名廚三餸一湯｜何偉成菜單 鮮花椒蒸筍殼魚 Steamed Four-Eyed Sleeper with Fresh Sichuan peppercorn

蘋果日報 2021/06/10 17:34

食譜何偉成四川菜魚蔬菜蒸15-30分鐘
    鮮花椒蒸筍殼魚
    材料：
    筍殼魚 1條（約一斤六両）
    鮮花椒 適量
    花椒 少許
    花椒油 適量
    葱粒 適量
    油 適量
    鹽 少許
    蒸魚豉油：
    生抽 適量
    清水 適量（1/3生抽的份量）
    糖 少許
    做法：
    1. 筍殼魚從魚背切下開邊，把魚鰓、魚腸及內臟清除，用毛巾索乾水分，在魚中間脊骨斬兩刀，讓蒸時不會弓身，然後在魚肉上抹少許鹽。
    2. 筍殼魚放到碟上，隔水蒸四分鐘，然後取出。
    3. 葱粒加到油裏爆香，然後放到魚肉上，接着把鮮花椒、花椒及花椒油煮熱，再灒到魚肉上。
    4. 接着把蒸魚豉油材料拌勻煮熱，沿着魚邊倒下豉油，即可享用。
    Steamed Four-Eyed Sleeper with Fresh Sichuan peppercorn
    Ingredients:
    Four-eyed sleeper 1 pc (around 1 catty and 6 taels in weight)
    Fresh Sichuan peppercorn some
    Sichuan peppercorn little
    Sichuan peppercorn oil some
    Chopped scallion some
    Oil some
    Salt little
    Seasoned soy sauce for steamed fish:
    Soy sauce some
    Water some (1/3 of the amount of soy sauce)
    Sugar little
    Method:
    1. Butterfly the four-eyed sleeper from its back, remove the gills, intestines and innards, blot dry with a towel, then snap its backbone into two with a cleaver so it won’t curl up when steamed, rub a little salt over the fish.
    2. Place the four-eyed sleeper on a plate, steam four minutes, remove from the wok.
    3. Heat wok, drizzle oil, sauté chopped scallion until fragrant, then place over the fish, cook fresh Sichuan peppercorn, Sichuan peppercorn and Sichuan peppercorn oil, pour over the fish.
    4. Mix and heat the ingredients for seasoned soy sauce, pour it around the fish, serve.
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    筍殼魚清理乾淨，撒少許鹽在魚肉上。
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    隔水蒸魚四分鐘。
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    燒熱油鑊，將葱粒爆香。
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    把葱粒放上魚肉，再灒上煮熱過的鮮花椒、花椒及花椒油灒到魚肉上。
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    煮熱蒸魚豉油材料，拌勻後沿着碟邊淋下。
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