食譜: 椒鹽三文 (Fry salmon with salt and pepper)

昨日好早就瞓啦, 所以今日精神比較好呀, 哩個星期我都好懶, 無咩點做運動, 晚晚都掛著睇奧運, 希望下星期會有好轉啦

今日再次煮三文魚扒,

係香港, 或者三文魚比較貴, 亦唔係咁普遍, 其實你可以改用其他魚扒都得, 唔一定要用三文魚, 例如龍俐柳都得喎

魚扒我再次用半煎炸, 效果十分理由, 煎完出嚟又金黃, 用油又少, 我覺得非常適合一般家庭使用, 好多時炸野用淨好多油都唔知點算, 再用又怕唔健康, 倒左去又好似好徙,

但用半煎炸就唔會有哩啲問題, 炸完啲油唔會凈太多, 一啲都唔覺得浪費

記得呀, 魚係未煎封好前唔好成日煎, 否則會好易爛呀, 最後回鑊都要輕手啲, 咁就唔會整爛條魚啦

配椒鹽咁香口惹味, 喜歡的話, 不況啤啤佢

正所謂: 椒鹽三文咁香口, 食時啤啤最一流

(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

tonytsang and kareny recipy
1- 三文魚扒1塊, 抹乾 切大件 (1 salmon steak, dried, cut into piece)
tonytsang and kareny recipy
2- 中型洋蔥1個, 切件 (1 medium onion, peeled, cut into piece)
tonytsang and kareny recipy
3- 青蔥, 切粒1湯匙 (1 tbsp of chopped green onion)
tonytsang and kareny recipy
4- 紅辣椒粒2湯匙 (2 tbsp of chopped red pepper)
tonytsang and kareny recipy
5- 蒜茸2湯匙 (2 tbsp of minced garlic)
tonytsang and kareny recipytonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 海鹽1湯匙 (1 tbsp of sea salt)
tonytsang and kareny recipy
2- 白胡椒粉1湯匙 (1 tbsp white pepper)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 魚扒抹乾後用少許白胡椒粉, 海鹽醃15分鐘, 兩面再薄薄鋪上粟粉
tonytsang and kareny recipy
2- 快火落油(油要多點)起鑊, 用半煎炸方式將魚扒兩面煎成金黃, 再中慢火將魚扒煎至8-9成熟, 隔油備用(圖2)
tonytsang and kareny recipy
3- 快火落油(1湯匙)起鑊, 爆香蒜茸, 辣椒, 加洋蔥和用1/2茶匙炒至軟身, 加入青蔥和汁料兜勻炒香(圖2), 熄火將魚扒回鑊兩面沾上汁料, 上碟即成
tonytsang and kareny recipy
1- Dry the Salmon steak well.  Marinade it with some sea salt and white pepper for 15 minutes.  Coat the salmon evenly with the corn starch. 
tonytsang and kareny recipy
2- Heat the pan with some oil over high heat.  Fry the salmon until both sides turn brown.  Reduce the heat to low medium.  Continue to cook until the salmon is about 80% done.  Put it aside and drain it well (fig2). 
tonytsang and kareny recipy
3- Heat the pan with oil (1 tbsp) over high heat.  Stir-fry the garlic and red pepper until fragrant.  Stir in the onion with 1/2 tsp of salt and stir fry it until soft.  Stir in the green onion and the sauce mix, and mix it well (fig.2).  Turn the heat off.  Add back the fish and mix it well.  Dish it up and serve it in hot.
tonytsang and kareny recipy

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
1- It will be hard to coat with the corn starch if the fish is not dry.
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 to keep the moisture