瓦煲药材鱼 CLAYPOT HERBS FISH

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材料
石斑鱼1 条(约400 克)、麻油2 汤匙、 何首乌20 克、当归20 克、老姜6 片、清水3 碗
调味料
生抽2 汤匙
做法
1. 将何首乌、当归、姜片及清水放入瓦煲中煮剩2 碗汤汁,过滤待用。(图1)
2. 将鱼去鳞及肠泥后,抹去水份。
3. 烧热麻油,把鱼两面煎一下,然后取出放回瓦煲,用大火煮滚后,转小火焖10-15 分钟,再加调味料即可。(图2-3)

Ingredients
1 Garoupa (about 400g), 2 tbsp sesame oil, 20g HerShouWu, 20g DangGui, 6 slices ginger, 3 bowls water
Seasoning
2 tbsp soy sauce
Method
1.Combine herbs, ginger and water in a claypot, bring to boil, simmer until water reduce to 2 bowl. Strain the herb soup
and return to the claypot.(pic 1)
2.Scale, devein and wash the fish, pat dry.
3.Sear fish briefly in oil and then place in clay pot. Once boil, lower the heat and simmer for 10-15 minutes, season to taste.(pic 2-3)