这次买的速冻小白鲳鱼很新鲜，肉质细腻，很好吃。
用料:
1：速冻白鲳鱼一包450克，化冻后，去肠鳃洗净沥水备用。
2：橄榄油或其他素油2.5大匙。
3：姜片3片，葱1条洗净切段，蒜瓣2粒去皮，绍酒1大匙，水3/4杯，盐1/4茶匙，万字牌生抽酱油1大匙，金兰老抽酱油1大匙，镇江香醋1茶匙，糖1茶匙，白胡椒1/6茶匙。
4：香菜２棵洗净备用，小红干辣椒２个。
5：生粉1茶匙加水1.5大匙拌匀，香油0.5茶匙。
做法：
鱼擦干水，鱼背上划几刀（图A）。不粘锅，置炉上开大中火，放入橄榄油２.５大匙，放入白鲳鱼（图Ｂ）两面煎黄（图Ｃ）
接着放入姜片，葱段，和蒜瓣（图Ｄ），出香味后，一次放入剩余３料（图Ｅ），水滚后，调中火盖盖炖3-4分钟。调大中火收汁同时放入香菜和红辣椒（图F），等汁水还有三分之一时，放入5料轻轻兜匀，煮滚出锅。
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