蒸魚

pink.cherry

那兒會幫你把魚劏乾淨，自己不用再去肚去鱗？所有魚檔都會做嗎？

fibbi

Most of the supermarket if you buy live fish they did the cleaning for you.
But if you buy frozen one then you may need to DIY.

pink.cherry

Thanks fibbi. So u don't have to do any further cleaning with the fish before u cook it?

FiChai

Thanks fibbi. So u don't have to do any further cleaning with the fish before u cook it?
pink.cherry 發表於 2011-3-9 01:26

Not quite. Even they will clean the fish for you, nobody will do the job up to our 100% satisfaction. Every time I buy live fish from any place, there are still some scales on the fish body (especially on the head and belly, which are harder to be cleaned) and some "residue" inside the belly, so I have to re-clean the whole fish anyways. Well, just like dinning out at any chinese restaurant, some fish scales are still on the fish body as a default mode.

tiffiant

you have to check it yourself

sheep

Thanks fibbi. So u don't have to do any further cleaning with the fish before u cook it?
pink.cherry 發表於 2011-3-9 01:26

    first time to prepare meal @home?

satil

蒸魚時間, 視乎魚肉質, 滾水後, 放入魚, 一般以每1"厚(最厚位) 蒸8分鐘. (可用筷子插最厚位, 如能插穿, 即肉熟)肉質結實的加1分鐘, 同樣較鬆肉質減1分鐘, 應可得8~9成熟, (如碟中太多水, 先倒去) 灒滾油 (在魚身), 加鼓油 (不要淋在魚身上), 上枱會剛剛熟.

fibbi

回復 3# pink.cherry


    I would still rinse it at home. Sometimes there are still residue inside the fish belly, as FiChai mentioned.

快樂牛郎

I like the boiling method more than steaming.