年年有餘( 清蒸沙巴仔) Steamed Grouper Fish #賀年菜 #ChineseLunarNewYear #簡易宴客菜 (有字幕 With Subtitles)

今天我蒸一條魚, 這條沙巴仔12両, 剛從街市買來的, 用些蔥和薑。首先洗淨和切了這些薑蔥,保留蔥頭部份(蔥白), 放碟底托起魚, 其餘的蔥切成絲, 這是涼開水, 將蔥絲浸入涼開水中, 這個切薑蔥的砧板是切熟肉的砧板, 現在切薑, 我有個釣了多年魚的朋友說, 蒸魚不要落薑, 落薑會好腥, 所以這些薑我會蒸完才撒上然後灒滾油, 洗這些沙巴仔要非常小心, 魚鰭非常鋒利, 牙齒也很鋒利, 洗的時候, 除了清除魚鱗外, 最緊要打開魚肚, 在中間骨位略界幾刀, 魚血藏在這裡, 要清除它, 這條魚洗乾淨之後, 有一個好重要的步驟, 就是吸乾水, 吸到裡裡外外都很乾, 蔥白放碟底, 魚腹開口向下, 蒸出來會好看些, 這條魚重量不到一斤, 如果在酒樓做法會蒸6分鐘, 但家庭式因為火力不是很猛, 可以蒸它8分鐘, 水滾落鑊, 大火蒸8分鐘, 趁蒸魚之際煮些滾油, 已經蒸了8分鐘, 抽出碟底蔥白, 倒掉魚汁(可留作煑湯用), 這個魚汁不太多, 薑絲放魚面, 放入蔥絲, 灒入熱油, 加入蒸魚豉油, 趁汁鍋有餘溫倒入, 豉油從側邊淋入, 我試食一下, 很嫩滑。
Today I steam a fish as the dish, This Sabah giant grouper weighs 450g, just bought from the market, green onions and ginger are used, first rinse & cut the green onions and ginger, the stems of the green onions is reserved for placing on the plate beneath the fish, the rest parts of the green onions are chopped into small threads, this is cool boiled water, soak the green onions threads in the cool water, this cutting board is reserved for use to cut cooked food, now to shred the ginger, my friend who is fond of fishing for years, advises me not to steam fish together with ginger, the fish meat will be too fishy, the ginger threads will be put on the fish after steaming and before hot oil pouring. to rinse this fish requires extreme precaution, the fins are very sharp, also the teeth are really sharp. during the rinsing, besides clear the fish scales, cut open completely the fish belly, slightly cut the middle bone inside the belly, the fish blood hides at here, it needs to remove out. the fish is completely rinsed, an important step is to drain the water, thoroughly dry the outside & inside. arrange the green onion stems evenly on the plate, the belly open faces downward, will have a rather good looking after steaming. this fish weighs less than 600g, it will be steamed for 6 mins if cooks in restaurant, at home the firepower is weaker, steams it for 8 mins. place it in after the water is boiled, steam for 8 mins on high heat. oil is heating during the fish steaming, it has steamed for 8 mins, remove the backing green onion stems, pour away the fish liquid left on the plate, it is not too much, arrange the ginger on the fish, place the green onions above on the fish, pour in the heated oil on to the fish, add in seafood soy sauce (for steam fish), pour the sauce in the hot pot to warm it, the soy sauce pour in at the side way, let me taste it, it is smooth.

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Видео 年年有餘( 清蒸沙巴仔) Steamed Grouper Fish #賀年菜 #ChineseLunarNewYear #簡易宴客菜 (有字幕 With Subtitles) канала 好易煮 oe cook