今次會以東南亞風味去做這邊魚尾
結果是簡單又美味~~~
This time will make this fish tail with Southeast Asian flavor,
The result is simple and delicious~~~
詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/eowKY4ZvsHc
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材料 - Ingredients:
魚尾 (可用全魚) Fish tail (can use whole fish) - 1塊 (pcs)(230g)
青檸皮 (Lime zest) - 1 顆 (pcs)
香矛 (Lemongrass) - 2枝 (stalks)
檸檬葉 (Kaffir Leaves) - 2片 (pcs)
蕉葉 (Banana Leaf) - 半片 (Half pcs)
鹽和黑椒 (Salt and Black pepper) - 適量 (TT)
紅咖喱醬 - Red Curry Sauce:
自制紅咖喱 (Homemade red curry) – 100g
青檸汁 (Lime Juice) - 1顆 (pcs)
原蔗黑糖 (Light Muscovado Sugar) – 30g
椰奶 (Coconut milk) – 350g
做法 - Method:
1. 先用 鹽, 黑椒 和 青檸皮 均勻地灑上 魚尾 上, 醃約 30分鐘 - 1小時;
Sprinkle the fish tails evenly with salt, black pepper and Lime Zest, and marinate for about 30 minutes-1 hour;
2. 紅咖喱醬: 準備鍋一個, 倒入小量 油 燒熱, 放入 自制紅咖喱 炒至香味溢出, 加入 青檸汁 炒均, 加入 原蔗糖 炒至溶化和炒均, 加入 椰奶 炒均, 煮至滾起後, 轉小火煮15分鐘或至濃稠, 當15分鐘或濃稠後, 倒出冷卻, 備用;
Red Curry Sauce: Prepare a sauce pan, pour some oil in and heat up, add homemade red curry and stir-fry until the flavor came out, add lime juice and stir-fry, add Light Muscovado Sugar to stir-fry until melted and mix well, add coconut milk and mix well, turn to low heat and simmering for 15 minutes or until thick when boiling, when 15 minutes or thicken, pour out and cool down, set aside;
參考影片 - Refer to:
醬汁篇｜自制紅咖喱 (Eng Sub) - Homemade Red Curry Paste
https://youtu.be/rhUAgnlBKRo
3. 準備一鍋熱水, 放入 蕉葉 灼至軟身, 取出冷卻, 備用;
Prepare a pot of boiling water, add banana leaf and blanch until soft, take out to cool down, and set aside;
4. 把 香矛 切半拍鬆, 檸檬葉 去梗, 備用;
Cut the Lemongrass in half and beat loose, remove the veins of Kaffir Leaves, and set aside;
5. 當 蕉葉 冷卻後, 抹乾表面的水份, 先加入一半的 紅咖喱醬, 放上 1半份量的 香矛 和 檸檬葉, 放上 魚尾, 再加剩下的 紅咖喱醬 和均勻地抹上, 加上剩下的 香矛 和 檸檬葉, 把 蕉葉 包好, 之後用 錫紙 完全包住 蕉葉包, 備用;
When the Banana Leaf cooled down, wipe off the water on the surface, first add half of the Red Curry Sauce, put half of Lemongrass and Kaffir Leaves, put the fish tail on it, and then add the remaining red curry paste and evenly put it on, add the remaining Lemongrass and Kaffir Leaves, wrap the banana leaves, and then completely wrap the banana leaves with foil, and set aside;
6. 預熱焗爐至230c, 當 蕉葉包 放入爐後調低至210c焗30 - 40分鐘或至完全熟透;
Preheat the oven to 230c, when put the fish tail into oven, trun down to 210c and bake for 30-40 minutes or until fully cooked;
7. 30 - 40分鐘或至完全熟透後取出, 拆去 錫紙 和剪開 蕉葉, 之後可用火槍或再入焗爐把表面燒至微焦, 即可享用。
Take out after 30-40 minutes or until fully cooked, remove the foil and cut the banana leaves, then use a torch or put into oven for burning the surface until slightly burn, and then serve it.
完成
Finish
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