薑蒜醬油煎鱸魚
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in pan; sear bass fillet and sliced ginger until edges golden; stir-fry minced garlic; add soy sauce, oyster sauce, rice wine and sugar to deglaze and caramelize; finish with sesame oil drizzle.
Ingredients
- 鱸魚100 g (≈ ¼ 條)
- 薑1 片
- 糖¼ 茶匙
- 蠔油¼ 湯匙
- 醬油⅓ 湯匙
- 蒜1 瓣
- 米酒¼ 湯匙
- 香油¼ 茶匙
- 橄欖油1 湯匙
Cookware
- 平底鍋
Steps
- 1將鱸魚切片、薑切片、蒜切末
- 2平底鍋中火熱橄欖油 30 秒，放入鱸魚片與薑片煎至兩面金黃 1 分 30 秒
- 3加入蒜末爆香 15 秒
- 4加入醬油、蠔油、米酒、糖翻炒至醬汁收濃 45 秒
- 5淋香油起鍋
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