海鮮粥 Seafood Porridge

海鮮粥

把海鮮真接放在蒸盤上蒸，在蒸的過程中，海鮮的精華都滴落在粥裡面，讓粥變得鮮甜無比！再來將蒸熟的海鮮與粥混合，這豪華粥真的太好吃啦！

Ingredients

材料：

1 杯 白米

5 杯 水

200 克 石斑魚肉片

500 克 老虎蝦

200 克 沙白

10 克 薑絲

少許 蔥花

少許 芫茜

調味料：

½ 茶匙 鹽

1 湯匙 麻油

½ 茶匙 白鬍椒粉

Instructions

準備功夫：

洗凈白米，瀝干待用

準備1大碗水，加入1/2茶匙鹽，下沙白泡水吐沙20分鐘，洗凈，瀝水待用

煮法：

將水和米加入鍋，攪勻大火煮滾，轉中火煮20分鐘，期間要不斷攪拌至順滑和避免焦低

加入調味料攪勻

把海鮮擺入蒸籠，灑上薑絲，然後放在粥鍋上，中火蒸15分鐘

熄火，把粥和海鮮上碗， 灑上蔥花和芫茜，上桌完成

Seafood Porridge

Steam the seafood above the porridge and you can imagine the fresh drips to the porridge making it tantalising!

Ingredients

Ingredients:

1 cup rice

5 cups water

200 g garoupa fish (sliced)

500 g tiger prawns

200 g clams

10 g ginger (finely sliced)

Some chopped spring onions

Some coriander leaves

Seasoning:

½ tsp salt

1 tbsp sesame oil

½ tsp white pepper powder

Instructions

Preparations:

Wash rice, drain and set aside

Prepare a bowl of water. Add in ½ tsp salt and soak the clams for 20 minutes to clean the grit. Remove the clams, wash, drain and set aside

Steps:

Pour the water and rice into wok and boil over high heat. Switch to medium heat and cook for 20 minutes. Stir continuously to prevent porridge from burning

Add seasoning and mix well

Place the fresh seafood in steamer pot, sliced ginger on top of the seafood. Then, stack above the wok and steam for 15 minutes over medium heat

Turn off the heat, garnish with spring onions and parsley, it’s done!