清蒸魚片 Steamed Fish Recipe
離開台灣，最想念的就是台灣的海產呀！！！
好想吃新鮮的清蒸鱸魚、大蝦、蛤蠣……….
在美國中部，要吃到新鮮的魚實在有點難，
都是冷凍的呀！！！！(╬￣皿￣)
但還是想吃…
所以我將就一點，(︶︿︶)
今天教大家用羅非魚片做清蒸魚！
（比目魚片也很好吃呦！）
這個食譜主要是給跟我一樣住美國不靠海地區的人
雖然食材選擇有限
但還是可以做出美味、健康、壓壓吃貨的衝動的清蒸魚。(￣▽￣)
The thing that I miss the most from Taiwan is the amazing SEAFOOD!
The fresh fish, shrimps as big as your palm, crabs…
Well, you get the idea.
It’s hard living in the middle of the States… not close to the ocean at all.
Everything (seafood) is FROZEN!!! NO~~~
Nevertheless, I’ve still managed to figure out an easy and delicious fish dish to make at home.
And this is probably one of the EASIET authentic Chinese dish you can make!
Steaming is a very common way to cook food in Asian. It is the best way to cook fresh ingredients, preserving the original flavor and making it tender.
It is one of the healthiest way to cook and still taste amazing!
The reason why I usually use tilapia fillets is because it has less fishy smell. However, flounder fish fillets also taste great for steaming.
食材 Ingredients
2片 羅非魚片 Tilapia fillets
2片 薑 Ginger
2支 蔥 Spring onion
4瓣 大蒜 Garlic cloves
1匙tbp 醬油 Soy sauce
2匙tbp 水 Water
2茶匙tsp 柴魚粉 Hondashi (Soup Stock)
1茶匙tsp 白醋 Vinegar
1茶匙tsp 香油 Sesame oil
作法 Instructions
魚片退冰，把蔥、薑、蒜切小段
Defrost the fillets. Sliced the spring onion, ginger, and garlic into smaller pieces.
把切好的蔥、薑、蒜放到魚片上
Place the fish fillets on a dish with some depth. Put what you just cut up on top of the fish fillets.
加入醬油、柴魚粉、水、醋和香油
Add the soy sauce, Hondashi, water, vinegar, sesame oil.
在一個夠大的鍋內，放些水在底部。水的高度不要超過盤子深度的一半，不然煮沸以後，水會淹進盤子裡。
Get a pan that is big enough for the plate, and fill water at the bottom of the pan. Don’t put too much water, or it will get into the plate when it boils.
開中火，放進魚片，蓋上蓋子。蒸五到七分鐘就好了！
Turn the heat to medium, put the plate in, and put the lid on. Let steam for 5-7 minutes.
好了就可以小心拿出來（燙呦～），開動！
When done, take the whole plate out carefully, and enjoy the delicious steamed fish!
布媽台灣菜食譜：
Check out my other Oriental recipes: