把海鲜真接放在蒸盘上蒸，在蒸的过程中，海鲜的精华都滴落在粥里面，让粥变得鲜甜无比！再来将蒸熟的海鲜与粥混合，这豪华粥真的太好吃啦！
分量： 4 – 5人份
需时： 45分钟
材料：
白米 – 1杯
水- 5杯
石斑鱼肉片 – 200克
老虎虾 – 500克
沙白 – 200克
姜丝 – 10克
葱花 – 少许
芫茜 – 少许
调味料：
盐 – ½茶匙
麻油 – 1汤匙
白胡椒粉 – ½茶匙
准备功夫：
1. 洗净白米，沥干待用
2. 准备1大碗水，加入1/2茶匙盐，下沙白泡水吐沙20分钟，洗净，沥水待用
煮法：
1. 将水和米加入锅，搅匀大火煮滚，转中火煮20分钟，期间要不断搅拌至顺滑和避免焦低
2. 加入调味料搅匀
3. 把海鲜摆入蒸笼，洒上姜丝，然后放在粥锅上，中火蒸15分钟
4. 熄火，把粥和海鲜上碗， 洒上葱花和芫茜，上桌完成
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Seafood Porridge 海鲜粥
Course: MainCuisine: Chinese4
servings45
minutesSteam the seafood above the porridge and you can imagine the fresh drips to the porridge making it tantalising!
Ingredients
- Ingredients
1 cup of rice
5 cups of water
200g garoupa fish (sliced)
500g tiger prawns
200g clams
10g ginger (finely sliced)
Some chopped spring onions
Some coriander leaves
- Seasoning
½ tsp salt
1 tbsp sesame oil
½ tsp white pepper powder
Instructions
- Preparations
- Wash rice, drain and set aside
- Prepare a bowl of water. Add in ½ tsp salt and soak the clams for 20 minutes to clean the grit. Remove the clams, wash, drain and set aside
- Steps
- Pour the water and rice into wok and boil over high heat. Switch to medium heat and cook for 20 minutes. Stir continuously to prevent porridge from burning
- Add seasoning and mix well
- Place the fresh seafood in steamer pot, sliced ginger on top of the seafood. Then, stack above the wok and steam for 15 minutes over medium heat
- Turn off the heat, garnish with spring onions and parsley, it’s done!
Recipe Video
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