食譜: 菠蘿甜魚 (Fry salmon in pineapple sauce)

今日無咩心機, 返工又好唔夠精神, 公司棟大廈今日做屋頂維修, 搞到好大陣味, 好臭又好唔舒服呀, 諗吓諗吓聽日都唔想返工添呀

哩幾日天氣都好好呀, 風和日麗, 又唔算超熱, 所以一有機會,

都會蛇王, 出外行吓, 咁嘅天氣, 最好當然係食雪糕啦, 哈哈, 或者後日lunch時出去食

三文魚係加拿大真係好容易搵到, 雖然唔係話好平, 但係我喜歡吃佢, 尤其煎到佢脆卜卜,

真係好好味呀

有好多blog友都話唔喜歡熟三文, 唔怕, 大家可以改用其他魚柳代替, 如果係白魚, 煎時就最好加蛋去半煎炸,

咁出嚟顏色先會靚喎

個酸甜汁今次我無落醋, 所以甜味比較重呀, 如果大家唔喜歡, 當然可以加點白醋啦, 自己執生啦

煎魚最忌係心急同太大火, 慢慢煎靚一面先, 先輕輕力反去另一面再煎, 咁就唔會咁易爛, 記得唔好心急呀

夏天咁熱, 哩個餸酸酸甜甜又香口,

實啱大家享用

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 三文魚扒1塊, 抹乾 切大件 (1 salmon steak, dried, cut into piece)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去皮, 切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 罐頭菠蘿5片, 切粒 (5 Slices of pineapples, diced)
tonytsang and kareny recipy

汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 茄汁4湯匙 (3 tbsp of ketchup)
tonytsang and kareny recipy
2- 砂糖1/2茶匙 (1/2 tsp sugar) 
tonytsang and kareny recipy
3- 菠蘿汁1/2杯 (1/2 cup of pineapple juice) 

做法 Steps

tonytsang and kareny recipy
1- 魚扒抹乾後用少許白胡椒粉, 鹽醃10分鐘, 兩面再薄薄鋪上粟粉, 快火落油(約1/2量杯油)起鑊, 用半煎炸方式將魚扒兩面煎成金黃(圖1), 再中慢火將魚扒煎至8成熟, 隔油, 上碟備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 加入洋蔥和1/3茶匙鹽炒軟, 再加入汁料煮透, 加入菠蘿兜勻煮熱(圖2), 淋上魚扒即成
tonytsang and kareny recipy
1-  Dry the Salmon steak well.  Marinade it with some salt and white pepper for 10 minutes.  Cover the salmon evenly with the corn starch.  Heat the pan with 1/2 cup of oil over high heat.  Fry the salmon until both sides turn brown (fig.1).  Reduce the heat to medium.  Continue to cook until the salmon is about 80% done.  Dain it well and put it on the dish

2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry the onion with 1/3 tsp of salt until soft.  Stir in the sauce mix (fig.2).  Stir in the pineapple and heat through.  Pour it over to the fish and serve it hot.

貼士 Tips
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

---

Copyright © 通之廚房. All rights reserved.