清蒸鲈鱼

2024-05-27 06:02:37 507

清蒸鲈鱼
保持一条鲜活鱼最佳营养的口味的烹调方法就是“清蒸”,清蒸的关键在于把握火候,火候一过鱼肉变老就不好吃了。一条鱼最佳的蒸制时间是5分钟,鱼小或扁薄自然没有问题,如果鱼肉比较厚,家中锅小火弱,如何在5分钟之内把它蒸熟呢?简单,从中间劈开即可。这次蒸一条淡水鲈鱼。淡水鲈鱼比海水鲈鱼肉质更加细嫩,而且容易买到鲜活鱼,最适合清蒸。5分钟成熟,肉嫩鲜甜,配合蒸鱼豉油的鲜香和葱油的清香,那滋味真是享受。花钱不多,费时很少,而且非常简单,只要去做就是一道不需要厨艺的拿手菜!

Details of ingredients

  • 淡水鲈鱼1条(约1.5斤)

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间二十分钟

Steps to make 清蒸鲈鱼

  • 1.鲈鱼治净:内脏去净,尤其要洗净黑色腹膜;鱼鳞去净,尤其是边边角角的鱼鳞;表面黏液去净,用剪刀刮;
  • 2.从鱼腹部剖开,保持背部连接;
  • 3.正面打划刀,斜刀约45度,打至鱼骨;
  • 4.两面薄薄抹上一层盐和胡椒粉,腌制5分钟;
  • 5.蒸盘底部铺上大块儿葱姜;
  • 6.葱姜上平铺放鱼,鱼身上再铺一层葱姜片;
  • 7.蒸锅大火上汽后,放入鱼,盖上锅盖,开始计时:保持大火蒸5分钟。5分钟后关火,焖3分钟,立即将鱼取出;
  • 8.蒸鱼的时候可以准备配料:大葱白切细丝、胡萝卜(一点点)切细丝、香葱叶(一点点)切细丝;
  • 9.切好的丝丝放进冰水中略浸;
  • 10.立即取出控水备用;
  • 11.蒸好的鱼拣去葱姜不要,并倒掉蒸盘内的水分,或者换个盘子(我换了一个盘子);
  • 12.均匀浇上适量蒸鱼豉油,并撒上葱丝、胡萝卜丝;
  • 13.另起一锅烧热适量花生油,烧的热一点儿,要微微有点儿冒油烟;
  • 14.将热油趁热浇在鱼身和葱丝上,要听到“滋滋”的声响,葱香四溢。
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