Name: Steamed Grouper with Ginger Sauce 姜茸蒸石斑鱼尾
Cook time: 40 min
Ingredients: 1 grouper fishtail (~500g); 1 strand of coriander (cut it); 1 strand of spring onion (cut it); 1 pc of ginger (~200g); 3 cloves of garlic; 3 shallot; 1 tsp soy sauce; 1 tsp oyster sauce; ½ tsp salt; ¼ tsp sugar; 1 small bowl of water (~100ml); 3 tbsp oil

这蒸酱很好用哦，如果把鱼换成鸡肉，再加点云耳，蒸15分钟，又是另一道美味家常菜了！

分量： 3-4人份
需时： 40分钟

材料：
石斑鱼尾 – 1 尾（500克）
香菜 – 少许（切段）
葱 – 少许（切段）

酱油蒸材料：
幼姜 – 1颗（200克）
蒜头 – 3瓣
小葱头 – 3粒
酱油 – 1茶匙
蚝油 – 1茶匙
盐 – ½ 茶匙
糖 – ¼ 茶匙
水 – 1小碗（100毫升）
油 – 3 汤匙

准备功夫：
1. 把鱼尾洗净，再每面割1刀
2. 蒜头，小葱头去皮
3. 把幼姜，蒜头和小葱头，放入搅拌机，加少许水，搅成蓉

姜蓉酱煮法：
1. 烧热锅加油，下姜蓉，爆香（大该5分钟）
2. 倒入水，下调味料，
3. 煮沸，上碗待用

蒸鱼法：
1. 把鱼放入含有滚水的锅内，大火蒸3分钟飞水
2. 把蒸鱼酱到入鱼上，再放回锅内蒸10分钟*
3. 上卓，洒上香菜和葱段，完成。

* 小提示：可用铁叉叉入鱼最厚得部分测试鱼的熟度，叉得过鱼身就表示鱼已经熟了，叉不过就再蒸煮1-2分钟。

⚠️ 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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Steamed Grouper with Ginger Sauce 姜茸蒸石斑鱼尾

Recipe by Nanyang Kitchen 南洋小厨Course: MainCuisine: Chinese

Servings

servings

Cooking time

minutes

I might not be the prettiest but I taste as good as other steamed fish!

Ingredients

Ingredients:
1 grouper fishtail (~500g)
1 strand of coriander (cut it)
1 strand of spring onion (cut it)
Ingredients for sauce:
1 pc of ginger (~200g)
3 cloves of garlic
3 shallot
1 tsp soy sauce
1 tsp oyster sauce
½ tsp salt
¼ tsp sugar
1 small bowl of water (~100ml)
3 tbsp oil

Instructions

Preparations:
Wash the fishtail and leave a cut on each side
Peel off the skin of garlic and shallot
Blend ginger, garlic, shallot (add some water) with blender to make ginger sauce
Steps to prepare sauce:
Heat the wok, add in ginger sauce and saute for around 5 minutes
Add in water and seasoning
Sauce is ready, set aside
Steps to steam fish:
Steam the fish over high heat for 3 minutes, discard the water afterwards
Add in sauce (prepared earlier above), steam it again for ~10 minutes*
Done! Garnish it with coriander, spring onion slices

Recipe Video

Notes

To check doneness of the fish, gently poke a fork into the flesh of the fish and twist gently. If the flesh flakes apart easily, then the fish is done

姜茸蒸石斑鱼尾 Steamed Grouper with Ginger Sauce