煎三鳗鱼头与日式生抽酱&蒜米炒饭 Grilled Salmon Fish Head w/Bonju Sauce & Garlic Rice

- japanese style garlic rice
- use normal rice to fried ( better if overnite )
- kikkomann ( a little bit will do , very salty ) ajinamoto , egg , spring onion , garlic ( chopped , use more )
- when almost done put some shao xing wine before serve , if you got japanese wine the taste will be better but expensive

- bonju sauce
- kikkomann sauce ( 90ml ) brown sugar ( 100gm ) water ( 350ml ) ikan bilis stock ( 1tsp ) shao xing wine ( 1csp )
- all item boil together & put starch when you want to use it ( or just let cold for storage & put in fridge )

- salmon fish head after clean , cut into medium size & put some salt
- before you grill sprinkle some flour on the fish head
- grilled till cook & pour the bonju sauce on it to serve

- 日式蒜米炒饭
- 使用普通饭（ 隔夜最好 ）
- 日本生抽 / kikkomann（ 一点点就够 ，很咸 ）味精 ，鸡蛋 ，青葱 ，蒜米（ 切碎多 ）
- 炒好前加一些绍兴酒才上菜 ，如果你有日本酒的味道会更好 ，但是很贵

- 日式生抽酱

- 日本生抽 /（ 90ml ）红糖（ 100gm ）水（ 350ml ）江鱼仔粉（ 1茶匙 ）绍兴酒（ 1汤匙 ）

- 所有材料煲滚 ，放淀粉当你想使用它（ 或者只是让冷放在冰箱 ）

- 三鳗鱼头清洗干净后 ，切成中等大小与放点盐
- 煎之前贴一些面粉在鱼头上
- 煎到熟才倒日式生抽酱就可以上菜了