梅子魚🐟潮州鹹水梅麪豉醬魚Steam halibut with tangy plum sauce🍈🐟4分鐘做到😋簡單容易👍開胃餸😋 食幾碗飯🍚新入廚♨️姐姐睇片煮💯經濟飯餸🥘急凍魚

⬇️⬇️English recipe follows⬇️⬇️
梅子魚，潮州鹹水梅麪豉醬魚

材料：
急凍比目魚3件
鹹水梅2粒
麪豉醬2茶匙
片糖1小塊

處理：
1. 比目魚，清水解凍。
2. 比目魚，清水洗淨，輕手揸乾水，擎乾水。
3. 鹹水梅，壓爛，加入麪豉醬及片糖，加入清水150毫升，攪勻。

烹調：
1. 大火煮滾醬料，試一試味，酌量加入片糖，轉中慢火。
2. 放比目魚，冚蓋，煮2分鐘。
3. 小心反轉魚，冚蓋，再煮2分鐘。
4. 完成，上碟，可享用。

Steam halibut with tangy plum sauce

Ingredients:
Frozen halibut 3 Nos.
Pickled plums 2 Nos.
Soy bean sauce 2 tsp
Slab sugar 1 small piece

Preparation:
1. Halibut, defrost with tap water.
2. Halibut, rinse with tap water. Squeeze it lightly. Hang dry.
3. Pickled plums, squash them. Mix with soy bean sauce and slab sugar. Add water 150ml, mix well.

Steps:
1. Heat up the sauce at high flame. Taste it. Put slab sugar if necessary. Turn to medium~low flame.
2. Put halibut. Cover up the wok and cook for 2 minutes.
3. Flip over the fish carefully. Cover up the wok. Cook for 2 minutes more.
4. Compete. Put on plate. Serve.

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