薑酒清蒸豆腐魚

Name: 薑酒清蒸豆腐魚
Cook time: 10 min
Total time: 10 min
Ingredients: 豆腐 140 g (≈ ½ 塊); 虱目魚 100 g (≈ ¼ 尾); 米酒 ⅔ 湯匙; 醬油 ⅔ 湯匙; 鹽 ¼ 茶匙; 薑 1 片; 蔥 1 根; 香油 ¾ 茶匙; 水 4⅔ 湯匙

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Combine tofu and fish with ginger slices, rice wine, soy, salt and water in flat pan; cover to gently steam so each piece absorbs the light broth evenly; finish with scallion rings and a few drops of sesame oil to lift aroma without overpowering the clean profile.