Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you may not be able to execute some actions.
Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).
點煮 ?
比目魚比較腥, 所以煎會好啲, 中火每邊煎4 mins., 上碟(鍋裡的油倒掉不要), 在魚上放上切絲的蔥並淋上蒸魚鼓油, 最後淋上滾油. 如果蒸, 我會用蒜頭豆鼓辣椒蓉舖在魚上, 大火蒸5 mins, 可辟去腥味.
呢隻魚係咪無新鮮, 都係冷藏架? 貴唔貴 ?
比目魚既價錢係銀雪魚一半, 係無新鮮既, 通常係冷藏, 係百佳, 有一包3細片 $45(藍色膠袋包裝), 放係雪藏櫃. 我樓下間恵康,唔係雪硬咗, 係已解涷, 佢地自己用發泡膠保鮮紙包住, 包包唔同價錢, 但我覺得貴過百佳. 大昌都有(冷藏), 同百佳差唔多價錢, 但大塊啲.