麻煩又難煮?初煮酸菜魚經驗分享! 1st Trial on Sichuan Fish with Pickled Vegetable (Suan Cai Yu)

酸菜魚 Sichuan Fish with Pickled Vegetable

間中出街食飯都鍾意叫酸菜魚,好開胃岩送飯,步驟又有挑戰性,一直都好想試下整。睇左唔同既酸菜魚食譜,終於搵左個weekend試一試,不過原來都唔係咁易上手,今次就share下第一次整酸菜魚既過程,詳細記錄低有咩要留意,點樣可以再做好d。

We like to order Suan Cai Yu occasionally when dining out in a Chinese restaurant that serves Sichuan dishes. It features a hot and sour broth which is exceptionally appetizing. This was our first time to make this dish and it was quite challenging to us!

酸菜魚 Sichuan Fish with Pickled Vegetable

酸菜魚 Sichuan Fish with Pickled Vegetable

睇落都似樣既酸菜魚,味道亦唔差,但就係無餐廳既好食lol

逐步睇睇有d咩可以再做好d!

Looks alright and it tasted not bad but still it’s not as good as the one we had in a restaurant lol Let’s look into the details!

傳統菜新做法 豉汁粉絲無水蒸蟠龍鱔 Classic Dish in New Way Waterless Steamed Dragon Eel

酸菜魚主要材料:桂花魚(斤幾重)、甜酸菜、辣椒乾、花椒、芫茜、薯粉

Main ingredients: Mandarin fish (>600g), sweet pickled vegetable, dried chilli peppers, Sichuan peppers, coriander and potato noodles

依條桂花買左一舊水左右,買到返屋企再沖洗乾淨,將魚鱗、內臟徹底去除

This Mandarin fish costed around HK$100. Firstly we rinsed the fish and thoroughly remove its scale and innards

片魚之前,磨利把刀先,片得俐落d之餘,更重要係無咁易跣刀切親手

Sharpen the knife before filleting the fish. It’s for easier slicing but more importantly, prevent hunting our hands accidentally by the slipping of the knife

由魚尾入刀開始切塊魚柳出黎

From the tail, put the knife in

沿住魚骨慢慢切開,一路會聽到刮到魚骨既「咔咔」聲

Slice though the way of the bone. You will hear noise of the rib cage coming down through

成塊魚柳起出黎了,另一邊同樣咁做

The fillet is out. Do the same for another side

剩低既魚骨魚頭部份切塊,準備用黎熬湯

Chop the remaining parts for making the broth

魚柳起雙飛,第一刀斜切落去,唔好切斷

Slice the fillet. Don’t cut it through with the first slice

第二刀一樣係斜切,切斷佢

Cut through it with the second slice

切完就係咁

And then it will look like this

餘下既魚柳都係咁樣片成魚片

Slice the rest of the fillet

係魚片加入一隻蛋白、生粉同油,拌勻,可以令魚片煮起時更滑溜

Marinate the fish slices with a egg white, some corn starch and oil. It gives the fish a silky texture

甜酸菜洗淨後切塊

依款係潮州甜酸菜,其實酸菜魚係應該買客家酸菜,佢菜葉較多,顏色較綠,味道偏酸。不過我樓下街市無得賣,所以頂住先,不過都幾影響道菜既風味

Chop the pickled vegetable after washing it

This one we bought was more sweet than sour. For the next time we should buy the more sour version

白鑊烘乾甜酸菜,再加油輕炒

Turn on medium heat to slightly dry the pickled vegetable. Then add a spoonful of oil to gently stir fry it

準備料頭:蒜、蔥、薑、乾蔥

Get ready some garlic, green onion, ginger and shallot

中火炒香料頭後,加入魚頭魚骨煎香

After slightly stir frying them in medium heat, add in the head and bone

撞入滾水,中大火煲15分鐘

Boiling water in. Cook over medium to high heat for 15 minutes

加入炒香左既酸菜煮多五分鐘

Pickled vegetable in. Cook it for 5 more minutes

撈走碎粒

Remove granules

將無肉食既魚骨撈起

Get the bone out

加入白醋調味

今次酸菜魚個湯底香味層次較單一,下次可以加埋泡椒、酸豆角、新鮮胡椒同魚露等

Add white vinegar to season the broth

For more flavour, we can also add pickled chillies, sour carob, fresh pepper and fish sauce

另一邊廂,煮起d薯粉,撈起備用

On the other hand, boil the potato noodles

將整個魚湯倒入薯粉底度

Pour the broth on top of the cooked potato noodles

滾水淥魚片30秒

Poach the fish slices for 30 seconds

夠鐘就即撈起

Take them out right after time’s up

放埋上個湯上面

Put them on top

滾起油,倒入花椒同辣椒乾,由佢滾一陣

由於驚太辣,所以辣椒份量放得比較克制,其實兩者都唔太辣,可以放多少少都得

Boil some oil, add some Sichuan peppers and dried chilli peppers. Boil for awhile

These peppers are not that spicy. We can actually be less conservative in its amount added

最後將滾油倒上魚片,鋪上芫茜,酸菜魚就完成

Lastly, pour the boiling oil in and then put some coriander on top

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我地鍾意食酸菜魚,但食過無水蒸魚,一切都返唔到轉頭了

Suan Cai Yu is good but after trying waterless steamed fish, we cannot go back to other cooking methods anymore

好食到不得了 金醬無水蒸魚 Unbelievably Tasty Waterless Steamed Fish

有無留意開鑄鐵鍋? 我地LC同Vermicular兩個品牌都有用開,睇睇我地既分享

Are you a fan of cast iron cookware? We use both LC and Vermicular. Take a look at our sharing

2個品牌鑄鐵鍋經驗分享 Le Creuset & Vermicular Sharing

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