清蒸鱼肉 Steamed fish

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清蒸鱼肉 Steamed fish
清蒸鱼肉

{材料} 鲜鱼肉 x 1 , 香菇 x 2 朵(浸软切丝), 姜片 x 6(3切丝, 3切末), 红辣椒适量 (切丝), 青葱适量(切丝), 蒜头瓣x1(切碎)

{调味料} 盐与米酒适量 (腌鱼肉), 花雕酒, 酱油, 胡椒粉适量.

{做法}

1. 鱼肉用盐与米酒适量来腌20分钟.
2. 起2汤匙的油锅爆香蒜碎与姜末备用.
3. 然后把香菇丝, 辣椒丝, 葱丝摆好于鱼肉盘内; 最后才放上姜丝.
4. 以大火煮滚水后置入蒸架蒸鱼肉5分钟, 取出和去掉姜丝.
5. 把蒸出来的鱼汁水份与蒜姜油, 适量的花雕酒, 酱油和胡椒粉拌匀后, 淋到鱼肉上. 再以大火蒸多3分钟即可.

Steamed fish

{Ingredients} Fresh fish x 1, mushroom x 2 (soak till soft, shredded), ginger slice x 6 (3 shredded, 3 finely chopped), red chili in proper amount (shredded), some spring onion (shreded), garlic clove x 1 (chopped)

{Seasonings} Salt and rice wine (marinade purpose), Hua Diao wine, soya sauce, pepper in proper amount.

{Method}

1. Wash and clean up fish, coated with some salt and rice wine and marinade for 20 min.
2. Heat up 2 tbsp oil to stir-fry chopped garlic and ginger until fragrant, dish up and set aside.
3. In a steaming dish, put in fish and arrange shredded mushroom, chili, spring onion well; lastly put on ginger slices on top of the fish.
4. Add enough water in steaming pot and bring the water to a boil, then cover the fish and steam over high heat for 5 min, remove ginger slices.
5. Mix the steaming fish juice with garlic ginger oil, some hua diao wine, soya sauce and pepper well, then pour over fish. Continue steam over high heat for another 3 min and serve hot.

Previous: 酸溜溜排骨

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