Nancy生活館
我有幸在美國主流時裝行業工作了二十多年，如今希望把所有我接觸和體驗到的特殊經曆和體會，以及我酷愛到美食，烹調，意大利餐和中餐的比較，意大利和中國旅遊，及時裝觀念，及室內設計體會來跟大家分享。
Nancy生活館 |年年有魚 - 新年之際三款簡易美味的全魚做法 (上）
在美國吃全魚 | Whole Fish Recipes in the US
在美國的前25年，我從沒在家做過全魚。一方麵是因為工作忙，沒時間折騰；另一方麵是擔心魚腥味留在廚房裏清洗起來太麻煩。
退休後靜下心來，才發現做魚其實沒有那麽複雜。近些年裏逐漸地學習摸索出了幾種簡單又美味的做法，尤其是在新年這樣喜慶的時刻，全魚象征著團圓和豐盛，更是不可缺少的一道菜。這三種方法健康、美味，適合多種場合，比較實用。
我希望這些食譜能為您的餐桌增添一份亮點，也讓您的家人品嚐到獨特的風味！
In my first 25 years living in the U.S., I never prepared a whole fish at home. Partly because I was too busy with work to deal with the process, and partly because I worried about lingering fishy odors in the kitchen and the hassle of cleaning up.
After retiring, I finally had the time to slow down and realized that cooking fish isn’t as complicated as I thought. Over the years, I’ve gradually learned and experimented with a few simple yet delicious recipes. Especially during celebratory occasions like Chinese New Year, whole fish is an essential dish, symbolizing unity and abundance. These three methods are healthy, flavorful, and versatile for various occasions.
I hope these recipes will add a special touch to your table and allow your family to enjoy unique and delicious flavors!
（一）無油炸豆瓣魚 Steamed Fish with Bean Sauce
北方長大，極少有活魚可以吃。冬天都是南方來的凍魚，一般都是油炸或者紅燒著吃的。
小時候過年過節時，家裏全魚的做法都是紅燒。在紐約的時候，有一位四川姑娘介紹了幾家四川餐館的豆瓣魚，她很喜歡，我也就認為比較正宗。都是油炸了魚，再在湯汁裏燉，澆濃汁。直到2017年我去四川成都學習烹調，才第一次驚奇的發現本地人真實版的豆瓣魚是不用油炸，而是先清蒸再加入很簡單的調味：
Growing up in Northern China, it was rare to have access to live fish. During the winter, the fish available were usually frozen and shipped from the South, and they were typically prepared by deep-frying or braising in heavy sauce.
As a child, during New Year’s and festive occasions, the whole fish on our table was always braised in a rich soy-based sauce. Later, when I lived in New York, a Sichuanese friend introduced me to several restaurants serving Douban Fish, a dish she loved and I assumed to be authentic. These versions involved deep-frying the fish before simmering it in a rich, flavorful sauce.
It wasn’t until 2017, during a cooking class in Chengdu, Sichuan, that I was amazed to discover the authentic home-style Douban Fish recipe. Unlike the restaurant versions, the fish is not deep-fried. Instead, it’s steamed first and then topped with a simple yet flavorful seasoning:
在成都師傅做出來的豆瓣魚。我後來在家複製過很多次，這裏和大家分享。
The Douban Fish prepared by the chef in Chengdu left a lasting impression on me. Since then, I’ve recreated it at home many times. Here, I’m excited to share the recipe with you all!
原料 Ingredients:
- 鱒魚, 鱈魚或者鱸魚1 條 (1.5 lbs) | 1 whole trout (or bass), about 1.5 lbs
- 薑片 6 片 | 6 slices ginger (divided)
- 蒜 4-6 瓣 | 4-6 cloves garlic
- 蔥 2 根 | 2 scallions (white part for steaming, green for garnish)
- 紅幹辣椒 2 個 | 2 dried red chilies
- 青辣椒 1 個 (可選) | 1 jalapeño (optional)
- 泡椒醬 1 tbsp | 1 tbsp pickled peppers
- 豆豉 1 tbsp (切碎) | 1 tbsp Chinese black beans (chopped)
- 醬油 2 tbsp | 2 tbsp soy sauce
- 陳醋 1 tsp | 1 tsp dark vinegar
- 糖 1 tsp | 1 tsp sugar
- 鹽 2/3 tsp | 2/3 tsp salt
- 菜籽油 3 tbsp | 3 tbsp cooking oil
步驟 Directions:
-
準備魚
：在魚身上抹鹽，放上薑片和蔥白段。蒸10分鍾後，將魚轉移到一個幹淨的盤子裏。
Prepare the Fish: Rub the fish with salt, top with half the ginger slices and scallion whites. Steam for 10 minutes. Transfer to a clean plate.
-
製作醬汁
：熱油鍋，依次加入泡椒、蔥白、豆豉和剩餘的薑片、蒜瓣和辣椒，翻炒2-3秒。
- 然後加入豆醬油、陳醋、糖，鮮椒和半杯水，炒勻。
- 醬汁煮開後，立刻淋在蒸好的魚上。趁熱享用！
Prepare the Sauce: Heat oil, stir-fry pickled pepper, scallion greens, remaining ginger, garlic, and chilies for 2-3 seconds. Add black beans, soy sauce, vinegar, sugar, and ½ cup water. Once boiling, pour over the steamed fish. Serve hot!
如果是幾條小一點的魚也可以這樣做，隻是蒸魚的時間要調短一點。
注意鹹淡和辣的程度都可以根據自己的口味調整。豆豉炒了之後非常香！
If you’re using smaller fish, this method works just as well—just shorten the steaming time accordingly.
Be sure to adjust the saltiness and spiciness to your taste. The black beans become incredibly fragrant after stir-frying!
