简易酱蒸鱼 Steamed Fish with Quick Sauces

简易酱蒸鱼 Steamed Fish with Quick Sauces 

腌，蒸，淋就可开吃咯。

已经洗好去骨切片的鱼肉比较容易处理，再次洗好，腌，蒸，淋上特调简易酱足以让味蕾好好的享受一顿啦。

简易酱蒸鱼

{材料} 鲜鱼一条 （洗净切好，用酸梅酱2汤匙，料酒1茶匙，姜碎1汤匙，盐和胡椒粉少许腌30分钟），番茄1粒（用热水川烫去皮切块状），姜碎1汤匙，蒜碎5汤匙，青葱丁3汤匙。

{调味料} 酱油1汤匙。

{做法}

1. 鱼肉片腌好后， 放上番茄块，入蒸锅蒸8-10分钟左右。

2. 蒸鱼的同时，起三汤匙油锅爆香蒜姜碎至金黄色时，加入青葱丁和酱油，拌均即可盛起备用。

3. 鱼蒸好后，倒掉一半的蒸鱼水，马上淋上做法2的酱料，趁热享用。

Steamed Fish with Quick Sauces

{Ingredients} Fresh fish fillets (washed, marinate with plum sauce x 2 tbsp, Shao Xing Wine x 1 tsp, chopped ginger x 1 tbsp, some salt and pepper for 30 mins), tomato x 1 (blanch over in hot boiling water to remove the skin and sliced), chopped ginger x 1 tbsp, chopped garlic x 5 tbsp, diced green onion x 3 tbsp.

{Seasonings} Soy sauce x 1 tbsp.

{Directions}

1. Put the tomato slices on top of marinated fish fillets, steam for 8-10 mins.

2. While the fish is steaming, heat up 3 tbsp og oil to sauté chopped garlic and ginger till golden yellow, add in diced green onion a tbsp of soy sauce, mix well and set aside.

3. Once done steamed, pouring out half of the steamed fish water, then pour over the quick sauce (directions 2)on top of the fish fillets, serve hot.

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