老虎斑3食午餐篇－無水蒸魚配鑄鐵鍋炊飯 3 Ways to Cook a Tiger Grouper - Part 1

最近係網上唔知點解成日都會見到有關地盤師傅最鍾意就係去茶記食蒸魚配飯既討論，睇下睇下搞到自己都心思思成日想食魚，但女主人就唔係點食魚，所以就趁一日佢唔係屋企買左條老虎斑，打算整3味，食足午餐晚餐。

老虎班3食包括無水蒸魚、西蘭花炒斑球同埋魚頭麵豉湯。今篇先分享處理條魚既過程同埋無水蒸魚既做法。

Recently it just always popped us in my mind the scenes of steamed fish. Taking the chance of being alone at home on this day, I bought a tiger group and planned to cook it in 3 ways.

The 3 ways included waterless steamed fish, stir-fried grouper with broccoli and fish head miso soup. In this article we will first share our way to make waterless steamed fish.

無水蒸魚 Waterless Steamed Fish

無水蒸魚真係最好味既煮魚方法，沒有之一！無水蒸世一！

Waterless steamed fish is literally the best way we could think of to cook a fish

去街市最鍾意就係去魚檔行，老虎斑唔係咩罕見魚，不過始終都貴，但以比較少買，今次破例買條黎試下

Tiger grouper isn’t a rare kind of fish but it’s quite pricy. Because of that we seldom bought it. Let’s see if it’s good!

由於係當作磨練廚藝既功課，所以叫賣魚哥哥放血打鱗就算，其餘自己處理

We regarded this as a cookery homework so we just asked the staff to kill the fish and descale it

條魚斤幾重，好靚仔
買埋個勝瓜做無水蒸，而西蘭花就係晚餐用

The fish was of about 600-800g. A nicely looking fresh fish!
The Luffa was for going with waterless steaming and the broccoli was for the dinner

自己處理條魚，第一部就係清除魚鰓

To process the fish, the first step is to remove its gill

用鉸剪將前前後後d連結組織剪斷，好容易就整到佢出黎

Cut all collective tissue around the gill with a pair of scissors and it’s fairly easy to take the gill out

繼續用鉸剪剪開肚，肥美

Cut and open the belly with scissors. Look how fat it is!

成揪內臟拎出黎，搵返個扣同個肝出黎，蒸埋黎食

Take out all the organs. Find out the liver and stomach which are also good to eat

沖到條身乾乾淨淨

Wash the fish thoroughly and make sure there’s no blood on it

就係咁

Like this

斬出魚尾部份用黎做午餐，切好埋勝瓜一片片咁

Chop the tail part for lunch. Slice the luffa

放晒落個鑄鐵鍋就可以蒸

Put the luffa in the bottom and place the group on top of it

同蒸魚一樣，無水蒸最講究就係烹調時間，不過比起蒸魚，就咁水滾就放入去蒸，無水蒸要掌握既技巧會再複雜d
我地先用中火燒到佢出蒸氣，大概用左4分鐘
再轉細火，保持住蒸氣熱力將魚蒸熟，持續大概4分鐘
最後熄火焗佢，令魚肉質感更細嫩，焗左3分鐘
而當然魚既唔同大細會直接影響應該蒸幾耐，依點就要求到經驗了，想知多d亦可以睇睇我地之前有關無水蒸既分享

Similar to steaming, it’s the timing that’s the most important when it comes to waterless steaming. But unlike conventional steaming, there are more techniques to note in waterless steaming.
We first applied medium heat to create steam. It took around 4 mins
Then we switched to low heat for 4 mins to keep the temperature inside the pot to cook the fish
Lastly we switch off fire and let it rest for 3 mins to create a tenderer texture for the fish
Of course the size of the fish directly determines how long it should be cooked. This requires experience. If you are interested in waterless steaming you may take a look at our previous sharing

蒸魚時準備埋蔥絲同蒸魚豉油

Prepare scallion slices and soy sauce

焗好魚後，加蔥，倒上熱油，然後加入蒸魚豉油就完成

After resting, add scallion and pour boiling oil
Then add soy sauce and it’s done!

豉油蒸魚點可以唔配飯食？有關今次既鑄鐵鍋炊飯可以睇返我地之前既食譜，鑄鐵鍋炊飯係so far食過最好既煮飯方法，好味過用電飯煲/ 蒸飯

Steamed fish must come with plain rich. Regarding the cast iron pot rice you may refer to our previous recipe. Using a cast iron pot to cook rice is by far the most delicious way of cooking rice we have tried. Better than making it by a rice cooker/ steamer