星期二, 4月 20, 2010

自創食譜: 鰻汁三文 (Pan-fry salmon in eel sauce)



好耐無食三文魚呀, 三文魚真係加拿大真係好容易就買到, 有時減價, 價錢都唔算貴呢, 營養又高, 又唔肥, 多食都唔怕

我通常都就咁煎, 因為比較易掌握, 三文魚好多人都會煎或焗得過熟, 點樣知係過熟呢, 好簡單, 如果你用叉插入魚內,

魚肉四散, 咁就已經係過熟

咁點樣煮先唔會過熟呢, 就要靠眼睇啦, 切開一本check吓,

如果入面係全粉紅, sorry, 已經過熟啦, 如果中間仲有微微深粉紅色, 就啱啦, 立即上碟, 餘熱會令魚變熟但又唔會過熟

當然啦, 三文唔煎可以蒸甚至焗都可以的, 大家有時間一定要試, 係香港買唔到的話, 可以改用龍俐都得, 

配哩個汁都非常好味道的

print_icon-over.gif image by tonytsang_emotion
 
(password: tonytsang)

Prep 準備: 20 minutes |  Cook 烹調: 30 minutes |  For 份量: 4 people |  Calories 熱量: 1050 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
1- 三文煎魚扒1磅左右 (1 lbs of salmon fillet)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切絲 (1/2 medium onion, sliced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 新鮮白磨菇350克, 去蒂, 切片 (350g of white mushroom, stemmed off, sliced)

tonytsang and kareny recipy
5- 山椒粉, 非必要 1/2湯匙 (1/2 tbsp of Japanese white pepper, optional)
tonytsang and kareny recipy
6- 日本紫菜絲1/4杯 (1/4 cup of shredded dried seaweed)
tonytsang and kareny recipy

汁料 Sauce
份量只供參考 (just for reference only)

1- 饅魚醬5湯匙 (5 tbsp of Ungai Sauce)
tonytsang and kareny recipy

tonytsang and kareny recipy
做法 Steps
 

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), 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
tonytsang and kareny recipy
2-  快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加入磨菇炒香, 再汁料煮滾, 淋上三文上, 灑上山椒粉即成
tonytsang and kareny recipy
1- Dry the Salmon steak well.  Marinade it with some sea salt and white pepper for 10 minutes.  Coat the salmon with the corn starch (fig.1).  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.
tonytsang and kareny recipy
2-
Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the mushroom and mix it well.  Stir in the sauce mix, and mix it well.  Pour it over the salmon.  Top with the white pepper and shredded seaweed and serve it in hot.
貼士 Tips
1- 魚上粉前, 一定要抹乾, 否則粉會上得太厚, 影響口感的, 而煎魚切忌無耐性, 不要常常反它, 要等它一面煎至金黃先好反, 那就不會容易把它弄散
tonytsang and kareny recipy
2- 煎三文不要過熟, 不肯定的話, 可以切開少少看看, 如果內裡淨下少少深粉紅(不是未熟是那種紅色)就已經可以了, 否則就又乾又碎, 不可吃的
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- To avoid coasting too much corn starch, make sure drying the fish through.  Be patience while pan-frying the fish.  Do not flip it over often.  Turn it over only if one side is brown enough.  
tonytsang and kareny recipy
2- Avoid overcook the salmon.  Cut the fish into half and check.  If middle of the fish is still pink.  It will be perfect.  Overcooking it will make the fish dried.
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)


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http://tonykaren.mysinablog.com/

8 則留言 :

  1. 我鍾意食鰻魚汁架 ^^
    [版主回覆04/23/2010 00:50:00]懶懶地, 就咁用啲汁撈飯都好好味

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  2. 三文魚我鐘意食魚頭連魚鉸果part, ....試下用呢個汁整先! Thank you!!
    [版主回覆04/27/2010 05:38:00]一定好味道的

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  3. 我有我的新空間2010年4月22日 上午1:04

    加拿大的三文魚是我的最愛, 可惜在國內根本不可能買到.
    [版主回覆04/27/2010 05:38:00]大西洋品種味道最香

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  4. *開心幸福PooH*2010年4月22日 上午5:48

    我就係成日都煎三文魚煎得太熟....先唔鍾意佩熟既三文原....
    [版主回覆04/27/2010 05:39:00]太孰就會好散, 唔好味

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  5. Yesyes - "三文魚真係加拿大真係好容易就買到"
    Now I want some salmon after reading your post ^^
    [版主回覆04/27/2010 05:39:00]yes...easy to buy it in Canada.  But i love pacific salmon.  It taste far better than Atlantic salmon

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  6. 濃情朱古力碰上士多啤梨2010年4月23日 上午3:04

    鰻魚汁睇落去個樣好似黑椒汁咁, 哈哈
    [版主回覆04/27/2010 05:39:00]哈哈, 都有啲似

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  7. 咁整三文魚咪好考火喉LO?(PS:不過似係考我煮野食既火喉多D...= =")
    又要唔過熟,但係唔熟又唔知點咁...=V="
    要整多幾次先會整得好WO...><"
     
    [版主回覆04/27/2010 05:40:00]功多藝熟, 煮多幾次就會容易上手, 開頭唔清楚的話, 就要成日切看睇睇

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  8. 不如你教多d四川菜or辣味菜阿,呢d菜式好似好神秘甘,永遠都吾知個必決係咩
    [版主回覆04/27/2010 05:41:00]唔好啦, 我同太太都唔多好辣的

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