Minyak HARUS Panas! Rahasia Resep Ikan Tim Ala Restoran Hong Kong.

Name: Hong Kong Steamed Fish Recipe
Yield: 2 servings
Ingredients: 1 pc grouper (±500 g); 1 pc ginger, sliced; 2 pc green onion, sliced; 70 ml soy sauce; 350 ml water; 3-4 tbsp sugar; ½ tbsp Royco Mushroom-flavored Stock; 30 ml sake; 2 pc green onion, sliced; 1 pc cilantro root and stem; 70 ml oil; 1 pc ginger, sliced; 1 pc ginger, sliced; 3 pc green onion, sliced; 1 pc red chili, sliced; 2 pc cilantro leaf

Devina Hermawan December 6, 2020 Watch on YouTube ↗

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Hong Kong Steamed Fish Recipe

Makes 2 servings

Bahan

Kecap asin:

Minyak panas:

Garnish:

Cara Membuat

Untuk garnish, rendam irisan daun bawang dan cabai merah di dalam air dingin kemudian masukkan garnish di dalam kulkas
Untuk kuah kecap asin, tumis daun bawang dan akar daun ketumbar dengan sedikit minyak kemudian glaze dengan sake, masak sebentar lalu masukkan air, kecap asin, gula dan royco kaldu rasa jamur dan masak hingga mendidih
Bersihkan ikan, keringkan dengan tisu lalu sayat-sayat kedua sisi badan ikan. Siapkan piring tahan panas lalu letakkan daun bawang dan jahe kemudian taruh ikan di atasnya
Siapkan panci dengan air mendidih, alasi dengan mangkuk tahan panas dan letakkan piring di atasnya kemudian kukus ikan selama 5-7 menit atau tergantung ukuran ikan
Untuk minyak jahe, masak jahe dan minyak hingga jahe berwarna kecoklatan dan kering
Sisihkan daun bawang di dasar piring kemudian siram dengan kuah kecap asin lalu beri garnish irisan daun bawang, cabai, dan jahe di atas ikan kemudian tuang minyak panas lalu beri garnish daun ketumbar di atasnya
Ikan steam hongkong siap disajikan
https://www.blibli.com/p/royco-rasa-jamur-kaldu-170-g/pc--MTA-6549989?ds=UNI-22193-01135-00001&source=BRAND_PAGE&cnc=false&pickupPointCode=UNI-22193-001
https://www.jd.id/product/royco-bumbu-kaldu-rasa-jamur-170g_608314955/608314956.html
https://www.blibli.com/p/royco-rasa-jamur-kaldu-40-g/ps--UNI-22193-01134
https://www.jd.id/product/royco-bumbu-kaldu-rasa-jamur-40g_608315472/608315473.html

Ingredients

Sauce:

Hot oil:

Garnish:

Steps

For the garnish, soak the sliced green onions and red chilies in cold water, then refrigerate the garnish
For the soy sauce broth, sauté the green onions and cilantro roots in a little oil, then glaze with sake; cook briefly, add the water, soy sauce, sugar, and Royco mushroom bouillon, then bring to a boil
Clean the fish, pat it dry with paper towels, and score both sides. Prepare a heatproof plate, arrange the green onions and ginger on it, then place the fish on top
Prepare a pot of boiling water, set a heatproof bowl inside as a stand, place the plate on top, then steam the fish for 5-7 minutes or according to its size
For the ginger oil, cook the ginger in the oil until the ginger is browned and dry
Remove the green onions from the bottom of the plate, pour over the soy sauce broth, garnish the fish with sliced green onions, chilies, and ginger, pour over the hot oil, then garnish with cilantro
The Hong Kong steamed fish is ready to serve
https://www.blibli.com/p/royco-rasa-jamur-kaldu-170-g/pc--MTA-6549989?ds=UNI-22193-01135-00001&source=BRAND_PAGE&cnc=false&pickupPointCode=UNI-22193-001
https://www.jd.id/product/royco-bumbu-kaldu-rasa-jamur-170g_608314955/608314956.html
https://www.blibli.com/p/royco-rasa-jamur-kaldu-40-g/ps--UNI-22193-01134
https://www.jd.id/product/royco-bumbu-kaldu-rasa-jamur-40g_608315472/608315473.html