材料

鲷鱼600-800克,去内脏后洗净
香茅3棵,切薄片
椰糖2大匙
青柠汁6大匙
鱼露4大匙
蒜头2瓣,切细碎
指天椒4个,切薄片
酱青少许
蚝油少许
青葱2棵,切圈
芫荽少许,稍微切碎

做法

  1. 把鱼两面切刀花后放在隔热蒸盘上,上面均匀撒上香茅片。
  2. 蒸10-15分钟至肉质纯白熟软,可用叉子在鱼身最厚实的部位测试。把鱼盛盘后留汤汁待用。
  3. 把蒜头和指天椒一起搅碎,加入椰糖、青柠汁、鱼露、酱青和蚝油混合均匀。
  4. 把热汤汁倒进混合物中拌匀,加入青葱和芫荽。
  5. 把酱汁洒在蒸好的鱼上,趁热享用。

Steamed Fish In Lime & Lemongrass

Ingredients

600-800g snapper, gut and clean
3 stalks lemongrass, sliced thinly
2 tbsp brown sugar
6 tbsp lime juice
4 tbsp fish sauce
2 cloves garlic, chopped finely
4 red bird’s eye chillies, sliced finely
dash of light soy sauce to taste
dash of oyster sauce to taste
2 spring onions, sliced
few sprigs coriander, chopped coarsely

Method

  1. Make 3 diagonal slits on both sides of the fish. Place in a heatproof steaming tray or plate. Spread out lemongrass slices on top.
  2. Steam for 10 15mins until the flesh comes off the bone easily and appears white. Use a fork to flake the thickest part to check. Plating fish and keep the stock.
  3. Blend garlic and red bird’s eye chillies together. Add in brown sugar, lime juice, fish sauce, light soy sauce and oyster sauce. Mix well.
  4. Mix hot fish stock into mixture and add in spring onions and coriander.
  5. Drizzle the liquid over steamed fish and serve hot.
食谱提供: Bosch
食谱设计:Chef John Sawarto
text: 若昕 photo: Bosch