油鹽水浸魚 職人吹水vs梁祖堯 2種方法實測 2 Simple Methods of Poaching Fish in Salt Water

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聽過唔同人講,食一條新鮮既魚,最好食既方法並唔係清蒸,而係用油鹽水浸魚,因為火喉易控制,可以好簡單咁煮到肉質嫩滑,同埋帶出魚既鮮味。

今次就用2個網上搵到既唔同方法,去試一試究竟用依個方法去煮魚,係唔係真係好食過清蒸。而到最後,我地亦會選出我地認為最好正既煮魚方法!

We heard for a number of times that the best way to cook a fresh fish is to poach it in salt water instead of steaming it. With poaching, the timing of cooking can be easily controlled, it’s easier to make the fish silky. The salty water also brings out the umami of the fish.

We tried out 2 ways of poaching fish in salt water in this article. Let’s see if that’s really better than traditional steaming fish in Cantonese style. At the end of this article, we will also select the most delicious way of cooking fish!

油鹽水浸沙巴躉 Poached Grouper in Salt Water

油鹽水浸沙巴躉 Poached Grouper in Salt Water

第一個方法係用職人吹水既方法,原條魚浸落油鹽水,一齊黎睇下點做。

The first method is shared by a HK Youtuber. The fish is poached as a whole. Let’s see how it works.

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講點整之前,講講條魚先。兩次我地都係用左圖中55蚊條既沙巴龍躉,一斤左右。佢係花尾龍躉同老虎斑既混種,近年去酒樓飲宴經常都會見到佢,因為佢人工繁殖既速度特別快,比起野生既斑價錢較平,貨源亦相對穩定,不過肉質就比較粗糙,一分錢一分貨。

Before we share how to cook, let’s talk about the fish first. For these 2 times we used HK$55 Sabah Grouper. This is a hybrid specie of Giant and Tiger Grouper. In recent years it is a very commonly served fish in Cantonese style banquet as it harvests quickly and cheaper than wild groupers. However, the flesh is relatively coarser.

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條魚買到返屋企已經劏好,仔細沖淨內臟同用刀刮走身上既潺。

The fish was processed already when bought in the market. We would still need to clean it thoroughly and peel away the secretion on skin

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煮既過程好簡單,先將薑片同蔥段仲有2湯匙既鹽(我地仲加左月桂葉同八角,可略)加入滾水,滾左一陣就加入魚。

轉細火,加入2湯匙生油,煮魚既過程中不斷由鍋勺水淋落條魚,煮到5分鐘,翻轉條魚,再煮+淋多5分鐘,然後就可以上碟。

上碟前係魚身上鋪上蔥花,淋上滾油,再落蒸魚豉油就完成。

The way of cooking is simple. We first put slices of ginger and some scallions together with 2 tbsp of salt into boiling water. Let it comes to boil again and then we can add the fish.

Switch to low heat, add 2 tbsp of oil. In the course of cooking, scoop up the hot water from the pot and pour on the fish. When it comes to 5 mins of cooking, turn the fish around and repeat the steps. Then it can be taken out to a plate.

Before serving, spread some chopped scallions on top and pour boiling oil onto the fish. Finish by adding some soy sauce.

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咁樣煮法,魚質係嫩滑左,不過唔知點解亦會緊緻左,實左,質地上我地反而無咁鍾意。而味道上,油鹽水本身提鮮能力唔太強,但將肉再點豉油又會偏咸,加上依個方法比起清蒸其實係多左功夫,所以結論係…或者依個方法唔太適合我地lol

With this way of cooking, the fish was indeed more silky but we don’t know why it also became quite chewy which we don’t particularly like. In terms of flavour, salty water wasn’t really doing well in enhancing the umami of the fish compared to soy sauce. In addition, there were more steps involved in this method than simply steaming it… So we came up to a conclusion that this may not be a very ideal way for us to cook a fish lol

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然後早排又睇到梁祖堯教佢煮油鹽水魚既方法,有d唔同既地方,所以再戰一次。

And we recently noticed that there is another way of poaching fish in salt water. We also tried this out.

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洗淨魚後,將佢切件。順帶一提,依塊防霉砧板超好用

Chopped the fish into pieces after cleaning it. BTW, this anti-mold cutting board is very good.

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裁到容易進食就可以。

Like this

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同樣係準備d薑同蔥。

Prepare some ginger and scallions

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猛火落油,爆香薑片,再落2湯匙粗鹽炒一陣

On high heat, stir fry ginger slices and then add 2 tbsp of crude salt

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將魚件落埋鑊,稍煎一陣

Add the fish pieces. Let it cook for awhile

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然後可以將溫水撞入,夠覆蓋魚件就可以。轉細火,由佢煮3分鐘,臨煮起時加蔥。中途可以隔走少少浮上黎既泡

And then we could add water to cover the fish. Switch to low heat, let it cook for 3 mins. When it is close to 3 mins, add scallions. During cooking, scum on top can be sieved away

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上碟喇。依個方法食起上黎會香d,魚肉同時係好嫩滑,如果同第一個方法比起,依個方法比較上惹味,如果再整油鹽水浸魚大概都會揀依個方法。

Then it’s time to serve. Compared with the first method, this method brought out more flavour and it also kept the fish silky. We will probably stick with the second method if we are to make poached fish in salt water next time.

結語 Conclusion

講起魚既唔同家常煮法,我地仍然覺得係清蒸正過油鹽水浸魚,一個調得好既蒸魚豉油真係可以令條魚變得好好食。而油鹽水浸魚,間中轉下口味食下亦無不可,但再煮多次,我會揀梁祖堯既方法lol

至於講到要比清蒸更好食既我最喜愛煮魚方法,一定非無水蒸魚莫屬。清蒸可以帶出魚既鮮味,但火喉會令魚肉變得較實,用無水蒸既方法,則可以用較溫和既火力去煮熟條魚,鮮味保留得更好之外,魚肉亦會更嫩滑多汁,真係一試就上癮。

To us, steaming is still a better way to cook a fish than poaching it. . A well made soy sauce for steamed fish is the game changer. For poached fish, it’s ok to make it occasionally if we want to change the flavour. But if we are to do it again, we will opt for the second method.

Yet, speaking of our favorite way of cooking fish at home, waterless steamed fish is on the top of our minds. It’s true that steaming a fish can bring out its umami, but the heat also tends to make the fish chewy. Using the method of waterless steaming, we can apply relatively gentler heat to cook the fish. Not only does the fish become more juicy and tender, the umami can be better brought out. There is no return since you try this method.

無水蒸魚 waterless steamed fish

金醬無水蒸魚,最鍾意既煮法,沒有之一

This Waterless Steamed Fish in Golden Sauce is our favorite way to cook fish

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酸菜魚係我地最鐘意既魚類菜式之一:

Sichuan Fish is one of our favorite fish dishes

第一次煮酸菜魚 詳細食譜 1st Trial on Sichuan Fish with Pickled Vegetable (Suan Cai Yu ) Detailed Recipe

簡單家常海鮮黎講,我地都推介依個無水蒸蝦:

For simple seafood dishes, we recommend this waterless steamed prawns

蒜蓉腸粉無水蒸蝦 好好味既意外發現 Waterless Steamed Prawns with Garlic and Rice Noodle Rolls Unexpectedly Yummy!

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