蒜香白胡椒米酒煎午仔魚

Name: 蒜香白胡椒米酒煎午仔魚
Cook time: 11 min
Total time: 11 min
Ingredients: 午仔魚 180 g (≈ ½ 條); 蒜 2 瓣; 蔥 1 根; 薑 1 片; 橄欖油 ⅔ 湯匙; 醬油 1⅓ 湯匙; 白胡椒粉 ¼ 茶匙; 水 2⅔ 湯匙; 烏醋 ⅓ 湯匙; 糖 ¾ 茶匙; 米酒 ⅔ 湯匙; 鹽 ¼ 茶匙

This recipe is AI-generated. Adjust based on your actual situation.

Sear fish in hot oiled pan to lock juices; introduce garlic slices early for fragrance; add soy sugar vinegar mix to glaze evenly; splash rice wine and white pepper near end for aroma lift; finish with scallion ginger strips for crunch.

Difficulty

Cooking Time

11 min

Ingredients

午仔魚180 g (≈ ½ 條)
蒜2 瓣
蔥1 根
薑1 片
橄欖油⅔ 湯匙
醬油1⅓ 湯匙
白胡椒粉¼ 茶匙
水2⅔ 湯匙
烏醋⅓ 湯匙
糖¾ 茶匙
米酒⅔ 湯匙
鹽¼ 茶匙

Cookware

平底鍋

Steps

1將午仔魚洗淨、蒜切片、蔥切蔥花、薑切絲
2平底鍋中火熱橄欖油 45 秒，放入午仔魚煎至兩面金黃 2 分 30 秒
3加入蒜片爆香 30 秒
4將醬油、糖、烏醋、水混合後倒入平底鍋 10 秒，轉小火煮至午仔魚上色入味 4 分鐘
5淋入米酒 10 秒，撒入白胡椒粉、鹽拌勻
6關火後撒上蔥花與薑絲即可

Turn your ingredients into meal ideas

Free download — cook with what you already have