【红烧鱼尾】
by 毛毛妈
这两次去华人超市都买不到我喜欢的海青斑,就买了块石斑鱼的尾巴,做了红烧鱼,味道也不错。
用料:
1:喜欢的鱼尾520克;
2:橄榄油1.5大匙,葱花1.5大匙,蒜瓣3粒拍碎,姜2-3片;
3:厨酒1大匙,盐1/4茶匙,糖1茶匙,白胡椒粉1/8茶匙,醋1茶匙, 生抽酱油 1大匙,头抽酱油1大匙,老抽酱油1大匙;
4:香油 1茶匙。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、鱼冲洗干净,在上面切几刀,用纸擦干。 不粘锅置炉上开大中火,加1.5大匙橄榄油,放入鱼(图1),煎黄,大约3-4分钟。
2、将鱼翻转一面(图2),继续煎黄,大约3分钟。
3、放入2料里的葱花,蒜瓣和姜片,轻轻晃动锅子,煎30秒(图3)。依次下所有3料(图4),待水滚,调中小火盖盖煮10分钟。
4、翻转鱼,打开盖子,调中火煮至汁浓。淋下香油 1茶匙(图5),兜匀就可以出锅了。
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