鱼指与鞑靼酱 Fish Finger w/Tartare Sauce

- fish meat
- fish i use parrot fish or you can also use deep sea angoli / dory
- marinate the fish with some salt , ajinamoto , white pepper powder , shao xing wine
- it look very similar size cause i cut when it still frozen ( cut stick ) & leave aside first ( wait defrost then you marinate ) ( this marinate you can use for local fish only ) ( if you use dory must add mixed herbs a little bit )

- marinate wet flour ( plain flour 1rice bowl , corn flour 1/2rice bowl , custard powder 1/2tsp , salt , ajinamoto , white pepper powder each1tsp ) mixed with water ( dont to melt )
- after your marinate wet flour is ready put together with your fish finger ( marinated already ) left for 1/2 hour

- coating
- your fish finger that had been marinated coat with baked crumb ( i use mix white & yellow together )
- gentlely press the baked crumb to stick with your fish finger ( dont too hard if not your fish finger will hard after you fried )
- after finish coating can fried already ( medium heat first then turned low heat after your fish finger turning golden colour ( start floating in oil )
- i usually like too fried it till 90-95% cook only so i can taste the fish :) ..... happy cooking:)

- make pickle first for tartare sauce ( i use cucumber & carrot only each 1nos ) cut into stick add some salt & leave for a while
- ready your pickle sauce first ( sugar & vinegar each 1rice bowl ) heat up & stir till all sugar melted , leave aside to cold
- wash your pickles with water and dry it up
- put in your sauce to marinate ( at least 1dys )
- after 1 days drain out your pickles & press dry before blend ( dont too small ) tiny2 will do & press dry again
- if u want shortcut also can just buy the china pickles product in bottle also can

- my homemade tartare sauce
- mayonis ( 500gm ) rum/liqour ( 1cap ) worcester sauce ( 2csp ) sugar syrup ( 70ml ) plum juice ( 70ml ) white pepper powder ( 1/2tsp ) fresh milk ( 50ml ) & pickles that you blender already ...all item mix together

- 鱼肉

- 鱼我使用的鹦鹉鱼 ，或者你也可以使用深海angoli / dory没问题

- 用一些盐 ，味精 ，白胡椒粉和绍兴酒腌你的鱼指

- 它看起来非常相似因为我切时 ，它仍然冻结（ 切棒 ）放一边等待解冻 ，然后才腌 ）（ 只腌味您可以使用在本地鱼 ）（ 如果您使用dory都没问题 ，必须添加一点点混合香草 ）

- 湿粉（ 面粉1饭碗 ，玉米粉1/2饭碗 ，蛋王粉1/2茶匙 ，盐 ，味精 ，胡椒粉各1茶匙 ）混合水（ 不要太水 ）
- 你的湿粉准备好了就倒在你鱼指 (  腌了 ) 放1/2小时

- 贴料
- 鱼指已用帖湿粉 ，贴面包屑（ 我使用混合白色和黄色 ）
- 平缓按面包屑贴在你的鱼指（ 不要安太大力你的鱼指会硬当你炸好了）
- 整理后中火炸（ 先炸你的鱼指到金黄色 ，开始漂浮的时候 ( 油低热量 )
- 我通常喜欢炸至95％，只有这样我就可以品尝仍然多汁的鱼指 :)

- 鞑靼酱的酸菜
- 先做鞑靼酱的酸菜（ 我用黄瓜和红萝卜各1条 ）切棒加点盐 ，放一会儿
- 准备酸菜酱（ 糖和醋各1饭碗 ）热和搅拌直到所有的糖融化 ，撇开冷
- 洗你的酸菜和隔干
- 放在你的腌酱里（ 腌至少1天 ）
- 倒出你的酸菜和按干 ，搅拌机（ 不要太小 ) 按干多一次
- 如果你想要的快的方式也可以 ， 买中国酸菜产品在瓶子也可以

- 我自制的鞑靼酱
- mayonis（ 500gm ）朗姆酒/ liqour（ 1盖 ）worcester酱（ 2汤匙 ）糖水（ 70ml ）吉仔汁（ 70ml ）白胡椒粉（ 1/2茶匙 ）鲜牛奶（ 50ml ）酸菜 ( 搅拌机了 ) ...所有材料混在一起做鞑靼酱