【GWZFOOD】泥鯭新食法 七味粉香煎深水泥鯭


 

Chinese usually cook this type of fish through steaming it with tangerine skin. This recipe I have also previously posted. This time instead of steaming, the mottled spinefoot is fried, then simply seasoned with the popular Japanese shimichi regularly used in Yakitori and lastly with a bit of lemon juice. Kind of fusion, but it works! 😉

講起童年回憶中的泥鯭,都是拿著一排魚絲在淺水的河邊(或明渠邊)可以釣到,非常粗生常見,家傳戶曉都用陳皮蒸泥鯭,而水上人則喜愛吃原味,放油鹽水煮再配點榨菜,相當鹹鮮。

深水泥鯭 大條多肉

今時今日,想吃泥鯭其實可以直接買「深水泥鯭」,來自西沙海域或東沙群島,價錢也比舊時貴一點了,肉質一樣好,我把魚肚洗乾淨,加點薑絲僻腥香煎,吃的時候灑上七味粉和檸檬汁,做法簡單,已經好好味了! 

Method:

Clean the mottled spinefoot with salt thoroughly and rinse with tap water.

Pat dry with paper towels and cut the surface of the fish using a sharp knife.

In a frying pan, heat up some oil, add a few streaks of ginger and start frying the fish.

Fry until both sides of the fish become golden brown, then plate nicely.

Sprinkle some Japanese #shichimi #七味粉 and salt on top and serve. A twist of lemon 🍋 juice would also enhance the flavour immensely!

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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

More From: 親自下廚

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