辣豆瓣魚 Fish in Hot Bean Sauce

材料 Ingredients

鱒魚 Trout 1 尾 each 食用油 Cooking oil 3 大匙 Tbs 辣豆瓣醬汁 Hot Soybean Sauce 1 份 portion

註﹕此道菜可以用任何白色肉魚。
Note: You can use any white meat fish for this dish.

做法

1.	將魚洗乾淨後在魚身斜劃三刀﹐兩面都要。這樣魚比較入味﹐內部也比較容易煎熟。
2.	用紙巾將魚擦乾﹐以免煎的時候油爆。
3.	將辣豆瓣醬汁準備好。
4.	鍋裡 3大匙油燒熱﹐放魚入鍋用大火煎3分鐘﹐翻面後再煎3分鐘至表皮酥脆後盛出。
5.	將辣豆瓣醬汁A料入鍋爆香後把魚倒回鍋裡。
6.	倒入辣豆瓣醬汁B料用中火煮約 10 分鐘﹐一直到魚入味而將醬汁也剩到 1/3。
7.	將魚裝盤﹐撒上辣豆瓣醬汁C料的青蔥後將鍋內剩餘的醬汁倒在魚身上。

PROCEDURE

1.	Clean the fish. Cut 3 diagonal lines on each side of the fish, deep to the bone.
2.	Dry the fish with paper towel to avoid oil spill while pan-frying.
3.	Prepare the Hot Bean Sauce.
4.	Heat 3 tbs of oil in a wok. Add the fish in the wok, and pan-fry it at high heat for 3 minutes on each side, or until the skin is crispy. Put the fish aside.
5.	Stir-fry the Hot Bean Sauce part A in the same wok until aromatic. Add the fish back to the wok.
6.	Add the Hot Bean Sauce part B. Cook at medium heat until the sauce is reduced to 1/3, approx. 10 minutes.
7.	Place the fish on a oval plate. Sprinkle the Hot Bean Sauce part C (scallions) on the fish. Pour the remained sauce over the fish.

最後更新 (Last Update): 08/23/2013
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