清蒸鲈鱼
经典粤菜，以鲜活的鲈鱼清蒸而成，出锅后淋上热油和酱汁，最大程度地保留了鱼肉的原汁原味，口感鲜嫩无比
准备材料#
材料清单
- 原材料
- 鲈鱼 ········································································································································································································ 1条
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- 备料
- 小香葱 ········································································································································································································ 10根
- 姜 ········································································································································································································ 5片
- 小米椒 ········································································································································································································ 3个
- 料酒 ········································································································································································································ 5勺
- 蒸鱼豆豉 ········································································································································································································ 3勺
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操作步骤#
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准备材料
鲈鱼处理一下，杀好清洗干净，从鱼腹顺着鱼的脊椎剖开5根香葱切段备用，5根香葱切丝或切丁备用，姜切5片备用，小米椒切丝或切丁备用鱼腹内壁如果有黑色的薄膜需要刮干净，那是鱼腥的来源
为了美观鱼不要切断，剖开后鱼背向上让鱼趴在盘中即可（不追求品相那只要能让鱼摊开怎么都行），为了让鱼趴的美观，可以考虑顺着脊椎剪断所有肋骨，肋骨被剪断后就可以趴的很开了
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蒸鱼
鱼放入盘中，鱼背上放
葱段、姜片加入
5勺料酒水开上锅扣盖蒸七分钟
增加料酒是为了蒸鱼的过程中进一步去腥，多点少点没所谓，多太多可能会有料酒味，少太多可能会有腥气，做一次复盘一下就可以得到自己喜欢的量了
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重新布置
蒸好的鱼丢掉
葱段、姜片、倒掉料酒加入先前备好的
葱丝或葱花、小米椒再加入
3勺蒸鱼豆豉（淋到鱼上）等于蒸鱼出来的东西，除了鱼全都不要，葱姜香味已经蒸进了鱼内因此可以直接丢掉，重新加入葱花小米辣是为了最后泼油重新激发一次香气
蒸鱼豆豉是咸味的来源，加太多可能会有比较重的酱油味以及味道会偏咸，太少味道可能会淡一点，做一次复盘一下就可以得到自己喜欢的量了
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泼油开吃
起锅烧油，比平时炒菜多一点点
等油温上去后淋到鱼上，激发香味，开吃！
油是要淋到鱼跟鱼背的葱花小米辣上，是为了进一步激发香气并与蒸鱼豆豉的味道相结合，附带锁住鱼的水分增加油润感
油量不要太多，够淋一下就行，太多会弄的鱼跟在油里一样，腻
油温上去之后会冒烟的，起锅烧油（锅里不要有水，会崩）烧到油开始冒烟就说明油温足够了
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