
今日天氣好差呀, 朝早起身出面非常清涼, 一啲都唔似夏天, 唔通, 我瞓到唔知醒,

大家都知, 有時我星期六日無約人, 好多時都同太太買下餸, 行吓街就過一日, 近哩幾個星期, 我地係星期六都會買條新鮮魚, 清蒸嚟食
其實新鮮魚肉質真係好好, 遊水嘅話, 肉質好彈牙,
正所謂: 簡單清蒸海上鮮, 滋味無窮真係堅


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 20分鐘左右

tonytsang and kareny recipy
1- 青斑1條, 1磅左右, (1 green grouper, 1 lbs)
tonytsang and kareny recipy
2- 薑50克左右, 去皮, 切絲 (50g of ginger, peeled, and finely sliced)
tonytsang and kareny recipy
3- 青蔥5條, 切絲 (5 green onions, finely sliced)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 生抽4湯匙 (4 tbsp of soya sauce)
tonytsang and kareny recipy
2- 糖1湯匙 (1 tbsp of sugar)
tonytsang and kareny recipy
3- 食油4湯匙 (4 tbsp of oil)tonytsang


tonytsang and kareny recipy
1- 買青斑時, 先叫人清理(去鱗去內臟), 再洗淨抹乾, 兩面用少許鹽搽勻, 放上碟中, 魚底先平均舖上1/3薑和青蔥, 餘下的則舖上魚身上(圖1)
tonytsang and kareny recipy
2- 鑊內注入清水, 待水一滾, 放入蓋上蓋, 隔水蒸8-10分鐘 (圖2), 倒去碟內的水, 然後生抽和糖先攪勻灑上身上, 再燒滾油, 灑上身上即成
1- Ask for cleaning the fish when buying the fish. Rinse the fish and dry it well. Coat both side with some salt. Put the fish on the dish and put 1/3 of ginger and green onion under the fish. Put the rest of ginger and green onion on the top of the fish (fig.1)
tonytsang and kareny recipy
2- Heat the pan with water over high heat. Once the water is boiled, Put the dish over a rack in the pan and close the lid (fig.2). Steam it for 8-10 minutes. Empty the water in the dish. Mix the soya and sugar. Pour it over to the fish. Heat the oil and pour it over the fish. Serve in hot.tonytsang and kareny recipy
1- 蒸魚時間非常重要, 1磅蒸8分鐘左右, 時間一定要靠經驗, 多半分鐘分別會很大呢
tonytsang and kareny recipy
2- 用薑和蔥墊底, 可以防止魚黏著碟上
tonytsang and kareny recipy
1- To Timing is really important factor. It is recommended to steam around 8 minutes for 1 lbs. However, it requires a lot experience to get perfect timing control. There will be a significant different even just 30 seconds different.
tonytsang and kareny recipy
2- Put some ginger and green onion under the fish can prevent it sticks on the dish.
tonytsang and kareny recipy
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