Ingredients | 材料：350g salmon slice | 三文鱼 350克，1 tbsp sesame oil | 麻油 1汤匙，30g ginger (minced) | 姜茸 30克，50g tau miew | 豆苗 50克，1 tbsp kei chi | 枸杞 1汤匙
Marinade for fish | 腌料：1/2 tsp coarse ground black pepper | 黑胡椒粉 1/2茶匙，1/4 tsp pepper | 胡椒粉 1/4茶匙，1/2 tsp dried rosemary | 干迷迭香 1/2茶匙，1/2 tsp dried parsley flakes | 干洋芫荽 1/2茶匙，pinch of salt | 盐 少许
Seasoning | 调味料：adequate sugar or to taste | 白糖适量，1/8 tsp chicken stock powder | 鸡粉 1/8茶匙，1/8 tsp pepper | 胡椒粉 1/8茶匙
Method | 做法：
1.Lightly season salmon piece with marinade ingredients. Heat a nonstick saucepan until hot. Sear the fish slice briefly for 4-5 minutes each sides until just cooked through. Dish out and place on a clean plate.
以腌料腌三文鱼肉片刻，然后热不粘锅，把三文鱼每边煎4-5分钟至熟，放在干净的碟子上。
2.Heat sesame oil in a saucepan and fry minced ginger till fragrant. Add in seasoning and mix in tau miew. Toss and fry quickly. Add in kei chi to mix. Dish out and serve with the salmon slice.
起锅热麻油，把姜茸炒香，然后加入调味料和豆苗，快炒后加入枸杞，炒均后和三文鱼一起上桌。
原食谱来自：Feminine 风采第632期
