Ginger tomato mackerel 姜泥茄汁青花鱼

Ingredients 食材:
1 Mackerel fish (or any kind of skinless fish fillet instead),  half tomato diced, 2 tbsp chopped spring onion, 2 tbsp fresh ground ginger, 4 big slices ginger, 1 lemon grass cut into 2 inch long,  4 tsp Siracha sauce,  1 tsp miso paste ( can use soy sauce instead), a pinch of salt, a pinch of ground black pepper, 2 tbsp cooking wine,  1/8 tsp brown sugar, 1/2 tbsp sesame oil, 1/4 cup water.
青花鱼1条（或其它鱼排），半个大番茄切小粒，2汤匙碎香葱，2汤匙姜泥，4片姜片，1根香茅切成5厘米长，4茶匙剁椒，1茶匙味噌（可用酱油代替），1撮盐，1撮黑胡椒粉，2汤匙料酒，1／8茶匙红糖，1／2汤匙芝麻油，1／4杯水

Instructions 步骤:
 1: Clean the fish and halved. Score both sides of the fish with sharp knife (see photo) and rub inside and out with 1 tbsp cooking wine, ground pepper, salt. Place 2 slices of ginger inside of each piece of fish (see photo). Cover and leave it in refrigerator for 1 hour.
1：鱼洗净后切成两段。有鱼鳞的去鱼鳞后两面划三刀。混合1汤匙料酒，胡椒和盐均匀抹在鱼的内外两面。每段鱼里各放入2片姜片。用保鲜膜封好后放入冰箱腌制1小时。

2: Heat up sesame oil on medium-high in a sauce pan. Add ginger and stir for 5 seconds.
2：锅中中火热油后，放入姜泥翻炒5秒钟后调至小火。

3: Use a bowl mixing water, miso, lemon grass, brown sugar, siracha sauce, tomato, 1tbsp cooking wine all together. Mix well and pore it into the pot with ginger. Reduce heat to low and sir for 30 seconds.
3：另取小碗将水，味噌，香茅，红糖，剁椒，番茄，1汤匙料酒混合均匀。倒入锅中与姜泥一起翻炒30秒。

4: Add fish to the skillet and try to cover the fish with the ginger paste in the skillet. Put the lid on and flipping the fish over sides occasionally until the fish is cooked through ( I prefer 4 minutes). Add spring onion 30 seconds before turning heat off.
4：将鱼加入锅中，尽量用锅中的姜泥盖在鱼身上。加盖煮鱼，过程中不时给鱼反个身（我一般煮4分钟）。起锅前30秒加入香葱。

Tips 窍门: You don't have to use mackerel, any kind of fish fillet or whole fish can be cooked this way.  Serve fish with the ginger juice in the skillet. 没有青花鱼也没关系，任何片状或者整条的鱼都可以用这种方式烹饪，吃的时候记得沾着姜茄汁吃。