星期二, 7月 10, 2012

[自創食譜]夏威夷焗香魚 (Pan-fried basa in Hawaii style)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 people |
Calories 熱量: 360 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

這個食譜是參考夏威夷pizza 而製作的, 哈哈哈, 我想健康一點, 所以唔落肉改用龍利柳, 想不到效果咁好, 好好味道啊

煎魚其實唔係難, 最怕你心急, 未煎好一面就係咁反, 係咁兜, 真係超人都會散開啦, 所以慢慢嚟, 用中火, 煎好一面先, 再反另一面再煎, 今就實無問題

今次個芝士無用焗爐去烤喎, 雖然無咁香脆, 但係就比較方便同簡單, 亦可以比無焗爐的朋友多一個烹飪方法去溶芝士, 放心, 軟芝士只係口感上差少少, 味道完全無問題, 放心整啦
 
夏天食哩個餸真係一流, 大家記得試試啊
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

1- 龍利柳500克, 切件 (Basa Fillet, cut into piece, 500g)
2- 中型蕃茄2個, 切件 (2 medium tomato, cut into piece)
3- 中型洋蔥1個, 去皮, 切件 (1 medium onion, peeled, cut into pieces)
4- 火腿2塊, 切絲 (2 slices of ham, shredded)
5- 甜椒1個, 去核, 切件 (1 bell pepper, core removed, cut into pieces)
6- 水牛芝士碎1/2杯 (Shredded Mozzarella Cheese, 1/2 cup)
7- 意大利粉醬1/2杯 (Pasta sauce, 1/2 cup)
8- 罐頭菠蘿片, 5片, 切件 (5 slices of pineapple, cut into pieces)
9- 砂糖1湯匙 (white sugar, 1 tbsp)
10- 粟粉1/2杯 (Corn starch, 1/2 cup)
11- 香草(羅勒, 百里香)1茶匙, 非必要 (Basil or thyme flake, optional)
 

.: 醃料 Seasoning :. http://tonykarenkitchen.com/

1- 鹽1茶匙 (1 tsp salt)
2- 白胡椒粉1/2茶匙 (1/2 tsp of white pepper)
3- 蒜粉1茶匙, 非必要 (1 tsp of garlic powder)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 
龍利柳用醃料醃10分鐘, 然後將每條龍利柳沾上粟粉, 中快火落1湯匙油起鑊, 將龍利柳至四面金黃及至9成熟(約4-6分鐘), 盛起隔油備用
 
Marinade basa with the seasoning for 10 minutes.  Coat each basa with corn starch.  Heat the pan with 1 tbsp of oil over medium high heat.  Pan fry the basa until each side is golden and about 90% cooked.  Put it aside.


2- 鑊洗淨抹乾, 快火落1/2湯匙油起鑊, 加入洋蔥和甜椒連1/3茶匙鹽, 炒至洋蔥軟身(約2分鐘), 再加入火腿和蕃茄連1/3茶匙糖, 炒至蕃茄軟身(約2分鐘) 
    
Clean and dry the pan.  Heat the pan with 1/2 tbsp of oil over high heat.  Add in the onion and bell pepper with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft (about 2 minutes)
. Add in the hams and tomato with 1/3 tsp of sugar. Stir-fry the ingredients until the tomato is soft (about 2 minutes).
 

3- 加入意大利粉醬兜勻, 鋪上龍利柳, 菠蘿煮至汁滾及杰身

Add in pasta sauce and mix it well.  Add in the basa, pineapple.  Continue simmering until the sauce is thickened
.

 

4- 熄火, 平均舖上芝士, 蓋頂焗至芝士溶化, 上碟灑上香草即成

Turn the heat off.  Top evenly with the cheese.  Cover and simmer until the cheese is melted.  Dish it up.  Top with basil or thyme flake and serve it in hot.

.: 小貼士 Tips :.http://tonykarenkitchen.com/

1- 意大利粉醬各牌子的味道都不同, 可以隨意選擇你喜愛的味道, 如果太濃味, 就請自行減少份量給加點熱水去調整出你覺得適合的味道 
2- 煎魚切忌反太多次, 煎至一面金黃才反另一面去煎, 當另一面也金黃時, 就已經差不多熟了, 注意不要太大火去煎
3- 如果你的鑊能入焗爐的話, 用攝氏200度去燒至芝士金黃, 效果會更佳, 焗爐不需要預熱
4- 意大利粉醬已經夠杰身, 但如果蕃茄出太多水令汁料無法變杰, 就自己加點生粉水將汁整杰好了
http://tonykarenkitchen.com/
1- Adjust the taste accordingly as each pasta sauce taste differently.
2- Do not flip the fish too often while pan-frying it.  Turn it to other side only if one side is brown.
3- It will taste even better if you can put your pan into oven and heat it up with 220 celsius.  The cheese will be crispy.
4- If the sauce is not thick enough, add some corn starch mixture to thicken it. 

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http://tonykarenkitchen.com/

 
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希望大家多多支持, 買本來看看

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