星期四, 7月 14, 2011

[自創食譜]沙拉芒果脆香魚 (Pan fry sole with mango in miracle sauce)



通少好介紹: 沙拉芒果脆香魚 (Pan fry sole with mango in miracle sauce)
一聽到"沙拉",
大家實會諗起沙拉骨, 我之前都整過, 當然係好味道啦, 不過今次唔想咁heavy, 一於改煮沙拉魚
以前, 我實會叫大家煮好個汁, 將啲魚塊兜勻上碟, 做法無錯,
但賣相就唔多靚, 所以今次一於改改, 將魚塊先上碟再淋汁, 魚塊既能保持香脆, 賣相又靚很多,
實在是一舉兩得
夏天菜色最好加入時令生果, 所以我特別加入芒果作配菜, 它味道也是酸酸甜甜, 和沙拉汁配合得天衣無縫
酸甜醒胃, 就算再熱, 也保證大家食得勁開心呀,
記得試下啦

廣告:



(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1450 (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)
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2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
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3- 芒果2個, 去皮切粗條 (2 mango, peeled, cut into pieces)
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4- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
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5- 本菇(鴻喜菇)400克, 去蒂弄散 (400g of Shimeji mushroom, stemmed off, separated)
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6- 麵粉或生粉1/2杯, 100克 (1/2 cup of flour or corn starch)
汁料 Sauce mixture
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 奇妙醬5湯匙 (5 tbsp miracle whip)
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2- 糖2湯匙 (2 tbsp of sugar)
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3-
奶1/2杯或110毫升 (110ml of milk)
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, 另外, 將汁料攪勻至無粒
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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), 加入本菇炒至軟身, 約2分鐘(圖3), 加入汁料煮滾 (圖4), 熄火, 加入芒果兜勻, 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).  Drain it well and dish it up.  Mix all the sauce mixture together until smooth.
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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 (fig.2).  Stir in the mushroom.  Continue stir-fry until the mushroom is soft, about 2 minutes (fig.3).  Add into the sauce mixture until the sauce is boiled (fig.4).  Turn the heat off.  Stir in the mango and mix it well.  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, 就能鎖著魚肉, 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- 芒果不宜煮太耐, 否則就會變得很腍很酸的
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3- 沙拉汁要煮到夠杰身才可, 如果煮滾後仍然不夠杰的話, 就要加多1-2湯匙奇妙醬, 由於我們用奇妙醬, 已經帶有酸味, 所以不需再加白醋
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     
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2- It is not recommend to cook the mango to keep its crispy texture.
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3- The sauce must be thickened after cook.  Otherwise, add 1-2 tbsp of miracle whip to thicken it.  As we are using miracle whip, it tastes sour.  We don't need to add any white vinegar 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


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5 則留言 :

  1. 絕代《方華》2011年7月14日 下午9:18

    咁啱, 我噚晚整左蜜桃沙律魚柳, 不過冇芒果嘅
    [版主回覆07/15/2011 21:10:00]聽見都覺得好味道呀

    回覆刪除
  2. 你好~~我想問如果唔用生粉又得唔得呢~~
    [版主回覆07/15/2011 21:11:00]用粟粉同麵粉都得, 如果都唔想落都可以, 但係當然唔會脆口

    回覆刪除
  3. 你呢個食譜BLOG實在太正LA~~~
    你個食譜分類歌度真係唔錯,用豬牛羊D肉類來分~~~仲有埋D咁得意的動物ICON,正啊!
    [版主回覆07/19/2011 04:12:00]哈哈, 你喜歡就好啦, 希望你亦會喜歡我嘅食譜

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  4. 夏天真係唔想食咁heavy,呢類餸好啱兩口子食
    [版主回覆07/20/2011 03:40:00]酸酸甜甜最開胃

    回覆刪除
  5. 個沙拉汁真的好「浠」⋯可以點?加生粉水?

    回覆刪除

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