港式蒸鱼Hong Kong style steamed fish

作者： 厨艺聊得

港式蒸鱼非常简单。 它也健康、快捷、美味。 一般来说，新加坡中式/粤式餐厅的说法是，港式鱼是用香料（通常是姜、葱、香菜）蒸熟，然后用热油和淡酱油调味（通常是酱油、糖和少许水的混合物） ）。 Steaming fish Hong Kong style is incredibly easy. It’s also healthy, quick and delicious. In general Singaporean Chinese/Cantonese restaurant parlance, Hong Kong style fish is steamed with aromatics (usually ginger, spring onion, coriander) then finished with hot oil and a light soy sauce dressing (commonly a combination of soy sauce, sugar and a little water).

用料

• 材料Ingredient A:
• 石斑鱼Fresh Garoupa Fish 1条pc 800g
• 青葱spring onion 1棵stalk, 切段 chopped
• 蒸鱼汁 steamed fish sauce 5 大匙tbsp
• 材料Ingredient B:
• 姜丝shredded ginger 1大匙tbsp
• 青葱spring onion 1颗stalk, 切丝 finely shredded
• 芫茜coriander 1颗stalk, 切丝 finely shredded

港式蒸鱼Hong Kong style steamed fish的做法步骤

步骤 1

先在蒸盘垫上葱段，再将鱼置于其上，送入蒸笼蒸10分钟或至熟。Put the shallots on the steaming plate first, then place the fish on it, Steam in a steamer for 10 minutes or until cooked.

步骤 2

取出，酒上材料B，并将煮滚的蒸鱼汁淋上便可。Take it out, add ingredient B to the wine, and pour the boiled steamed fish sauce over it.

菜谱创建时间：2022-10-18 17:15:14