苏式熏鱼
by 毛毛妈
用料:
1：碧古鱼半片600克，洗净沥水切宽1.5厘米块，加生抽酱油2大匙，绍酒1大匙，五香粉1/3茶匙，葱段4段，姜片2片，拌匀冰箱腌2小时，间中翻翻。
2：番茄酱（Ketchup）3大匙，生抽酱油2大匙，绍酒1大匙，糖2大匙，镇江香醋1大匙，水1/4杯。
3：菜油4大匙，姜末1茶匙，五香粉1/3茶匙。
做法：
不沾锅放油3大匙，置炉上开大中火，将腌好的鱼块沥去多余的汁，用纸巾搽干，一块块放入油锅里，煎至焦黄捞出。原锅放菜油1置炉上开中火，放入姜末和五香粉炒香后，放入2料煮滚，放入煎好的鱼块兜匀，煮至汁浓快干出锅。
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毛毛妈，请问碧古鱼的英文名是啥？
我来自上海。熏鱼是我从小吃到大的一道菜。我很想在加拿大再吃到，但不知用啥鱼（在国内用青鱼，因其肉肥骨少，腥味小）。我们的作法略有不同：我们一边煎鱼片（厚），一边将煎好的鱼片立即放入用小火熬着汁的小锅内， 几分钟后取出。故鱼肉不烂，放凉更好吃。
碧古鱼：Walleye. 也可以用海青斑等鱼。
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