Home > 药材蒸鱼柳 STEAMED FISH FILLET WITH HERBAL SAUCE

药材蒸鱼柳 STEAMED FISH FILLET WITH HERBAL SAUCE

  • 2019-11-23
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    材料
    石斑鱼柳350克、青葱1棵(切段)、香菇2朵（浸泡切丝）、枸杞1汤匙、嫩姜丝1汤匙、花肉20克（切丝）
    腌料
    盐、胡椒粉及白糖适量、姜汁1汤匙
    药材
    当归5克（浸泡）、玉竹10克（浸泡）
    酱汁
    鸡高汤50毫升、绍兴酒1汤匙、麻油1茶匙、白糖1茶匙、胡椒粉¼茶匙、鸡粉1汤匙
    装饰
    红辣椒丝和莞荽叶适量
    做法
    1 用腌料将鱼肉腌好备用。（图1）
    2 将酱汁和药材料放入锅里，煮15分钟。（图2）
    3 把青葱铺在碟底部，放上鱼肉。（图3）
    4 铺上香菇、花肉，姜及枸杞。（图4）
    5 把煮好的药材汤汁过滤，倒在鱼肉上。（图5）
    6 将鱼放入蒸笼，以大火蒸15分钟。（图6-7）
    7 撒上装饰料即可上桌。

    INGREDIENT
    350g garoupa fish fillet, 1 stalk spring onion (cut into sections), 2 dried mushrooms (soaked and thinly
    shredded), 1 tbsp wolfberries, 1 tbsp shredded young ginger, 20g belly pork (thinly sliced)
    MARINADE
    Adequate salt, pepper and sugar, 1 tbsp ginger juice
    HERBS
    5g tong kwai (soaked), 10g yuk chok (soaked)
    SAUCE
    50ml fresh chicken stock, 1 tbsp Shao Xing wine, 1 tsp sesame oil, 1 tsp sugar, ¼ tsp pepper, 1 tbsp chicken stock powder
    GARNISHING
    Some sliced chili and coriander leaves
    METHOD
    1 Rub fish fillet with marinade ingredients, set aside.(pic 1)
    2 Combine sauce and herbs ingredients in a small saucepan, cook for 15 minutes. (pic 2)
    3 Arrange spring onion on a steam plate and arrange fish sitting on it. (pic 3)
    4 Place mushrooms, belly pork, ginger and wolfberries around the fish. (pic 4)
    5 Drain the herbal liquid over the fish. (pic 5)
    6 Steam the fish with high heat for 15 minutes till cooked. (pic 6-7)
    7 Serve with garnishing.