魚類 (Fish) – 溫馨小廚

亞參咖喱魚頭 (Asam Curry Fish Head)

Posted on June 26, 2020June 26, 2020 by 傑西

這個菜式，作者來到大馬才品嚐，在香港的時候，作者不吃咖喱的，但另一半是東南亞人，自然也學會吃咖喱吧。

My first try this dish when I moved to Malaysia, I didn’t eat curry while I am in Hong Kong, but after married to an Asian Chinese, it’s naturally will eat curry.

這個咖喱魚頭在大馬有很多版本，有的加亞參，屬於酸辣的；有的只是普通咖喱，各人喜好不同。今次作者介紹的是亞參酸辣版本。

There are many versions of this dishes, some add Asam that with sour taste, but some just using normal curry, this time, I will show you Asam version.

作者今次所用的咖喱醬是在怡保的百年盛傳的傳統娘惹辣椒醬廠做的，坊間未有得買的，所以讀者在坊間買來的東南亞咖喱醬所做出來的味道會與作者所做的有出入，大家自己試味調整吧。

I’m using traditional Nyonya curry, which taste more favourable, but not the one I’m using not yet selling in the market, so when you cook this dish using normal asian curry paste in the market, it might be taste different with my version, please kindly adjust the taste as you like.

材料 (Ingredients)：

大石斑魚頭 (Large Grouper fish head) – 1/2個 (1/2 potion)

咖喱醬 (Curry paste) – 1包 (1 pack)

亞參醬 (Asam paste) – 10g

蒜頭 (garlic) – 2瓣 (2 pcs)

紅蔥頭 (shallot) – 2個 (2 pcs)

豆卜 (fried bean curd) – 1包 (1 pack)

秋葵 (ladies finger)- 1包 (1 pack)

椰漿 (coconut milk) – 1包 (1 pack)

番茄 (可選的) [tomato (optional)]

水 (water)

油 (oil)

做法 (Method) ：

1. 蒜頭及紅蔥頭切碎、秋葵及豆卜切半、亞參醬浸水

cut garlic and shallot into small cubes, ladies finger and fried bean curd cut into half, Asam paste mixed with water.

2. 豆卜用滾水勺去油，盛起備用

Boil a pot of water and put the bean curd in, then cook it for a while to remove some oil.

3. 大魚頭清洗後印乾，用生粉灑勻整個魚頭

Wash the grouper head and pat it using kitchen towel, then put some potato starch and apply into the whole grouper head

4. 準備一個大鍋，熱鍋冷油，當油到180度就可以把魚頭下鍋，炸至八成熟，盛起備用

Prepare a big pan, hot the pan and pour a lot of oil, then carefully put the grouper head to deep fry for a while, then take it up and aside.

5. 倒出多餘的油，剩下少許，再次開火

pour out some excess oil and leave a little bit, then open the fire again.

6. 炒香蒜頭及紅蔥頭，再加入咖喱醬爆香，再加入去核亞參醬水

Put the garlic and shallot in and stir fry until fragrance, then put the curry paste and stir fry until you can see the paste oil out, then pour the asam paste water (without seed)

7. 放入魚頭及倒入清水至蓋過九成魚頭

Put the grouper head in and add water to cover 90% of the head

8. 煮滾咖喱後加入豆卜及秋葵，蓋上，轉細火煮10分鐘

When the curry boiled, then add ladies finger and bean curd, and cover it, turn to small fire and cook for 10 minutes

9. 開蓋後待溫度下降一點，加入椰奶伴勻就完成。

When cooking is done, open it, then let it cool down a little bit and add coconut milk, stir well and finished.

煙燻機 (Food Smoker), 醃製及煙燻 (Curing and Smoking), 魚類 (Fish), 海鮮 (Seafood)

自製醃肉及煙燻篇－三文魚 (HOMEMADE CURING AND SMOKING – Salmon)

Posted on April 13, 2017January 27, 2020 by 傑西

很多人都喜歡吃三文魚，在外國一般也是生的，所以他們會以鹽去醃製過，以去除細菌。有的會用煙燻，煙燻後的三文魚又是另一風味。在這一篇，小編兩者都會分享。至於煙燻方面，小編只會分享熱燻及濕燻方法，重申一次，不要在家進行冷燻，特別是魚類，外國已有很多例子，不但致命，有孕婦甚至流產。但，如果讀者有煙燻槍的話，可以煙燻十五分鐘就可以了。

Many people like eat salmon，normally you see it is raw, but not a raw, it just cured to prevent bacteria growth. Sometimes it will smoked after cured and also taste good. So herewith, I will share both cured and smoked method for you. Again, we only do hot smoke at home, there are many incidents occurred in other counties. But, if you have smoking gun, you can use it for smoking fish around 15 minutes too.

選擇三文魚最好是三文魚的中段，過了魚腩之後，魚尾之前，因為肉身比較厚，切起來也容易，但讀者也可以自行整條去醃製。

Practically, we better select middle portion, which is after belly and before tail, it’s the thickness part and easy to cut, of course, you can process the whole salmon as well.

材料 (Ingredients) ：

三文魚 (Salmon fillet)

鹽 (Kosher Salt)

蔗糖 (Raw sugar)

黑胡椒 (Black pepper)

時蘿 (Dill)

紅菜頭 (beet root) [optional]

做法（Method) :

1. 先量度魚肉的淨重量，準備 5%鹽、及5%糖
Measure the net weight of salmon fillet

2. 清洗三文魚，印乾，準備好密封袋，放入三文魚，加入鹽、蔗糖、黑胡椒粒、時蘿香草，並平均地塗上三文魚上
Wash it, dry it and prepare a vacuum bag, put the salmon, add salt, sugar, black pepper and dill, rubbed all in the salmon equally

3. 密封好，放入雪櫃3天，每天翻一次
vacuum seal the bag and put in the refrigerator for 3 days, flip it over every day

4. 取出後，放在冰水浸1小時
soak it in the water for an hour

5. 印乾後，如想生吃，這樣就可以切薄片了。
dry it then you can cut it into slices and enjoy it if you wanna eat raw

6. 要是存放在雪櫃，準備2張牛油紙，把切好的魚片平放在牛油紙上，把另一張放上面，然後折合四邊，再放在密實袋存放，這樣魚片就不會變乾了。
You can store it in the refrigerator as well, prepare 2 baking paper, put the salmon slices one by one and cover another baking paper over it, then flip over 4 edges and put it in the ziplock back for storage, then the salmon will still moisture itself.

7. 不喜歡生吃，可以選擇煙燻 (15-25分鐘) 或低溫慢煮(54度，30分鐘)也可以。
If you don’t like eat raw, you can process for smoking (15-25 minutes) or sous vide (54 degress, 30 minutes) as well.

[wpedon id=”1981″ align=”left”]

魚類 (Fish), 日本料理 (Japanese Cuisine), 海鮮 (Seafood)

味噌鱈魚 (Miso Cod Fish)

Posted on August 23, 2016January 27, 2020 by 傑西

這道味噌鱈魚是一間很出名的日本料理的名菜，最近作者嘗試烹煮，雖然不是用上白味噌，但也很好吃，也是一道很好伴飯的菜式。但一定要預算2-3天醃製魚肉，入味後才好吃的。

This miso glazed cod dish is created by a famous Japanese restaurant in New York, I tried to cook it myself but using Khumbu red miso instead of white miso, it’s so delicious too and good to eat with rice. However, please reserve 2-3 days for marinate of the fish to make it more tasty.

材料 (Ingredients) ：

鱈魚 (cod fish/black cod) – 3-4件 (3-4 pcs)

味噌 (White miso/Khumbu red miso) – 3湯匙 (3 tablespoon)

日本米酒 (sake) – 3湯匙 (3 tablespoon)

味琳 (mirin) – 3湯匙 (3 tablespoon)

糖 (sugar) – 2湯匙 (2 tablespoon)

做法 (Method) ：

1. 準備一個小鍋，把米酒及味琳倒入，煮大約20秒讓酒精揮發
Prepare a small pan, pour in sake and mirin and cook for about 20 minutes

2. 再加入味噌，把味噌煮溶
Add miso in and cook it until melt

3. 加入糖調味，再把糖煮溶後，試味，適合自己的味道後放涼
Add sugar and cook until melt, taste it, if it is suitable for you, then set aside and let it cool

4. 用刀在鱈魚身(有皮那邊)輕輕𠝹兩刀方便入味
For cod fish, use the knife to cut a little bit into the skin

5. 把魚放入一個容器或密實袋，再倒入味噌汁，放入雪櫃存放2-3天
Put the fish into a store container or ziploc bag, pour the miso glaze and let it marinate in refrigerator for 2-3 days

6. 醃好後，取出，稍稍除去鱈魚上多餘的汁
After marinate, swipe off some miso glazes before baking

7. 預熱焗爐200度
Preheat oven in 200 degree celsius

8. 準備一個可以入焗爐的平底鍋，把魚放在上面，焗大約10分鐘，最好中途翻轉一下烤焗會比較平均，醬汁另外分開焗
Prepare a oven-proof sauce pan, put in the fillet, then bake for around 10 minutes, better flip over to make it even both sides, and bake the sauce separately

9. 焗好後上碟，在魚面上加醬汁就完成了。
Glaze the sauce on top of the fish before serving, enjoy.

[wpedon id=”1981″ align=”left”]

魚類 (Fish), 麵食 (pasta), 意大利菜 (Italian Cuisine)