星期四, 11月 06, 2008

食譜: 黃金魚餅 (Golden fish cake)


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我哩份工其實真係好得意, 有o野做時, 就會幾忙吓, 無o野做事就會好得閒, 之前日日發霉, 宜家日日要testing, 哈哈, 真係好極端呀

過幾日會唔係屋企食啦, 星期五同六都會出去食飯, 因為朋友約左太太同佢慶祝生日, 大家真係好有心,

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我都覺得好開心呀, 哈哈

今日哩個餸可以話係誠意推薦,

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如果我有餐牌的話, 實放係廚師推介個一欄呀, 哈哈哈

炸魚滑其實係我以前整琵琶豆腐改版, 因為今次無加豆腐, 但一樣咁好味, 我係魚滑入面加入洋蔥同馬蹄粒,

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味道立即加分呀

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調味都唔需要太複雜, 少少鹽同麻油就已經夠晒, 要整得靚又唔想用咁多油, 不況用半煎炸, 雖然要多少少時間, 但一樣做到香脆嘅口感

所以材料都係現成買返嚟,

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所以準備功夫同處理時間真係大大減短, 有時間的話, 不況自己起魚滑, 當然要小心挑骨呀, 因為陵魚有好多骨呀

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吃時可以伴茄汁或泰式酸甜汁呀, 真係食完一舊停唔到口呀

唔係講笑, 大家真係要試吓, 包你食過都話要encore呀

正所謂: 黃金魚餅好好味, 食過就知無呃你


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onytsang and kareny recipy
烹調時間: 45分鐘左右      份量: 4人
材料 Ingredients
紅字代表有資料提供, 請按下去
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1- 魚滑1磅左右 (1 lbs of fish paste)
tonytsang and kareny recipy
2- 中洋蔥1個, 去衣, 切粒 (1 medium onion, diced)
tonytsang and kareny recipy
3- 蔥1條, 去白, 切粒 (1 green onion, stem off, diced)
tonytsang and kareny recipy
4- 馬蹄粒1/2杯 (1/2 cup of diced water chestnut)
tonytsang and kareny recipy
5- 生粉4湯匙 (4 tbsp of corn starch)
tonytsang and kareny recipy
6- 雞蛋2隻, 發勻 (2 eggs, blended)


醃料 Seasoning
份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 麻油1/2湯匙 (1/2 tbsp of sesame oil)
tonytsang and kareny recipy
2-
 鹽1茶匙 (1 tsp of salt)

tonytsang and kareny recipy
3
胡椒粉1茶匙 (1 tsp pepper)

tonytsang and kareny recipy
4生粉1湯匙 (1 tbsp of corn starch)

做法 Steps

tonytsang and kareny recipy
1- 快火落油(約1湯匙)起鑊, 先將洋蔥和1茶匙鹽炒至軟身(圖1), 倒入魚滑, 連同蔥粒, 馬蹄粒及所有醃料, 順方向攪勻, 至杰身(圖2)
tonytsang and kareny recipy
2- 
將生粉先平均放入一個碟內, 將魚滑用湯匙分成10-12份, 放入生粉碟中滾動至沾滿生粉, 再於另一個碟中, 放入蛋漿, 將魚滑放入滾動至沾滿蛋漿(圖3), 快火落油(約1/2杯)起鑊, 轉中火, 將魚滑中兩面煎成金黃(圖4), 上碟即成
tonytsang and kareny recipy

1-  Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir in the onion with 1 tsp of salt until soft (fig.1).  Mix it into the fish paste along with the green onion, water chestnut and all the seasoning.  Stir it clockwise and mix it well (fig.2)
tonytsang and kareny recipy
2- Pour the corn starch in a dish.  Split the fish paste into a 10-12 pieces by using the spoon.  Put the fish balls into the dish and coat them evenly with the corn starch.  Pour the egg in another dish.  Put the fish balls in it and coat them evenly with the egg (fig.3).  Heat the pan with at least 1/2 cup of oil.  Turn the medium heat and fry the fish ball until both side turn brown (fig.4).  Dish it up and serve it in hot.
 貼士 Tips
1-
湯匙塗上油, 分魚滑時就會容易很多
tonytsang and kareny recipy
網誌排行 top-bloggers.com

2- 如未煎好一面時, 不要反大多, 否則好容易整爛
tonytsang and kareny recipy
3- 魚滑容易濃, 所以當油一滾, 就要轉中火, 慢慢將魚滑煎熟
tonytsang and kareny recipy

4- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy

1- Coat the spoon with some oil will make it easier to split the fish paste.
tonytsang and kareny recipy
2- Do flip the fish paste until one side turns brown

tonytsang and kareny recipy
3- Fish paste is easy to over burned.  Turn to medium heat once the oil is hot.
tonytsang and kareny recipy

4- Click here to understand what is (Cooking terms in this receipy)


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