Wednesday, February 12, 2020

【葡萄牙烧海鲜】Portuguese Grilled Seafood



Portuguese grilled seafood/fish is a very famous dish in Malaysia,there is one stall in Petaling Street KL that used to be one of the famous grilled fish stalls in Kuala Lumpur, there used to be such a long waiting time to get to eat one meal at the stall.

And I can completely understand why! This tangy,spicy seafood grill is so tasty that even after years, I still miss the taste of it. So much so that I replicate it at home.

100 克 (一块)蒲鱼/魔鬼鱼/龙利/鲭鱼
100 克 虾和贝类
1 只 番茄 切块 或 几根豇豆 切段
5-6 只 秋葵 (切斜刀块)

酱料 :(在一口小锅里加点油把以下酱料炒匀)
1 小勺 辣椒酱/辣椒粉
1 大勺 番茄酱 ketchup 
1 小勺 酸柑/青柠汁/柠檬汁

1/4 只青柠

For the grilled fish:
100 g/1 piece of Stingray/flounder
100 g Shrimps/Cuttlefish
1 tomato
1-2 long bean (Cut into 2-3 inches)
5-6 Okra 

For the Paste :(Cook with 2-3 tbsp of oil in a sauce pan)
1/4 Cup of  Sambal Tumis
1 tsp Chili Paste/Chili powder
1 tbsp ketchup 
1 tbsp of Calamansi/Lemon Juice

Salt to taste
1 piece of banana leaf
1 large piece of foil paper
1/4 lime/calamansi

1. 把海鲜和鱼清理干净滴干水后撒上黄姜粉和盐,抓匀腌上20分钟。

2. 扯出一大张锡箔纸,中间铺上芭蕉叶。把海鲜,秋葵和豆角铺在中间,均匀地铺上酱料,把锡箔纸折起,包紧,不透气最好。

3. 烤箱预热400F (200 C),然后把海鲜入烤箱烤 35分钟。如果家里有BBQ炉子的话,也可以在BBQ炉子上大火烤 20-25分钟。


4. 吃前挤入一些酸柑/青柠汁。就着热腾腾的白米饭,这道烧海鲜能让你汗流浃背,心满意足喔!

1. Clean the seafood and fish, add a little turmeric powder and salt, spread well and marinate for 20 minutes.

2. Take a large piece of foil paper, place a piece of banana leaf in the middle. Place the seafood, fish and vegetables in the middle, spread the chili paste over the ingredients.

3. Bring the foil together and seal to make a pocket,make sure it is thoroughly sealed so that the steam from cooking doesn't get leaked.

4. Preheat oven to 400F (200 C),bake the seafood for 35 minutes. If you want to grill this seafood pocket on BBQ stove/grill, place the pocket over the grill and grill for 20-25 minutes.

Ps: If you have neither oven or grill, heat a pot/pan on cooking stove, add 1 cup of water in it, place the foil pocket in the pan, cover with lid and cook for 10-15 minutes or cook until the water dried up.

5. Be careful when you open the pocket as the steam could be very high in temperature. Squeeze 1/2 lime/calamansi juice over the seafood before serving, serve with steamed rice.

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1 comment:

  1. Thanks for sharing, hope to get it done tommorow 😁👍