 分钟后放入鱼，盖上锅盖煎炸 8–10 分钟，至金黄色。
  4. 煎好后取出鱼，沥干多余的油。
  5. 将锅调至 Stir-Fry 模式 / 190° / 5 分钟。加入食用油、姜、南姜、小米椒、胡萝卜、香茅和葱，翻炒 2 分钟半。
  6. 加入预先调好的酱料，继续烹调至计时结束。
  7. 酱汁煮好后，淋在鱼上，并撒上红腰豆即可。