蒸魚 (紅斑魚) 簡易食譜 Steamed Fish Fillet (Red Grouper) with Soy Sauce and Ginger Easy Chinese Recipe
In this video we would like to share with you on how to steam fish fillet Cantonese style
這一集我們想分享我們喜歡的蒸魚(紅斑魚)做法 希望你們也喜歡
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章節/CHAPTERS:
00:00 Intro
00:17 步驟一 Step 1 : 處理食材 Preparation
00:48 步驟二 Step 2 : 蒸 Steaming
01:37 步驟三 Step 3 : 可以吃啦 Ready to serve
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食譜/RECIPE:
Preparation:
1. Clean the fish and pat dry
2. Chop garlic finely
3. Peel ginger and cut into thin strips
4. Cut spring onion into thin silken threads. Soak in ice water for 5 minutes to make it curl
5. Slice chilli padi
Cooking:
1. Heat 2 tbsp oil in wok and stir-fry garlic and ginger strips until fragrant
2. Heat up the wok with enough water for steaming. Wait for water to boil. As soon as it boils, place your fish into the wok. Cover your wok tightly and steam for 5 minutes
3. Discard the fishy and cloudy fish “water” after steaming
4. Pour the hot oil with fried ginger strips and garlic over the steamed fish. Add sliced chili. Pour 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of seasoned soy sauce for seafood over the fish
5. Steam for another 5 minutes
6. Garnish curled spring onion on top of steamed fish
處理食材:
1. 魚洗淨，用紙巾拍乾。
2. 把蒜切容
3. 姜去皮，切絲
4. 將蔥切成細條。將蔥絲放入一碗冰5分鐘 （蔥絲會因此捲曲）
5. 將辣椒切絲
煮法:
1. 把2 tbsp 油倒入熱鍋，爆香蒜蓉及薑絲
2. 鍋里加水燒開，將魚入鍋，猛火蒸5分鐘左右
3. 魚起鍋後，倒掉蒸魚出的湯汁。去腥味
4. 蒸好的魚上面鋪上蒜蓉、薑絲及爆香的油,加上 1.5 tbsp醬油、1 tbsp 蠔油、及1 tbsp 蒸魚豉油
5. 再以猛火蒸5分鐘左右
6. 蒸好的魚上面鋪上捲曲的蔥絲即可
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音樂/Music:
Track Title : Back to Portland
Artist : TrackTribe
Download : YouTube Audio Library
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