豉油黑豆蒸鱈魚

A light and protein-rich Cantonese-style steamed dish featuring tender cod fillet topped with fermented black beans, ginger, and scallions, finished with a drizzle of hot oil.

營養 (每份)

食材

• 400g cod fillet
• 30g fermented black beans
• 25g scallions
• 15g fresh ginger
• 15ml light soy sauce
• 5ml sesame oil
• 20ml vegetable oil
• 5g garlic

步驟

1. Rinse the fermented black beans and roughly chop them.
2. Mince the ginger and garlic finely.
3. Slice the scallions into 3cm pieces, separating white and green parts.
4. Pat the cod fillet dry and place on a heat-safe plate.
5. Scatter the chopped black beans, minced ginger, garlic, and white scallion parts over the cod.
6. Pour the soy sauce evenly over the fish.
7. Fill a steamer pot with water and bring to a boil over high heat.
8. Place the plate in the steamer basket and steam for 10–12 minutes until the fish is just cooked through and flakes easily.
9. Remove the plate carefully from the steamer.
10. Heat the vegetable oil in a small pan until smoking, then drizzle over the fish.
11. Drizzle the sesame oil over the top.
12. Garnish with the green scallion pieces and serve immediately.

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