In This video I teach how to steam fish HK style. It is a "plain" steamed fish. This is heakthy and tastes great, try to put some of the sauce on rice ... delicious!
Please click here for more information on steaming.
Ingredients:
1 fish 365 gram = 12.87 oz ( I used a grouper fish but a trout works perfectly as well)
2. 3 spring onions
3. 5 slices ginger ( cut 2 slices in strips for sauce)
Sauce:
1. 3 tbsp oil
2. 2 ginger slices ( cut in strips)
3. 3 tbsp light soy sauce
4. 1/2 tsp sugar
topping;
some cilantro ( coriander)
材料:
1. 一條魚, 365 克 = 12.87 oz
2. 3 棵青蔥,( 2 棵在蒸碟, 1 棵切絲)
3. 5 片薑( 3 片蒸用, 2 片切絲在淋汁用)
淋汁:
1. 3 湯匙油
2. 2 片切絲
3. 3 湯匙生抽
4. 半荼匙糖
裝飾:
少許芫茜
做:
魚洗淨去鱗及內臟, 放少許鹽全身和肚輕力按摩擦幾下, 用水再洗淨, 用紙抹乾, 放半荼匙鹽和少許胡椒粉全身和肚擦勻, 等 10 分.
水沸, 蒸碟放 2 棵青蔥, 白色部份切開些, 放 3 片薑, 把魚放在青蔥和薑片上, 大火蒸大約 10 分, (魚大時蒸多1 至 2 分, 小的大約 8 至 10 分)
熱水倒入換魚碟內, 放魚前倒去水和抹乾碟( 放魚時碟要熱),
10分後, 取出魚換碟, ( 蒸魚水不要), 放青蔥絲在魚上.
Pan 熱放入 3 湯匙油煮熱些, 放入2 片薑絲爆香些, 加入3 湯匙生油, 加入半荼匙糖煮沸倒入青蔥絲上, 放芫茜面.
