星期二, 4月 16, 2013

[通少食譜]芝香烤汁龍葵魚 (Baked basa fillet with portobello mushroom in bbq sauce)


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[Prep 準備: 10 minutes | Cook 烹調: 35 minutes| Serve 份量: 4 | Calories 熱量: 385 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
 photo onion2042.gif葵菇真係好好味, 菇味濃郁, 好有肉類嘅口感, 每次吃都會好好食, 明明話唔整著啦,  photo onion2049.gif轉個頭又會買來煮過, 哈哈
葵菇好大塊,  photo onion2046.gif其實創作空間有好多, 不過我覺得唔多適合去炆, 會有點浪費它的質感, 反而炒同焗就最好, 但要炒的話, 一定要刮走入面黑色啲囊, 否則啲汁會黑色,  photo onion2015.gif成碟餸就唔多好睇啦
無論日式又好, 西式又好, 中式又好, 葵菇都係我菇中之星,  photo onion2022.gif真係好like佢呀, 希望大家會喜歡佢, 試下哩個食譜啦, 因為佢真係易整又好味道啦
 
 photo onion203.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
1- 龍利柳400克, 切件 (Basa Fillet, cut into piece, 400g)
2- 龍葵菇(3-4吋闊)5隻, 去蒂 (5 Portobello Mushroom cap, 3"-4", stemmed off)
3- 水牛芝士碎1杯 (1 cup Shredded Mozzarella cheese)
4- 甜椒1/2個, 去囊, 切粒 (1/2 bell pepper, cored, diced)
5- 中洋蔥1/2個去衣, 切粒 (1/2 Medium onion, peeled, diced)
6- 黑胡椒粉1茶匙 (Black pepper flake, 1 tsp)
7- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
8- 西式燒烤醬3湯匙 (Barbecue sauce, 3 tbsp)

 
.: 調味料 Seasoning :.
1- 鹽1/2茶匙 (Salt, 1/2 tsp)
2- 黑胡椒粉1/2茶匙 (Black pepper flake, 1/2 tsp )
3- 麵粉/粟粉1湯匙 (Cornstarch or flour, 1 tbsp)


.: 做法 Directions :.
Step 1:

魚肉用調味料的鹽和黑椒粉醃10分鐘, 同時間, , 如上圖放上焗盤, 再將龍葵菇每隻平均灑上1/4茶匙鹽和黑椒粉, 放入已用200攝氏預熱的焗爐焗20分鐘
Season the fish with salt and black pepper for 10 minutes.  Meanwhile, place the mushroom on the baking rack like the image above.  Top each mushroom with 1/4 tsp of salt and black pepper evenly.  Bake the mushroom in a pre-heat the oven with 200 Celsius for 20 minutes.

Step 2:
將每條龍利柳沾上麵粉或粟粉, 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
Coat each basa with the flour or cornstarch.  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

Step 3:
鑊洗淨抹乾, 用中火落油1/2湯匙起鑊, 加入蒜蓉, 甜椒, 洋蔥連1/3茶匙鹽和糖炒勻至洋蔥軟身(約3分鐘), 加入燒烤汁兜勻, 煮熱備用
Clean and dry the pan.  Heat the pan with 1/2 tbsp of oil over medium-high heat.  Add in the garlic, green pepper, onion with 1/3 tsp of sugar and salt.  Stir-fry all ingredients until the onion is soft (about 3 minutes).  Add in the barbecue sauce and bring it to boil.  Put it aside.
 
Step 4: 
龍葵菇取出, 再將煮好的汁料平均舖上龍葵菇上>鋪上魚柳>舖上汁料, 再平均舖上芝士, 放回焗爐再焗至芝士金黃即可 (約5分鐘)
 
Take the mushroom out of the oven.  Top each mushroom with the sauce mixture, then add the fish on top, then add another layer of sauce mixture, and coat evenly with the shredded cheese.  Put it back to oven and bake until the cheese is golden (about 5 minutes)
.

小貼士 Cook's notes :.
1- 龍葵菇太厚身, 所以要預先焗熟它, 焗好, 用竹簽(牙簽)插入最厚肉的位置, 如果不用太大力都可以順利插入, 就已經熟了
2- 放回焗爐時, 最好最快令芝士金黃, 就是打開焗爐門(一半或全開), 好等焗爐的發熱線長開, 那就會超高速將芝士金黃烤至金黃

3- 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 
4- 龍葵菇必須先填上汁料, 那魚滑才會黏實, 不易散開
http://tonykarenkitchen.com/
1- Poke into the mushroom. If it is easy to get in, it is cooked through.
2- The faster way to make the golden cheese is to open the oven door (fully or half open). The heat source will activate continuously so that the cheese can melt quicker
.
3- Do not flip the fish too often while pan-frying it. Turn it to other side only if one side is brown.
4- It is better to add one layer of sauce mixture before adding the fish because the sauce will hold the fish safely on the mushroom
.

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3 則留言 :

  1. What is a good substitute for bell pepper with similar texture? My family has acid reflux after eating bell peppers. Thank you..

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    1. you can use celery which is not a bad choice. Or simply skip the pepper...it is okay

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