Monday, 24 December 2007

清蒸鱼片 *Steam Fish Fillet

红番茄.... 1 粒
香菇........ 6-8 朵
蒜米........ 1 汤匙
姜............ 1 块
鱼片........ 2 大片
绍兴酒.... 1 汤匙
酱油........ 1 茶匙
胡椒粉.... 适量
食油........ 适量

1. 番茄切片。
2. 鱼片切短。一片可切成3-4节。
3. 姜切丝。
4. 香菇浸热水至软化。洗净后切片。

1. 鱼片腌上盐和胡椒粉,然后再把鱼片摆在碗中。
2. 把红番茄摆在盘的周围。
3. 热油后,爆香姜丝和蒜米。
4. 把姜丝和蒜米洒在鱼片上,把一些刚才爆香姜和蒜米的油也放进去。
5. 把香菇放在鱼片上。
6. 再把酱油和少许的清水搅匀,然后加入蒸碗里。
7. 把鱼拿去蒸10~15分钟,蒸好后加上绍兴酒即可。


1 tomato, sliced
6-8 Chinese mushroom
1 tbsp chopped garlic
ginger, shreded
2 fish fillets, cut into smaller pieces (each fillet could cut into 3-4 smaller pieces)
1 tbsp rice wine
1 teasp soy sauce
cooking oil

1. Immerse mushroom in hot water until soften, clean it and cut into slices.
2. Marinate fish fillet with salt and pepper, place in a soup bowl.
3. Place tomato around the bowl.
4. Heat the wok and oil, fried garlic and ginger until colored. Drain from cooking oil and place it on fish fillet. Add a little bit of oil from wok to the fillet.
5. Place mushroom on fish fillet.
6. Add a little bit of water to soy sauce, mix until even and pour on fillet.
7. Bring the fillet to steam for around 10-15 minutes. Immediate add rice wine to fish fillet after it is taken out from the steam wok.

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