油浸五香咸鱼 Confit Salted Fish

  • Prep Time
    30 Mins
  • Cook Time
    30 Mins
  • Type
  • View
    81

在还没有小朋友之前,我没想过自己会有自制咸鱼的一天。首先,自小深受电视剧画面影响的我,绝对受不了在住家窗口挂上一条条的晒咸鱼,更无法忍受那一进门就得皱起眉掩着鼻的腥臭咸鱼味。谁知,为了让儿子吃上他喜欢的咸鱼佳餚,并无顾虑享用品质卫生佳、咸度刚好的咸鱼,我竟然也动手醃起咸鱼来了,外子初听我的建议有点不可思议,但他马上表示说好,并以行动支持陪我去菜市买新鲜鱼。其实,自制咸鱼也没像电视剧里的那样费时耗力、或屋子里臭臭的,过程可说是非常简易且卫生,鱼不止不需挂着晒,醃制盐份还可根据自己喜爱的咸度斟酌减量,油炸后,油封保存。平时炒饭、蒸肉,使用干净的筷子夹出数块,弄碎了再做料理,别说可吃得有多香了。 ——米奇瓜

 

Ingredients

材料

Ingredients

    Directions

    Step 1

    将鲩鱼肉洗净抹干水份,切成小丁后加入海盐、五香粉和姜丝,放置雪柜醃制过夜(图1&2);Rinse and pat dry the grass carp fillet. Cut into small cubes and mix with sea salt, five-spice powder, and shredded ginger. Marinate overnight in the refrigerator(Pic 1&2).

    Step 2

    取出作法1的鱼肉丁,倒入纯淨水,冲洗掉盐份和姜丝,抹干水份、盖上保鲜膜,放置雪柜内风乾(图3);Remove the marinated fish cubes, rinse them in clean water to remove excess salt and ginger. Pat dry and cover with plastic wrap. Air dry in the refrigerator(Pic 3).

    Step 3

    热油锅,放入作法2的鱼肉丁和蒜瓣,炸至金黄酥脆、无水分,即可捞起、备用(图4&5);Heat vegetable oil in a frying pan, add the fish cubes from step 2 and garlic cloves. Fry until golden brown, crispy, and moisture-free. Remove and set aside (Pic 4&5).

    Step 4

    使用原油锅,放入青葱、芫荽和洋葱,炸至深色后即可熄火,捞起炸葱,将油放凉,备用(图6);In the same pan with the remaining oil, add spring onions, coriander, and diced onion. Fry until dark in color, then turn off the heat. Remove the fried onions and let the oil cool down. Set aside (Pic 6).

    Step 5

    将炸鱼丁排入干净的玻璃瓶内,再舀入作法4的香油,盖上盖子,泡5-7天后享用,风味更佳(图7)。Arrange the fried fish cubes in a clean glass jar, then pour in the cooled oil mixture from step 4. Cover with a lid and let it marinate for 5-7 days before enjoying. The flavor will enhance over time(Pic 7).

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