星期二, 3月 08, 2011

[自創食譜]泰香脆魚球 (Pan fried fish ball in special Thai sauce)


通少好介紹: 泰香脆魚球 (Pan fried fish ball in special Thai sauce)

都快要到春天了,
想不到昨天竟然下了一場大風雪, 平時, 清理屋前的積雪只需用上約20-30分鐘時間, 昨天我用了差不多一個小時多才能清理好,
真是很多雪呀
今日這個菜式又用了我最愛的魚滑,
魚滑真係很好玩, 簡單又好味道, 簡簡單單加些香草, 味道十分新奇, 再加上我這個泰式酸甜汁,
包你飯都吃得比平時多呢
大家不要忘記我仍在作賽中, 很
需要大家的支持的, 大家記得看完我的食譜, 要去投我一票呢, 網址是:
http://blogger.lkk.com/vote.php?recipe_id=13

print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 850 (Estimated/ 估計)

材料 Ingredients
1- 魚滑1磅左右 (1 lbs of fish paste)
tonytsang and kareny recipy
2- 白磨菇250克, 去蒂, 切片 (250g of white mushroom, stemmed off, sliced)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去皮, 切 ( 1 medium onion, peeled, shredded)
tonytsang and kareny recipy
4-
青椒200克左右, 切 (200g green pepper, cut into pieces)
tonytsang and kareny recipy

5- 蒜蓉1湯匙 (1 tbsp minced garlic)
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6- 新鮮金不換葉, 約10塊, 切絲 (10 pieces of fresh Thai basil, shredded)
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汁料 Sauce
份量只供參考 (just for reference only)
1- 茄汁約4湯匙 (4 tbsp Ketchup)
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2- 砂糖1湯匙 (1 tbsp sugar)
tonytsang and kareny recipy
3- 熱水1/2杯 (100 ml of hot water)
tonytsang and kareny recipy
4- 魚露1湯匙 (1 tbsp fish sauce)
tonytsang and kareny recipy
5- 辣椒醬1湯匙 (1 tbsp chili sauce)
tonytsang and kareny recipy
6- 檸檬汁1湯匙, 非必要 (1 tbsp lemon juice, optional)
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做法 Steps


1- 魚滑用1/2茶匙鹽, 白胡椒粉, 洋蔥粒, 金不換葉攪勻, 再分成24個小球, 中火落油(約1湯匙)起鑊, 放入魚滑, 煎至兩面金黃及熟透(圖2), 盛起備用(圖1)用
tonytsang and kareny recipy
2-易潔鑊洗淨抹乾, 用快火落油約1湯匙起鑊, 加入蒜蓉和青椒炒透(約2分鐘), 再加入磨菇炒透(約2分鐘)(圖2), 加入汁料和魚滑兜勻至汁料變杰, 上碟即成
tonytsang and kareny recipy
1- In a large bowl, mix the fish paste with 1/2  tsp of salt, 1/2 tsp of white pepper, diced onion and shredded basil. Divide fish mixture into 24 small pieces. Heat the pan with 1 tbsp of oil over medium heat. Stir fry the fish balls until golden and well done.  Put it aside (fig.1)
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2- Clean the non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the garlic and green pepper about 2 minutes.  Stir in the mushroom. Heat it through (for about 2 minutes) and mix it well (fig.2).  Stir in the sauce mix and fish balls.  Continue to stir fry all ingredients until the sauce is thickened.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 手沾過水, 魚扒就不會黏手, 要把它整成各種形狀也會變得很容易
tonytsang and kareny recipy
2- 汁料一定要試味, 再按照自己喜好作出調整, 例如好甜的, 可以加多點糖, 好酸的, 可以加多點白醋或茄汁, 好鹹的, 可以加多點魚露, 不好辣的可以減辣椒醬的份量, 甚至不加也可以
tonytsang and kareny recipy
3- 金不換香港的朋友可能很難買得到的, 如果真的找不到, 可以改用西餐用的羅勒代替, 這個香草可以於大型超市就能買到, 但不要用乾的香草碎, 味道會差很遠
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Divide the fish paste with wet hands will make the process easy.
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2- Adjust the sauce mixture taste as per your preference.  Add more sugar if you like sweet; Add more ketchup if you like sour or reduce the chili sauce if you don't want it too spicy.
tonytsang and kareny recipy
3- Thai basil may not be easy to get in H.K.  You can replace it with fresh basil where you can find it the large supermarket.  However, do not use the basil flake as the taste is different.
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe



5 則留言 :

  1. 嘩...好想立即開飯....哈...
    [版主回覆03/10/2011 00:22:00]記得要試下啦

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  2. 死野,您真係好鬼有心機,成日整咁多正餸,您果邊都成日有新鮮香草葉賣?
    [版主回覆03/10/2011 00:23:00]係呀, 我哩邊有好多新鮮香草買的, 我諗因為西人同越南人都多用, 所以成日都有好多選擇

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  3. 喜歡吃~~!好好吃呢~~魚滑~~
    [版主回覆03/10/2011 00:24:00]係啊, 吃過你就知道好味道

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  4. 剛剛看到你的食譜就跑去弄宵夜,真的不難! Thankyou! 
    [版主回覆03/14/2011 22:03:00]係呢, 超簡單

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  5.          呢個肯定好味啦!醒神又開胃呀!
    [版主回覆03/14/2011 22:04:00]絕對係, 記得要試吓喎

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