Home dish
by CookWhatHK0 saved
Fresh steamed whole fish steams a whole fish over ginger and spring onion, then finishes it with steamed fish soy sauce and sizzling hot oil.
Prepare all ingredients.
將所有材料準備妥當。
Place 6 slices of ginger, the crushed garlic, and a few spring onion sections inside the fish cavity.
在魚的肚子裡放入六片薑、壓碎的蒜頭以及少許蔥段。
Line the steaming plate with the remaining 6 ginger slices, place the fish on top, then lay spring onion sections over the fish.
在蒸魚的盤子底部鋪上另外六片薑，再將魚放在薑片上，再把一些蔥段鋪在魚身表面。
Bring the water in the steamer to a boil. Place the steaming rack and the fish plate inside and steam over high heat for 8 minutes.
將蒸鍋裡的水燒開，再放入蒸架，把裝有魚的盤子放在蒸架上，用大火蒸八分鐘。
Remove the plate, discard the cooked spring onion sections, and pour away the steaming liquid.
蒸好後，小心取出魚盤，將魚身上的蔥段夾掉，並把盤子裡的腥水倒掉。
Top the fish with fresh spring onion sections and chilli slices.
重新在魚身上鋪上新鮮的蔥段和辣椒片。
Drizzle 50ml of steamed fish soy sauce over the fish.
均勻地淋上五十毫升的蒸魚豉油。
Heat the cooking oil until smoking, then pour evenly over the spring onion and fish.
將一百毫升的食用油燒熱至冒煙，再趁熱均勻地澆淋在魚身和蔥段上。
Serve immediately.
即可將蒸魚上桌享用。 贴士 這道菜富含高蛋白和Omega-3，同時碳水化合物含量較低。利用薑和蔥來去除魚的腥味，並以少鹽清蒸的方式烹調，讓您吃得健康無負擔。最後淋上熱油，能瞬間激發出蔥的香氣，這正是廣式蒸魚的精髓所在。
