乾燒魚 Fish in Dry Braised Sauce

材料 Ingredients

白色肉魚 White meat fish 1 尾 each 油 Cooking oil 3 大匙 Tbs 乾燒醬汁 Dry braised sauce 1 份 portion 水 Water 1/2 杯 cup

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.	將乾燒醬汁準備好。
4.	3 匙油燒熱﹐放魚入鍋大火煎3分鐘﹐翻面後再煎3分鐘至表皮酥脆。將魚盛出備用。
5.	將乾燒醬汁A料(保留一半蔥花) 入鍋炒香。
6.	倒入乾燒醬汁B料﹐1/2 杯水和魚用中火煮約 10 分鐘﹐一直到魚入味而將醬汁也剩到 1/3。
7.	魚裝盤。撒上剩下的蔥花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.	Get the Dry Braised sauce ready.
4.	Heat 3 tbs oil. Add fish and pan-fry in high heat for 3 minutes on each side, or until the skin is crispy. Set the fish aside.
5.	Add the Dry Braised sauce part A (reserve ½ of the scallion) to the wok and sauté until aromatic.
6.	Add the Dry Braised sauce part B, 1/2 cup of water and fish to the wok. Cook in medium heat until the sauce is reduced to 1/3, approx. 10 minutes.
	Place the fish on a plate. Sprinkle the rest of the scallion on top of the fish. Pour the remained sauce over the fish.

最後更新 (Last Update): 07/29/2013
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