洋参清蒸鱼Steamed Fish with Ginseng

将材料B和调味料一起煮滚，转小火煮3分钟至出味。Boil ingredients B with seasoning and then simmer in low heat for 3 minutes until flavor emerged.

将鱼洗净后剖开双飞，涂上腌料，准备一个深碟将葱和姜片铺上，再将鱼放上去，淋上汤料。Clean and wash fish，cut into butterfly style and coat with marinades； place spring onion and ginger on plate， top with fish and pour stock over.

准备蒸笼，大火蒸鱼约12-15分钟或至熟。Steam in high heat for 12-15 minutes or until cooked.

盛起，撒上装饰料，即可趁热享用。Dish out and garnish to serve.