清蒸鱼
广东人说无鱼不成宴，清蒸是最考验鱼新不新鲜的做法。鱼要现杀的，从宰杀到上桌不超过两小时。蒸的时候水要先烧开再放鱼，大火蒸8-10分钟就够了，千万别过火。蒸完倒掉盘里的腥水，铺上葱姜丝，浇一勺滚烫的热油，滋啦一声激出香味，再淋上蒸鱼豉油——这道菜就成了。 【小贴士】 • 鱼要现杀的，从宰杀到上桌不超过两小时才够鲜 • 水烧开再放鱼，大火蒸8-10分钟，千万别过火 • 蒸完倒掉盘里的腥水，这步很多人忘了 • 热油要滚烫，浇在葱姜上滋啦一声才出香味
准备时间 Prep
15 分钟 min
烹饪时间 Cook
12 分钟 min
份量 Serves
2 人份 servings
总时长 Total
27 分钟 min
whole fish (sea bass or tilapia)
about 500g
ginger
spring onions
light soy sauce
Shaoxing wine
sugar
vegetable oil
red chili
optional
cilantro
Clean fish and make 3 diagonal cuts on each side.
Place ginger slices in the cuts and inside the cavity.
Place fish on a heatproof plate that fits in your steamer.
Steam over boiling water for 10-12 minutes depending on size.
While fish is steaming, julienne remaining ginger and spring onions.
Mix soy sauce, Shaoxing wine, and sugar in a small bowl.
When fish is cooked, remove from steamer. Discard cooked ginger.
Top with fresh ginger, spring onions, and chili if using.
Heat oil until smoking hot. Pour over fish to sizzle the aromatics.
Pour soy sauce mixture around the fish. Garnish with cilantro.
Cooking Tips