焗泰式柠檬鱼
材料
"鲈鱼 1条","蒜头 3瓣","红辣椒 1只","香茅 3支","青柠汁 2个","芫茜碎 3汤匙","鱼露 2汤匙","砂糖 2汤匙","泰式辣椒酱 1汤匙","盐 1/2茶匙","胡椒粉 1/4茶匙"
做法
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1:将红辣椒及蒜头切碎
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2:将香茅斜切成粒
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3:准备一个大碗,加入辣椒粒、蒜粒及1/3香茅
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4:加入青柠汁、鱼露、砂糖、泰式辣椒酱、盐及胡椒粉拌匀
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5:将鲈鱼洗净及沥干,在鱼身两面均用刀划上三刀
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6:准备一个焗盘,铺上锡纸,扫少许油预防黏底
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7:将余下的香茅铺在焗盘上,然后放上鲈鱼
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8:将一半酱汁倒在鱼上
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9:放入焗炉焗15-20分钟,直至鱼熟透
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10:将鱼取出上碟,淋上另一半酱汁
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11:加上芫茜装饰即成