Name: Teochew Steamed Garoupa Fish 潮州蒸石斑鱼
Cook time: 30 min
Ingredients: 1 garoupa fish (600g); 1 strand of coriander (cut it); 1 strand of spring onion (cut it); 1 tbsp of minced young ginger; 3 small mushroom, cut it; 30g salted vegetable, slice it; 3 pickled plum (remove seeds); 1 tbsp of Shaoxing wine; 1 tsp of soy sauce; 1 tsp of salt; ½ tsp of sugar; 1 tbsp of oil; 1 tomato, cut it; 1 tofu, cut it

隔壁家aunty讲潮州蒸要下少许糖才好吃，偶家通常都不下，哪你觉的要下还是不下糖好呢？

分量： 4-5人份
需时： 40分钟

材料：
石斑鱼 – 1 条（600克）
香菜 – 少许（切段）
葱 – 少许（切段）

蒸鱼材料A ：
幼姜 – 1 段，切丝（1汤匙）
香菇 – 3粒（小型），切片
咸菜 – 1片，切丝（30克）
水酸梅 – 2粒，去籽
花雕酒 – 1汤匙
酱油 – 1茶匙
盐 – 1茶匙
糖 – ½ 茶匙
油 – 1汤匙

蒸鱼材料B：
番茄 – 1粒，切块
白豆腐 – 1块，切片

准备功夫：
1. 香菇隔夜浸泡，切片
2. 把鱼洗净，上碟
4. 清洗咸菜，泡水15分钟，切丝
5. 混合蒸鱼材料A
6. 把蒸鱼材料B平均的摆在鱼上，再淋上蒸鱼材料A
.
蒸鱼法：
1. 把鱼放入含有滚水的锅内，大火蒸12 分钟
2. 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，叉不过就得再蒸煮1-2分钟。

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⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Teochew Steamed Garoupa Fish 潮州蒸石斑鱼

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

Servings

servings

Cooking time

minutes

You can try with adding a little bit of sugar, or not, with or without it’s still juicy-licious!

Ingredients

Ingredients:
1 garoupa fish (600g)
1 strand of coriander (cut it)
1 strand of spring onion (cut it)
Sauce Ingredients (Set A):
1 tbsp of minced young ginger
3 small mushroom, cut it
30g salted vegetable, slice it
3 pickled plum (remove seeds)
1 tbsp of Shaoxing wine
1 tsp of soy sauce
1 tsp of salt
½ tsp of sugar
1 tbsp of oil
Steam Ingredients (Set B):
1 tomato, cut it
1 tofu, cut it

Instructions

Preparations:
Soak the mushroom overnight, and cut it
Clean the fish, set it aside
Clean the salted vegetables, soak it for 12 minutes, slice it
Mix ingredients stated in Set A above
Add steam ingredients stated in Set B on top of the fish, then pour in the sauce ingredients stated in Set A above
Steps:
Steam the fish with boiled water for 15 minutes
Dress it with coriander and spring onion, it’s done!

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

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潮州蒸石斑鱼 Teochew Steamed Garoupa Fish