薔薇小園
善待自己，才能善待別人。 把飯菜做成花，把日子過成詩。
做這道菜是參考了水沫博文裏的方法，很成功。謝謝水沫。http://blog.wenxuecity.com/myblog/80/201707/18261.html
清蒸chilean sea bass
chilean sea bass也叫智利鱸魚，我就用了清蒸鱸魚的方子，但是chilean sea bass的肉質比一般鱸魚要鮮美得多。
用鹽和白胡椒粉醃漬五分鍾。 水開後，魚放米酒和蔥薑蒸八分鍾。不要揭開鍋蓋，燜五分鍾
魚取出來換盤子，蔥薑扔掉，汁倒掉大半。油燒熱，放入些許醬油、魚汁和蔥薑絲，燒熱，然後澆在魚身上。
Put some salt and ground white pepper on Chilean sea bass for 5 minutes. Use steamer to get the water to boil. Place sea bass to a plate. Add 1 table spoon of rice wine and green onion, ginger around the sea bass. Place the plate inside the steamer. Steam it with lit on. Steam with mid-to high heat for 8 minutes. Turn off the heat. Don't get the lid off. Let the steamer sit there for another 5 minutes.
After 5 mintues, get the plate out. Place the sea bass to another plate. Get rid of the old or (already steamed) onion and ginger. Add freshly sliced ginger and green onion on the top of the sea bass. Add one or two table spoons of juice from the original plate to the new plate. Add 2 tea spoons of soy sauce.
Heat some vegatable or olive oil with the fry pan, when it is heated, pour the heated oil to the sea bass.
水開後進鍋裏蒸。因為覺得這兩塊魚比較厚，就在上麵劃了幾刀，然後蒸了十分鍾。蒸完就拿出來了。後來看到水沫說要蓋蓋子燜五分鍾。心想這鍋裏的水都倒了怎麽辦？ 趕緊蓋上蓋子又等了幾分鍾。唉，看帖不認真啊。後來想想多蒸了兩分鍾應該也差不多了。
用另外一個盤子，把蒸好的魚放在新盤子裏。往上麵澆上兩勺蒸魚的魚汁。然後鍋內放少許油，下蔥絲和薑絲，加醬油，兩勺魚汁燒滾後澆在魚上。
蔥絲切的不夠細，不如水沫做得好看。但是非常好吃。智利海鱸魚名不虛傳。肉質鮮嫩。隻有清蒸才能體現它的優質。如果紅燒就可惜了。
謝謝水沫師傅。第一次做智利海鱸魚，成功。
