家常的酱油蒸法，把步骤做点变化，就爆香嫩姜，再来加把金针菇与鱼一起蒸熟，又变出另种不同风味，口感丰富的蒸鱼了！
分量： 3 – 4人份
准备时间：15分钟
煮时：15分钟
材料：
1 条/300克 白鲳鱼
1 包 金针菇
少许 香菜
蒸鱼酱油材料：
1 段/100克 幼姜（去衣切丝）
½茶匙 糖
2汤匙 酱油
1汤匙 滚水
2汤匙 油（爆过姜的）
蒸鱼酱煮法：
1. 热锅下油待热，下姜丝，爆至金黄色，起锅待用
2. 把2汤匙爆姜油放入一个碗，下酱油，滚水，和糖调味 （调至自己喜好）
蒸鱼法：
1. 把鱼放入含有滚水的锅内，大火蒸3分钟飞水
2. 把金针菇，蒸鱼酱加上，再放回锅内蒸5分钟*
3. 上桌，洒上姜丝和香菜，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，叉不过就得再蒸煮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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RM6.50 – RM7.50
Steamed White Pomfret with Ginger & Enokitake Mushroom 爆姜金针菇蒸白鲳鱼
Course: MainCuisine: ChineseServings
4
servingsPrep time
15
minutesCooking time
15
minutesHave you tried steamed fish with enokitake mushroom?
Ingredients
- Ingredients
1 pc / 300g white pomfret
1 pack enokitake mushroom
Some coriander
- Steamed fish sauce ingredients
1 pc / 100g ginger (peel off skin, slice it)
½ tsp sugar
2 tbsp soy sauce
1 tbsp hot boiling water
2 tbsp oil (sauteed with ginger)
Instructions
- Steps for steamed fish sauce
- Heat up oil in a pan, fry ginger slices until golden brown, set aside.
- Mix 2tbsp of oil (sauteed with ginger), soy sauce, hot boiling water, and sugar in a bowl for seasoning. (According to your preferred taste)
- Steps for steamed fish
- Put fish in a boiling pot, steam with high heat for 3 minutes.
- Add in enokitake mushroom and steamed fish sauce, place back into the pot and steam for another 5 minutes.
- Dish up and dress it with ginger slice and coriander, ready to serve!
Recipe Video
Notes
- Poke the tines of a fork into the thickest portion of the fish to test whether fish is cooked or not. If the fork can go through the flesh means fish is done. Otherwise, just steam for another 1-2 minutes.
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