Steamed Grouper
繁體中文

Ingredients
Grouper (degutted)1whole (600g)
Salt1/2 tsp
Shao-xing wine1 Tbs
Ginger scallion oil sauce1 portion
 清蒸石斑圖片

Note: You can use any fresh white meat fish for this dish.

Instructions
1.Prepare the Ginger Scallion Oil Sauce.
2.Rinse the fish and pat it dry with paper towels. Cut 3 diagonal lines on each side of the fish, deep to the bone. Evenly spread the salt and Shao-xing wine over the fish.
3.Bring the water in a steamer to a boil. Plate the fish and place 2 chopsticks underneath the fish so the skin won't stick to the plate. Steam the fish over high heat for 9 minutes. (You need 1.5 minutes steaming time for every 100g of fish).
4.Remove the plate from the steamer and get rid of the juice on the plate. Pull out the chopsticks then place the part A from the Ginger Scallion Oil Sauce over the fish.
5.Heat the oil from the Ginger Scallion Oil Sauce Part B until smoking. Meanwhile microwave the sauce from Ginger Scallion Oil Sauce Part C for 30 seconds. Pour the hot oil over the scallion, ginger and cilantro then add the heated sauce. Serve immediately.



清蒸石斑
ENGLISH

材料
石斑魚 (清理過)1 尾 (600克)
鹽1/2 小匙
紹興酒1 大匙
薑蔥油醬汁1 份
 清蒸石斑圖片

註﹕此道菜可以用任何新鮮白色肉魚。

做法
1.準備薑蔥油醬汁。
2.魚洗乾淨擦乾後在魚身斜劃三刀﹐兩面都要。這樣魚比較入味﹐內部也比較容易蒸熟。將鹽和紹興酒均勻地抹在魚身上。
3.蒸籠水燒滾。將魚裝盤，魚身下架2根筷子這樣魚皮就不會黏在盤底。把魚放進蒸籠用大火蒸9分鐘。(每100克需要1.5分鐘蒸的時間。我的魚是600克 所要要蒸9分鐘。)
4.蒸完後取出蒸魚盤子﹐倒掉盤子裡的湯汁，再抽出筷子。然後把薑蔥油醬汁A料鋪在魚身上。
5.將薑蔥油醬汁B料的油燒熱到冒煙，同時把薑蔥油醬汁C料的醬汁放進微波爐微30秒。將熱油淋在蔥﹐薑和香菜絲後再淋上加熱過的醬汁。趁熱食用。





最後更新 (Last Update): 04/28/2021
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.