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


18 comments:

  1. 我同我家老板都唔好鱼。。。。。

    ReplyDelete
  2. Replies
    1. 我鐘意食葱同芫茜架, 越多越好.

      Delete
  3. Replies
    1. 酸酸甜甜辣辣, 好好味.

      Delete
  4. Replies
    1. 個汁係成個菜既靈魂所在呀!

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

      Delete
  6. 酸 酸 甜甜的汁做配搭, 已經好好味了

    ReplyDelete
    Replies
    1. 個汁係成個菜既靈魂所在呀!

      Delete

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