标签:
鲅鱼豆瓣酱豆酱马鲛鱼红烧鱼 |
分类: 南洋风味 |
Spanish
Mackerel is something I grow up eating a lot. It is found in
markets in Malaysia all year around, fresh and
economical.
This
fish can be prepared in many ways, it is tasty even as simple as
pan fried until crispy and drizzle
some
We also
make curry, fish balls, fish paste, fish cake, fish stew out of
this beautiful fish.
马鲛鱼也叫鲅鱼,是东南亚日常吃得很多的鱼类.香煎,红烧,做鱼胶都用它。新鲜的马鲛鱼煎香了滴上几滴酱油就可以让人空口吃好几块,鲜甜美味。
这道豆酱马鲛鱼是我母亲经常做的一道菜,是一道下饭配粥都适宜的家常菜。
Ingredients:
1
1 Medium size onion(sliced)
1 1/2 tbsp Taucu (fermented Soybean)
1 tsp Sugar
1 tbsp Rice wine/Taiwanese Rice wine
a little red chili, shredded
材料:
1 条 (550-600克)马鲛鱼/鲅鱼
1 只中型洋葱 (切丝)
1 1/2 tbsp
黄豆酱/豆酱
1 tsp 糖
1 tbsp 米酒/台湾米酒
1 点 辣椒丝 点缀
1. Some of the ingredients, I much prefer taucu made in Malaysian as it is less salty and taste sweeter when make into gravy.
2. Clean and cut mackerel into 1 inch in thickness, pat dry and sprinkle some salt on the fish.
3. Heat
about 1 inch of oil and fry the fish until golden brown
in
4.
Slice onion,
5.
Place the fried fish into the gravy, cook for 5 minutes. Add the
rice wine/Taiwanese
Here is my mum's recipe.... taucu with Spanish mackerel!
1. 我喜欢用马来西亚产的黄豆酱,味道比较醇厚,也不那么咸。
2. 把马鲛鱼清理干净切块,滴干水抹上一点盐。锅里热上1寸油,把马鲛鱼煎香取出备用。
3. 洋葱切丝,把锅里的热油取出,留下1-2大匙中火把洋葱丝稍微煸炒香。然后加入黄豆酱煸炒,加糖炒至糖溶化。倒入半杯水,煮滚。
4. 把煎好的鱼块加入,稍微焖煮收汁大约5分钟。起锅之前倒入1大匙的米酒增加香气。