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Ingredients
- 40 克 黄甜椒
- 80 克 洋葱
- 2 瓣 蒜头
- 30 克 油
- 150 克 樱桃番茄, 一切二
- 40 克 番茄酱
- 1 茶匙 糖
- 20 克 生抽
- ½ 茶匙 盐
- 1 条 鲳鱼, 约400克，去除内脏，在鱼肚上开两个斜刀
- 1 汤匙 料酒
- 500 克 水, 蒸煮用
- Nutrition
- per 1 人份
- Calories
- 1039 kJ / 248 kcal
- Protein
- 20 g
- Carbohydrates
- 8.1 g
- Fat
- 15 g
- Fibre
- 1.3 g
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