麵鼓不只可以用來蒸魚,也可以用來炒米粉,炒麵,炒菜,放湯,醃肉 等等
白米麵鼓 及 小米麵鼓 的味道溫和,帶甜,不太鹹 (很多人以為麵鼓很鹹，其實不然，這款麵鼓挺有特色
就算像我那樣就這樣放上魚上蒸也不是問題
還可以去除魚的腥味 又不會蓋過魚本身的味道
Miso is not only for steaming fish. It is also a great condiment for stir frying vermicelli, noodles, veggies. Great also as a soup base and a meat marinade!
It is not as salty as most people would think. Rather, it's more on the sweet side and it's a mild, mellowy condiment (NO SUGAR ADDED)!
Add it to steamed fish to remove that 'fishy odor' and keep the original taste of fish.
材料如下
黃腳立一條 去內臟
鹽 適量
白米麵鼓 適量，約2至3湯匙(可以平均塗在魚身內 及魚的表面就夠)
Ingredients -
Yellowfin seabream x 1 (offal removed)
Salt pinch
Millet miso 2-3 tbsp
蒸大約15-25分鐘(視乎魚的大小)就可以
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簡單方便 喜歡吃魚又希望吃到由Gluten free的調味蒸出來的魚
一定要試試這個方法
Rub the miso inside and on the surface of the fish.
Steam for 15-25 minutes depending on the size of fish.
Easy and simple. Give it a try!
