醋香煎黃魚 Pan-fried Vinaigrette Yellow Croaker

[2015-11-16 18:32:56]

香脆黃花魚,加入醋汁,是一道開胃小菜。
 
烹飪時間 | COOK TIME 份量 | SERVING
20mins 4
 
材料 | INGREDIENTS
 
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

黃花魚 1條
葱(切段) 2條
薑 2片
油 適量
Yellow croaker  1
Spring onion(sectioned) 2
Ginger  2 slices
Oil   some
 
醃料 | Marinade  
 
鹽 適量
白胡椒粉 適量
Salt    to taste
White pepper powder    to taste
 
 
調味料 | Seasoning  
 
白醋 1/2碗
老抽 1茶匙
碎冰糖 1茶匙
White vinegar     1/2 bowl
Dark soy sauce     1 tsp
Crushed rock sugar     1 tsp
 
作法 | DIRECTIONS  
 
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 1
將魚洗淨,抹乾水分。
Rinse the fish well and pat dry.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 2
魚加入醃料。
Marinate the fish.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 3
調味料混合成醋汁,備用。
Combine the seasoning to make a vinaigrette mixture. Set aside.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 4
鑊內燒熱油,爆香薑片。
Heat oil in a pan. Fry the ginger until fragrant.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 5
魚煎至九成熟,兩面呈金黃。
Pan-fry the fish until 90% cooked and both sides are golden brown.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 6
加入醋汁。
Add the vinaigrette mixture.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 7
下葱段。
Add the spring onions.
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

Step 8
煮至汁液收乾,上碟。
Cook until the sauce slightly is absorbed and dish up.
 
 
秘訣 | TIPS
 
書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

書仔烹飪示範。 郭正珊攝(Pix By : Kwok Ching Shan) 2015/02/10 副刊

煎黃花魚時,蓋上一張廚房紙以防油濺出。
Covering with a piece of kitchen paper can prevent the oil from splashing out while pan-frying the yellow croaker.

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