祛濕魚湯浸斑片
春天不時下着綿綿細雨，潮濕氣候令人胃口大減，這時不妨煮一些祛濕菜式，以提升食慾。今天請來帝苑酒店中菜行政總廚何偉成，示範一道魚湯白果芡實薏米浸斑片，美味之餘，又具有清熱祛濕功效
魚骨熬湯 加倍鮮味
薏米具祛濕作用，白果和芡實則能清熱，跟石斑一同入饌，分外味美。石斑肉嫩鮮味，傳統多以清蒸烹調，今次何偉成師傅炮製的魚湯浸斑片，以魚骨熬湯浸煮斑片，效果加倍清鮮。何偉成師傅選用了一斤半的新鮮石斑，如果想節省準備時間，可請魚販代為起肉，但謹記保留魚頭和魚尾，作菜式點綴。自行切魚肉時，宜用斜切的方法，將魚肉切至薄身。此外，把魚骨煎香才熬湯，可使湯汁呈奶白色，以及味道更為香濃。然後加入白果、芡實、薏米等烹煮，最後將魚片下湯煮片刻即可上碟。這道菜湯汁鮮味清甜，肉質嫩滑富彈性，而且祛濕又健康。
何偉成師傅
何偉成師傅入行逾三十年，曾任多家名菜館主廚，現為帝苑酒店中菜行政總廚。
祛濕魚湯浸斑片Poached Grouper with Ginkgo, Fox Nut and Job's-tears in Fish Stock
| 材料 | Ingredients |
| 石斑 1條（1 1/2斤） | Grouper 1（1 1/2 catty） |
| 白果 12粒 | Ginkgo 12 |
| 芡實 15克 | Fox Nut 15g |
| 薏米 10克 | Job's-tears 10g |
| 鹽 少許 | Salt Some |
| 糖 少許 | Sugar Some |
| 薑 2片 | Ginger 2 slices |
| 生粉 1/4茶匙 | Cornstarch 1/4 tsp |
| 油 2湯匙 | Oil 2 tbsp |
| 水 適量 | Water Some |
製法
1.石斑洗淨去鱗，起出魚肉。
Rinse and scale the grouper and fillet.
Rinse and scale the grouper and fillet.
2.把魚肉切片，魚脊骨斬件。
Slice the fillet. Chop the backbone into chunks.
Slice the fillet. Chop the backbone into chunks.
3.白果浸泡片刻，連水蒸三十分鐘。
Soak the ginkgo for a while, steam for 30 minutes with water.
Soak the ginkgo for a while, steam for 30 minutes with water.
4.芡實及薏米分開浸泡片刻，連水蒸三十分鐘。
Soak the fox nut and job's-tears separately for a while, steam for 30 minutes with water.
Soak the fox nut and job's-tears separately for a while, steam for 30 minutes with water.
5.鑊中燒熱油，將魚脊骨煎香。
Heat oil in wok and fry the backbone until fragrant.
Heat oil in wok and fry the backbone until fragrant.
6.把魚脊骨、薑及鹽少許，於沸水中煮十五分鐘成魚湯。
Cook the backbone, ginger and some salt in boiling water for 15 minutes as fish soup.
Cook the backbone, ginger and some salt in boiling water for 15 minutes as fish soup.
7.撈起魚脊骨及薑，魚湯備用。
Remove the backbone and ginger. Let the fish soup set aside.
Remove the backbone and ginger. Let the fish soup set aside.
8.魚片與鹽、糖及生粉拌勻。
Mix the fillet with salt, sugar and cornstarch well.
Mix the fillet with salt, sugar and cornstarch well.
9.將白果、芡實及薏米加入魚湯中煮滾。
Add ginkgo, fox nut and job's-tears in the soup and bring to a boil.
Add ginkgo, fox nut and job's-tears in the soup and bring to a boil.
10.以少許糖及鹽調味，放魚片入湯中，煮四十秒即成。
Season with some sugar and salt, place the fillet in the soup and cook about 40 seconds. Serve.
Season with some sugar and salt, place the fillet in the soup and cook about 40 seconds. Serve.
小貼士Tips
可以桂花魚代替石斑。
Mandarin fish can be used intead of grouper.
Mandarin fish can be used intead of grouper.
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