泰式檸檬魚（Thai Steam Lemon Fish）是一道經典的泰國料理，以其清新爽口的風味和嫩滑的魚肉而深受喜愛。這道菜結合檸檬的酸爽、辣椒的辛辣、香菜的清香和魚露的鮮味，展現泰國料理獨特的風格。

主要材料包括新鮮的整條魚（通常選用鱸魚或鯛魚）、檸檬、辣椒、大蒜、香菜和魚露。製作之前需要準備蒸魚的工具和一個大盤子，以便將所有調味料和魚一起蒸煮。

首先，選用新鮮的整條魚，將魚清洗乾淨，去除內臟和鱗片，然後在魚身上劃幾道斜切口，這樣可以讓調味料更好地滲透進魚肉中。魚身上撒上少許鹽，稍微醃製片刻，這樣可以讓魚肉更加入味。

接下來，準備檸檬、大蒜和辣椒。檸檬需要榨汁並切片，大蒜切末，辣椒切碎。香菜則切成段，備用。將檸檬汁、大蒜末、辣椒碎和魚露混合在一起，調製成一碗酸辣醬汁。這個醬汁是泰式檸檬魚的靈魂所在，其酸爽和辛辣的口感能夠提升整道菜的風味。

在蒸魚前，將部分檸檬片放在魚身上，並將部分香菜段填入魚肚內，這樣可以讓魚肉在蒸的過程中吸收檸檬和香菜的香氣。將魚放在大盤子中，倒上調製好的酸辣醬汁，使醬汁均勻地覆蓋在魚身上。

接著，將裝有魚的大盤子放入蒸鍋中，蓋上鍋蓋，用中火蒸煮約15-20分鐘，直到魚肉熟透。蒸魚的時間會根據魚的大小和厚度有所不同，因此需要適時檢查魚肉是否熟透。

當魚蒸熟後，將其取出，撒上剩餘的香菜段作為裝飾，增加香氣和視覺效果。這道菜可以單獨作為主菜食用，也可以搭配米飯一起享用。

泰式檸檬魚的特點在於其清新爽口的味道和嫩滑的魚肉。檸檬的酸味與辣椒的辛辣相結合，為這道菜帶來豐富的口感層次。香菜和魚露的加入更是增添泰國料理特有的風味，使這道菜既有鮮美的魚肉，又充滿酸辣的刺激感，非常開胃。

總結來說，這是一道簡單易做、風味獨特的泰國經典料理。不僅在泰國本地廣受歡迎，也逐漸在國際上獲得許多美食愛好者的喜愛。通過簡單的食材和調味，這道菜完美地展現東南亞料理的魅力，是一道不容錯過的美食。

Thai Steam Lemon Fish is a classic Thai dish, beloved for its refreshing and zesty flavors combined with tender, succulent fish. This dish features a harmonious blend of the tangy sourness of lemon, the spicy heat of chili, the fresh aroma of cilantro, and the savory taste of fish sauce, showcasing the unique style of Thai cuisine.

The main ingredients for this dish include a fresh whole fish (commonly sea bass or snapper), lemon, chili, garlic, cilantro, and fish sauce. Before starting, it's essential to have the necessary steaming equipment and a large plate to accommodate the fish and its accompanying seasonings.

First, select a fresh whole fish, clean it thoroughly, and remove the innards and scales. Make several diagonal cuts on the fish's body to allow the seasonings to penetrate the flesh more effectively. Sprinkle a small amount of salt over the fish and let it marinate briefly to enhance the flavor.

Next, prepare the lemon, garlic, and chili. Squeeze the lemon juice and cut the lemon into slices, mince the garlic, and chop the chili into small pieces. Cut the cilantro into segments and set aside. Mix the lemon juice, minced garlic, chopped chili, and fish sauce in a bowl to create a tangy and spicy sauce. This sauce is the soul of the dish, its vibrant flavors elevating the overall taste.

Before steaming, place some lemon slices on the fish and stuff some cilantro segments into the fish's cavity. This ensures that the fish absorbs the fragrant aroma of the lemon and cilantro during steaming. Place the fish on a large plate and pour the prepared sauce over it, ensuring the fish is evenly coated.

Then, place the plate with the fish into a steamer, cover, and steam over medium heat for about 15-20 minutes until the fish is fully cooked. The steaming time will vary depending on the size and thickness of the fish, so it’s crucial to check for doneness appropriately.

Once the fish is cooked, remove it from the steamer and garnish it with the remaining cilantro segments for added fragrance and visual appeal. This dish can be enjoyed as a main course on its own or paired with rice.

The hallmark of Thai Steam Lemon Fish lies in its refreshing and invigorating taste combined with the tender texture of the fish. The sourness of the lemon melds beautifully with the spiciness of the chili, providing a rich and layered flavor profile. The addition of cilantro and fish sauce enhances the unique taste of Thai cuisine, making the dish both flavorful and appetizing.

In summary, Thai Steam Lemon Fish is an easy-to-make yet uniquely flavored classic Thai dish. It is not only popular in Thailand but has also gained a significant following among international food enthusiasts. Through simple ingredients and skillful seasoning, this dish perfectly showcases the charm of Southeast Asian cuisine and is an unmissable culinary delight.

照片:DALLE3