Friday, October 2, 2020

【菜脯蒸鱼】Preserved Radish Steamed Fish


几年前晒的菜脯/萝卜干熟成得特别棒,打开罐子就满室芬芳。今天刚好在Costco买了几条鲈鱼看起来很新鲜,取一条做菜脯蒸鱼,吸收了萝卜干香气的鱼肉鲜嫩美味,就连酱汁都特别下饭呢!

I have made a few batch of Preserved Radish/Chai Poh few years back, it has aged really well and is smelling so fragrance. It is perfect for this Steamed fish dish.


材料:
1条 大约 550-600克的 鲈鱼
50 克 左右的 萝卜干 (自己晒的比较干,所以比较轻,买的可以用大约80克) 
1 只 朝天椒 可无
2 根 青葱
5-6 片 姜 
一点食盐
1 小勺 料酒
3 大勺 食油

酱汁:
2 小勺 酱油
1 小勺 鱼露 Nam Pla
1 小勺 糖 

Ingredients:
1 Whole (around 550-600 g) Sea bass
50 g of Preserved Radish 
1 Thai Chili
2 Scallion (1 bunch)
5-6 slices of ginger roots
A pinch of salt
1 tsp of Chinese Cooking wine
3 tbsp of Cooking Oil

For the Sauce:
2 tsp of Light Soy Sauce
1 tsp of Fish sauce /Nam Pla
1 tsp of Sugar 





1. 把萝卜干/菜脯洗净切碎用1/3杯热水泡开,泡萝卜干的水记得留着备用。

2. 把朝天椒和葱白部分切碎,青葱绿色部分切丝备用。

3. 把酱汁里所有材料放到一只小碗里,取1-2 大勺泡萝卜干的水拌匀备用。

4. 锅里热上一大勺油,把菜脯碎加入煸炒香,加入朝天椒和葱白一起炒香后取出备用。

1. Clean and minced the preserved radish, place it in a bowl and add about 1/3 cup of hot water to soak the radish, make sure you keep the soaking water for later use.

2. Minced the Thai chili and white part of scallion, for the green part, I julienne it length wise and soak in cold water.

3. Place all ingredients listed under sauce in a bowl and mix with 1-2tbsp. of the preserved radish soaking water, stir well.

4. Heat a tsp of oil in the pan/wok, add the minced radish and fry for a minute until fragrant, add minced chili and minced scallion, continue cooking for a minute or so until fragrant. Take the preserved radish out and place in a bowl.



5. 盘子上铺上葱段和姜片,鱼身划两刀后抹上一点食盐和料酒腌制十分钟。

6. 把鱼入蒸锅大火蒸五分钟,取出把姜片葱段丢弃,蒸出的水份倒掉。

7. 淋上备好的酱汁后铺上炒好的菜脯,再次入锅大火蒸3-4分钟。

8. 把鱼取出,铺上葱丝,锅里热上两大勺食油,在葱丝上泼上热油激发香气即可上桌。

5. Line some scallion with ginger slice in a plate and place the fish over it, sprinkle salt and Chinese cooking wine over the fish (rub around if you can) and marinate the fish for 10 minutes.

6. Place the fish in heated steamer and steam at high for 5 minutes, take the fish out and discard the ginger scallion and any liquid releases from steaming.

7. Pour the sauce mixture over the fish and spread he cooked radish over fish, steam the fish again at high for 3-4 minutes.

8. Take the fish out and place julienned scallion on top for garnishing, heat about 2 tbsp of oil in a small sauce pan until piping hot, pour the hot oil over the fish , you will hear the sizzling sound and should serve the fish immediately.


新浪版--http://blog.sina.com.cn/s/blog_67f589f40102zhp4.html

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