辣葱煎封鱼Spicy Pan-Seared Siakap Fish
- Prep Time30 Mins
- Cook Time15 Mins
- Type
- View
什么是“煎封鱼”？煎封，是粤菜煎法中的一种，又叫煎碰，多用于烹制肉厚的鱼类。所用汁液，用上汤、喼汁、盐、白糖、酱油等拌成，称为煎封汁。其要点是，将鱼煎至金黄色，加料头和汁液，上盖，焖熟，勾芡。这种做法对于薄身的鱼类，就要令其香脆入味，若是厚身，就要外表香脆并有内汁入味。
Ingredients
材料
Ingredients
调味料
Seasonings
Directions
Step 1
烧热锅下1汤匙油，爆香姜茸、辣椒干、指天椒和黑胡椒碎。Heat a tablespoon of oil in a wok, add minced ginger, dried chili, chili padi and ground black pepper and stir-fry until fragrant.
Step 2
倒入适量水和调味料煮滚，加入青葱煮出香味。Pour in an appropriate amount of water and the seasonings and bring to a boil. Add the scallions and cook until fragrant.
Step 3
放入鱼肉焖煮至酱汁入味后取出盛碟。Add the Siakap and braise until the sauce is well-flavored. Remove and transfer to a plate.
Step 4
最后加入少许油爆香花椒碎，淋在鱼肉上即可。Heat some oil in a pan and stir-fry the ground Sichuan peppercorns until fragrant. Pour the mixture over the fish and serve.
