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Return To Shop带点酸，带点辣，又有点甜的蒸鱼，配饭超好吃！
分量： 4-5人份
需时： 30分钟
材料：
石斑鱼 – 1 条 （500克）
香菜 – 少许（切段）
蒸鱼材料：
蒜 – 5瓣 （去衣剁碎）
小辣椒 – 3条 （切粒）
酸柑汁 – 3汤匙 （2粒酸柑，扭汁去籽*）
鱼露 – 1汤匙
盐 – 1茶匙
糖 – 1茶匙
油 – 1汤匙
准备功夫：
1.把鱼洗净，上碟
2.混合蒸鱼材料
3. 把蒸鱼材料平均的淋再鱼上
蒸鱼法：
1. 把鱼放入含有滚水的锅内，大火蒸10 分钟
2. 上卓，洒上香菜，完成。
* 小提示：
1. 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。
2. 酸柑籽带苦。所以，扭出来的酸柑汁一定要去籽，不然蒸鱼汤汁会变苦而影响这菜的风味。
⚠️ 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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Thai Steamed Garoupa Fish 泰式蒸石斑鱼
Course: MainCuisine: Chinese, ThaiServings
4
servingsCooking time
30
minutesA little bit of sour, a little bit of spicy, a little bit of sweet, a lot of satisfactions!
Ingredients
- Ingredients:
1 garoupa fish (400g)
1 strand of coriander (cut it)
- Sauce Ingredients:
5 cloves of garlic (peel off skin, mince it)
3 cili padi (cut it)
2 tbsp calamansi juice (squeezed from 1 calamansi)
1 tbsp fish sauce
1 tsp salt
1 ½ tsp sugar
1 tbsp oil
Instructions
- Preparations:
- Clean the fish, set it aside
- Mix all the sauce ingredients
- Pour mixed sauce ingredients evenly on top of the fish
- Steps:
- Steam the fish with boiled water and high heat for 10 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
- Remember to remove calamansi seed after squeezed otherwise it carries bitterness and affect the taste of the sauce
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