Steamed Cod Fish with Pickled Chili and Rice Wine Dreg 泡椒酒糟蒸鱈魚

To PDFIngredientsCod fish cutlet 4 pcs (100g each), pickled chili 50g, minced ginger 15g, minced garlic 10g, diced scallion 10g, rice wine dreg 100g, oil 4tbsp

鱈魚扒4片(每片約100克)、剁椒50克、薑蓉15克、蒜蓉10克、蔥花10克、酒糟100克、生油4湯匙
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Food by region: Chinese

Occasion & festival: Everyday Meal

Type of Dish: Main

Recipe by

Celebrity Chef

Type of ingredient

Fish

Preparation1) Remove the skin and bone from the cutlet.

2) Mix the pickled chili, ginger, garlic and scallion then set aside.

3) Spoon a layer of rice wine dreg onto the plate and place the fish on top.

4) Spread the pickled chili mixture over the fish.

5) Place the fish inside the Miele puresteam at 60℃ for 30 minutes.

6) After 30 minutes, turn the heat up to 90℃ and cook for a further 2 minutes.

7) Heat the oil on medium and ladle over the top of the fish.

1) 鱈魚扒去皮、去骨。

2) 把剁椒、薑蓉、蒜蓉和蔥花混和備用。

3) 碟上鋪上一層酒糟,放上鱈魚扒。

4) 把剁椒鋪在鱈魚扒上。

5) 把鱈魚扒放Miele蒸爐以60℃蒸30分鐘。

6) 30分鐘過後,把蒸爐調校至90℃蒸2分鐘。

7) 中火燒熱生油,淋在蒸好的鱈魚扒上即可享用。


TipsMiele puresteam can accurately cook at lower temperatures. As a result, the flesh of fish remains tender – even with longer cooking times. This dish relies on the slow and low temperature cooking method to help the fish fully absorb the flavors of the pickled chili and rice wine dreg.

Miele蒸爐可以準確地以低溫蒸煮,長時間烹煮下仍保持魚肉質感細嫩。這道菜以低溫慢煮,讓魚肉吸收酒糟和剁椒的味道。