Small House Cooking 蝸煮

今次做一道東南亞風味的菜~~~
This time will make a Southeast Asian style dish~~~

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Detail on YouTube: 
https://youtu.be/zYIeafIjv-0

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材料(2人份) - Ingredients (2 Serves)
銀鱈魚塊 或 其他魚塊 Codfish fillet or other fish fillet - 1塊 pcs (200g)
青檸皮B Lime Zest B - 1個 pcs
泰國羅勒葉B Thai Basil Leaf B - 6塊 pcs
蒔蘿A Dill A - 1條 stick
昆布A Kelp A - 1塊 pcs
荷葉 Lotus Leaf - 1塊 pcs
粗鹽 Coarse salt - 1.5kg
鹽和黑椒 Salt and black pepper - 適量 QS

醃料 - Marinade:
檸檬葉 Kaffir Leaf - 2塊 pcs
泰國羅勒葉A Thai Basil Leaf A - 20塊 pcs
青檸汁 Lime juice - 1個 pcs
青檸皮A - 1個
Lime Zest A - 1 pcs
香矛A Lemongrass A - 2條 stalks
油 Oil - 5 Tbsp
鹽和黑椒 Salt and black pepper - 適量 QS

魚汁 - Fish Sauce:
魚高湯 Fish Stock - 200g
水 Water - 200ml
昆布B Kelp B - 10g
香矛B Lemongrass B - 1條 stalk
牛油 Butter - 10g
蒔蘿B Dill B - 2條 sticks
鹽和黑椒 Salt and black pepper - 適量 QS

車厘茄沙拉 - Cherry Tomato Salad:
車厘茄 Cherry Tomato - 150g
泰國羅勒葉C Thai Basil Leaf C - 10塊 pcs
昆布B Kelp B - 10g
特級初榨橄欖油 Extra-virgin olive oil  - 1 tbsp
紅酒醋 Red wine vinegar - 1 tsp
鹽和黑椒 Salt and black pepper - 適量 QS

做法:
1. 準備醃料, 把 檸檬葉, 香矛A 和 泰國羅勒葉A 切成絲, 備用; 
   Prepare the marinade first, Julienne the Kaffir Leaf, Lemongrass A and Thai basil leaf A and set aside;

2. 準備一個盤, 先加入一半已切成絲的 檸檬葉, 香矛A 和 泰國羅勒葉A, 灑上鹽和黑椒, 再加入一半的 青檸汁 和 青檸皮A, 放入魚塊;
   Prepare a tray, add half of julienne Kaffir Leaf, Lemongrass A and Thai basil leaf A, sprinkle with salt and black pepper, then add half of the Lime juice and Lime Zest A, add fish fillet;

3. 在魚塊上加入另一半已切成絲的 檸檬葉, 香矛A 和 泰國羅勒葉A, 灑上鹽和黑椒, 再加入另一半的 青檸汁 和 青檸皮A, 最後加入油, 然後放入雪櫃1-2小時;
   Add the other half of julienne Kaffir Leaf, Lemongrass A and Thai basil leaf A, sprinkle with salt and black pepper, then add the other half of the Lime juice and Lime Zest A, and finally add the oil , then put into refrigerator for 1-2 hours;

4. 清洗和浸發 昆布A, 備用;
   Wash and soak the Kelp A, set aside;

5. 1-2小時後, 清除走 魚塊 上的醃料, 用廚房紙抹乾表面的水份, 在兩邊灑上鹽和黑椒, 備用;
   After 1-2 hours, remove the marinade on the fish fillet, then wipe the fish fillet, then sprinkle salt and black pepper on both sides, set aside;

6. 準備昆布魚卷, 取出和鋪平已浸發的 昆布A, 先加上一半的 青檸皮B, 泰國羅勒葉B 和 蒔蘿A, 放上魚塊, 之後在魚塊上加上另一半的 青檸皮B, 泰國羅勒葉B 和 蒔蘿A, 最後包起來, 放入雪櫃一晚;
   Prepare kelp fish rolls, remove and flat the soaked kelp A, first add half of Lime Zest B, Thai basil leaf B and Dill A, put the fish fillet, then add another half of Lime Zest B, Thai basil leaf B and Dill A on the fish fillet , wrap it up and put it into refrigerator for one night;

7. 準備魚汁, 把昆布B清洗, 浸發和切幼條, 之後在煲中加入 魚高湯 和 水, 先煮至大滾後轉小火, 這時加入昆布B, 煮30分鐘;
   Prepare Fish Sauce, wash, soak and Julienne the kelp B, then put Fish Stock and water into the sauce pan, bring to boil and then turn to low heat, add kelp B and simmering for 30 minutes;

參考影片 - Refer to: 
西式高湯｜自家制魚高湯  (Eng Sub) - Homemade Fish Stock
https://youtu.be/kzBoUKQIs_k

8. 車厘茄 清洗, 去蒂 和切半, 然後先把已切半車厘茄放入平底鑊中(切面向下), 之後開大火煮至切面上色(約2-3分鐘), 盛起待涼, 最後放入雪櫃, 備用;
   Wash the tomato, remove the stems and cut in half, then put the cut tomato on the non-stick pan (cut side down), then cook with high heat until the cut surface is colored (about 2-3 minutes), take out and cool down, the put into refrigerator;

9. 30分鐘後, 把 香矛B 切成小塊和放入碗中, 把 魚汁 隔出昆布B(留起備用) 和 倒入裝有 香矛B 的碗中, 靜候約15-20分鐘, 同時把 蒔蘿B 切碎, 備用;
  After 30 minutes, cut the Lemongrass B into small pieces and put in a bowl, sieve the Fish Sauce(Reserve the Kelp B), and pour into the bowl with Lemongrass B, infuse around 15-20 Minutes, and chop the Dill B, set aside;

10. 先煲滾一鑊熱水, 把荷葉放入灼至軟身, 之後取出待涼, 備用;
    First boil a wok of hot water, blanch lotus leaf until soft, then take it out to cool down and set aside;

11. 焗爐先預熱200c, 上下火模式, 鋪平荷葉, 放上 昆布魚卷, 然後包起來, 粗鹽加上小量水份使之可成團, 焗盤中放上焗爐紙, 先在底部加上部份已加水的粗鹽, 放上 荷葉昆布魚卷, 再用粗鹽包起來至密封, 放入焗爐, 20-30分鐘至魚熟透;
    Preheat oven 200c, both side heat mode, flatten lotus leaf, put kelp fish roll on it, then wrap it, coarse salt plus a bit water to make it into a mass, put baking paper on baking tray, first add some coarse salt(added water) at the bottom, put the lotus leaf kelp fish roll on it, then wrap with the coarse salt(added water) until sealed, put into oven, bake for 20-30 minutes until the fish is cooked;

12. 泰國羅勒葉C 切絲, 昆布B白鑊炒至乾身盛起, 取出已煎的車厘茄, 加入 泰國羅勒葉C, 昆布B, 初榨橄欖油, 紅酒醋, 鹽和黑椒, 拌勻, 備用;
    Julienne Thai basil leaves C, Kelp B stir-fry without oil until dry, take out the fried cherry tomato, add Thai basil leaf C, kombu B, Extra-virgin olive oil, red wine vinegar, salt and black pepper, Mix well and set aside;

13. 把 魚汁 中的 香矛B 隔出, 然後把 魚汁 濃縮至 1/3, 關火加入牛油, 完全溶化後加入切碎的 蒔蘿B, 備用;
    Sieved out Lemongrass B from the Fish Sauce, then reduce the Fish Sauce to 1/3, add the butter when the heat is off, add the chopped Dill B after completely melting, and set aside;

14. 荷葉昆布魚卷出爐後, 拆去粗鹽, 取出荷葉昆布魚卷, 剪開表面的荷葉;
    如原條上, 剪開表面的昆布, 加上車厘茄沙拉, 淋上魚汁即可;
    如分件上, 用火槍燒表面的昆布已微焦(如不食昆布可省略此步驟), 分成2份上碟後, 剪開表面的昆布, 加上車厘茄沙拉, 淋上魚汁即可。
    After the lotus leaf kelp fish roll is out of the oven, remove the coarse salt, take out the lotus leaf kelp fish roll, and cut off the lotus leaf on the top;
     Serve by whole fillet, cut the kelp on the top, add the Cherry Tomato Salad and drizzle with Fish Sauce;
     Serve by Portion, torch the top of kelp fish roll (if you do not eat kelp, you can skip it), divide it into 2 portions, cut top of kelp, add the Cherry Tomato Salad, drizzle with Fish Sauce.

完成 
Finish