姜茸豆渣蒸鳕鱼STEAMED CODFISH WITH GINGER PASTE AND CRISPY SOYA BEAN CRUMBS TOPPING

  • Prep Time
    20 Mins
  • Cook Time
    20 Mins
  • Type
  • View
    136

鳕鱼很衿贵,煮太熟肉会裂开,因此要注意火候,不可煮过熟。

Ingredients

材料

Ingredients

调味料:混合

Seasoning:combined

香料

Spices

顶料

Topping

    Directions

    Step 1

    把鳕鱼切成2块,去掉中间大骨。Cut the slice of cod fish into two pieces and discard the center bone section.

    Step 2

    用混合调味料腌鱼肉,然后放入蒸盘,铺上青葱、姜及淋酒,大火蒸7-8分钟,然后去掉青葱和姜,留汤汁。Lightly marinate fish pieces with combined seasoning. Place fish on a steaming plate and top up with spring onion,ginger and wine. Steam for 7-8 minutes. Discard spring onion and ginger and retain the liquid.

    Step 3

    起锅热1杯油,以中小火把豆渣炸至香酥,然后盛出,留2汤匙油,加入香料炒香后倒入蒸鱼汤汁,炒均后盛出,淋在蒸鱼块上。Heat 1 cup oil in a wok and fry soya bean crumbs slowly over medium low heat until crispy and golden. Dish out and leave 2 tbsp oil in the wok. Add in spices. Fry until fragrant, add in steamed fish liquid, stir and dish out and spread on top of the fish.

    Step 4

    再铺上炒豆渣及其他顶料即可。Sprinkle crispy soya bean crumbs over and add the rest of the toppings.

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