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香煎Pink Ling魚片~ Pan-fried Pink Ling Fillet

(2016-01-06 21:58:47) 下一個

我們這裏的海魚裏麵，除了Salmon，就是Pink Ling 魚片最受我家人歡迎了。煎魚片做起來很容易，也沒有刺，是快手菜中的保留菜啦。

這裏記錄一下平時常做的兩種香煎Pink Ling 魚片，一種是香煎加澆汁，另一種是直接煎，各有風味，都很容易做。

There are two versions of Pan-fried Pink Ling fillet in our family.

1. 香煎加澆汁：Version 1

材料 Ingredients：

Pink Ling魚片200克 (200g Pink Ling Fish fillet)
薑三片(3 slices of ginger)
蔥一顆切蔥花 (1 spring onion , finely chopped)
鹽 ¼ 茶勺 (1/4 tea spoon salt)
料酒 1 茶勺 ( 1 tea spoon cooking wine)
澱粉若幹 (corn flour)
橄欖油2湯勺 (2 table spoon olive oil)
生抽 2湯勺 (2 table spoon soy sauce)
醋1 湯勺 (1 table spoon vinegar)
糖1/2 茶勺 (1/2 tea spoon sugar)
香油1茶勺 (1 tea spoon sesame oil)
白胡椒粉少許 (a small shake of white pepper)

做法：

第一步：將魚片洗淨，用廚用紙吸幹水分，切成2.5cm的魚塊，放入料酒, 鹽和 1.5湯勺澱粉搓勻。

Step 1: Wash the fish fillet, dry it using a kitchen towel, cut the fish fillet into 2.5cm pieces, add cooking wine，1/4 tea spoon salt, 1.5 table spoon corn flour，and massage the fish pieces well。

第二步：將生抽，醋，糖，香油，白胡椒粉，1茶勺澱粉，蔥花，放入一個碗中，加入半杯水，調勻。

Step2 ： Get a bowl, add soy sauce, vinegar, sugar, sesame oil, a small shake of white pepper, 1 tea spoon corn flour, spring onion, and half cup of water, mix well.

第三步：取一平底不沾鍋，放入橄欖油，開中火，放入薑片，將魚塊平鋪在鍋裏（薑片上），蓋上鍋蓋，煎5分鍾，將魚片翻麵，蓋上鍋蓋繼續煎5分鍾。將魚塊成盛入盤中。

Step 3: Get a non-stick frying pan, adjust the heat to medium, add olive oil to the frying pan, add ginger slices, and spread the fish pieces evenly on top of ginger slices.

Cover the frying pan with a lid, cook for 5 minutes, turn the fish to the other side, cover with the lid and cook for another 5 minutes. Then, take the fish pieces out and place them into a dish. To make sure the fish is well cooked, the inside of the fish should be solid. If not, cook for another 3 minutes and check the fish again.

第四步：將碗汁倒入鍋中，煮至汁收到一半，關火，澆到魚塊上即可。

Step 4: add the sauce made in Step 2 to the frying pan, cook it till the sauce becoming thicken with only a half of its original amount left, switch off the heat.

Add the sauce to the top of fish pieces. It is ready to serve now.

2. 直接香煎：Version 2:

材料 Ingredients：

Pink Ling魚片200克 (200g Pink Ling fish fillet)
薑三片 (3 slices of ginger)
蔥一顆切蔥花 ( 1 spring onion, chopped)
鹽1/4 茶勺 (1/4 tea spoon salt)
料酒 1 茶勺 (1 tea spoon cooking wine)
橄欖油2湯勺 ( 2 table spoon olive oil)
生抽1.5湯勺 (1.5 table spoon soy sauce)
醋1 湯勺 ( 1 table spoon vinegar)
香油1茶勺 ( 1 tea spoon sesame oil)
白胡椒粉少許 ( a small shake of white pepper)

做法：

第一步：將魚片洗淨，用廚用紙吸幹水分，放入料酒和鹽，將魚片兩麵搓勻。

Step 1: Wash the fish fillet, dry it using a kitchen towel, add salt and cooking wine, massage the fish fillet well.

第二步：將生抽，醋，香油和白胡椒粉放入一個碗中，加入3湯勺水，調勻。

Step 2: Get a bowl, add soy sauce, vinegar, sesame oil, a small shake of white pepper, and 3 table spoon of water, mix well.

第三步：取一平底不沾鍋，放入橄欖油，開中火，放入薑片，將魚片放在薑片上，蓋上鍋蓋，煎6分鍾，將魚片翻麵，放入蔥花，蓋上鍋蓋繼續煎6分鍾。然後將碗汁倒入鍋中，蓋上鍋蓋，燜三分鍾，至汁收幹即可。

Step 3: Get a non-stick frying pan, adjust the heat to medium, add olive oil to the frying pan, add ginger slices, and place the fish fillet on top of ginger slices.

Cover the frying pan with a lid, cook for 6 minutes, turn the fish to the other side, add spring onion, cover with the lid and cook for another 6 minutes. To make sure the fish is well cooked, the inside of the fish fillet should be solid. If not, cook for another 3 minutes and check the fish again.

Add the sauce made in step 2 to the frying pan, simmer for 3 minutes or till the sauce dry up. It is now ready to serve.

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