From Madam Wong’s Kitchen
Steam Grouper Fish with Ginger Soy Sauce
Ingredient A:
- 1 pcs Fresh Grouper Fish
- 10 Slices Ginger
- 2 Stalks Spring onions cut into 3cm
- 1.5 tablespoons of TWININE sesame oil
- 2 tablespoons of cooking oil
Ingredient B:
- 5 Slices Ginger (chopped)
- 1 Stalk Spring Onion cut into thin strands
- 1.5 tablespoons TWININE Light HVP Sauce ( Light Soy Sauce)
Cooking Step:
- Mix all ingredient B, squeeze the ginger and shallots while stirring; let the flavor of the onion and ginger release, and mix with the light soy sauce.
- Ingredient A, stuff ginger & some spring onion in fish cavity & place some ginger on the plate.
- Heat a pot of water, boil and put it in the steaming rack. Then add the grouper fish to steam for about 10-15 minutes. (It depends on the size of the fish)
- Remove the fish after steaming. Pour in the prepared sauce (1) over fish, drizzle TWININE sesame oil & spring onions.
- Heat 2 tablespoons of cooking oil & drizzle hot oil on top of fish
清蒸石斑鱼
食材A：
- 石斑鱼 一条
- 姜 (切丝) 适量
- 青葱 (切段) 适量
- TWININE 麻油 1.5汤匙
- 食油 2汤匙
食材B：
- 姜 (切碎) 适量
- 青葱 (切段) 少许
- TWININE 生抽 1.5汤匙
做法：
- 首先将食材B混合均匀，一边搅拌一边挤压姜碎和青葱；让葱姜的味道释放出来，和TWININE生抽混合。
- 处理石斑鱼，在两旁轻轻地切一刀；不要切断。
- 把姜丝均匀放在鱼身。
- 烧热一锅水，水滚后放入蒸架。接着放入石斑鱼去蒸大约10-15分钟。(视乎鱼的大小而定)
- 鱼蒸好后取出。倒入调好的酱汁(1)，淋上TWININE麻油；接着撒上青葱。
- 热锅下食油，热油。鱼淋上热油就大功告成了。
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