星期四, 8月 09, 2012

[通少食譜]鰻汁奇脆香酥魚 (Pan-fried Basa with Kabayaki Sauce )




Click here for English Recipe

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 people |
Calories 熱量: 320 一份/per portion (Estimated) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

有次去日本旅行, 去到名古屋, 一於試下當地出名的鰻魚飯, 估唔到, 啲鰻魚燒到卜卜脆, 同係加拿大食個啲, 真係天淵之別呀, 真係一試難忘
我自知整鰻魚好麻煩, 所以無諗過試, 但又好鬼想食, 於是改一改, 用龍利柳代替鰻魚啦, 估唔到效果咁好喎
 
鰻魚汁係超市買好啦, 自己整都得, 但真係有啲麻煩, 而最正就係佢多糖, 煮一陣就會變糖膠, 當佢一降溫就會開始杰, 哩個時候加魚撈勻就唔會整腍啲魚, 咁就可以做到香脆既效果啦, 真係唔錯, 大家記得要試下佢呀
 

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

1- 龍利柳500克, 切件 (Basa Fillet, cut into piece, 500g)
2- 皇子菇350克, 去蒂, 切件 (King oyster mushroom, stemmed off, cut into pieces, 350g)
3- 中型洋蔥半個, 去皮, 切件 (1/2 medium size of onion, peeled, cut into pieces)
4- 甜椒1個, 去囊, 切件 (1 bell pepper, core removed, cut into pieces)
5- 日式壽司紫菜半塊, 切絲 (1/2 Roasted seaweed paper, shredded)
6- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
7- 鰻魚燒汁5湯匙 (Kabayaki Sauce, 5 tbsp)
8- 粟粉1/4杯 (約3湯匙) (Corn starch, 1/4 cup) 

.: 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, 同時間, 中快火落1湯匙油起鑊, 加入蒜蓉和洋蔥連1/3茶匙鹽炒至軟身(約2分鐘), 再加入甜椒和皇子菇炒3分鐘, 加入2湯匙鰻魚燒汁兜勻, 上碟備用

Marinade basa with the seasoning for 10 minutes. Meanwhile, heat the pan with 1 tbsp of oil over medium high heat. Add in the minced garlic and onion with 1/3 tsp of salt. Stir-fry the onion until it is soft. Add in bell peppers and mushroom. Stir-fry it for 3 minutes. Add in 2 tbsp of Kabayaki Sauce.  Mix it well and dish it up.  


2- 鑊洗淨, 將每條龍利柳沾上粟粉, 中快火落2湯匙油起鑊, 將龍利柳至四面金黃及至9成熟(約4-6分鐘), 盛起備用
  

Clean the pan and dry it well.  Coat each basa with the corn starch. Heat the pan with 2 tbsp of oil over medium high heat. Pan fry the basa until each side is golden and about 90% cooked (about 4-6 minutes).  Put it aside
 
3- 原鑊加入餘下的3湯匙鰻魚燒汁, 轉慢火, 將鰻魚燒煮至杰身或剩下2湯匙左右(約3-5分鐘), 熄火, 待汁變杰身後(約2-3分鐘), 加入魚塊兜勻, 上碟灑上紫菜即成

Add in remaining 3 tbsp of Kabayaki Sauce in the pan.  Turn the heat to low.  Boil the sauce until it is caramelized or remaining about 2 tbsp (may takes 3-5 minutes).  Turn off the heat.  Wait until the sauce is thickened (about 2-3 minutes).  Add in the fish and mix it well.  Dish it up and top it with the seaweed. Serve it in hot.

 
.: 小貼士 Tips :.http://tonykarenkitchen.com/
1- 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
2- 鰻魚汁有很多糖份, 切勿用大火去煮, 很容易就會燶變苦
 
3- 鰻魚汁有很多糖份, 慢火去煮是希望整出焦糖的效果, 當它降溫就會開始變杰, 那就不會將魚弄濕, 能保持它的香脆
http://tonykarenkitchen.com/
1- Do not flip the fish too often while pan-frying it. Turn it to other side only if one side is brown.
2- Kabayaki Sauce contains lot of sugar.  It is easy to get burn when cooking it over high heat. 
3- Kabayaki Sauce contains lot of sugar.  It will be caramelized after cooked.  Let the sauce cool down so it will be thickened. This can help the fish remains crispy  .

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http://tonykarenkitchen.com/

 
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, 而海外讀者可以到YesAsia購買, 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

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