[1serving]
比目魚 halibut-1片
鹽巴 Salt-1/4小匙
鴻禧菇 Shimeji-100g
小番茄 Cherry tomatoes-5粒
花椰菜 Broccoli-5粒
橄欖油 Olive oil-3大匙
蒜頭泥 Garlic paste-1小匙
烏魚子 Karasumi-8g
冰塊 Ice cubes-2個
鹽巴&黑胡椒 Salt & black pepper-適量
Preparation
(1) 1 slice of Halibut, season with some salt and marinate it for 30 minutes
(2) 6 Button mushrooms and 6 shitake mushrooms, clean them with a brush
(3) Cut mushrooms into slices
(4) 50g of broccoli, cut into small florets
(5) 6 cherry tomatoes, cut into small pieces
(6) 8g of karasumi, chop into small dices
(7) 1 tsp of garlic paste
(8) Wipe off excess juice on the marinated halibut
Instruction
(1) Tilt a frying pan on the stove
(2) 3 tbsp of olive oil
(3) Add garlic paste
(4) Add karasumi dices
(5) Put to low heat
(6) Fry until aromatic
(7) Add tomatoes
(8) Add 1/2 tsp of mixed herb
(9) Add some salt
(10) Prepare a sheet of tin foil paper
(11) Put a layer of button mushrooms slices at the bottom
(12) Add 15g of butter
(13) Put Halibut on top
(14) Put shitake mushrooms slices on top of the halibut
(15) Put broccoli florets at the sides
(16) Pour in the garlic sauce on top of all the ingredients
(17) Add 2~3 ice cubes
(18) Seal the tin foil paper well
(19) Put the whole pack of fish in a pan
(20) Put to medium heat
(21) Wait until it fully inflates
(22) Pierce a whole on the top of the tin foil pack and cook for 5 minutes
(23) Take out the tin foil pack and cut it open (mind the steam)