清酒鯖魚Salted Mackerel with Sake

材料 Ingredients

鹽漬鯖魚 Salted mackerel 2 尾 ea 清酒 Sake (Japanese rice wine) 1/2 杯 cup 青蔥 Scallion 2 枝 each 薑 Ginger 1 小塊 small chunk 香菜 Cilantro 1 小把 small bunch

做法

1.	將鹽漬鯖魚放在水龍頭下略微沖洗後擦乾。把魚頭切掉，魚身切成4片。青蔥切成5cm小段，薑切成細絲，香菜略切。
2.	將魚片放進深盤裡，再鋪上蔥段和薑絲，最後淋上酒。
3.	蒸籠裝水煮滾後，放進盤子用大火蒸20分鐘。取出後撒上香菜。

PROCEDURE

1.	Rinse and dry the salted mackerel. Remove the head and cut the body into 4 pieces. Cut the scallion into 2" segments, finely julienne the ginger and roughly chop the cilantro.
2.	Place the fish in a deep dish and top with scaiilon and ginger. Fill the dish with sake.
3.	Bring the water in a steamer to a boil. Steam the fish over high heat for 20 minutes. Sprinkle the dish with cilantro.

最後更新 (Last Update): 09/13/2017
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.