香菜心蒸鱼 Steamed Fish With Pickled Lettuce

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材料:
鱼1条(约500克)、麻油1汤匙、嫩姜1块、指天椒3条、古龙牌香菜心罐头2汤匙、花肉50克、红辣椒1条及青葱粒2汤匙
蒸鱼酱汁:
珠江桥牌顶级蚝油1汤匙、珠江桥牌生抽王1汤匙、白糖½茶匙、胡椒粉¼茶匙、清水100毫升
做法:
1: 将古龙牌香菜心罐头及全部辣椒剁碎; 花肉及姜切丝备用。(图1)
2: 把鱼处理干净后在鱼身两面各划2刀,抹少许盐。
3: 把鱼放入蒸炉蒸14分钟至熟,取出倒掉蒸鱼汁。(图2)
4: 起锅热麻油,把姜和指天椒爆香,然后 加入猪肉和古龙牌香菜心罐头,炒均后盛出,铺在鱼身上。(图3-5)
5: 与此同时,把蒸鱼酱汁混合煮至滚,淋 在鱼身上。(图6)
6: 以红辣椒茸和青葱粒装饰后上桌。

Ingredients :
1 fish (about 500g), 1 tbsp sesame oil, 1 piece young ginger,
3 bird’s eye chili, 2 tbsp GULONG Brand Canned Pickled Lettuce , 50g belly pork, 1 stalk red chili, 2 tbsp chopped spring onion
Fragrant Sauce : (Combined)
1 tbsp PEARL RIVER BRIDGE Top Grade Oyster Sauce,
1 tbsp PEARL RIVER BRIDGE Superior Light Soy Sauce, ½ tsp sugar, ¼ tsp pepper, 100ml water
Method :
1: Chop GULONG Brand Canned Pickled Lettuce and all chillies; julience pork belly and young ginger, set aside.(pic 1)
2: Clean fish and make 2 slanting light cuts on both sides. Rub a little salt over.
3: Put the fish to steam for 14 minutes until cooked, pour out excess liquid from the fish. (pic 2)
4: Heat wok with sesame oil, sauté ginger and bird’s eye chillies until aromatic. Add pork and chopped GULONG
Brand Canned Pickled Lettuce, fry well. Dish out fried condiments and pour over the fish. (pic 3-5)
5: In the meantime bring the combined fragrant sauce to a brief boil, pour it over the steamed fish. (pic 6)
6: Garnish with red chili and spring onion.