I would like to share with you my 'steamed fish' recipe:
Click to watch／按圖收看：
材料/Ingredients：
一條石斑(約一斤) 1 grouper (600g)
適量薑絲 shredded ginger
芫茜蔥 coriander and spring onion
辣椒絲 shredded chilli
調味料/Condiments：
一湯匙生抽 1tbsp soy sauce
半茶匙麻油 1/2tsp sesame oil
兩茶匙砂糖 2tsp sugar
做法Summary：
首先做蒸魚豉油：將生抽，糖，麻油，攪勻備用。處理魚：將魚鱗清除，除去脊骨的血線，清洗魚身和魚肚。掠乾水再用廚房紙抹乾後放在碟上。將薑絲，辣椒絲放在魚上。水滾將魚用大火蒸十分鐘。當魚正在蒸時準備一湯匙滾油
十分鐘後，開蓋，熄火，倒去魚湯，淋上滾油，蒸魚豉油。灑上芫茜蔥，上蓋，焗五秒，令芫茜蔥出味。香噴噴，熱騰騰，【清蒸大海斑】完成了！吃魚前要再將蒸魚豉油淋在魚身上，令魚肉更加鮮甜！
肉質嫩滑，豉油汁很美味。可以吃多幾碗飯。希望你們喜歡我今天的介紹。如支持我的Blog的話，請你能給我一個讚和訂閱我的頻道．歡迎關注我的Instagram和Facebook。
肉質嫩滑，豉油汁很美味。可以吃多幾碗飯。希望你們喜歡我今天的介紹。如支持我的Blog的話，請你能給我一個讚和訂閱我的頻道．歡迎關注我的Instagram和Facebook。
For the sauce, we mix soy sauce, sugar and sesame oil together.
To prepare the fish, we remove all the scale and the blood vessel near the spine. Wash the fish thoroughly then dry with paper towels. Place the fish on a plate and sprinkle with shredded ginger and chilli on top. Steam the fish for 10 minutes with high heat when the water is boiling.
While the fish is cooking, boil up 1 tbsp of cooking oil. After 10 minutes, remove the lid and pour out some of the juice from the plate and pour the hot oil and the sauce onto the fish. Sprinkle scallions and coriander over the fish then cover with lid for five seconds to release the aromas. The fish is then ready to be served.
Pour the sauce over the fish before serving. The sauce is great with rice. Please give me a thumbs-up if you would like more recipes in English, and please subscribe to my page to show your support. You can also follow me on Facebook and Instagram. Thanks for visiting my page, see you next time.
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