Category Archives: Recipe

鸡精蒸石斑鱼 Steamed Garoupa with Chicken Essence 蒸过后的鸡精味道没那么重,而且鱼肉的味道清甜,这种蒸法就连不喜欢喝鸡精的人也可以接受。     不想吃饭,所以烫了一些面线来配蒸鱼。干的面线淋上少许的麻油和蒸鱼的鸡精汤汁就很好吃了。   材料: 石斑鱼块 1片(重约315克,厚约2cm) 鸡精 1罐 枸杞子 1/2 汤匙 青葱 1根(切段,留少许切丝) 姜 3片 酱油 1茶匙 胡椒粉 少许 做法: 1. 将鱼片洗净抹干,把姜片和葱段铺排在碟里,把鱼片放在上面。 2. 把酱油,鸡精和胡椒粉调和均匀,倒入碟里,再随意撒上枸杞子。 3. 煮一锅热水,水滚后把鱼放入蒸,蒸大约8-10分钟或至鱼熟。 4. 鱼蒸好后滴几滴麻油,撒上青葱丝即可。   Credit goes to: Violet Song

Servings: 4 To prepare: 10 minutes To cook: 4 minutes Difficulty: Easy Ingredients: 3 (about 600g) large cleaned squid hoods 1L (4 cups) vegetable oil 40g (1/4 cup) plain flour 1 teaspoon salt 1 teaspoon ground white pepper 1 teaspoon Chinese five-spice 1/2 teaspoon chilli powder Lemon wedges and soy sauce with sliced fresh red […]

This month, Misako-sensei introduces a simple yet mouthwatering grilled fish dish using Spanish Mackerel Fillet. Called sawara in Japan, the kanji character for Spanish mackerel is a combination of “fish” and “spring.” As this implies, it is considered a spring fish, available starting in March. Japanese people can actually enjoy this fish all year round, […]


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