三餸一湯｜啫啫魚頭煲 Sizzling Fish Head
蘋果日報 2021/02/22 11:51
食譜粵菜魚煎煮15分鐘以下
啫啫魚頭煲
材料：
魚頭 1個
乾葱 5個
蒜茸 5湯匙
薑 50克
葱 1棵
柱候醬 1湯匙
生抽 2茶匙
老抽 1茶匙
糖 1湯匙
米糠油 3湯匙
步驟：
1. 魚頭印乾水分，將柱候醬、生抽、老抽、糖，加入魚頭，攪拌均勻，醃30分鐘。
2. 乾葱對切；葱白切段、再切葱粒；薑切片。
3. 燒熱米糠油，爆香薑、乾葱，加入蒜茸、葱白。
4. 加入魚頭煎至金黃色。
5. 蓋上蓋煮5分鐘，灑上葱花。
Sizzling Fish Head
Ingredients:
Fish head 1 pc
Dried shallot 5 pcs
Minced garlic 5 tablespoons
Ginger 50g
Spring onion 1 pc
Chu hou paste 1 tablespoon
Soy sauce 2 teaspoons
Dark soy sauce 1 teaspoon
Sugar 1 tablespoon
Rice bran oil 3 tablespoons
Steps:
1. Wipe fish head with kitchen paper, put chu hou paste, soy sauce, dark soy sauce, sugar into fish head, mix well and marinate 30 mins.
2. Cut dried shallot into two pieces. Cut spring onion white into strips then dice spring onion. Slice ginger.
3. Heat the rice bran oil, stir fry ginger and dried shallot, put in minced garlic and spring onion white.
4. Put in fish head and pan fry until golden brown.
5. Cover the lid and cook 5 mins, finally add diced spring onion on the top.
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