小菜
由 CookWhatHK0 次收藏
清蒸鱸魚，魚身劃花刀塞入薑蔥，大火蒸熟後淋上蒸魚豉油同熱油。
鱸魚洗淨，薑切片，蔥切段。
Rinse the sea bass clean, slice the ginger and cut the spring onion into sections.
魚肉改花刀，兩邊魚背各劃三刀，魚尾處劃兩刀令魚兩邊分開，魚肚下放蔥段同薑片，背上嘅花刀內都塞入薑片，淋上料酒，抹上少許鹽。
Score the fish, making three cuts on each side of the back and two cuts near the tail so both sides open up. Place spring onion and ginger under the belly, tuck ginger into the scored cuts on the back, drizzle with cooking wine and rub on some salt.
上鑊蒸六分鐘。
Steam for six minutes.
魚眼凸出嚟就表示魚已經蒸熟。
When the fish eyes bulge out, the fish is cooked through.
出鑊淋上蒸魚豉油。
Remove from the steamer and drizzle with steamed fish soy sauce.
燒乾鑊，加入油燒熱。
Heat a dry pan, add oil and heat it up.
魚身上放上蔥絲。
Lay shredded spring onion on top of the fish.
油熱後，淋喺魚身上。
Once the oil is hot, drizzle the hot oil over the fish.
