准备时间 Prep
30 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
45 分钟 min
Yunnan
🔥 中等 Intermediate
民族风味
Steamed Spicy Fish in Lotus Leaf
傣族荷叶蒸辣子鱼
傣族荷叶蒸辣子鱼，鱼用荷叶包起来蒸。荷叶的清香和辣椒的辣味混在一起，鱼肉鲜嫩。版纳的夜市上常见这道菜。
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傣族荷叶蒸辣子鱼
傣族荷叶蒸辣子鱼，鱼用荷叶包起来蒸。荷叶的清香和辣椒的辣味混在一起，鱼肉鲜嫩。版纳的夜市上常见这道菜。
准备时间 Prep
30 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
45 分钟 min
Fresh fish
Cleaned and cut into pieces
Coriander
Chopped
Garlic
Minced
Ginger
Sliced
Scallions
Chopped
Chinese white wine
Salt
Lard
Or vegetable oil
Fresh lotus leaves
For wrapping
Remove gills, fins, scales and guts from fish. Clean and cut into sections.
Wash and finely chop coriander, garlic, ginger, and scallions.
Place fish in a bowl. Add all chopped herbs and seasonings, plus white wine, salt and lard. Mix well and marinate for 30 minutes.
Take 2 fresh lotus leaves, wash and lay flat. Place fish and seasonings on leaves and wrap tightly.
Place wrapped fish on a plate. Steam for 12 minutes.
Remove from steamer. The aroma of lotus leaf infused with fish is irresistible!
Cooking Tips