Thursday, 12 December 2013

泰式蒸金目鱸

在超市見到大大條又很新鮮的金目鱸, 買來煮了泰式蒸金目鱸, 酸酸的囝囝們很喜歡,



這辣汁才是最好味, 酸, 甜, 辣, 本來應該魚蒸好後淋上面的, 但囝囝們不吃辣, 只好另外放用來沾魚肉吃. 今次沒有紅椒, 用了青辣椒, 也沒有檸檬葉, 少了一點香味. 


食譜以前寫過了, 請按以下連結.
泰式蒸魚


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18 comments:

  1. Sandymama12 December 2013 at 08:37

    加辣一定仲好味

    ReplyDelete
  2. Side B12 December 2013 at 10:27

    我同我家老板都唔好鱼。。。。。

    ReplyDelete
  3. Jackie12 December 2013 at 12:49

    多葱多芫茜正呀。

    ReplyDelete
    Replies
    1. Luyi2 January 2014 at 17:41

      我鐘意食葱同芫茜架, 越多越好.

      Delete
  4. T&P12 December 2013 at 20:34

    個汁最好味

    ReplyDelete
  5. Unknown15 December 2013 at 17:53

    好介紹, 好正呀~

    ReplyDelete
  6. 雀后15 December 2013 at 19:15

    個汁正喎!

    ReplyDelete
  7. 黃師奶廚藝小百科16 December 2013 at 11:27

    我覺得個汁最好味~!

    ReplyDelete
  8. vshum17 December 2013 at 12:35

    Hi Luyi, my name is Vicky Shum, & this is my first reply in your blog. I am the beginner in cooking so I like reading your cooking steps in various dishes. Thank you for your sharing. I like steam fish.

    ReplyDelete
    Replies
    1. Luyi2 January 2014 at 17:43

      Hi Vicky, nice to meet you here. I'm glad you like my sharing.

      Delete
  9. samwei 英國的生活都可以好港式19 December 2013 at 05:15

    酸 酸 甜甜的汁做配搭， 已經好好味了

    ReplyDelete

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