豆腐鱼肉酿山苦瓜Stuffed Bitter with ”Tofu Fish"

回到家乡，
鱼产比较多，
所以酿苦瓜也选择用鱼，
东马的都是用豆腐鱼做鱼丸，酿客家豆腐。
西马的都是用西刀鱼、  鲛鱼的、不然就是猪肉。
虽然挺麻烦，不过真材实料。

I not really sure the name of the fish.  But we normally called its as "Tofu fish".

酿料：
两条豆腐鱼
50gm 猪肉碎
盐
胡椒粉
酱青

做法：
1) 清理干净鱼肚，将鱼身两侧的鱼肉切割下来,起鱼肉。
2) 加上调味料，加入猪肉碎用手搓均匀至起绞感觉有弹性即可。





Stuffed material/fillings:
Two 'Tofu Fish"( as pictures)
50gm minced pork
A pinch of Salt
A pinch of Pepper
1tsp Soya Sauce

Steps:
1) Clean fish , and take fish meat out.
2) Add seasonings, minced pork  and fish meat to mix well (massage) with using hand.

酿山苦瓜
材料：
山苦瓜
酿料
蒜米
葱
糖
盐
豆酱

做法：
1) 处理好山苦瓜， 挖开种子。
2) 把酿料酿进苦瓜洞。
3) 爆香蒜米、葱头加入豆酱、糖、盐及水小火焖上半小时或至软为止。

Ingredient:
Hill Bitter
Stuffed material(fillings)
garlic
onion

sugar
salt
Taucu paste/miso paste

Steps:
1) Wash bitter take out all seed.
2) Placed filings inside.
3) Fragrant onion, garlic, add in miso paste, sugar, salt and small fire for half an hour.