虽然Leeds只有一间比较像样的华人餐馆，但这家餐馆有几道菜是我们特别爱点的。比如说风堂炸虾、梅菜猪肉、烧鸭、酱蒸鲈鱼等。一直吃不出鲈鱼的煮法，唯有大概大概回家自己变魔术。。。
食材：
鲈鱼..... 1 尾
青葱..... 3 根(切节)
葱泥..... 2 大汤匙
姜泥..... 2 大汤匙
酸子..... 3-4 粒
水......... 适量
盐......... 适量
胡椒粉..... 适量
糖......... 适量
食油..... 适量
蚝油..... 1 汤匙
做法：
1. 鲈鱼腌上适量的盐和胡椒粉，然后把鱼放在蒸盘上。
2. 起锅后热油，先炒香葱泥，再炒香姜泥。
3. 酸子用热水溶解后，去籽，把酸子肉和水加入锅内。
4. 加适量的盐、糖和蚝油，翻炒到材料溶解为止。
5. 加入葱煮一会而就可以了。
6. 把煮好的酱汁倒在鲈鱼上，然后把鲈鱼给蒸了10分钟。
7. 鲈鱼蒸熟后即可。
————————————————————————————
Ingredients:
1 seabass
3 spring onion (cut shorter)
2 tbsp minced shallot
2 tbsp minced ginger
3-4 asam
1 tbsp oyster sauce
water
salt
pepper
sugar
cooking oil
Directions:
1. Marinate seabass with some salt and place the marinated fish into a bowl/plate.
2. Heat the wok, stir fried minced shallot and minced ginger.
3. Pour some hot water onto asam to remove the seeds. Then add asam and the water to the wok.
4. Add salt, sugar and oyster sauce into the wok, then stir until everything is evenly mixed.
5. Add spring onion to cook just for a while.
6. Once the gravy is cooked, pour the gravy onto marinated seabass, then bring seabass to steam for 10 minutes.
7. Once seabass is fully cooked, the fish is ready for serving.
