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香煎Pink Ling鱼片~ Pan-fried Pink Ling Fillet

(2016-01-06 21:58:47) 下一个

我们这里的海鱼里面，除了Salmon，就是Pink Ling 鱼片最受我家人欢迎了。煎鱼片做起来很容易，也没有刺，是快手菜中的保留菜啦。

这里记录一下平时常做的两种香煎Pink Ling 鱼片，一种是香煎加浇汁，另一种是直接煎，各有风味，都很容易做。

There are two versions of Pan-fried Pink Ling fillet in our family.

1. 香煎加浇汁：Version 1

材料 Ingredients：

Pink Ling鱼片200克 (200g Pink Ling Fish fillet)
姜三片(3 slices of ginger)
葱一颗切葱花 (1 spring onion , finely chopped)
盐 ¼ 茶勺 (1/4 tea spoon salt)
料酒 1 茶勺 ( 1 tea spoon cooking wine)
淀粉若干 (corn flour)
橄榄油2汤勺 (2 table spoon olive oil)
生抽 2汤勺 (2 table spoon soy sauce)
醋1 汤勺 (1 table spoon vinegar)
糖1/2 茶勺 (1/2 tea spoon sugar)
香油1茶勺 (1 tea spoon sesame oil)
白胡椒粉少许 (a small shake of white pepper)

做法：

第一步：将鱼片洗净，用厨用纸吸干水分，切成2.5cm的鱼块，放入料酒, 盐和 1.5汤勺淀粉搓匀。

Step 1: Wash the fish fillet, dry it using a kitchen towel, cut the fish fillet into 2.5cm pieces, add cooking wine，1/4 tea spoon salt, 1.5 table spoon corn flour，and massage the fish pieces well。

第二步：将生抽，醋，糖，香油，白胡椒粉，1茶勺淀粉，葱花，放入一个碗中，加入半杯水，调匀。

Step2 ： Get a bowl, add soy sauce, vinegar, sugar, sesame oil, a small shake of white pepper, 1 tea spoon corn flour, spring onion, and half cup of water, mix well.

第三步：取一平底不沾锅，放入橄榄油，开中火，放入姜片，将鱼块平铺在锅里（姜片上），盖上锅盖，煎5分钟，将鱼片翻面，盖上锅盖继续煎5分钟。将鱼块成盛入盘中。

Step 3: Get a non-stick frying pan, adjust the heat to medium, add olive oil to the frying pan, add ginger slices, and spread the fish pieces evenly on top of ginger slices.

Cover the frying pan with a lid, cook for 5 minutes, turn the fish to the other side, cover with the lid and cook for another 5 minutes. Then, take the fish pieces out and place them into a dish. To make sure the fish is well cooked, the inside of the fish should be solid. If not, cook for another 3 minutes and check the fish again.

第四步：将碗汁倒入锅中，煮至汁收到一半，关火，浇到鱼块上即可。

Step 4: add the sauce made in Step 2 to the frying pan, cook it till the sauce becoming thicken with only a half of its original amount left, switch off the heat.

Add the sauce to the top of fish pieces. It is ready to serve now.

2. 直接香煎：Version 2:

材料 Ingredients：

Pink Ling鱼片200克 (200g Pink Ling fish fillet)
姜三片 (3 slices of ginger)
葱一颗切葱花 ( 1 spring onion, chopped)
盐1/4 茶勺 (1/4 tea spoon salt)
料酒 1 茶勺 (1 tea spoon cooking wine)
橄榄油2汤勺 ( 2 table spoon olive oil)
生抽1.5汤勺 (1.5 table spoon soy sauce)
醋1 汤勺 ( 1 table spoon vinegar)
香油1茶勺 ( 1 tea spoon sesame oil)
白胡椒粉少许 ( a small shake of white pepper)

做法：

第一步：将鱼片洗净，用厨用纸吸干水分，放入料酒和盐，将鱼片两面搓匀。

Step 1: Wash the fish fillet, dry it using a kitchen towel, add salt and cooking wine, massage the fish fillet well.

第二步：将生抽，醋，香油和白胡椒粉放入一个碗中，加入3汤勺水，调匀。

Step 2: Get a bowl, add soy sauce, vinegar, sesame oil, a small shake of white pepper, and 3 table spoon of water, mix well.

第三步：取一平底不沾锅，放入橄榄油，开中火，放入姜片，将鱼片放在姜片上，盖上锅盖，煎6分钟，将鱼片翻面，放入葱花，盖上锅盖继续煎6分钟。然后将碗汁倒入锅中，盖上锅盖，焖三分钟，至汁收干即可。

Step 3: Get a non-stick frying pan, adjust the heat to medium, add olive oil to the frying pan, add ginger slices, and place the fish fillet on top of ginger slices.

Cover the frying pan with a lid, cook for 6 minutes, turn the fish to the other side, add spring onion, cover with the lid and cook for another 6 minutes. To make sure the fish is well cooked, the inside of the fish fillet should be solid. If not, cook for another 3 minutes and check the fish again.

Add the sauce made in step 2 to the frying pan, simmer for 3 minutes or till the sauce dry up. It is now ready to serve.

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