材料/ingredients
龍躉腩約1斤
500g Giant Grouper
蔥1棵切粒
1 Green onion (chopped)
芫荽根1 條切粒
1 pieces of cilantro
cchopped)
龍躉頭腩醬(A)
Giant grouper sauce(A)
生蒜蓉1湯匙
Minced garlic 1 tbsp
乾蔥蓉1湯匙
Minced shallot 1 tbsp
熟蒜蓉3至4湯匙
Fried minced garlic 3 to 4 tbsp
蠔油1湯匙
Oyster sauce 1 tbsp
豉油1湯匙
Soy sauce 1 tbsp
糖1/3茶匙
Sugar 1/3 tsp
粟粉1茶匙
Corn starch 1tsp
蒸魚豉油材料/ Steamed Fish Sauce ingredient
豉油1湯匙
Soy sauce 1 tbsp
糖0.5 ~ 1 湯匙
Sugar 0.5 ~ 1 tbsp
水2碗
Water 2 bowl
芫茜頭六條
6 cilantro roots
步驟/Steps
1. 刮去所有剩餘魚鱗及去潺。
Remove the scale of the fish and mucus
去潺方法 /How to remove the mucus
a. 非常多潺的魚
Fish with lots of mucus.
魚塊上抹上2-4湯匙
粗鹽(不用幼鹽)。盡快抹走潺及鹽。
Rub fish with 2 to 4 tbsp of coarse salt.
Rub away the fish mucus with salt. (ASAP)
☆ 鹽會抽走魚腥味及去潺
It could remove the fish smell of the fish also.
b. 有一些潺的魚
Fish with a little mucus.
魚身上抹上2-3湯匙粟粉。然後洗走。
Rub the fish with 2 to 4 tbsp of corn starch, then rinse thoroughly.
2. 清洗魚塊
Rinse well
3. 然後抹乾魚塊。
Wipe dry thoroughly.
4a. 連皮切大件
Cut into large pieces with skin.
4b. 用廚房紙包裹著
魚。
Wrap the fish with kitchen paper.
5. 加一湯匙胡椒及一湯匙粟粉醃好
Marinate with 1 tbsp of white pepper and 1 tbsp of corn starch.
6. 炸金蒜
燒熱鍋，下5湯匙油，冷油下3湯匙蒜，小火炸至微黃，撈起去油。
How to deep fry garlic
Hot pan, add minced garlic when oil still hot.
7. 混好 龍躉頭腩醬(A)
Mix the giant grouper sauce (A )
8. 一個粉絲浸水二十分鐘。
Soak a bunch of vermicelli into tap water for 20 mins.
9. 粉絲捲成圓形餅狀，放上碟
Make the vermicelli into round shape.
10. 粉絲蒸5分鐘
Steam the vermicelli for 5 mins.
11. 然後放上魚塊
Then, put the fish over the vermicelli.
12. 魚片上放上汁醬
Put the sauce over fish.
13. 水大滾
Rolling boil
14. 大火蒸5至6分鐘
Steam at high heat for 5 to 6 mins.
15. 加蔥，贊油，豉油放魚片上。
Add green onion, Pour extremely hot oil over the fish , steamed fish sauce over the fish .
Done. Served hot. Enjoy.
😊😉😉😉
調配蒸魚豉油
Preparing the steamed fish sauce
1. 6個芫荽頭，2條蔥放於2碗水中，煲剩0.5 碗水。
Mix 6 coriander roots with 2 green onion, 2 bowls of water, boil until 0.5 bowl of juice left.
2. 加入1湯匙豉油。
Add 1 tbsp of soy sauce.
3. 再加入0.5湯匙糖。
Add 0.5 tbsp of sugar.
#蒸魚
#蒸魚時間
#蒸魚豉油
#蒸魚食譜
#蒸魚雞翼達人
#蒸石班
#蒸魚食譜
#清蒸沙巴龍躉
#龍躉
#蒸魚技巧
#金銀蒜蒸龍躉