如何做清蒸鱼

这是最传统的蒸鱼制作方法。除蒸锅之外，你还可以选用不粘锅或竹蒸笼做。

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   1
   将蒸锅的底部注满水、肉汤或料酒，煮沸。
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   2
   将腌制好的鱼放在蒸层。 如果用的是竹蒸笼，你需要在鱼底下垫上一层生菜叶或白菜叶，以防竹子吸走了鱼的香味 ^[2] 。
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   3
   将蒸层置于锅内的液体上，注意液体不要碰到蒸层 ^[3] 。
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   4
   将锅盖盖紧。 确保没有蒸汽漏出来，以便里面的鱼受热均匀。
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   5
   2.5厘米厚的鱼片需要蒸上5~8分钟。 根据鱼肉的类型，你可以适当增减蒸煮的时间。
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这种做法通常被称为“纸包蒸鱼”，也就是用锡纸包裹鱼肉蒸烤，以保持它的原汁原味。

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   1
   将烤箱加热到350摄氏度。
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   2
   在工作台上铺上一层锡纸 ^[4] 。 锡纸的大小应该以能绰绰有余地包裹所有鱼肉为准。
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   3
   在锡纸的中间放上鱼肉（最多放两层鱼肉），并配上你喜欢的佐料和蔬菜。
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   4
   挤上橙汁或柠檬汁。
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   5
   将锡纸的四周往中间折叠，将鱼肉等材料密封在中间。
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   6
   将锡纸包裹的鱼肉等材料放入烤箱内。 一块鱼肉的话，烘烤15分钟；一整条鱼的话，要烘烤30分钟 ^[5] 。
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   7
   将锡纸包从烤箱中取出，小心地打开周围的锡纸，看看鱼是不是烤熟了。 如果没熟，还需要视情况再放进去烤一会儿。
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   8
   完成。
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