材料：鱼片两片（这里用的pink ling鱼片，约350克，其他白色的鱼片也可以），葱花1茶匙，蒜沫0.5 茶匙，姜沫1茶匙。

 

Ingredients:

350 gm Pink Ling fillet, 1 tea spoon finely chopped spring onion, 0.5 tea spoon finely chopped garlic, 1 tea spoon finely chopped ginger

调料：Seasoning：

（a）腌制鱼的调料：料酒2茶匙，盐1/2 茶匙。 2 tea spoons cooking wine，0.5 tea spoon salt.

（b）蒸鱼调料汁： 料酒2大匙，糖1/4 茶匙，白醋2茶匙，蚝油1茶匙，香油1茶匙。Get a mixing bowl, add 2 tea spoons of cooking wine, ¼ tea spoon sugar, 2 tea spoon vinegar, 1 tea spoon oyster oil, 1 tea spoon sesame oil, mix well.

（c）备：生粉（干淀粉）3茶匙，橄榄油1大匙。3 tea spoons corn flour, 1 table spoon olive oil.


做法：Preparation:

1）将鱼片洗净，用厨用纸巾擦干，切成两厘米宽的片，放入腌制鱼的调料(a),加入蒜沫和姜沫， 揉搓至鱼片吸入，放置20分钟；

Wash the fish fillet thoroughly, dry it using kitchen paper towel, then cut the fillet into 2 cm wide pieces, place the fish pieces into a mixing bowl, add seasoning (a), add ginger and garlic, mix well;

2） 将每片鱼片都沾上淀粉，放在一个蒸盘中，平铺一层，滚水入锅，蒸12分钟；

Add corn flour and make sure each piece of fish covered by corn flour evenly, place the fish pieces into a plate (place only a single layer), add water to a steamer, when water boils, place the plate into the steamer (with protection gloves :-), cover the lid and steam for 12 minutes.

3）将蒸好的鱼片小心盛入另一个干净盘中，另用一个炒锅，热后放入橄榄油，放入葱稍煸出香味后，倒入调料汁 (b)，见其冒泡，关火，浇在鱼片上即可。

After 35 minutes, place the steamed fish onto another plate carefully. Add olive oil onto a frying pan, add spring onion, once it is heated, add the mixed seasoning sauce (b) , then switch off the heat. Drip this sauce on top of the fish, it is now ready to serve.

 

 

备注：蒸鱼调料汁可做成多种喜欢的口味，例如放点辣油，或柠檬汁，或其他酱料。

Note: the seasoning sauce (b) can be made according to your preferred flavour, for example, you can add lemon juice, or chilli oil etc.

Happy Cooking !


后记： 这篇博文贴出来以后收到朋友们针对蒸鱼的时间的反馈。我又做了几次，把蒸鱼时间改动了，还有相应的注意事项也加在上面的博文里了。感谢大家的反馈和热情！