材料：魚片兩片（這裏用的pink ling魚片，約350克，其他白色的魚片也可以），蔥花1茶匙，蒜沫0.5 茶匙，薑沫1茶匙。
Ingredients:
350 gm Pink Ling fillet, 1 tea spoon finely chopped spring onion, 0.5 tea spoon finely chopped garlic, 1 tea spoon finely chopped ginger
調料：Seasoning：
（a）醃製魚的調料：料酒2茶匙，鹽1/2 茶匙。 2 tea spoons cooking wine，0.5 tea spoon salt.
（b）蒸魚調料汁： 料酒2大匙，糖1/4 茶匙，白醋2茶匙，蠔油1茶匙，香油1茶匙。Get a mixing bowl, add 2 tea spoons of cooking wine, ¼ tea spoon sugar, 2 tea spoon vinegar, 1 tea spoon oyster oil, 1 tea spoon sesame oil, mix well.
（c）備：生粉（幹澱粉）3茶匙，橄欖油1大匙。3 tea spoons corn flour, 1 table spoon olive oil.
做法：Preparation:
1）將魚片洗淨，用廚用紙巾擦幹，切成兩厘米寬的片，放入醃製魚的調料(a),加入蒜沫和薑沫， 揉搓至魚片吸入，放置20分鍾；
Wash the fish fillet thoroughly, dry it using kitchen paper towel, then cut the fillet into 2 cm wide pieces, place the fish pieces into a mixing bowl, add seasoning (a), add ginger and garlic, mix well;
2） 將每片魚片都沾上澱粉，放在一個蒸盤中，平鋪一層，滾水入鍋，蒸12分鍾；
Add corn flour and make sure each piece of fish covered by corn flour evenly, place the fish pieces into a plate (place only a single layer), add water to a steamer, when water boils, place the plate into the steamer (with protection gloves :-), cover the lid and steam for 12 minutes.
3）將蒸好的魚片小心盛入另一個幹淨盤中，另用一個炒鍋，熱後放入橄欖油，放入蔥稍煸出香味後，倒入調料汁 (b)，見其冒泡，關火，澆在魚片上即可。
After 35 minutes, place the steamed fish onto another plate carefully. Add olive oil onto a frying pan, add spring onion, once it is heated, add the mixed seasoning sauce (b) , then switch off the heat. Drip this sauce on top of the fish, it is now ready to serve.
（c）備：生粉（幹澱粉）3茶匙，橄欖油1大匙。3 tea spoons corn flour, 1 table spoon olive oil.
做法：Preparation:
1）將魚片洗淨，用廚用紙巾擦幹，切成兩厘米寬的片，放入醃製魚的調料(a),加入蒜沫和薑沫， 揉搓至魚片吸入，放置20分鍾；
Wash the fish fillet thoroughly, dry it using kitchen paper towel, then cut the fillet into 2 cm wide pieces, place the fish pieces into a mixing bowl, add seasoning (a), add ginger and garlic, mix well;
2） 將每片魚片都沾上澱粉，放在一個蒸盤中，平鋪一層，滾水入鍋，蒸12分鍾；
Add corn flour and make sure each piece of fish covered by corn flour evenly, place the fish pieces into a plate (place only a single layer), add water to a steamer, when water boils, place the plate into the steamer (with protection gloves :-), cover the lid and steam for 12 minutes.
3）將蒸好的魚片小心盛入另一個幹淨盤中，另用一個炒鍋，熱後放入橄欖油，放入蔥稍煸出香味後，倒入調料汁 (b)，見其冒泡，關火，澆在魚片上即可。
After 35 minutes, place the steamed fish onto another plate carefully. Add olive oil onto a frying pan, add spring onion, once it is heated, add the mixed seasoning sauce (b) , then switch off the heat. Drip this sauce on top of the fish, it is now ready to serve.
備注：蒸魚調料汁可做成多種喜歡的口味，例如放點辣油，或檸檬汁，或其他醬料。
Note: the seasoning sauce (b) can be made according to your preferred flavour, for example, you can add lemon juice, or chilli oil etc.
Happy Cooking !
後記： 這篇博文貼出來以後收到朋友們針對蒸魚的時間的反饋。我又做了幾次，把蒸魚時間改動了，還有相應的注意事項也加在上麵的博文裏了。感謝大家的反饋和熱情！
