材料:
烏頭(已清理)1條
檸檬葉10片
南薑1塊
青檸1個
香茅2支
鳥眼辣椒仔4隻
清湯2杯
調味:
魚露1湯匙
糖2茶匙
老抽少許
做法:
1.南薑切片,香茅拍鬆底部,切片。摘檸檬葉,搓揉軟身。辣椒仔切粒。青檸對切,半個榨汁,半個切薄片。
2.燒熱油,倒入已切好的材料炒香,放上烏頭,倒入清湯2杯,加魚露和糖,蓋上收小火煮20分鐘。
3.開蓋,加少許老抽調色,加入檸汁和糖。魚放碟上,放上青檸片,淋上湯汁,加少許紅椒裝飾。
Thai style steamed grey mullet
Ingredients:
Grey mullet(Cleaned)1 pc
Kaffir lime leaves 10 pcs
Galangal 1 pc
Lime 1 pc
Lemongrass 2 pcs
Bird's eye chili 4 pcs
Chicken broth 2 cups
Seasoning:
Fish sauce 1 Tablespoon
Sugar 2 teaspoons
Dark soy sauce Little
Steps:
1.Slice galangal. Crush the base of lemongrass, slice it. Pick only Kaffir lime leaves, roll with hand to soften the leaves. Dice chili. Cut lime in half, squeeze ½ of lime and slice the rest of lime.
2.Heat the oil, put in ingredients to stir fry. Put on grey mullet. Pour in chicken broth, then season with fish sauce and sugar. Cover the lid and cook in low heat for 20 minutes.
3.Open the lid. Tune the colour with dark soy sauce. Put in lime sauce and season with sugar. Put fish on plate, then put on lime. Pour in sauce on top of fish. Decorate with extra chili.