 This simple recipe is so simple that I couldn't believe it delivers such a brilliant taste! The best part about it? It doesn't stink the kitchen like any other fish recipe! Perfect for winter cooking, it's warm, it's spicy, it's delicious...... Couldn't ask for more! 這個蒸魚食譜簡單快捷到讓人不可置信，也好吃到讓人不可置信。是個清爽開胃健康，做完廚房還完全沒有油煙味的食譜，很適合冬季時做給家人吃哦！ 沒吃過泰式蒸魚或對泰國菜沒有印象的朋友，建議試試這個蒸魚,這道十五分鐘就能上桌的好菜。 相信你一定會愛上它喔！ Ingredients： 250-300 gm salmon steak （Spanish Mackerel or White Pomfret works too） 5-6 Cloves of garlic （Minced） 4 Thai Chili (Minced) （I used a mixed of red and green) Seasoning： 2 tbsp Calamansi Juice （Or lemon/lime juice） 1 tsp Brown Sugar 2 tsp Vegetable oil 1/2 tsp Fish Sauce/Soy Sauce 1/2 tsp salt Few drops of sesame oil 材料： 250-300 克 三文魚 （鯖魚，鯧魚也可以） 5-6瓣 蒜瓣 （剁碎） 4 根 朝天椒 （如果不能吃辣可用一小段紅椒，一根朝天椒代替）（剁碎） 調味料： 2 大勺 酸柑汁 （或檸檬/青檸汁代替也可） 1 小勺 紅糖 2 小勺 食油 1/2 小勺 魚露/醬油 1/2 tsp 鹽 幾滴 麻油/香油 2. Minced garlic and chili, Squeeze out Calamansi juice, if you use the frozen type, thaw and measure 2 tbsp of juice out. 3. Blend minced garlic, chili with all other seasoning ingredients. 4. Pour the seasoning mixture over fish steak, spread the minced garlic and chili evenly. 5. In a steamer or wok with a steamer stand, bring 1 1/2 cup water to boil. Place fish inside, cover with lid, steam at high heat for 8 minutes. 1. 把魚清理干凈，滴干水。 2. 把蒜和辣椒剁碎，酸柑擠出汁，如果用冷凍的酸柑汁，先解凍后量出兩大匙酸柑汁。 3. 把所有的調味料和蒜蓉辣椒碎混合。均勻地倒到魚塊上。 4. 滾水入蒸鍋，大火蒸8分鐘。就好啦！ 鮮美開胃，特別好吃！ |
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