所需食材
- 石斑鱼1条（约600g）
- 姜丝30g
- 葱丝30g
- 红椒丝少许
- 生抽3汤匙
- 蒸鱼豉油2汤匙
- 料酒1汤匙
- 盐少许
- 食用油3汤匙
食材准备
- 石斑鱼洗净，在鱼身两侧各划3刀，用盐和料酒腌5分钟
- 姜切丝，一部分塞入鱼腹，一部分铺在鱼身上
烹饪步骤
- 蒸鱼：蒸锅上汽后，将鱼放入，大火蒸8-10分钟（每斤鱼约蒸6-7分钟），蒸至眼睛突出即熟。
- 出锅：倒掉盘中多余蒸鱼水，铺上葱丝、姜丝、红椒丝，淋上蒸鱼豉油。
- 激油：锅中烧热油至冒烟，均匀淋在葱姜丝上，"滋啦"一声激出香气即可上桌。
小贴士
- 蒸好后倒掉腥水非常重要，能让鱼更鲜甜
- 油一定要烧到冒烟，才能激出葱姜的香气
Ingredients
- 1 grouper (~600g)
- 30g ginger (julienned)
- 30g spring onion (julienned)
- red chili shreds
- 3 tbsp light soy sauce
- 2 tbsp steamed fish soy sauce
- 1 tbsp Shaoxing wine
- salt
- 3 tbsp oil
Preparation
- Score both sides of the fish 3 times. Rub with salt and wine, rest 5 min. Stuff some ginger into the cavity; scatter the rest on top.
Steps
- Steam: Place fish in a steamer over high heat. Steam 8–10 min (about 6–7 min per 500g) until the eye turns white and protrudes.
- Dress: Pour off the liquid from the plate. Lay julienned spring onion, ginger and chili over the fish. Pour steamed fish soy sauce over.
- Hot oil: Heat oil until smoking and pour it over the aromatics — the sizzle finishes the dish.
Tips
- Discarding the steaming liquid removes fishiness and keeps flavour clean
- The oil must be smoking — it's what releases the fragrance of the ginger and onion
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