双菇蒸咸鱼 Steamed Fish with Double Mushroom

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材料A:

鲜鱼500克、丹捞咸鱼片50克、冬菇2块(切片)、百灵菇80克(切片)

材料B:

蚝油1汤匙、糖1茶匙、盐和胡椒粉适量、麻油2茶匙、姜茸1汤匙、风车粉1茶匙、上汤1/2杯

做法:

1.先将咸鱼片洗净然后用2汤匙油煎香,取出。

2.把咸鱼片和2种菇放入B料拌匀。(图1)

3.倒半份混合料入蒸碟内,盖上鲜鱼再淋入剩余混合料。(图2-3)

4.放入蒸镬内用大火蒸12分钟即可取出,趁热进食。(图4)

INGREDIENTS A:

500g fresh fish, 50g tanau fish(sliced), 2 mushroom(sliced), 80g pak leng ku(sliced)

INGREDIENTS B:

1 tbsp oyster sauce, 1 tsp sugar, salt and pepper to taste, 2 tsp sesame oil, 1 tbsp chopped ginger, 1 tsp windmill flour, 1/2 cup broth

METHOD:

1.Clean salted fish, saute with 2 tbsp oil until fragrant. Remove.

2.Mix salted fish with 2 types of mushrooms and mix in B ingredients. (pic 1)

3.Put half of the mixture in a steaming plate, arrange fresh fish on top and cover with the rest. (pic 2-3)

4.Steam on high heat for 12 minutes. Remove and serve hot. (pic 4)