清蒸紅衣魚Steamed Red Fish－梁廚美食 Chef Leung（第6集 No 6）
Ingredients：
紅衣(Red Fish): one piece about 1.5lbs
薑片(Ginger) ,冬菇片(Mushroom),火腿片(Ham): 3 small pieces each
蔥絲(Shred Ginger): A few
秋葵(Okra): 8 pieces
Seasonings：
生抽(Soy Sauce): 2 teaspoon
水(Water) 1 teaspoon
糖(Sugar)
¼ teaspoon
美極醬油(Maggi Seasoning) 1 teaspoon
胡椒粉麻油(White Pepper & Sesame oil) A little
Mix all seasonings
Instructions:
1. 魚刮乾淨魚鱗及劏肚取出腸臟，清洗乾淨 。再在魚身上用刀切開三小刀， 放入薑片, 冬菇片, 火腿片。
Peel the fish, cut open the belly and remove intestines. Rinse the fish. Cut three time on the body of fish. Add ginger, mushroom and ham.
2. 秋葵用豉油及麻油拌勻，放入烤箱400度焗十分鐘備用.
Mix the Okra with the seasoning and sesame oil. Put it in the oven at 400 degrees for ten minutes.
3. 蒸碟上放上一根筷子及少許青蔥段，把魚放上，再在上面淋上少許紹酒，放入蒸籠 ，隔水蒸約十分鐘。
Put a chopstick on top of the steaming dish and some chinese onion. Add fish and pour some Shaoxing rice wine. Put the steaming dish in the steamer for 10 mins.
4. 預先燒熱一些滾油，魚熟後取出，倒掉魚汁， 放上少許芫茜蔥，辣椒絲，將滾油淋上，再把蒸魚豉油淋在旁邊便可. 秋葵拌在魚旁邊.
Heat up some oil. Remove the fish from the steamer and dispose the juice. Add some coriander, chinese onion, shredded chili pepper. Pour the hot oil onto the fish, and add the seasonings. Okra added by the side of fish.
• 梁師傅小貼士
*Chef’s Tips:
• 蒸碟上放上一根筷子及少許青蔥段，在魚身上用刀切開三小刀, 把魚放上，這樣會讓魚受熱均勻, 快熟.
Put a chopstick on top of the steaming dish and some chinese onion. Cut three small cuts on the fish and put it in, in order to make the fish done faster and heated evenly.
• 魚要看大小, 蒸的時間要掌握好，一磅以下蒸八分鐘, 以上蒸十分鐘, 再大一點就要13分鐘了.
Check out the size of the fish and make sure the time of steaming is proper according to the size. If the fish is under 1 lbs, steam for 8 mins. Over 1 lbs, steam for 10 mins. If it’s even bigger, steam for 13mins.
