【材料】
鳕鱼2副（约200克，清洗抹干备用）
【调味料】
绍兴花雕酒2 汤匙、麻油1⁄2 茶匙、研磨黑胡椒粉1⁄4
茶匙、适量盐调味、酱油1茶匙、鸡精粉1⁄2 茶匙（
加2汤匙水捞匀）、紫葡萄8粒（切半）、姜2寸（
去皮剁碎）、红萝卜50克（去皮切薄片）
【装饰】
炸蒜茸与油
【做法】
将鳕鱼铺在大片的锡箔纸上。淋入全部调味料。
再加入葡萄及萝卜片，将它包好。（图1-5）
【做法】
1. 在Butterfly蒸笼的底层加满水至安全水平，启动电源。
2. 将鳕鱼包放入Butterfly蒸笼内盖好，蒸12分钟至鱼熟透。（图6）
3. 取出鳕鱼，打开锡箔纸，铺上炸蒜蓉及蒜油，趁热享用。
【Ingredients】
2 pcs cod fish each approximately 200g (washed & drained)
【Seasoning】
2 tbsps Chinese wine, 1⁄2 tsp sesame oil, 1⁄4tsp ground black pepper, salt
to taste, 1 tsp light soya sauce, 1⁄2 tsp chicken stock granules (+ 2 tbsps
water), 8 pcs grapes(halved), 2 cm fresh ginger(skinned & julienned), 50g
carrots(peeled & sliced)
【Garnishing】
1 tsp Garlic crisps & oil
【Method】
Place cod fish onto a piece of foil large enough to warp over. Pour
seasoning ingredients over adjusting to taste. Sprinkle grapes,
carrots over. Wrap the foil into a parcel.(pic 1-5)
【To Steam】
1. Make sure the water tank of BUTTERFLY Food Steamer is filled to MAX mark, start the steamer.
2. Place fish parcel into the BUTTERFLY Food Steamer & close lid, steam the fish for 12 minutes. (pic 6)
3. Remove fish & garnish with garlic crisps, garlic oil. Serve immediately.
