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泡椒豆豉蒸鱼

泡椒豆豉蒸鱼
3.8 4 ratings
Prep. 10min
Total 35min
6 人份
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Ingredients

  • 嫩豆腐 (约1块)，切片(1公分)
    300 克
  • 石斑鱼 （800-1000克），去鳃去鳞并清除内脏，切成蝴蝶状(参考贴士)
    1 尾
  • 泡椒 切成薄片
    2 汤匙
  • 豆豉 洗净
    1 汤匙
  • 水
    500 克
  • 酱青
    2 ½ 汤匙
  • 糖
    1 茶匙
  • 鸡精粉
    ½ 茶匙
  • 水
    2 汤匙
  • 食油
    2 汤匙
  • 青葱 切葱花，装饰用
    2 - 3 小支

Difficulty

easy

Nutrition per 1 人份

Sodium 369 mg
Protein 35 g
Calories 877 kJ / 210 kcal
Fat 11 g
Fibre 1 g
Saturated Fat 2 g
Carbohydrates 4 g

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