Nancy生活館 | 酒釀蒸魚 - 新年之際三款簡易美味的全魚做法 (中）

酒釀蒸魚-江南吃法 Fish with Fermented Rice Wine

我想起這食譜的時候正好有幾條漂亮的鱒魚。這個食譜還適合黃花魚，鱸魚，需要肉質細嫩的魚比較好。鮮亮的魚，要保證原味和鮮嫩的口感，就要少放一些調味料。

When I thought of this flavor, I happened to have a few beautiful golden trout. This recipe also works well with yellow croaker, sea bass, or any fish with tender, delicate flesh. For fresh and vibrant fish, it's important to use fewer seasonings to preserve their natural flavor and tender texture.

原料 Ingredients:

• 鱒魚, 鱈魚，黃花魚1 條 (1.5 lbs) 1 trout (or yellow croaker，bass)
• 酒釀 1 小杯 | 1 small cup fermented wine rice
• 糖 1 tsp | 1 tsp sugar
• 紹興酒 1 tbsp | 1 tbsp Shaoxing wine
• 鹽 ½ tsp | ½ tsp salt
• 枸杞、胡蘿卜片 (裝飾) | Goji berries, carrot slices ( garnish also add sweetness)

 

小時候在南方吃過酒釀火腿味道的魚，看到這魚的時候馬上就覺得酒釀會很適合這個魚。這裏是我自己實驗的結果。拿來與大家分享，希望你也喜歡。

When I was a child traveled  in the Southern China, I had eaten fish cooked with fermented rice wine, and seeing this fish immediately made me think that fermented rice wine would pair perfectly with it. Here is the result of my own experiment.

步驟 Directions:

• 混合調料：將酒釀、糖和紹興酒混合均勻。魚身抹鹽，並在魚肚內放入薑片。用枸杞和胡蘿卜片裝飾，把酒釀的米也放上一起蒸。

Mix fermented rice, sugar, and Shaoxing wine. Sprinkle salt on the fish and stuff ginger slices inside. Garnish with goji berries and carrot slices rice inside the rice wine to steam together.

放入蒸汽烤箱蒸8分鍾（根據魚大小可以調整），出來正好。Steam it in a steam oven for 8 minutes, and it comes out perfectly.

• 蒸魚：將魚蒸好取出，裝盤。將多餘的酒釀汁淋在魚上，趁熱享用。

Steam for 7-8 minutes. Serve warm with the extra wine sauce poured over.

我用的鱒魚魚肉特別嫩。一根主要的骨頭剔掉，就沒有別的骨頭了。

The trout I used had exceptionally tender meat. Once the main bone was removed, there were no other bones left.

魚肉和酒釀拌在一起吃的非常幸福！這樣鮮嫩的魚配酒釀實在是太完美了！第一勺魚和酒釀一起吃下實在是滿心自豪的美！

The combination of fish and fermented rice is pure bliss! The tender fish paired with the fermented rice is truly perfect! Taking the first bite of fish with the fermented rice fills me with a deep sense of pride and joy!

食譜 (三) 檸檬酸豆蒸/烤魚|意大利吃法

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