双菇蒸咸鱼 Steamed Fish with Double Mushroom
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材料A:
鲜鱼500克、丹捞咸鱼片50克、冬菇2块(切片)、百灵菇80克(切片)
材料B:
蚝油1汤匙、糖1茶匙、盐和胡椒粉适量、麻油2茶匙、姜茸1汤匙、风车粉1茶匙、上汤1/2杯
做法:
1.先将咸鱼片洗净然后用2汤匙油煎香,取出。
2.把咸鱼片和2种菇放入B料拌匀。(图1)
3.倒半份混合料入蒸碟内,盖上鲜鱼再淋入剩余混合料。(图2-3)
4.放入蒸镬内用大火蒸12分钟即可取出,趁热进食。(图4)
INGREDIENTS A:
500g fresh fish, 50g tanau fish(sliced), 2 mushroom(sliced), 80g pak leng ku(sliced)
INGREDIENTS B:
1 tbsp oyster sauce, 1 tsp sugar, salt and pepper to taste, 2 tsp sesame oil, 1 tbsp chopped ginger, 1 tsp windmill flour, 1/2 cup broth
METHOD:
1.Clean salted fish, saute with 2 tbsp oil until fragrant. Remove.
2.Mix salted fish with 2 types of mushrooms and mix in B ingredients. (pic 1)
3.Put half of the mixture in a steaming plate, arrange fresh fish on top and cover with the rest. (pic 2-3)
4.Steam on high heat for 12 minutes. Remove and serve hot. (pic 4)