左的私厨-广式清蒸鲳鱼

2010-02-20

这是在我的餐桌上最常见的一道快手菜
家中本来有个不爱吃有鱼刺鱼骨头的人 但自从他吃到这个鱼之后 从此对此鱼赞不绝口

这道菜之简单 我想也是人人可以做的
只要选对调料 就基本不会失手

食材:鲳鱼一条 香葱 生姜

调料:李锦记蒸鱼豆豉 麻油 食用油 老抽 盐

口味:嫩滑 鲜美

步骤:

  • 鲳鱼开肚 基本就开个4-5厘米的口子 用冷水冲洗 将内脏全部去掉 一定要将黑色的部分都挖干净
  • 在鱼身2面各划三刀 用一点点盐涂抹在鱼身上 用于去腥
  • 生姜切片 香葱切段
  • 姜片和部分葱段塞入鱼肚中 上蒸锅隔水蒸 水沸后中火蒸10-15分钟 看到鱼眼变白就证明好了
  • 将蒸好的鱼取出 再铺上一些葱段在鱼身上 待用
  • 在锅中放入一点食用油 两勺蒸鱼豆豉 3-4滴老抽 和少许麻油 加入2勺水后 开火后不断搅拌至沸腾
  • 将沸腾的调料浇在鱼身上 便大功告成了

29 comments

  1. 李锦记蒸鱼豆豉油绝对是好东西~

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