Cantonese Steamed Coral Trout with Ginger and Spring Onion姜葱清蒸东星斑
A whole fish steamed 8 minutes, finished with sizzling oil and hot soy.八分钟蒸好，热油一泼，鲜甜全在鱼身上。
- Serves份量
- 4
- Prep准备
- 15 min分钟
- Cook烹饪
- 10 min分钟
- Total共计
- 25 min分钟
Ingredients食材
- 1 whole coral trout or barramundi, about 700-800g, scaled, gutted and gills removed东星斑或金目鲈 1 条，约 700-800 克，去鳞、去内脏、去鳃
- 6cm piece ginger, half sliced into coins, half cut into fine matchsticks姜 6 厘米一段，一半切片，一半切细丝
- 4 spring onions, 2 cut into lengths, 2 shredded and soaked in cold water葱 4 根，2 根切段，2 根切细丝泡冷水
- 3 tbsp light soy sauce (or bottled steamed-fish soy)生抽 3 汤匙（或蒸鱼豉油）
- 1 tsp caster sugar细砂糖 1 茶匙
- 3 tbsp water清水 3 汤匙
- 60ml peanut or rice bran oil花生油或米糠油 60 毫升
- 1 tbsp Shaoxing wine绍兴酒 1 汤匙
- 1/2 tsp salt盐 半茶匙
- 1 small handful coriander sprigs香菜 少许
Method做法
- 1Pat the fish bone dry inside and out, then cut two diagonal slashes about 1cm deep into each side.鱼里外擦干，两面各斜切两刀，约 1 厘米深。
- 2Rub the salt lightly over the skin and inside the cavity, and splash the Shaoxing wine into the belly.全身和鱼腹内薄薄抹一层盐，再在腹腔淋入绍兴酒。
- 3Lay the ginger coins and spring onion lengths on a heatproof plate and sit the fish on top so steam can run underneath.盘底垫上姜片和葱段，把鱼架在上面，让蒸汽能从鱼底穿过。
- 4Steam over a hard rolling boil with the lid on: 8 minutes for a 700g fish, 10 minutes for 900g, until the flesh at the thickest point lifts cleanly off the backbone.水大滚后放入，加盖大火蒸：700 克蒸 8 分钟，900 克蒸 10 分钟，最厚处的鱼肉能轻松离骨就好。
- 5While it steams, warm the soy sauce, sugar and water in a small pan until the sugar dissolves, and keep it hot.蒸鱼的同时，小锅里把生抽、糖和清水煮到糖化开，保持温热。
- 6Pour off the milky liquid on the plate and discard the cooked aromatics, then pile the ginger and spring onion shreds over the fish.把盘里泛白的蒸鱼水倒掉，姜片葱段拣出不要，铺上姜丝和葱丝。
- 7Heat the oil until it just begins to smoke and pour it straight over the shreds so they sizzle.油烧到刚冒青烟，直接泼在葱姜丝上，“刺啦”一声香气就出来了。
- 8Pour the hot soy around the edge of the plate rather than over the fish, top with coriander and serve at once.热豉油沿着盘边淋入（不要直接浇在鱼身上），放上香菜，马上上桌。
Madam's tip太太小贴士
Start timing only once the water is at a full rolling boil, and pull the fish out 30 seconds early - it keeps cooking on the hot plate.水彻底大滚后才开始计时，并提前 30 秒出锅，盘子的余温会把鱼焖到刚刚好。