年年有余 ~ Yam Fish in Sweet and Sour Sauce

食谱取自 ： 新新饮食@ 第94期

年年有余

材料 A :

500g 芋头
60g 澄面粉
60g 滚水
1张锡箔纸 （ 9寸 x 5寸 ）

材料 B ( 馅料) :

1大匙 油
3g 干云耳 （ 浸软，切小朵）
30g 榨菜 （ 浸淡，切丝 ） （ 我用咸菜 ）
30g 红萝卜 （ 切丝 ）
2粒 马蹄 （ 去皮，切丝 ） （ 我用沙葛 ）
10g 粉丝 （ 剪小段，浸软 ）

材料 C :

80g 罐装黄梨 （ 切丁 ）
30g 青灯笼椒 （ 切丁 ）
30g 红灯笼椒 （ 切丁 ）
30g 炸腰果

调味料 A :

1/2小匙 盐
1/4小匙 胡椒粉
1大匙 油

调味料 B :

1小匙 素蚝油
1/4小匙  胡椒粉
1/2大匙 面粉

调味料 C ( 拌匀 ) :

3大匙 黄梨汁
2大匙 番茄酱
1大匙 辣椒酱
1/2小匙  糖
1/2小匙 盐
1小匙 玉米粉
120ml 水

做法 ：

1． 把芋头去皮切片，放入蒸笼，大火蒸30分钟至熟。澄面粉加入滚水拌匀成糊。

2．将蒸软芋头和澄面粉放入大碗中一起压成芋蓉，加入调味料A, 用手搓至均匀细滑，休息20分钟。

3．烧热油，加入其余材料B炒香，加入调味料B炒匀。

4．把芋蓉分成2团，取1份放在锡箔纸上，压成长方形片，铺上炒好的B料，再盖上1份芋蓉整形成鱼状。

5．烧热炸油，转中火放入素鱼（连锡箔纸）炸至金黄色即可捞起，沥干油盛在碟里。

6．留油1大匙，炒香材料C, 加入调味料C煮滚，淋在素鱼上即可。

Recipe source : Yum Yum @ No. 94

Yam Fish in Sweet and Sour Sauce

Ingredients A :

500g yam
60g tang mien flour / wheat starch
60g boiling water
1 piece aluminium foil ( 9” x 5” )

Ingredients B ( stuffing ) :

1tbsp oil
3g cloud ear fungus ( soaked and cut into small pieces )
30g Szechuan preserved vegetables ( zha cai ) ( soaked and shredded ) ( I used salted vegetables )
30g carrot ( shredded )
2 water chestnut ( peeled and shredded ) ( I used Chinese yam )
10g glass noodles  ( cut into sections and soaked )

Ingredients C :

80g canned pineapples ( diced )
30g green capsicum ( diced )
30g red capsicum ( diced )
30g toasted cashew nuts

Seasonig A :
1/2tsp salt
1/4tsp pepper
1tbsp oil

Seasoning B :

1tsp vegetarian oyster sauce
1/4tsp pepper
1/2tbsp plain flour

Seasoning C ( mixed ) :

3tbsp canned pineapples syrup
2tbsp tomato sauce
1tbsp chilli sauce
1/2tsp sugar
1/2tsp salt
1tsp cornstarch
120ml water

Method :

1. Peel yam and cut into slices . Steam at high heat for 30 minutes or until soft . Meanwhile , combine tang mien flour / wheat starch with boiling water and mix well .

2. Combine steamed yam with tang mien pastye , mash and stir until well mixed and smooth . Add seasoning A and knead into a smooth dough. Rest for 20 minutes .

3. Heat up oil , stir-fry ingredients B until fragrant . Add in seasoning B and stir-fry until well mixed .

4. Divide the yam dough into 2 portions . Put 1 portion onto aluminium foil , flatten and shape into an oblong . Spread mixture B on top , cover with another portion of yam dough and shape into a fish .

5. Heat up oil for deep-frying , turn the heat to medium and deep-fry yam fish ( together with the aluminium foil )  until golden brown . Dish and drain .

6. Leave 1tbsp oil in wok , stir-fry ingredients C until fragrant . Add in seasoning C and bring to boil . Pour the sauce over yam fish and serve .

This post is linked to “ My Treasured Recipe # 5 - Chinese New Year Goodies ( Jan / Feb 2015 ) " hosted by Miss B of Everybody Eats Well in Flanders  and co-hosted by Charmaine of Mimi Bakery House .

 

And also linked to the event “ Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids ,  Yen from Eat Your Heart Out and  Diana from The Domestic Goddess Wannabe .