橄欖油煎白帶魚薑蔥醬油香

Name: 橄欖油煎白帶魚薑蔥醬油香
Cook time: 15 min
Total time: 15 min
Ingredients: 白帶魚 180 g (≈ 2 片); 姜 1 片; 蔥 1 根; 橄欖油 ⅔ 湯匙; 醬油 ⅓ 湯匙; 鹽 ⅓ 茶匙; 水 1⅓ 湯匙; 香油 ¾ 茶匙

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Marinate fish briefly, heat olive oil in flat pan, sear fish until edges crisp, add ginger slices and scallion segments when fish is nearly done, splash light soy and a touch of water to glaze, finish with a drizzle of sesame oil for aroma.