蠔油醬燒鮭魚花椰
This recipe is AI-generated. Adjust based on your actual situation.
Sear salmon skin-side down to render fat; remove, then gently sweat onion, ginger, garlic in same oil. Add soy, oyster sauce, sugar, rice wine and water to create braising liquid, return salmon and nestle cauliflower to steam-braise until tender; finish with green onion and a drizzle of sesame oil.
Ingredients
- 鮭魚130 g (≈ ½ 片)
- 洋蔥50 g (≈ 1 顆)
- 花椰菜100 g (≈ ½ 顆)
- 鹽⅓ 茶匙
- 白胡椒粉¼ 茶匙
- 蔥1 根
- 香油¾ 茶匙
- 醬油1⅓ 湯匙
- 薑1 片
- 糖⅓ 茶匙
- 橄欖油⅔ 湯匙
- 水2⅔ 湯匙
- 米酒⅔ 湯匙
- 蠔油⅓ 湯匙
- 蒜1 瓣
Cookware
- 平底鍋
Steps
- 1將洋蔥切絲、薑切片、蒜切末、蔥切蔥花、花椰菜切小朵、鮭魚切塊
- 2將鮭魚塊加入鹽、白胡椒粉、醬油、米酒醃製 10 分鐘
- 3平底鍋中火熱橄欖油 20 秒，將鮭魚塊皮面朝下煎 3 分鐘至皮脆取出
- 4同一平底鍋中火熱剩餘橄欖油 20 秒，加入洋蔥絲、薑片、蒜末炒香 30 秒
- 5加入醬油、蠔油、糖、米酒、水煮滾 1 分鐘
- 6放入鮭魚塊、花椰菜小朵，小火燜燒 5 分鐘至熟
- 7關火前加入蔥花、香油拌勻即可
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