星期三, 7月 16, 2008

食譜: 日式麵豉煎三文 (Fry salmon in miso sauce)


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呵呵呵, 太太昨日幫我買到wii fit啦

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佢真係好叻呀, 係我哩邊, 差唔多日日都無貨, 咁都比佢買到, 真係寫個服字比佢呀

我昨日已經玩左一個小時, 講真,

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雖然玩到出晒汗呀, 但要用佢減肥, 似乎有點勉強啦, 不過玩機之餘, 又有得做吓運動都好嘅, 呵呵

今日又嚟三文魚扒啦, 呵呵,

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我真係好鐘意三文魚, 係加拿大, 無理由唔吃三文啦, 又平又好味呀, 哈哈

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塊魚扒要點煎, 我已經講左唔少次, 大家不況睇返我先前啲食譜就知啦, 其實都係要多油, 要乾身上粉, 唔好成日反佢, 同買要滑的話, 唔好煎過熟就得啦

反而我今日想講多啲個汁呀,

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因為哩個汁係我自己亂咁溝出嚟呀, 但味道真係好好, 如果你地撈完個汁料一試味, 可能都會幾濃味, 但用嚟伴三文魚扒真係好正呀,

當然,

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我講左好多次, 每人口味唔同, 如果真係太濃, 記得加多少少水呀, 自己執生啦

其實哩個汁, 如果再加啲玄米醋, 整日本沙律都好好呀, 一定勁香勁好味呀

正所謂: 日式麵豉煎三文, 汁料香濃要試真


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右

tonytsang and kareny recipy
1- 三文魚扒1塊, 抹乾 切先大件 (1 salmon steak, dried, cut into piece)
tonytsang and kareny recipy
2-
 炒熟白芝麻1湯匙 (1 tbsp of roasted white sesame )
tonytsang and kareny recipy
3- 壽司紫菜半塊, 切絲 (1/2 piece roasted seaweed, shredded)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
1- 白麵豉1湯匙 (1 tbsp white miso)
tonytsang and kareny recipy
2- 水4湯匙 (4 tbsp water)
tonytsang and kareny recipy
3- 味醂3湯匙 (3 tbsp Mirin)
tonytsang and kareny recipy
4- 日本生抽2湯匙 (2 tbsp Japanese Soya sauce)
tonytsang and kareny recipy
5- 清酒2湯匙 (2 tbsp sake)
tonytsang and kareny recipy
6- 薑汁1湯匙 (1 tbsp ginger juice)
tonytsang and kareny recipy
7- 麻油1/2湯匙 (1/2 tbsp sesame oil)
tonytsang and kareny recipy
8- 粟粉1湯匙+水2湯匙 (1 tbsp corn starch + 2 tbsp water)


tonytsang and kareny recipy
1- 
魚件抹乾後用少去白胡椒粉, 海鹽醃10分鐘, 兩面再薄薄鋪上生粉(圖1)
tonytsang and kareny recipy
2- 
快火落油(油要多點)起鑊, 先將魚扒兩面煎成金黃, 再中慢火將魚扒煎至8-9成熟(圖2), 盛起, 用紙抹去油份上碟, 灑上白芝麻和山椒粉(非必要)
tonytsang and kareny recipy
3- 汁料攪勻, 落鑊煮滾, 淋上魚扒, 舖上紫菜即成

1- Dry the Salmon steak well.  Marinade it with some sea salt and white pepper for 10 mins.  Coat the salmon with the corn starch (fig.1).
tonytsang and kareny recipy
2-
Heat the pan with some oil over high heat.  Fry the salmon until two sides turn brown.  Reduce the heat to low medium cook until the salmon is about 90% done.(fig2)  Put it on the dish.  Top some white sesame and japanese pepper (optional) 
tonytsang and kareny recipy
3- Heat the pan with oil in high heat.  Stir in the sauce mix and heat through.  Pour it over to the fish.  Add some seaweed and serve it in hot.



1- 魚扒一定要乾身, 否則就很難上粉, 煎也很難煎得靚
tonytsang and kareny recipy
網誌排行 top-bloggers.com

2- 魚扒不要反太多, 要耐心一點, 煎好一面先好反
tonytsang and kareny recipy
3- 魚扒不宜煎太熟, 因為餘熱會自然地令肉再熟一點
tonytsang and kareny recipy
4- 煎封兩面有助保持肉汁, 令魚扒肉質滑滑
tonytsang and kareny recipy

5- 我用的山椒粉 (The Japanese pepper that I used)
Jusco 賣27.90hk
tonytsang and kareny recipy
1- It will be hard to coat with corn starch if the fish is not dried.
tonytsang and kareny recipy
2-
Do not flip the fish too often when frying the fish.
tonytsang and kareny recipy
3-
Do not overcook the fish.  It is recommended to cook it to 90% done
tonytsang and kareny recipy
4-
Brown both side of the fish as soon as possible will able to keep the moisture inside of the fish.
tonytsang and kareny recipy

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