XO醬菌香炒泥鯭球
材料:
深水泥鯭 4至5條
蜜糖豆 1碗
本菇 1/4份
雲耳 少許
果皮 1片
XO醬 2湯匙
紹酒 少許
麻油 少許
薑片 3至4片
甘筍片 3至4片
蒜茸 1茶匙
芡湯材料:
生粉 少許
水 適量
鹽 少許
糖 少許
紹酒 少許
泥鯭醃料:
生粉 少許
水 適量
鹽 少許
做法:
1.蜜糖豆去衣;本菇切頭;果皮浸軟刮囊後切絲,備用。
2.泥鯭先起肉,然後切成三等分,接着加入生粉、鹽及水醃勻。
3.燒熱油至120℃,下魚肉拉油數秒鐘,然後盛起。接着下菇拉油,聞到菇香及變金黃色即可盛起;下蜜糖豆輕輕拉油數秒後盛起。
4.煲滾水,加少許鹽及糖,放蜜糖豆及雲耳汆水。
5.燒熱鑊下油,先爆香薑片、甘筍片、陳皮絲及蒜茸,接着下XO醬炒勻,然後下蜜糖豆、雲耳及本菇炒香,再加入魚同炒。
6.魚炒至差不多熟,加入拌勻的芡湯炒至收汁,最後加入紹酒及麻油,開至最大火炒出香氣,即可上碟。
Sautéed Rabbit Fish Fillet and Mushrooms with XO Sauce
Ingredients:
Deep sea rabbit fish 4-5 pcs
Honey peas 1 bowl
Beech mushroom 1/4 stalk
Cloud ear mushroom little
Dried tangerine peel 1 pc
XO sauce 2 tbsps
Shaoxing wine little
Seasame oil little
Ginger 3-4 slices
Carrot 3-4 slices
Minced garlic 1 tsp
Corn starch mixture for sauce:
Corn starch little
Water some
Salt little
Sugar little
Shaoxing wine little
Marinade for rabbit fish:
Corn starch little
Water some
Salt little
Steps:
1.String sweet peas; remove base of beech mushroom; soak dried tangerine peel until softened, scrape off its white pith and cut into thin slices.
2.Debone rabbit fish, cut each fish in three, then add corn starch, water and salt, mix well.
3.Heat oil to 120℃. Deep fry the fish fillets for a few seconds, remove and set aside. Deep fry beech mushroom briefly until fragrant and caramelised, remove and set aside. Deep fry sweet peas for a few seconds, remove and set aside.
4.Boil water in pot, season with sugar and salt, blanch sweet peas and cloud ear mushrooms.
5.Add oil to heated wok. Sauté ginger, carrot, tangerine peel and minced garlic, then mix with XO sauce. Add sweet peas, cloud ear mushroom and beech mushroom. Add rabbit fish fillets, sauté.
6.When the rabbit fish fillets are almost cooked, add corn starch mixture, keep stirring until the sauce thickens. Add Shaoxing wine and sesame oil, turn heat to the highest, sauté until fragrant and serve.