豆酥鯧魚

材料: 
鯧魚1~2尾,料酒1大匙,鹽半小匙,豆酥醬8大匙,蔥1支。

工具: 
蒸籠。

做法: 
1. 在鯧魚身體兩側各劃兩道刀口,將魚均勻抹上料酒與鹽,放入盤裡,用蒸籠以大火蒸10分鐘,取出,倒掉泌出的湯水。蔥洗淨切成細蔥末備用。
2. 炒鍋加熱2大匙油,放入豆酥醬,拌炒至冒泡且酥脆,淋在蒸好的鯧魚上,表面灑點蔥花即可。

or

先用油炒香2大匙辣豆瓣酱,滤出油,再用这个油来炒豆酥,会更香一点~
鱼肉看起来散碎,是因为我把鱼骨都挑掉了,方便大人小孩取食

注:
1. 市售現成的豆酥醬請參考附圖A,因為已經調味,所以不用再加其他調味料。如果使用未調味的豆酥,需要把豆酥切碎,然後加些薑末與蒜末及調味料用油炒酥。
2. 其實最愛的是豆酥鱈魚,不過我們這裡的鱈魚很貴而且是冷凍的,所以就用鯧魚來做,效果也很不錯。

Reference

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Published in: on November 12, 2012 at 2:44 pm  Leave a Comment  

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