Thursday, November 3, 2016

台式三杯茄子鱼煲 Taiwanese Three-Cup Eggplant and Fish Hot Pot

材料(1人份):
多利鱼片---1 片(切小片)
茄子---2 小条
姜---1 寸(切片)
蒜头---4 瓣(拍扁)
指天椒---1 根(切碎去籽;不嗜辣者可不加)
麻油---1 汤匙
胡椒粉---适量
盐---适量

料理酒---2 汤匙
酱油---1 汤匙
黑酱油---1 茶匙
白糖---1/2 汤匙

九层塔---10 g

做法:
  1. 将鱼片洗净,用厨房纸巾抹干后,用胡椒粉和盐腌约15分钟。
  2. 把料理酒,酱油,黑酱油和白糖于一个碗中混合均匀备用。
  3. 茄子切成条状后,立刻浸泡在盐水里约5分钟,并用重物压着茄子不要让它们浮在水面上。
  4. 热锅下麻油,放入姜片,以中小火煎至姜片的边缘转焦黄。
  5. 加入蒜头和指天椒爆香。
  6. 加入鱼片,煎至8分熟。
  7. 倒入酱汁,翻炒均匀。
  8. 另一边厢,煮一锅沸水。
  9. 把泡好的茄子放入沸水中煮约3分钟,一样用重物压着茄子,不让它们浮上来。
  10. 把茄子取出沥干后,倒入锅中,拌炒均匀。
  11. 最后,加入九层塔,盖上锅盖,让其焖煮约5分钟即可。
Ingredients(Single serving):
Dory fish fillet---1 slice(Cut into small slices)
Eggplant---2 nos
Ginger---1 inch(Sliced)
Garlic---4 cloves(Crushed)
Bird's eye chili---1 nos(Chopped and de-seeded;For non-spicy eater, you can omit this)
Sesame oil---1 Tbsp
Pepper powder---Add to taste
Salt---Add to taste

Cooking wine---2 Tbsps
Soy sauce---1 Tbsp
Dark soy sauce---1 tsp
Sugar---1/2 Tbsp

Basil---10 g

Method:
  1. Rinse the fish fillet, pat dry with kitchen towel, marinade with pepper powder and salt for approx. 15 mins.
  2. Mix the cooking wine, soy sauce, dark soy sauce and sugar in a bowl. Set aside.
  3. Cut the eggplant lengthwise into sections, soak them immediately in salt water and use something heavy to press the eggplant into the water. Do not let them rise above the water level.
  4. Heat a pot with sesame oil, put in the ginger slices, cook it over medium low heat til the edges turned to be brown in colour.
  5. Add in the garlic and bird's eye chili and sauté for a while.
  6. Add in the fish fillet and pan-fry for a while.
  7. Pour in the sauce and stir well.
  8. Meanwhile, bring a pot of water to boil.
  9. Transfer the soaked eggplant into the boiling water and cook for approx. 3 min, use something heavy to press the eggplant down into the water.
  10. Drain the eggplant and transfer them into the pot, stir-fry for a while.
  11. Lastly, add in the basil, close the lid and let it simmer for approx. 5 min. Ready to serve.

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