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娘惹酱蒸鱼Nyonya Steamed Fish (Ikan Kukus Nyonya)

娘惹酱蒸鱼Nyonya Steamed Fish (Ikan Kukus Nyonya)

【材料】
石甲鱼1条(约600克重)

【调味料】
酸柑水1汤匙、亚参水2汤匙、糖1汤匙、水2 1/2汤匙、油3汤匙、粟粉1/2汤匙、盐1茶匙、味精1/4茶匙

【研磨材料】
姜花2枝(切细)、香茅2枝(切细)、指天椒7条、红辣椒2条

【装饰】
芫荽、青葱、红辣椒适量

【做法】
1.将研磨好的材料加入全部调味料拌匀,淋在鱼身上。(图1-4)
2.待锅中的水滚后,隔水以大火蒸12分钟至熟,取出,撒上装饰料,趁热进食。

厨师叮咛:蒸鱼要十分注意火候与蒸的时间,蒸的时间不足会使鱼肉不够熟,蒸过度则鱼肉粗糙不滑嫩,白白浪费一条好鱼。

【Ingredients】
1 whole Sea bass fish(about 600g)

【Seasoning】
1 tbsp lime juice, 2 tbsp asam juice, 1 tbsp sugar, 2 1/2 tbsp water, 3 tbsp oil, 1/2 tbsp cornflour, 1 tsp salt, 1/4 tsp MSG

【Pounded Ingredients】
2 stalk bunga kantan(sliced), 2 stalk serai(sliced), 7 bird eye chili, 2 red chili

推荐

【Garnishing】
adequate fresh coriander, spring onion and red chili

【Method】
1.Mix all the pounded ingredients with seasonings, then pour mixture over the fish.(pic 1-4)
2.Arrange the fish to steam over high heat for 12 mins. Revome and garnish. Serve hot.

Chef’s Note: Timing is very important to prepare steam fish, too short the time, fish will be semi cooked; too long the time, fish will be over cooked; either way, a fish is spoiled.

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