星期二, 4月 19, 2011

[自創食譜]楓糖脆香魚 (Pan-fried Sole with tomato sauce)



通少好介紹: 茄糖脆香魚 (Pan-fried Sole with tomato sauce)

上不經不覺已經上完了一連10堂的點心班課程,
現在開始了新的西式糕點班, 真的很佩服導師們, 每個星期星期都要抽時間義務去教, 這種無私的精神,
真的很值得我們去學習呢

每次煎魚, 我通常都會切件煎香, 今次就有點不同, 我沒有設開, 原整的一條放入鑊煎,
效果都不錯

而蕃茄汁, 我今次用多些時間去煮,
不用加入茄汁都非常夠味道呢, 再加入加拿大特產楓樹糖漿, 味道真的有點像糖醋魚呢, 哈哈, 大家沒有楓樹糖漿的話, 可以改用黃糖, 味道一樣的好
以後大家除了於blog及facebook可以找到我外,
也可以去看看我的微博, 我的微博網址是是:http://t.sina.com.cn/tonynkaren



(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 950 (Estimated/ 估計)

材料 Ingredients
1- 急凍龍利魚柳約350克, 解凍 (350g of frozen fillet of sole, thawed)
tonytsang and kareny recipy
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
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4- 蕃茄3個, 切件 (3 tomato, cut into piece)
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5- 麵粉或生粉1/2杯, 100克 (1/2 cup of flour or corn starch)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水1/2杯 (100 ml of hot water)
tonytsang and kareny recipy
2-
楓樹糖漿或黃糖3湯匙 (3 tbsp of maple syrup or Brown sugar )
tonytsang and kareny recipy
3- 粟粉
1湯匙 (1 tbsp of corn starch)
tonytsang and kareny recipy
4- 凍水2
湯匙 (2 tbsp of cold water)
做法 Steps


1- 先將魚件抹乾, 用1/2茶匙鹽, 白胡椒粉醃10分鐘, 再加麵粉或生粉薄薄將包好, 易潔鑊快火落油(約1/4杯)起鑊, 將魚煎至兩面微黃, 轉中火煮至全熟 (圖1), 盛起隔油, 上碟備用
tonytsang and kareny recipy
2-易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入蒜蓉 和洋蔥及1/3茶匙鹽炒至軟身(圖2), 加入蕃茄和1/3茶匙砂糖炒至軟身, 再加入汁料中的熱水煮滾, 轉中慢火, 蓋頂煮10分鐘, 再逐少加入糖漿至甜度適中, 粟粉加凍水攪勻至無粒, 逐少加入汁料中至杰身, 淋上魚件上, 即可享用
tonytsang and kareny recipy
1- Dry the fish well.  Marinade the 1/2 tsp of white pepper and salt for 10 minutes.  Coat the fish with flour or corn starch lightly.  Heat the pan with 1/4 cup of oil over high heat.  Fry the fish until both side is golden and well done (fig.1).  Put it aside and drain it well.
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2- Clean 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 the onion with 1/3 tsp of salt until soft.  Stir in the tomato with 1/3 tsp of sugar until soft.  Add in the hot water and bring it to boil.  Turn the the heat to medium.  Cover and simmer for 10 minutes.  Add in the sugar syrup according to your preference.  Mix the corn starch and cold water together.  Add into the sauce mixture until the sauce is thickened.  Pour the sauce over the fish and serve it in hot.
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貼士 Tips
1- 煎魚一定要有耐性, 用生粉包好, 當一面煎得金黃時, 就能瑣煮魚肉, 令它不易散開, 這時才可以反動魚塊, 否則反太多的話, 好容易就散開晒了
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2- 由於蕃茄的酸味程度不可能個個都一樣的, 所以糖漿要下多少真的要靠自己的味道, 落一半先試味, 如果已經很甜則不用加入餘下的份量, 相反, 如果下了全部的份量也是很算, 就要加多點糖漿了
tonytsang and kareny recipy
3- 糖盡量用沒有加工的黃糖, 或者片糖也是可以的, 楓樹糖是加拿大特產, 它的成份比一般的砂糖有益
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Be patience to pan fry the fish.  Coat the fish with corn starch and pan fry one side until brown.  It will help to hold the fish together.  Then you can flip it over and pan fry the other side.  If you flip too often at the beginning, fish will break easily     
tonytsang and kareny recipy
2- Each tomato taste different.  You can taste the sauce before adding all the sugar.  Add half of the sugar and taste it.  If it is already sweet, then you don't need to add the rest of the sugar.  On the other hand, if it is sour after adding all the sugar, then add additional sugar until it is sweet.
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3- If you don't have the maple syrup, try to replace it by using the raw brown sugar instead.  Maple syrup is a healthy product produced by Canada 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


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4 則留言 :

  1. NO. 1

    [版主回覆04/20/2011 10:34:00]多謝捧場呀b哥, 呵呵

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  2. 楓樹糖是什麼東東嚟?
    [版主回覆04/20/2011 10:33:00]http://hk.knowledge.yahoo.com/question/question?qid=7008090400469

    回覆刪除
  3. maple syrup 唔係楓糖槳咩? 我在個幾月前買左來整焗面包, 幾好食.!
    [版主回覆04/20/2011 20:55:00]係呀, 楓樹嘅糖漿, 糖類來講它比較健康, 用來做麵包的確好, 做甜品都好好呀

    回覆刪除
  4. 楓樹糖漿? 乜野味道架? 有冇相可以比我望望呀 我叫亞哥下次返香港帶比我
    [版主回覆04/21/2011 00:30:00]解釋: http://hk.knowledge.yahoo.com/question/question?qid=7008090400469 樽野個個牌子唔同樣, 但係加拿大人實知maple syrup 係乜, 唔需要樣辦都應該買到的

    回覆刪除

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