爆姜金针菇蒸白鲳鱼 Steamed White Pomfret with Ginger & Enokitake Mushroom
家常的酱油蒸法，把步骤做点变化，就爆香嫩姜，再来加把金针菇与鱼一起蒸熟，又变出另种不同风味，口感丰富的蒸鱼了！ 分量： 3 – 4人份...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nanyangkitchen.co.
Cooking tools:
- Steamer basket
- Pot
- Wok
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
- Serving platter
Ingredients
- 1 pc / 300g white pomfret
- 1 pack enokitake mushroom
- Some coriander
- 1 pc / 100g ginger (peel off skin, slice it)
- ½ tsp sugar
- 2 tbsp soy sauce
- 1 tbsp hot boiling water
- 2 tbsp oil (sauteed with ginger)
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