Steamed Fish 清蒸鱼
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Steamed Fish 清蒸鱼

  • Preparation time: 10 minutes (excluding cleaning fish) 准备时间:10分钟 (不包括清洗鱼)
  • Cooking time: 7-10 minutes 烹饪时间:7-10分钟
  • Difficulty Level: ** 难度:**
  • 700g-1kg fish (blue cod/flounder/..) 700 克-1公斤左右的鱼
  • 2 tablespoons light soy sauce 2 汤匙生抽
  • 2 tablespoons oil 2 汤匙油
  • 3 tablespoons finely shredded ginger 3 汤匙姜丝
  • 6 slices ginger 6 片姜
  • 2 spring onions (scallions), finely shredded 2 根葱,切成细长丝
  • 2 red chilli, finely chopped 2 个辣椒,切碎
How to Cook
  1. To gut the fish, make a cut from the throat to the tail and pull out the guts through the stomach. Remove any scales with a fish scaler or the back of a knife. Check that the gills have been cut out, then rinse the fish under cold running water and drain thoroughly in a colander. 去磷,刨肚,以剪刀往喉咙下部一直刨到尾巴,清鱼肚,并
    取出任何没有处理干净的血清,在冷水下冲洗,然后尽量晾干 。
  2. Place the fish in a large bowl. Put three deep cuts on top side of the fish, and place one slice of ginger inside of each cut, and place the rest of the slices inside of the fish.
  3. Steam over boiled water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily. Remove the fish from the steamer and place on a heatproof platter. 用开水,大火蒸5-8分钟(根据鱼的大小掌握时间)。
  4. Sprinkle the fish with the spring onion, shredded ginger and chopped chilli. Heat a wok over high heat, add the oil and heat until smoking, and slowly pour the hot oil over the fish, make sure the oil goes through the spring onion. This will bring the spring onion flavour into fish, and make the fish skin crisp. 从蒸锅中取出鱼,移置到上菜的盘子上,把姜丝,葱
  5. Drain the oil out of the platter by paper towel as much as you can. (a bit left over is fine). Then pour light soy sauce all over the fish. 将盘子中油尽量倒出,或者用餐纸吸出。然后淋上生抽。
Data sheet