Steamed Fish with Ginger Soy Glaze

蒸し魚の生姜醤油ソース添え

4.8

完璧に蒸しあげられた魚の皿を想像してください。柔らかい身に、千切りにした生姜と香り高いニンニクの鮮やかな香りが染み込み、風味豊かな醤油の釉薬に包まれています。一口ごとに、伝統的な中国料理の沿岸の魅力がよみがえり、目と舌の両方を楽しませる、軽やかでありながら風味豊かな体験が楽しめます。

Ingredients:

  • 魚の切り身500g
  • 生姜（千切り）30g
  • 醤油60ml
  • 米酢30ml
  • ニンニク 3片（みじん切り）
  • ごま油5ml
  • 白砂糖 5g
  • ネギ2本（みじん切り）

Instructions:

  1. Step 1 - Prepare the Fish
    1 Step 1 - Prepare the Fish

    Pat the fish fillets dry and season lightly with salt. Arrange them neatly on a steaming plate, ensuring they’re evenly spaced for uniform cooking.

  2. Step 2 - Mix the Glaze
    2 Step 2 - Mix the Glaze

    In a bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, sugar, and julienned ginger. Stir well to create a fragrant, savory glaze.

  3. Step 3 - Assemble the Dish
    3 Step 3 - Assemble the Dish

    Pour half of the glaze over the prepared fish fillets. Sprinkle the chopped spring onions on top, then place the dish into a steamer.

  4. Step 4 - Finish and Serve
    4 Step 4 - Finish and Serve

    Once steamed to perfection, drizzle the remaining glaze over the fish. Garnish with fresh spring onions and serve immediately.

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