星期四, 9月 08, 2011

[自創食譜] 糖醋脆三文(Sweet and sour salmon with crispy bacon)


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tonykarenkitchen.com


[Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1250 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients                                                   
Group A
1- 三文魚柳400克左右 (400g of Salmon fillet)

2- 中型洋蔥半個, 去衣, 切絲 (1/2 medium onion, sliced)
3- 煙肉4條, 切粒 (4 slices of bacon, diced)
4- 白肉薯仔300克, 去皮, 切件 (300g of potato, peeled, cut into section)
5- 麵粉或粟粉3湯匙 (3 tbsp of flour or corn starch)
Group B
1- 黑椒粉1茶匙(1 tsp of black pepper flake)
2- 鹽1/2茶匙 (1/2  tsp of salt)

3- 百里香香草碎1茶匙, 非必要 (1 tsp of thyme flake, optional)
http://tonykarenkitchen.com/
汁料 Seasoning                                                     
[份量只供參考 (just for reference only)]
1- (鎮江)黑醋5湯匙 5 tbsp black vinegar)
2- 生抽2茶匙 (2 tsp soy sauce)
3- 片糖1 片, 約15克 (1 slice of raw slab sugar, about 15g)

4- 熱水220毫升 (220ml of hot water)
http://tonykarenkitchen.com/
做法 Steps                                                            
1-  將三文和Group B 材料撈勻醃15分鐘, 同時將薯仔用中火煲至腍身(約20分鐘), 隔水備用, 三文兩面撲上麵粉, 易潔鑊快火落1湯匙油起鑊, 將三文兩面煎至微黃(圖1), 轉中火再煎至金黃, 上碟備用
Marinade the salmon with Group B ingredient for 15 minutes.  Meanwhile, blanch the potato until soft (about 20 minutes).  Drain it well and put it aside. Coat both side of the salmon with flour.  Heat the pan with 1 tbsp of oil.  Pan-fry the fish until both side turn brown.  Turn the heat to medium.  Continue-pan-fry the fish until golden.  Dish it up and put it aside

2- 
易潔鑊洗淨抹乾, 快火落1湯匙油起鑊, 加入煙肉, 煎至香脆, 隔油盛起, 放在三文上備用
Clean the pan and dry it well.  Heat the pan with 1 tbsp of oil over high heat again.  Pan-fry the bacon until crispy.  Drain it well.  Top it on the cooked salmon.

3-  鑊內加入洋蔥和薯仔炒勻 (約2分鐘), 加入汁料煮至濃杰, 淋上三文上即可
Stir in the potato and mix it well.  Add in the sauce mixture.  Cook until the sauce is thicken.  Pour it over the salmon.  Serve it in hot.
 
http://tonykarenkitchen.com/
貼士 Tips                                                         
1- 煎魚要耐心一點, 煎好一面才好反去另一面煎, 如果不斷翻動, 魚就好容易弄散

2- 三文魚最好煎至9成熟, 因為全熟的話, 餘熱會令魚身過老
3- 汁料的黑醋不宜煮太耐, 否則就會失去酸味, 建議當糖全溶化後才加入

1- Do not turn the fish before one side is brown.
2- Do not overcook the fish.  It is recommended to cook it to 90% done.
3- Do not boil the black vinegar too long or it will lose the sour taste.  It is better to add in after the sugar is dissolved.


Copyright © 通之廚房. All rights reserved.
 

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看 看(<-按下)

希望大家多多支持, 買本來看看

4 則留言 :

  1. Can I have your email? I have some question to ask. Thank you very much!
    Hope I can hear from you soon. :)

    回覆刪除
  2. if you have any question, please ask it here...thank :D

    回覆刪除
  3. Do you know the difference between 鎮江醋 and 黑rice醋? I have both at home somehow (probably my mum left them behind), I am not sure which one to use in this recipe. 鎮江醋 looks darker and thicker for sure. I often go to your blog for cooking inspiration, Thanks.

    KK

    回覆刪除
  4. The different is taste. Like cooking wine, some has flower flavor some don't. In this recipe... use 鎮江醋 if you have it.

    回覆刪除

Related Posts Plugin for WordPress, Blogger...