星期二, 9月 27, 2011

[自創食譜] 彩雲香魚(Pan-fry Sole fish and assorted vegetables)

 

 
http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1050 (Estimated/ 估計) ]

此列印食譜 (Print Recipes)
檔案密碼是 (Password): tonykarenkitchen.com
ttp://tonykarenkitchen.com/
材料 Ingredients                                                              
1- 急凍龍脷魚柳350克, 切件 (350g of frozen sole, cut into pieces)
2- 雞脾菇300克, 去蒂切件 (300g of king oyster mushroom, stemmed off, cut into pieces)

3- 甜椒(任何顏色也可以)2個, 切件 (2 assorted color bell pepper, cut into pieces)
4- 麵粉或生粉1/2杯(1/2 cup of flour)
5- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)

6- 黑椒粉1/2湯匙 (1/2 tbsp of black pepper flake)
7- 蒜蓉1湯匙 (1 tbsp of minced garlic)
http://tonykarenkitchen.com/
汁料 Seasoning                                                                
[份量只供參考 (just for reference only)]
1- 牛油3湯匙 (3 tbsp of butter)
2- 白酒或熱水2湯匙(2 tbsp of white wine or hot water, optional)

3- 鹽1/2茶匙(1/2 tsp of salt)
http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  將龍脷魚抹乾, 用約1茶匙白胡椒粉, 鹽醃10分鐘, 易潔鑊快火落油1湯匙起鑊, 再加麵粉或生粉薄薄包好, 將魚煎至兩面微黃, 轉中火, 煎至全熟, 盛起隔油備用
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.  Put it aside and drain it well. 

2-  易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入黑椒粉, 蒜蓉和洋蔥及1/3茶匙鹽炒至軟身
Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Add the minced garlic, black pepper and the onion with 1/3 tsp of salt.  Stir-fry all the ingredient until the onion is soft.

3-  加入甜椒和雞脾菇兜勻炒透(約3分鐘)
Add the king oyster mushroom and bell peppers.  Stir fry the ingredients until the mushroom is cooked through (about 3 minutes).

4-  加入汁料兜勻, 加入魚柳兜勻至牛油完全溶化, 上碟即成
Add in the sauce mix and the cooked fish.  Mix all the ingredient together gently until the butter is fully melted.  Dish it up and serve it in hot.

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

2- 牛油溶化兜勻就好上碟, 煮得太耐會失去它的香味
3- 不吃得太辣的話可以減少黑椒粉份量

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.
2- Do not overcook the butter or it will lose its flavor.
3- Reduce the black pepper accordingly to your preference.


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4 則留言 :

  1. Tony, if I don't want to use Butter then which kind of good can replace it and how to cut onion ?

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  2. Hi, it is better to use butter as the taste is hard to replace.

    To cut onion?? you mean how to cut it without making you cry? or you mean how to slice it?

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  3. yes, how to cut it without making me cry ? and if slice then how to do it ?

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  4. without making you cry: either you soak your onion in a cold cold water and cut gently. It make you cry because when you cut the onion, it will release a gaz that irrate your eye... so cold water can slow it down but will still make you cry if you do it too slow. If you start crying, cover the onion with a wet towel for a 2 minutes and try again.
    You can also put it into a fridge too...same idea...

    To cut it, just slice off the top and the bottom part horiztonally. Then peel off the hard skin. Then Cut it into half so that it will have a flat surface stay on the board (so it won't move). Then you can cut it any size you want

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