蘿蔔絲魚湯 Daikon Fish Soup

材料 Ingredients

鱒魚 Trout 1 尾 each 白蘿蔔 Daikon 1-1/2 磅 lb (675g) 薑片 Giner slice 3 小片 small 油 Cooking oil 3 大匙 Tbs 鹽 Salt 1 小匙 tsp 柴魚高湯 Bonito stock 1/4 杯 cup

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.	將魚洗乾淨切成三塊。用紙巾將魚擦乾﹐以免煎的時候油爆。
2.	將蘿蔔削皮切成 10cm 長絲。
3.	將柴魚高湯準備好。
4.	鍋燒熱後加入3大匙油﹐先小火煎香薑片。再放魚入鍋大火煎3分鐘﹐翻面後再煎3分鐘至表皮酥脆。將薑片挾出﹐並將剩餘的油用紙巾吸乾。
5.	加入蘿蔔絲後再倒入高湯用大火燒滾﹐撇掉浮在湯上的泡沫雜質。
6.	加鹽調味。繼續用中小火煮到蘿蔔變軟﹐湯汁變白。

PROCEDURE

1.	Clean the fish and cut it into 3 pieces. Dry the fish with paper towel to avoid oil spill while pan-frying.
2.	Peel the daikon and cut it into 4" juliennes.
3.	Prepare the Bonito Stock.
4.	Heat 3 tbs of oil in a wok. Pan-fry the ginger slices in low heat until aromatic. Add the fish and pan-fry in high heat for 3 minutes on each side, or until the skin is crispy. Take out the ginger and absorb the remained oil with a paper towel.
5.	Add the daikon juliennes and stock and bring the soup to a boil in high heat. Skim off the foams on top of the soup.
6.	Add salt for seasoning. Continue cooking in medium-low heat until the daikon juliennes are tender and the soup turns white.

最後更新 (Last Update): 08/09/2013
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