(三) 檸檬酸豆蒸魚和烤魚|意大利吃法
Lemon Caper Steamed Fish
疫情期間 去意大利艾瑪飛學習烹飪課時，我有機會站在餐廳廚師的灶台旁，親身體驗了一把大鍋料理的魅力。那種專業的大鍋，和我們家用的小鍋相比，確實感覺完全不同。尤其是看著他們如何用最簡單的食材，讓海鮮散發出迷人的味道，這讓我印象深刻。 回國後，我一直想著把學到的技巧運用起來。正巧朋友送了幾條新鮮的魚，我立刻著手嚐試，將幾個關鍵調味元素融合到一起，結果非常令人滿意。
為了讓家常操作更加便捷，我還結合了蒸和烤兩種烹飪方式。這兩種方法在調味上基本一致，但各有獨特的風味。接下來會具體介紹這兩種不同的做法。
During the pandemic, while attending a cooking class in a restaurant in Amalfi, Italy, I had the chance to stand by the chef’s station and experience the art of cooking with large pans. These professional pans felt completely different from the ones we use at home. Watching how they infused seafood with rich flavors using the simplest ingredients was truly eye-opening. After returning home, I was eager to replicate those techniques. A friend gifted me a few fresh fish, and I immediately started experimenting with basic recipes with the Amalfi elements, lemon, caper, tomatoes, the results were incredibly satisfying.
To make the process more accessible for home cooking, I incorporated both steaming and baking methods. These two approaches use similar seasonings but offer distinct flavor profiles. I'll share the details of both methods below.
檸檬酸豆/ Lemon & Caper
Caper中文叫小酸豆，其實不是豆子，是一種花苞，通常都是醃成酸味兒的。是意大利餐做海鮮常用的調料品。 小瓶裝的在美國一般店都可以買到。我正好有這次從意大利帶了一些鹽裹著的回來。因為那裏的人吃這個就跟咱們中國人吃蘿卜幹一樣的講究哪裏的好吃。Caper和檸檬是經常會配在一起用來做汁的。這個調料我用來烤魚比較多，但是魚新鮮直接蒸也很好吃。
Caper, known as "small sour beans" in Chinese, is not actually a bean but a type of flower bud that is typically pickled to give it a tangy flavor. It is a common ingredient in Italian cuisine, especially for seafood dishes. Small jars of capers are readily available in most stores across the U.S. I happened to bring some back from Sicily, preserved in salt, as people there are just as particular about the origin and quality of capers as we Chinese are about pickled radishes. Capers and lemons are often paired together to make sauces.
原料 Ingredients
- 鱸魚，鱒魚，或紅鯛魚 1 條，約 1.5 磅 | 1 sea bass or trout or red snapper (about 1.5 LB)
- 檸檬皮和檸檬汁 1 個檸檬的外皮和汁 | Zest and juice of 1 lemon
- 小酸豆 (Caper) 1 湯匙 | 1 tbsp capers
- 橄欖油 2 湯匙 | 2 tbsp olive oil
- 蒜 2-3 瓣，切碎 | 2-3 cloves garlic, minced
- 薑絲 1 茶匙 | （用薑不是意大利做法，但我覺得這裏加鮮薑很合適）1 tsp shredded ginger (optional, but works beautifully here)
- 白胡椒粉 1/4 茶匙 | 1/4 tsp white pepper (black pepper is fine too)
- 鹽 1/2 茶匙 | 1/2 tsp salt
- 百裏香 | Fresh thyme, optional
- 小米辣紅椒 1 隻 鮮的或急凍的 （如果不喜歡辣可以不用）， | 1 bird red chili, fresh or frozen, optional
- 西西裏甜紅椒 1/3 茶匙 (可選) | 1/3 tsp Sicilian red sweet pepper, optional
- 櫻桃番茄 用於裝飾和烘烤增味 | Cherry tomatoes for garnish and flavor during baking
caper 在美國基本都是瓶裝泡在醃製的水裏。但是意大利有好多是埋在海鹽裏的。
In the U.S., capers are mostly sold in jars preserved in brine. However, in Italy, many are packed in sea salt instead.
Caper, 蒜，檸檬和海鮮真的是絕配！如果沒有其他的就這三樣就足夠做出美味的海鮮來了。
Capers, garlic, lemon, and seafood are truly a perfect match! Even without any other ingredients, these three alone are enough to create delicious seafood dishes.
檸檬皮削下可以最大限度的增加檸檬香氣 Using the lemon zest maximizes the lemon fragrance.
用小美機打調料很方便，但是任何打碎機都可以用。
Using the Thermomix for making sauces is very convenient, but any blender can be used.
步驟 Directions:
- 將蒜末、橄欖油、小酸豆（caper），檸檬皮和檸檬汁混合打碎拌勻。
- 將薑絲和檸檬皮絲填入魚肚中。
- 將調好的汁澆在魚身上即可。
- Mix olive oil, lemon juice, lemon zest，capers, garlic, and a pinch of salt into a dressing.
- Stuff ginger and lemon zest into the fish. Pour dressing over. Steam for 9 minutes.
- Serve with fresh thyme garnish.
蒸汽烤箱 9 分鍾就好了。
鱸魚，鱒魚, 鱈魚，紅鯛魚烤箱方便做法
我發現做魚在烤箱裏烤魚是最為容易把握的做法。前麵的步驟1 基本相似。這裏隻是多加一些櫻桃小西紅柿。如果沒有西紅柿，也可以加新鮮香草和檸檬片。
烤箱方法步驟 | Baking Style Instructions
- 製作醬汁 | Prepare the Dressing
Same as the steam version steps 1 - 處理魚身 | Coat the Fish
將醬汁均勻抹在魚的內外，魚肚內可塞入一兩片薑和檸檬。
Generously coat the dressing inside and outside the fish. Add a couple of ginger slices and lemon slices inside the cavity.
這個方法家裏烤過好多次，鱸魚，鱒魚，還有紅鯛魚。有蘑菇的時候也可以加入一起烤。
I made many different times, sometime if I have mushroom I'll add in as well.
紅鯛魚和鱸魚在烘焙時尤其能展現出極佳的口感。
Red snapper and sea bass deliver exceptionally good flavor when baked.
。
3. 包裹魚身 | Wrap the Fish
將魚分別包裹在錫紙中，包之前可以在魚上放些小西紅柿、蘑菇和百裏香，以增加魚汁的風味。
Wrap each fish individually in foil. Before sealing, place a few cherry tomatoes, mushrooms, and extra thyme on top for enhanced flavor.
4. 烤製 | Bake
烤箱預熱至 400°F（200°C）。將每條包好的魚平放在烤盤中，烤 20 分鍾即可。
Preheat the oven to 400°F (200°C). Lay each wrapped fish flat on a baking tray and bake for 20 minutes.
魚肉很容易取下。我還是注意不翻魚，而是吃完一層，拿掉骨頭在吃另一麵。
The fish meat is easy to remove. I still follow the tradition and make sure not to flip the fish; instead, I finish one side, remove the bones, and then eat the other side.
5. 方便清理 | Easy Cleanup
吃完後直接丟掉錫紙，無需清洗難刷的鍋具，廚房也沒有異味。
After enjoying the meal, simply discard the foil—no messy pans to scrub and no lingering kitchen odors.
這道菜簡單又美味，幾次嚐試都非常成功. 學會了這個食譜讓準備家裏的健康午餐方便容易了很多。
This dish is simple yet delicious, and every attempt has been a great success. Learning this recipe has made preparing healthy lunches at home so much easier!
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