肉骨茶焖鱼片 Klang Braised Fish

 

Sharing by Liwen

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肉骨茶焖鱼片

Klang Braised Fish

海鲜 x 肉骨茶才是隐藏绝配！
这道料理由 Liwen 分享，将肉骨茶酱与鱼搭配炖煮，酱汁中融合了鱼肉的鲜香与草本的温润，最后形成宛如浓郁肉骨茶汤的风味。搭配白饭实在太下饭，轻松连吃三碗不是梦！

Shared by Liwen, this dish brings together fresh fish and the rich depth of Klang Herbal Sauce. The resulting broth combines herbal warmth with the natural sweetness of seafood – creating something that tastes like a luxurious, seafood-style bak kut teh. Perfect with rice!

材料 Ingredients：

  • 鱼片 3片 或 鱼块约 500g
    3 pieces fish fillet or approx. 500g fish chunks

  • 蒜米、葱段
    Minced garlic & sliced scallions

  • 食用油 适量
    Cooking oil, as needed

  • 肉骨茶酱 50ml
    50ml Klang Herbal Sauce

  • 清水 400ml
    400ml water

  • 酱油 2匙、老抽 2匙
    2 tbsp soy sauce, 2 tbsp dark soy sauce

做法 Instructions：

1. 煎鱼 Pan-Fry the Fish
锅中加油，将鱼煎至两面金黄，捞起备用。
Heat oil in a pan, sear fish until golden on both sides. Remove and set aside.

2. 爆香 Stir-Fry Aromatics
用同一个锅，加少许油，炒香蒜米与葱段（注意不要炒焦）。
In the same pan, sauté garlic and scallions briefly – don’t let them burn!

3. 调制酱汁 Make the Sauce
加入肉骨茶酱、清水、酱油与老抽，搅拌煮至沸腾。
Add Klang Herbal Sauce, water, soy sauce, and dark soy sauce. Stir and bring to a boil.

4. 焖煮鱼肉 Simmer the Fish
放入煎好的鱼片，转小火焖煮约 5 分钟。
Add the fish back into the pot, cover and simmer on low for 5 minutes.

5. 盛盘享用 Serve
将鱼与酱汁一同装盘，即可享用。
Plate the fish and drizzle with sauce. Serve hot.

🍴 风味小结 Tasting Notes：

  • 酱汁融合鱼香与草本温润，口感深邃却不压味
    A balance of herbal depth and seafood sweetness – complex yet not overpowering.

  • 酱汁可直接当汤喝，真的像极了海鲜版肉骨茶！
    The sauce doubles as soup – almost like a seafood bak kut teh!

💡 小贴士 Tips:

  • 建议选用石斑、鲈鱼等肉质较厚、口感扎实的鱼种
    Best with firm-flesh fish like grouper or seabass.

  • 酱汁剩下也可拌面或浇饭使用，不浪费！
    Leftover sauce? Perfect for noodles or rice.

📍Klang Herbal Sauce
地道巴生风味｜无需冷藏｜加热水即可使用｜海鲜料理新选择
Authentic Klang flavor｜No refrigeration｜Just add hot water｜Great for seafood dishes