清新香片炒斑球
斑球通常以菜遠、蜜糖豆、菇菌同炒，口感豐富之餘，色澤亦繽紛吸引。新派食法則會加入意大利黑松露醬拌炒，令斑球帶濃郁香味，一吃難忘。如喜歡較清鮮的食味，不妨以炸過的茶葉跟斑球炒香，吃後齒頰留香
茶油煮餸 食材添香
香片又名茉莉花茶，屬中國花茶，利用經過加工乾燥的茶葉，與茉莉花一同燻製而成，飲用時既嘗到茶味，又帶有花的芳香。今次城市花園酒店中菜行政總廚賴正成師傅，選用香片入饌，就是喜歡其味道清新得來又富層次，既可帶出斑球的鮮甜，又不會太過搶味。這道香片炒斑球，會同時用上茶葉、茶，以及炸過茶葉的油，好令茶香更出眾。炸香片茶時，火不能過猛，油溫不能過高，否則茶葉一下子便燶，也別倒掉炸過茶葉的油，因其帶茶香，於最後步驟用來炒斑球及其他材料，可加強茶味。
星斑亦可用石斑塊取代，同樣味道清鮮又啖啖肉。選擇用油來泡斑塊，也可改用平底鑊以慢火煎香，將斑塊煮至八成熟，最後與蜜糖豆、茶葉同炒至熟透即可。斑塊煮前以鹽、生粉、蛋白輕醃，已帶有足夠鹹味，所以為茶葉調味時，毋須下太多鹽，否則會過鹹及蓋過茶香。除選用蜜糖豆伴星斑塊，還可用甘筍片、西蘭花、翠玉瓜等。
賴正成師傅
北角城市花園酒店中菜行政總廚賴正成師傅，入行超過三十年，曾在星洲、台灣、北京等地工作，擅煮中菜，對於烹調西餐亦具心得，偶然在中菜加點西式元素，令其出品更富新鮮感。
清新香片炒斑球 / Sauteed Spotted Garoupa with Jasmine Tea
| 材料 | Ingredients |
| 星斑 1條（600克） | Spotted garoupa 1（600g） |
| 香片茶葉 5克 | Chinese jasmine tea leaves 5g |
| 蜜糖豆 150克 | Sweet pea 150g |
| 蛋白 1湯匙 | Egg white 1 tbsp |
| 生粉 適量 | Cornstarch some |
| 鹽 1茶匙 | Salt 1 tsp |
| 油 適量 | Oil some |
| 清水 適量 | Water some |
製法
1.星斑洗淨後去骨，切小塊備用。
Rinse the spotted garoupa and remove the bone. Cut it into small pieces and set aside.
Rinse the spotted garoupa and remove the bone. Cut it into small pieces and set aside.
2.香片茶葉泡1分鐘，隔濾茶葉及茶。
Brew the Chinese jasmine tea leaves for 1 minute, filtrate the leaves and tea.
Brew the Chinese jasmine tea leaves for 1 minute, filtrate the leaves and tea.
3.燒熱油鑊，放入茶葉，慢火炸至脆身，盛起。保留炸過茶葉的油，備用。
Heat oil in wok, fry the tea leaves over low heat until crispy and dish. Keep the oil after frying with the tea.
Heat oil in wok, fry the tea leaves over low heat until crispy and dish. Keep the oil after frying with the tea.
4.蜜糖豆用滾水略灼，瀝乾備用。
Blanch the sweat peas for a while. Drain and set aside.
Blanch the sweat peas for a while. Drain and set aside.
5.星斑塊以2/3茶匙鹽、生粉、蛋白醃5分鐘。
Marinate the spotted garoupa with 2/3 tsp salt, cornstarch and egg white for 5 minutes.
Marinate the spotted garoupa with 2/3 tsp salt, cornstarch and egg white for 5 minutes.
6.燒熱油鑊。
Heat the oil in wok.
Heat the oil in wok.
7.油泡星斑塊至八成熟，取起。
Fry the spotted garoupa until 80% done, remove.
Fry the spotted garoupa until 80% done, remove.
8.香片茶以1/3茶匙鹽及生粉調味。
Season the tea with 1/3 tsp salt and cornstarch.
Season the tea with 1/3 tsp salt and cornstarch.
9.把鑊燒熱，加適量炸過茶葉的油、蜜糖豆，炒勻。
Heat the wok, add some oil after frying with the tea and sweet pea. Stir well.
Heat the wok, add some oil after frying with the tea and sweet pea. Stir well.
10.加入1杯茶、炸過的茶葉、星斑，炒勻即成。
Add one cup of tea, fried tea leaves and spotted garoupa, saute well and serve.
Add one cup of tea, fried tea leaves and spotted garoupa, saute well and serve.
小貼士Tips
星斑肉混入蛋白，可使肉質保持嫩滑。
Mix the spotted garoupa with egg white, can keep the tenderness of the meat.
Mix the spotted garoupa with egg white, can keep the tenderness of the meat.
