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【三餸一湯】鹹酸菜番茄煮鮫魚

蘋果日報 2020/06/13 07:00

食譜蔬菜15-30分鐘

材料:
鹹酸菜 適量
番茄 2個
鮫魚 1件
薑 2片
蒜 2粒
葱段 少量
生粉 少許
老抽、生抽 各少許
大紅辣椒 1隻


做法:
1.把番茄切件。鹹酸菜沖洗後切幼。把辣椒切件。
2.把魚兩邊撲上生粉。下油,爆香薑片,下魚煎。反轉,把兩邊煎至金黄。下鹽調味。輕力按壓魚扒,取出。
3.爆香鹹酸菜,下糖調味。下葱段、辣椒、番茄,加少許熱水蓋上略煮。
4.開蓋攪勻,放回鮫魚。下少許老抽。蓋上,煮約3分鐘,開蓋下葱段稍煮。熄火。

Mackerel fish with tomatoes and preserved vegetables
Ingredients:
Preserved vegetables some
Tomatoes 2 pcs
Mackerel fish steak 1 pc
Ginger 2 slices
Garlic 2 cloves
Spring onion little
Red Thai chili 1 pc
Potato starch little
Dark and light soy sauce little

Directions:
1.Slice the tomatoes. Rinse the preserved vegetables, finely chop. Slice the chili.
2.Thinly coat both sides of the fish with potato starch. Heat oil, fry the ginger pcs until fragrant. Lay the fish in the pan, fry until golden brown. Flip, continue to fry. Season with a bit salt. Gently press the fish steak during frying, take out.
3.Stir-fry the preserved vegetables. Season with sugar. Add spring onion, chili, tomatoes. Pour hot water. Cover, simmer for a while.
4.Open the lid, bring back the fish. Add dark soy sauce. Cover, cook for around 3 mins. Open lid, add spring onion to cook for a min. Off heat, take out and serve.
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番茄切件。
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鹹酸菜沖洗後,切碎。
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爆薑片,將撲上生粉的鮫魚下鑊煎至兩面金黄。
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炒香鹹酸菜,並加入糖調味。
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下葱段、辣椒和番茄,以及加少許熱水,蓋上略煮。
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煎魚回鑊,加少許老抽,再蓋上煮約3分鐘。
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