清蒸沙巴龍躉

材料/ingredients
龍躉1條 約1斤
Sabah Giant Grouper
蔥1-4棵
1 ~ 4 Green onion
芫荽根6棵
6 pieces of coriander roots
芫荽1條
1 coriander

蒸魚豉油材料/ Steamed Fish Sauce ingredient
豉油1湯匙
Soy sauce 1 tbsp
糖0.5 ~ 1 湯匙
Sugar 0.5 ~ 1 tbsp
水2碗
Water 2 bowl

步驟/Steps
劏魚 / How to cut the fish
1. 取出魚鰓，魚內臟。
Take out the fish guts and gills.
2. 刮去所有魚鱗。
Remove the scales from the tail of the fish to the head of fish.

整理魚身/ Wash the fish.
1. 取出魚腥骨 (可取出或不取出)
Take out the fish gill bone. (not necessary)
2. 𠝹開魚肚薄膜，抹去魚骨上的血塊
Score the fish belly membrane, clean the blood of the fish bone.

3. 把魚腮，魚骨所有血抹去
Clean the blood of the fish gill and fish bone.

去潺方法 /How to remove the mucus

1. 非常多潺的魚
Fish with lots of mucus.

1. 魚身上抹上2-4湯匙粗鹽(不用幼鹽)。盡快抹走潺及鹽。
Rub fish with 2 to 4 tbsp of coarse salt.
Rub away the fish mucus with salt. (ASAP)

☆ 鹽會抽走魚腥味及去潺
It could remove the fish smell of the fish also.

2. 有一些潺的魚
Fish with a little mucus.

2. 魚身上抹上2-3湯匙粟粉。然後洗走。
Rub the fish with 2 to 4 tbsp of corn starch, then rinse thoroughly.

清洗魚
Rinse

1. 用小水沖洗魚肚(必須沖淨，但不要度沖洗)
Rinse the belly with water "cold" water.

2. 再沖洗魚皮(必須徹底清洗乾淨表面潺)
Rinse the skin with water thoroughly.

3. 然後抹乾魚身。
Wipe dry thoroughly.

4. 用廚房紙包裹著魚肚，魚身。
Wrap the fish with kitchen paper, wrap the belly also.

調配蒸魚豉油
Preparing the steamed fish sauce

1. 6個芫荽頭，2條蔥放於2碗水中，煲剩0.5 碗水。
Mix 6 coriander roots with 2 green onion, 2 bowls of water, boil until 0.5 bowl of juice left.

2. 加入1湯匙豉油。
Add 1 tbsp of soy sauce.

3. 再加入0.5湯匙糖。
Add 0.5 tbsp of sugar.

蒸魚
Steam the fish.
1. 水大滾
Rolling Boil water.

2. 放上碟，碟上放筷子及。一同蒸熱。
Place a pair of chopstick over the plate, steam for 2 mins.

3. 放上魚，魚肚藏水處倒轉。
Put the fish over the chopsticks.

4. 大火蒸6-8蒸。
Steam at very high heat for 6 to 8 mins.

5. 蒸好，可試一試魚水，若魚水味道ok,可以保留。
Taste the steamed fish juice, keep it if no fishy smell.

6. 加蔥，贊油，豉油放魚邊。
Add green onion, Pour extremely hot oil over the fish , steamed fish sauce at fish sides.

Done. Served hot. Enjoy.
😊😉😉😉
#蒸魚
#冬至菜式
#冬至食譜
#蒸魚時間
#蒸魚豉油
#蒸魚食譜
#蒸魚雞翼達人
#蒸石班
#蒸魚食譜
#清蒸沙巴龍躉
#龍躉
#蒸魚技巧
#紅三魚
#紅鮪
#三文魚