Ingredients 食材

 

650g (1 whole) red snapper, cleaned and gutted

650g (一条) 红雕鱼,清洗和去掉内脏

45g garlic, finely minced

45g大蒜,切碎

30g ginger, peeled & sliced thin

30g姜去皮切成薄片

50g Lee Kum Kee seasoned soy sauce for seafood

50g李锦记蒸鱼豉油

100g cooking oil

100g 食用油

 

Garnishing 装饰

7g spring onions, sliced small

7g青葱切段

10g coriander, leaves only

10g香菜叶

 

 

Method: Steaming the fish 方法 : 蒸鱼

Fill your steamer ¾ full with water, taking care to ensure the water doesn’t reach the holes of your steamer. Keep the steamer covered and bring it to a boil

将蒸锅¾装满水,注意确保水不会流到蒸锅的孔中。盖好蒸锅并在高温下煮沸。

Important! Get a plate large enough to fit your fish and check to see that it fits in the steamer. It’s fine if the fish hangs out of your plate a little, unless you plan to use the same plate for serving.

重要!取一个适合您所购买的鱼的盘子,并检查其是否适合您的蒸笼。若是打算将同一盘鱼放到盘子上,鱼会稍微垂出盘子就可以了。

Place fish on your selected plate and stuff its cavity with sliced ginger.

将鱼放在您所选择的盘子上,并将生姜切成薄片。

Once water is boiling, transfer the plate of fish into the steamer. Cover and steam for 10 minutes. The timing may vary according to the size and type of fish you use, so check that the steamed fish reaches an internal temperature of 63°C for perfect doneness.

水煮沸后,将鱼转移到蒸笼中。盖上锅盖并蒸10分钟。可依据您所使用的鱼类和大小而增加时间直到鱼的内部温度达到63°C以确保完全熟透。

Once fish is cooked, turn off heat and remove plate of fish from steamer. If you’re using a different platter for serving, carefully transfer the fish over.

将鱼蒸熟后关掉火源,从蒸笼中取出。如您使用的是其他蒸盘,请小心的将鱼转移。

Making the sauce 酱料制作

Heat cooking oil in a small pan over high heat.

在小锅中加热食用油。

Once the oil is hot, about 1 minute, add minced garlic and fry until golden brown, stirring constantly to ensure garlic cooks evenly and doesn’t get burned.

食用油加热约一分钟后加入切碎的大蒜,炸至金黄色,期间不断搅拌以确保大蒜均匀烹饪且不会过焦。

When garlic is brown, about 1 minute, turn off heat and remove the entire pan to a heat-resistant surface. Do note though that the timing for browning the garlic will vary according to how fine or coarse you have chopped it, as well as the temperature of the oil and pan, so keep a close eye for the change in colour.

大约一分钟,大蒜炸至金黄色时关闭火源,并将锅移到其他耐热表面。请注意,大蒜炸至金黄色的时间会依据大蒜切碎的细度和粗度还有油和锅的温度而变化,请密切注意颜色的变化。

Add soy sauce directly into the pan and stir until thoroughly mixed.

将酱油直接加入锅中搅拌直至完全混合。

Pour sauce all over the fish.

将酱汁倒在鱼上。

Garnish with spring onions and coriander.

配上青葱和香菜叶。

Serve while still hot.

请趁热享用。

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