食譜: 日式麵豉煎三文 (Fry salmon in miso sauce)

呵呵呵, 太太昨日幫我買到wii fit啦

佢真係好叻呀, 係我哩邊, 差唔多日日都無貨, 咁都比佢買到, 真係寫個服字比佢呀

我昨日已經玩左一個小時, 講真,

雖然玩到出晒汗呀, 但要用佢減肥, 似乎有點勉強啦, 不過玩機之餘, 又有得做吓運動都好嘅, 呵呵

今日又嚟三文魚扒啦, 呵呵,

我真係好鐘意三文魚, 係加拿大, 無理由唔吃三文啦, 又平又好味呀, 哈哈

塊魚扒要點煎, 我已經講左唔少次, 大家不況睇返我先前啲食譜就知啦, 其實都係要多油, 要乾身上粉, 唔好成日反佢, 同買要滑的話, 唔好煎過熟就得啦

反而我今日想講多啲個汁呀,

因為哩個汁係我自己亂咁溝出嚟呀, 但味道真係好好, 如果你地撈完個汁料一試味, 可能都會幾濃味, 但用嚟伴三文魚扒真係好正呀,

當然,

我講左好多次, 每人口味唔同, 如果真係太濃, 記得加多少少水呀, 自己執生啦

其實哩個汁, 如果再加啲玄米醋, 整日本沙律都好好呀, 一定勁香勁好味呀

正所謂: 日式麵豉煎三文, 汁料香濃要試真

(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右

tonytsang and kareny recipy
1- 三文魚扒1塊, 抹乾 切先大件 (1 salmon steak, dried, cut into piece)
tonytsang and kareny recipy
2- 炒熟白芝麻1湯匙 (1 tbsp of roasted white sesame )
tonytsang and kareny recipy
3- 壽司紫菜半塊, 切絲 (1/2 piece roasted seaweed, shredded)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
1- 白麵豉1湯匙 (1 tbsp white miso)
tonytsang and kareny recipy
2- 水4湯匙 (4 tbsp water)
tonytsang and kareny recipy
3- 味醂3湯匙 (3 tbsp Mirin)
tonytsang and kareny recipy
4- 日本生抽2湯匙 (2 tbsp Japanese Soya sauce)
tonytsang and kareny recipy
5- 清酒2湯匙 (2 tbsp sake)
tonytsang and kareny recipy
6- 薑汁1湯匙 (1 tbsp ginger juice)
tonytsang and kareny recipy
7- 麻油1/2湯匙 (1/2 tbsp sesame oil)
tonytsang and kareny recipy
8- 粟粉1湯匙+水2湯匙 (1 tbsp corn starch + 2 tbsp water)

tonytsang and kareny recipy
1- 魚件抹乾後用少去白胡椒粉, 海鹽醃10分鐘, 兩面再薄薄鋪上生粉(圖1)
tonytsang and kareny recipy
2- 快火落油(油要多點)起鑊, 先將魚扒兩面煎成金黃, 再中慢火將魚扒煎至8-9成熟(圖2), 盛起, 用紙抹去油份上碟, 灑上白芝麻和山椒粉(非必要)
tonytsang and kareny recipy
3- 汁料攪勻, 落鑊煮滾, 淋上魚扒, 舖上紫菜即成

1- Dry the Salmon steak well.  Marinade it with some sea salt and white pepper for 10 mins.  Coat the salmon with the corn starch (fig.1).
tonytsang and kareny recipy
2- Heat the pan with some oil over high heat.  Fry the salmon until two sides turn brown.  Reduce the heat to low medium cook until the salmon is about 90% done.(fig2)  Put it on the dish.  Top some white sesame and japanese pepper (optional) 
tonytsang and kareny recipy
3- Heat the pan with oil in high heat.  Stir in the sauce mix and heat through.  Pour it over to the fish.  Add some seaweed and serve it in hot.

1- 魚扒一定要乾身, 否則就很難上粉, 煎也很難煎得靚
tonytsang and kareny recipy

2- 魚扒不要反太多, 要耐心一點, 煎好一面先好反
tonytsang and kareny recipy
3- 魚扒不宜煎太熟, 因為餘熱會自然地令肉再熟一點
tonytsang and kareny recipy
4- 煎封兩面有助保持肉汁, 令魚扒肉質滑滑
tonytsang and kareny recipy
5- 我用的山椒粉 (The Japanese pepper that I used)

Jusco 賣27.90hk
tonytsang and kareny recipy
1- It will be hard to coat with corn starch if the fish is not dried.
tonytsang and kareny recipy
2- Do not flip the fish too often when frying the fish.
tonytsang and kareny recipy
3- Do not overcook the fish.  It is recommended to cook it to 90% done
tonytsang and kareny recipy
4- Brown both side of the fish as soon as possible will able to keep the moisture inside of the fish.
tonytsang and kareny recipy