百里香燒三文魚骨

燒三文魚骨是我家的「經典懶人菜式」，快、靚、正，惹味好下飯，難度是0️⃣分，連老公都懂得跟食譜做，還會教朋友呢！

一向做【香辣烤三文魚骨】，見小花園的百里香都長成「爆炸頭」要修剪一下，試做「百里香燒三文魚骨。

材料

三文魚骨一份

醃料

• 新鮮百里香適量，可以用瓶裝乾香草代替
• 現磨黑椒碎 1 茶匙
• 油 1 茶匙
• 味醂 2 茶匙
• 鹽 1/4 茶匙
• 乾辣椒碎 1/8 茶匙
• 蒜茸 1 茶匙

做法

1. 把三文魚骨洗淨用廚紙抹乾，廚剪剪成段，放碗中備用。
2. 把醃料混合，再倒入三文魚骨中，用手抓拌均勻，用保鮮紙封好放入雪櫃醃半小時。
   
3. 先在烤盤上墊錫紙，再放上烤架。在烤架上噴油，排好三文魚骨，放入TOSHIBA純蒸氣烤焗水波爐（適用型號：TD5000/LD430/GD400 ) 上層。選 GRILL 燒烤模式，設定烹調時間為 20分鐘。
   
   
4. 烤至 8-10分鐘便要不時打開爐門檢查，一面烤至焦黃後，翻轉烤另一面亦烤至焦黃便成。

⚠️任何焗爐用 GRILL 時溫度都非常高，要不時觀察，不能完全靠時間決定，例如剛剛用過熱風對流，焗爐依然熱便改 GRILL，烹調時間會更短，必須注意。

【香辣烤三文魚骨】食譜👉🏻
https://patscookingjournal.blogspot.com/2015/02/grilled-spicy-salmon-bones.html

太多香草「吃」不消：雜錦香草「無水蒸」海左口

我倆都喜歡吃「無水蒸海鮮」，這做法能把海鮮的鮮甜味高度保存，但近年薑、蔥都貴，亦非每次都夠新鮮，所以不能常用這方法煮海鮮。

我每次買魚做晚餐，都把洗過魚的水留作澆盆栽，花開得燦爛，香草長得又快又壯。要保持香草長得健康必須常修剪，一般都會用來煮食，但實在太多令我「吃」不消 @@ 每天用心栽種，丟掉實在浪費！某天靈光一閃，既然每星期都會大量修剪香草，大可把香草代替薑、蔥，用作烹調「無水蒸海鮮」。

今天海鮮檔老闆推介「海左口」，分量相當大，有13-14兩。回家清理好海鮮，把洗魚水用清水稀釋澆花後，剪了大把大把的香草：rosemary, sweet basil, Thai basil, culantro (泰國芫茜), oregano 等等，洗淨後放在鍋內。接着放上魚，蓋上鍋蓋，先以中火煮4分鐘，再以細火煮4分鐘，最後收火焗4分鐘，打開鍋蓋，澆上油和豉油。

最有效耗掉香草的方法 ^_^

由於今天的魚大，肉太厚，我在正面割了幾刀，令魚更易熟透。

下次應該撒點海鹽才上火，免去豉油。

今天烹調時間剛好，未有過熟，魚肉鮮嫩，香草的芬芳由魚肉內爆發，加豉油是劃蛇添足。用上「爆發」一詞絕不為過，因為完全沒有加水，以香草和海鮮加熱時釋出的水份蒸熟，所以香草的芬芳己充分滲入魚肉內，齒頰留香！

陳皮粉絲蒸鮮鮑魚

一向都是海鮮檔主為我選擇最合時、最合價的海鮮。今天經過，他一邊與其他顧客溝通，一邊向我打打眼色，示意我看看檔前一份五隻鮮活的鮑魚，就把牠們帶回家吧。

今天的不是空運貨色，殼上還黏著 barnacles。既然只有我倆用餐，沒有客人，不用講究賣相，犯不着花時間清理鮑魚殼，還是棄殼取肉較為省時。我喜歡用泰國產的原色粉絲，浸在湯中仍能夠保持 Q 彈口感，但浸發後不能直接蒸，要用水或上湯燙幾粉鐘再蒸才熟透。


材料：

• 鮮鮑魚
• 泰國粉絲，一小包
• 陳皮，切絲

做法

1. 洗淨鮮鮑魚，去內臟，取肉，瀝水備用。
2. 按包裝指示浸發好泰國粉絲，放入上湯中燙幾分鐘，撈出瀝乾備用。
3. 在蒸碟上順序舖上粉絲、鮑魚、陳皮，放入鑊大火蒸 5-6 分鐘，或放入己預熱的水波爐，以 Steam mode 蒸 10-12 分鐘。
4. 淋上適量食油和豉油即可。

自家欖豉醬蒸龍躉腩

老闆特別愛吃大海魚的皮，例如龍躉、海青斑等，喜歡魚皮夠厚、有膠質夠嚼勁，所以不時會嚷着要吃蒸魚腩。現時仍處休漁期，海鮮選擇不多，就逗他高興買點龍躉腩。

今晚試加入鹽麴和味醂處理魚肉，加入其他常用中式醃料當中，進一步為魚提鮮，老闆非常欣賞。 ^_^

材料

• 龍躉腩，約300克
• 薑片，數片
• 陳皮，切絲，適量

醃料（請按自己口味自行調節）

• 鹽麴，15克
• 味醂，2茶匙
• 欖豉醬，適量（可以蒜茸豆豉醬取代）
• 蒜茸，適量
• 粟粉，一茶匙
• 油，適量

做法

1. 請魚販代打鱗和切片，因為魚皮太厚，家用菜刀較難處理。洗淨印乾備用。
2. 把醃料加入魚塊拌勻，在蒸碟上排好。撒上薑片和陳皮絲。
3. 放入鑊中大火蒸 6-8 分鐘*，至全熟；又或用水波爐預熱 3 分鐘， "Steam" mode 烹調 10-12 分鐘*，至全熟。

     * 只為參考時間，實際蒸煮時間會因火力、魚塊的大小厚薄等而有所不同。

Steaming Live Clams and Boned Fish in Toshiba ER-GD400HK

We love seafood soooooooo much! Had been having seafood for dinner for a few days in a row but still want to have more. We went to the supermarket yesterday and bought some Patagonian Toothfish kirimi (aka Chilean Seabass) and US Manila clams.

新增說明文字

We had "Arugula Salad and Steamed Manila Clams" and "Steamed Seabass with Saffron Cream Sauce". I still need some time to organize the notes I jogged down for the dressing, sauce and topping, what I want to share today is steaming live clams and boned fish with Toshiba ER-GD400HK.

• I selected the steam mode at desired temperature and allow it to run for 5 minutes before putting the seafood into the oven.
• I put the seafood onto small stainless steel trays and steamed at different temperature and time for different ingredients:

                         - For the clams, they are medium sized, I steamed them at 95C for 6 minutes
                         - For the fish (100g x 2 pieces), I steamed it at 90C for 7 minutes

The clams were tender and succulent and the fish was just done, very tender and melts in the mouth with the saffron cream sauce.

Arugula Salad with Steamed Manila Clams

Steamed Seabass with Saffron Cream Sauce

Conclusion: Steaming food in stainless steel trays cooks a lot faster than in containers of other material.

Australian Blue Mussels in Creamy Tom Yum Sauce (冬陰公忌廉汁煮澳洲藍青口)

My hubby struggled for some time this afternoon if we should dine-out to give me a break or grab a pack of his favorite live blue mussels and cook at home. Finally, the mussels won and I had to cook ^_^ Actually I like to have dinner at home on weekends and holidays to avoid the crowd, so why not!

We always have bread with mussels because the sauce is the essense and is so good to have bread to absorb all flavors and mop the pot clean. I was so glad that we still had some homebaked foccacia which saved me a lot of work and I decided to make a twist tonight!!!

Ingredients:

• Australian live blue mussels, 1 kg
• Coriander root, cleaned and bashed, few
• Lemongrass, bashed, few
• Kaffir lime leaves, 2-3
• Shallot, 2 cloves, sliced
• Tom Yum Paste, as desired
• Heavy cream, as desired

Method:

1. Rinse the mussels briefly, remove any beard.
2. In a pot of hot water, blanch the mussels for a few seconds until each opened a slit, remove immediately and drain. Keep the clam juice for cooking. I do not want my sauce to be too savory and by blanching slightly, the shells will open and drain away excess brine while will not overcook the mussels. If you do not mind the saltiness, skip this step. 
3. Heat a pot, drizzle with little oil and add the shallots, lemongrass, coriander roots and kaffir lime leaves. Saute for a few minutes to release the aroma. 
4. Add the tom yum paste and give a good stir. Add some of the clam juice and heat to a boil. Add heavy cream and heat to a boil. Add more of the clam juice or cream to adjust the consistency of the sauce to your liking.
5. Pour in the mussels, cover the lid and allow to cook until the shells opened. Discard any unopened mussels. Serve immediately with bread or steamed rice.

I served mine with homebaked foccacia and mesclun with a homemade dressing in Thai style. The following was the ingredients I used to make the Thai style dressing for my salad: 

• Freshly squeezed lemon juice
• Extra virgin olive oil
• Thai sweet and sour chili sauce
• Thai fish sauce

Adjust the proportion to make your unique dressing. If you need a kick, add some crushed chili.

「酥炸」鱸魚柳 Baked Panko-Crusted Seabass Fillet

Love fish and chips but I seldom have it at restaurants. My number one concern is the quality of the oil, secondly, the calories of oil absorbed by the batter and the potatoes. So, why don't I cook it at home?!

The fish fillet was baked instead of fried, with a sauce made with low-fat Greek yogurt, fresh herbs, spices and olive oil, while the new potatoes were pan-fried and tossed with homemade pesto...they were delicious with relatively healthy fats, which make me guilt-free when enjoying my meal ^_^


For the fish fillet

Ingredients

• Fish fillet, 2 pieces
• Sea salt and freshly ground black pepper
• Cake flour
• Egg, beaten, half
• Panko (Japanese bread crumbs)
• Minced garlic, 1 teaspoon (or replace with a sprinkle of garlic powder)
• Fresh lemon thyme, several sprigs, leaves only (or replace with your favorite dried herb)
• Fresh Italian parsley, 2 sprigs, chopped (or replace with your favorite dried herb) 

Method:

1. In a frying pan, brown panko with a drizzle of oil on low heat. When its slightly browned, add the minced garlic and herbs, keep stirring for even browning. Remove the panko mixture from heat when golden browned. Set aside.
2. Preheat oven to 200℃.
3. Pat dry the fillet. Season with sea salt and black pepper.
4. Coat the fillet lightly with cake flour. Dip the fillet in the egg, then coat them with panko mixture.
5. Put the fillet into the oven and bake for 12-15 minutes depending on the size and thickness of the fish.

For the pan-fried new potatoes tossed with homemade pesto

1. Boil some water in a saucepan. 
2. Add a pinch of salt and add the whole new potatoes. Cook for 10-15 minutes until cooked through. Allow the potatoes to steam-dry until they are not boiling hot.
3. Cut the potatoes into wedges. Pan-fried until golden brown and remove from heat.
4. Toss with homemade pesto. Here is the link for my homemade pesto recipe: http://patscookingjournal.blogspot.hk/2015/03/basil-pesto.html

For the Greek yoghurt sauce

I don't have any measurement for my sauce...as always ^_< and I always make extra because we have salads so often. I'm going to list the ingredients I used for your reference:

1. Low-fat Greek yoghurt, a small tub
2. Extra virgin olive oil
3. Wholegrain mustard
4. Honey
5. Turmeric powder
6. Sea salt and freshly ground black pepper
7. Fresh Italian parsley, finely chopped (NEVER replace this with dried herb)
8. Fresh mint, finely chopped (NEVER replace this with dried herb)
9. Minced garlic
10. Gherkins, finely chopped
11. Capers, chopped

Just mix everything and it's done.

為「新拍檔」「開光」，再次「無水」蒸海魚

今天午餐後才到巿場買海鮮，當然選擇不多，仍買到一塊海青斑腩都算幸運！原打算放入爐蒸，但想起有「新拍檔」仍未「開光」，所以繼續所謂「無水蒸」。以蒜茸、自家欖豉醬、味醂、原砂糖、粟粉和米糠油拌勻略醃，蒸熟即可。做法可參考：愛上「無水」蒸海魚

自家欖豉醬蒸海鮮、豆腐、排骨、炒蔬菜皆宜。有時都會多做兩樽留給家人和朋友。下次再做一家會影相，處理好食譜在此分享。

越式椰青花蛤 Cocotte Lemongrass Clams

我原來並不特別喜歡越南菜，但早陣子從社交網絡看到 foodie 朋友常常光顧一間越南餐廳，抱着「轉轉口味，一試無妨」的心態訂枱與老細撐枱腳。當日美女服務員向我們推介其中一款清淡菜式「椰青大蜆」特別討我歡心，她還細心介紹食材和做法，我當然立即「偷師」，回家試煮。

今天買不到澳洲大蜆，由熟人介紹到一海鮮檔買花蛤約一斤。回到家中把花蛤倒入盆中，加入淡鹽冰水浸了兩小時放沙，牠們非常生猛，在盆中爬來爬去。

又根據美女服務員的介紹，配了：椰青、原隻紅尖椒、香茅和檸檬葉。

做法非常簡單：

把所有香料放入椰青水煮數分鐘至出味，放入洗淨的花蛤或大蜆，煮至花蛤都剛開口便可。

今天買到的椰青非常嫩！只有薄薄半透明一層果肉，椰青水極清甜！因為新鮮蜆不會腥，己帶海水味，又有椰青水和香料，無需再調味。湯汁清甜、鮮美、無油。我倆當然不會錯一滴湯汁：拌飯，淨飲一樣美味。無論你喜不喜歡越南菜都值得一試！

Sous-vide salmon with Toshiba ER-GD400HK (低溫慢煮三文魚)

This is the first time I cooked a decent meal for myself:

Sous-vide NZ King Salmon, Sauteed French Savoy Cabbage with Smoked Streaky Bacon, Roasted Beetroot, Fennel and Orange Salad with Korean Honey Citron Vinaigrette... I ate over a pound of veggies, raw and cooked.

Before deciding whether I should get a sous vide emersion circulator, I want to try sous vide with Toshiba ER-GD400HK and whatever tools and gadgets I have at home.

Today I grabbed a piece of NZ chilled king salmon, some French savoy cabbage, beetroot, fennel bulb, red onion, with other ingredients I already had and cut a bundle of different herbs from my patio.

From left: Lemon thyme, Italian parsley and mint

This is how I sous-vide my salmon:

1. Allow salmon to sit in a cold milk-bath in the fridge for 30-minutes. Pat dry with kitchen towel.
2. Put the fish in a zip bag, season the fish with salt and pepper, extra virgin olive oil and fresh lemon basil. Try to expel as much air as possible to simulate a vacuumed sealed bag. Marinate for 5 minutes.
3. Choose an oven prove pan or cocotte which the zip bag can sit comfortable into it. Heat some water to 65℃ and immerse the bag completely into the water.
4. Put the pan/cocotte into the Toshiba ER-GD400HK and steam at 65℃ for 25 minutes.

Some recipes suggested to cook salmon at 50-60℃, but my hubby often have allergic symptoms to under-cooked seafood, so I decided to cook it at 65℃ for 25min. I cut the fish and took a pix, it was pink throughout with even doneness and the flesh flaked. It was very tender, succulent and melted in my mouth. This is what I want!!!

方法：

1. 把三文魚放入牛奶浸半小時。用廚紙印乾待用。(去腥和令魚肉更嫩滑)

2. 用海鹽和鮮磨黑椒為三文魚調味，把魚放入密實袋，淋上欖橄油，加入新鮮香草，盡量把空氣排出，封好袋口，醃5分鐘。

3. 用一個大小適中，可放入焗爐的鍋，加入水，燒熱至 65℃。放入密實袋，要確保魚塊完全浸在水中。

4. 將鍋放入水波爐，以適溫蒸氣 65℃ 蒸 25 分鐘即可取出上碟。

一般低溫慢煮魚會以 50℃－60℃ 烹調，但我老闆腸胃敏感，不適宜吃過生的海產，所以我以 65℃ 煮，亦是較安全的溫度。

補充：近日新聞報導三文魚多寄生蟲，低溫慢煮亦最少用 55℃ 以上烹調。

愛上「無水」蒸海魚

海魚每週都在我家飯桌上出現兩、三次，新鮮游水海魚比養魚或急凍魚鮮味，特別適合簡單的烹調方法。我最喜歡清蒸和香草焗，直至我學會「無水」蒸。

其實所謂無水蒸只是用一個存熱的淺鍋，墊上薑葱或蔬菜，放上魚和幾匙水，在爐火上直接加熱，大家都說是「無水蒸」，我倒覺得「無水」是言過其實，因為個人覺得似中式的「焗」多一點。但無論如何，這都是烹調海鮮的好方法，偶爾轉轉口味，因為產生蒸氣不多，不會有太多 condensation，因此每一口都帶着濃濃的海鮮味。

不同品牌的鑄鐵鍋都有教顧客做「無水蒸魚」，每個品牌的方法都不同。有一點要道明，「無水蒸」並非鑄鐵鍋具的專利，任何厚底的有蓋淺鍋都應該可以做「無水蒸魚」，只要按魚的重量、厚薄等，酌量加減烹調時間即可。

今天遲了到海鮮檔，只有養魚和較大的海立，我請老闆給我選了一條「最細」的海立都要一斤多。

我一向怕魚皮黏碟黏鍋，所以一定會在鍋內薄薄抹一層油。今天墊上薑片和葱段，放上海魚，加兩大匙水，蓋上鍋蓋。以「4-4-4」：4分鐘中火、4分鐘小火、4分鐘熄火焗，再撒上芫荽，澆上少少油和醬油，即成。另一品牌教顧客用「3-5-4」，我都試過，但今天魚較大條，又怕自己記錯，所以用「4-4-4」^_^

雖然用這烹調方法魚味濃郁，但都有不足的地方，就是沒有魚汁拌飯！>_<

烤香辣三文骨腩 Grilled Spicy Salmon Bones

The ingredient salmon bones are often available at seafood or sushi sections in supermarkets. Some people like to buy these for cooking fish stock, but to me, they are too oily for soup, I had rather have them grilled with simple seasonings. I love to cook with spices to add flavor while cutting down on salt. I picked several spices which are good with seafood.

Ingredients:

• A pack of salmon fish bone, rinsed and pat-dried
• Lemon wedges

Spicy marinade:

(A)

• Black mustard seeds, pinch
• Coriander seeds, pinch
• Fennel seeds, pinch
• Crushed dried chili, pinch
• Garlic, 1 clove
• Black peppercorn, pinch
• Sea salt, pinch

(B)

• Mirin, 1-2 teaspoons
• Extra virgin olive oil, drizzle

Method:

1. Coarsely ground ingredients (A) in a mortar.
2. Add some mirin and olive oil to the mixture and stir until it formed a paste.
3. Rub the spicy paste onto the fish bones and allow to sit for 10 minutes.
4. Bake in Toshiba ER-GD400HK at "Grill mode" for 6-7 minutes for each side.
5. Serve with lemon wedges.

烤香辣三文骨腩

三文魚骨腩一般在大型超級巿場的海鮮或壽司部有供應。有人喜歡用來煮湯，個我覺得以三文魚骨腩煮湯太多油，還是喜歡簡單調味後用來烤。我一向喜歡用香料為餸菜加添風味，同時又可以減鹽。今天就選了非常適合配搭海鮮的香料。

From front left (由前左) : Fennel seeds (茴香子), coriander seeds (芫荽子) , black mustard seeds (黑芥末子) , black peppercorn (原粒黑胡椒), crushed dried chili (碎辣椒乾) 

材料：

• 三文魚骨腩一包，清洗抹乾
• 檸檬切角

香辣醃料：

(A) 

• 黑芥末子，少量
• 芫荽子，少量
• 茴香子，少量
• 碎辣椒乾，適量
• 蒜頭，一瓣
• 原粒黑椒，適量
• 海鹽，適量

(B)

• 味醂，1-2 茶匙
• 初榨橄欖油，適量

方法：

1. 用研磨砵把香料(A) 研至粗末。
2. 加入味醂和初榨橄欖油，攪勻至濃稠醬狀。
3. 把香辣醃醬抹勻魚骨醃10分鐘。
4. 直接放入東芝 ER-GD400HK 以 "Grill" 模式，每邊烤 6-7 分鐘。
5. 與切角檸檬一同上碟。

Baked Eel with Honey Citron 柚子蜜燒白鱔

After triple testing the recipe, it is done!!! Fresh water eel is in season and it's very oily, I always serve this with some sort of salad. I served it with some home-pickled young ginger today and it was great! 

(For 2-3)

Ingredients: 

• Fresh water eel*, boned, flesh with skin on, 300g
• Korean honey citron, 2-3 tablespoons

* The fishmonger can remove the slime on the skin and bone the fish for you. 

Marinate:

• Soy sauce, 2 tablespoon
• Dark soy sauce, 1 tablespoon
• Raw sugar, 1 tablespoon
• Toasted sesame oil, 1.5 teaspoon
• Ginger juice, 1.5 teaspoon
• Mei Kwei Lu Chiao**, 1.5 teaspoon (can be substituted with Xiaoxing Wine)
• Lemon juice, 1.5 teaspoon
• Zest of half a lemon

** "Mei Kwei Lu Chiao" is kind of Chinese wine, brewed with grain wine and fresh roses, has a very intensive rose aroma, often used in marinade. Can be drunk alone or in cocktails.

Material: Stainless steel skewers or bamboo skewers. Bamboo skewers shall be soaked for at least 30 minutes to prevent burning when baking in the oven.

Method:

1. Rinse the eel and pat dry with kitchen towel. Cut into 5cm pieces.
2. Combine the marinate. Marinade the flesh for 30 minutes.
3. Put the skewers through the flesh.
4. Line the baking tray with parchment paper to prevent sticking.
5. Bake in the oven at 220C without preheat for 8 minutes with skin down.
6. Brush honey citron on both sided and bake with skin down for 4 minutes.
7. Brush honey citron on both sides and bake with skin up for another 5 minutes.
8. Remove from the oven. Remove the skewers and serve.

柚子蜜燒白鱔

經過再三嘗試這食譜，終於完成了！魚鱔正合時，極肥美，所以每次我都會配點帶酸的涼拌菜解膩，而今晚配上自家醃製的酸子薑，非常對味！

(二至三人)

材料： 

• 白鱔*，去骨，淨肉約 300g
• 柚子蜜，2-3 湯匙

* 買魚時記緊請檔主為你去潺、去骨。

醃料：

• 醬油 2 湯匙
• 老抽 1 湯匙
• 原砂糖 1 湯匙
• 麻油 1.5 茶匙
• 檸檬汁 1.5 茶匙
• 薑汁 1.5 茶匙
• 玫瑰露酒 1.5 茶匙 (可以紹興酒代替)
• 檸檬皮茸半個

其他材料：不銹鋼串燒义或竹籤。竹籤必須浸清水30分鐘以下，以免烤焗時燒焦。

烹調方法：

1. 洗淨及用廚紙拍乾鱔魚。切5厘米段。
2. 拌勻醃料，放入鱔魚醃30分鐘。
3. 用串燒义或竹籤把每塊魚串好。
4. 焗盤舖上焗爐紙。
5. 皮向下，放入未有預熱焗爐 220度焗 8 分鐘。
6. 於兩面塗上柚子蜜，皮向下焗 4 分鐘。
7. 於兩面塗上柚子蜜，皮向上焗 4 分鐘。
8. 從焗爐取出。取出串燒义或竹籤，立即上碟。

溫馨提示：

• 我是用東芝ER-GD400，因為加溫快，並未有預熱。如果用其他焗爐，請按個別情況決定是否需要預熱或調節烤焗時間。
• 白鱔快熟，請按買到的食材的實際情況，酌情加減烹調溫度及時間。
• 不同品牌的柚子蜜濃稠情度、甜度不同，如果你認為太稠又或要減甜，可兌冷開水至合口味。

Steamed grouper with minced garlic and homemade black olive and black bean paste 蒜茸欖豉醬蒸海青斑腩

We dined out a few days in a row last week, definitely need a healthy, nutritious and delicious meal at home! I bought a piece of grouper from the fishmonger, told the lady to cut it into big chunks as I planned to steam with homemade black olive and black bean paste. Black olive and black bean paste is not available in market, you can replace it with black bean paste with minced garlic in a jar from supermarkets or grocery stores.

This dish is very good with steamed brown rice, must add the jus over the rice, it's awesome!

Ingredients:

• Grouper, a piece around 400g at the belly, scaled and cut into big chunks, approx. 2.5 cm thick, rinse and pat dry

Marinade*:

• Black bean paste with minced garlic, 1 1/2 teaspoon 
• Hot chili bean paste with garlic, 1 teaspoon
• Mirin, 1 1/2 teaspoon
• Cornstarch, 1/2 teaspoon
• Ginger slices, several
• Raw sugar, pinch
• Sea salt, pinch
• Oil, drizzle

* The seasonings taste very differently among brands, please adjust the proportion to your liking.

Seasoning and garnish:

• Soy sauce, drizzle
• Spring onion and/or coriander

Method:

1. Marinade the fish chunks for 15 minutes.
2. Steam for 12 minutes. 
3. Drizzle with little soy sauce, serve immediately.

蒜茸欖豉醬蒸海青斑腩

這星期一連幾晚外出用膳，週末絕對需要在家吃一頓健康、營養豐富又美味的晚餐！今天到魚檔買了一塊海青斑腩，請女職員為我把魚斬件，因為我打算用自家制欖豉醬蒸。巿面並無欖豉醬供應，可以超級市場或雜貨店出售的蒜茸豆豉醬代替。

這道菜非常下飯，特別是配糙米飯，而魚汁正是精華所在！

材料

• 海青斑腩一塊，約十兩，去鱗切一吋厚件，沖淨，以廚紙輕輕拍乾

醃料*

• 蒜茸豆豉醬，1 1/2茶匙
• 辣豆瓣醬，1 茶匙
• 味醂，1 1/2茶匙
• 粟粉，1/2 茶匙
• 薑，數片
• 原砂糖，少許
• 海鹽，少許
• 油，少許

*各個品牌的調味料味道各有不同，請就着自己口味調配醃料份量。

調味

• 醬油，少許

方法

1. 加入醃料，醃魚肉15分鐘。
2. 蒸 12 分鐘。
3. 淋少許醬油，趁熱上菜。

Parcel-baked Seabream with Thai Herbs 泰式香草焗海 "魚立"

Parcel-baked is a foolproof method to cook seafood: the seafood is protected from direct heat by parchment paper to prevent overcooked; it's is steamed by it's own jus and the fragrance is "sealed" inside the parchment wrap.

I cooked this dish with a huge seabream, over 30cm length. If you cook this with a smaller fish, please adjust the oven temperature and the cooking time.


Ingredients:

• Seabream, scaled, rinsed and pat dried
• Lemongrass, 2 stalks, only need the white section, bashed with back of knife
• Thai basil, handful
• Lemon or lime, sliced
• Slices of ginger
• Salt and Pepper
• Extra virgin olive oil

Material: Parchment paper and kitchen twine

Preheat the oven to 200C. If you are using the Toshiba ER-GD400HK, don't need to preheat the oven.

Method:

1. Sprinkle the fish with little salt and freshly ground black pepper. 
2. Lay the parchment paper onto the baking tray, put lemon slices, stalks of lemongrass and some Thai basil onto the middle of the parchment paper. 
3. Put the fish onto the herbs, stuff some Thai basil, lemon slices and ginger into the stomach of the fish.
4. Put the rest of the lemon and herbs onto the fish, drizzle with olive oil. 
5. Fold the parchment paper and tie both ends with kitchen twine. Bake in the oven for 20-25 minutes until it's done.

泰式香草焗海 "魚立"

把海鮮用焗爐紙包着焗是十分簡單的做法：焗爐紙避免海鮮直接受熱，不易過熟；是被海鮮的原汁蒸熟，香味又被紙封着，確保原汁原味。

我用了一條相當大，長逾一呎的海"魚立"煮這道菜。如果你用的魚較細，請自行調低焗爐溫度和烹調時間。

食材：

• 海"魚立"一條，去鱗、洗淨、印乾
• 香茅兩支，只用白色一段，用力拍鬆
• 九層塔一把，洗淨
• 檸檬或青檸，切片
• 薑片適量
• 海鹽及黑胡椒
• 初榨欖橄油

物料：焗爐紙和烹飪用綿繩

把焗爐預熱至 200C。如果你是用東芝水波爐 ER-GD400HK 則無需預熱焗爐。


方法：

1. 在魚身撒上少量鹽和適量黑胡椒。 
2. 把焗爐紙放在焗盤上，在正中舖上檸檬片、香茅和九層塔。
3. 把魚放上，在魚肚中放入九層塔、檸檬和薑。
4. 把餘下的檸檬和香草放上，澆上初榨欖橄油。
5. 把焗爐紙摺好，兩端用烹飪用綿繩綁緊。放入焗爐中焗20-25分鐘至全熟。

梅子蒸梭子蟹 (Steamed Swimming Crab with Salted Plums)

材料

• 梭子蟹 1 隻（約一斤）
• 薑數片

自製梅子醬（只供參考，請按自己口味調配）

• 酸梅 5 粒
• 米酒 1 湯匙
• 茄醬 2 湯匙
• 冰花梅醬 1 湯匙
• 原沙糖 2 茶匙
• 醬油 1/4 茶匙
• 油少許

做法：

1. 洗乾淨蟹，斬件置於蒸碟。
2. 在易潔小鍋加小許油，加入所有梅子醬材料，用匙把酸梅略壓煮溶至有點濃稠，收火。
3. 把醬倒在蟹上，撒上薑片，置大火上蒸十至十二分鐘。我今天用水波爐蒸，由於最高溫只有 95C，所以蒸的時間亦稍為加長至 15 分鐘。 

小貼士：

• 步驟 3，倒入醬汁前要倒清碟入的水，以免蒸時過度稀釋汁醬，減少鮮味。  

Steamed Swimming Crab with Salted Plums

By PP's Cooking Journal

Ingredients:

• Swimming Crab x 1 (approx. 600g)
• Ginger slices

Homemade Salted Plum Sauce: (For reference, please adjust to your liking)

• Salted plums x 5
• Rice wine x 1 tbsp
• Ketchup x 2 tbsp
• Plum Paste x 1 tbsp
• Raw sugar x 2 tsp
• Soy sauce x 1/4 tsp
• Cooking oil, a drizzle

Method:

1. Wash the crab, cut into pieces and arrange on the plate which can sit comfortably with good ventilation in the cookware with lid which you are going to steam the crab.
2. In a small non-stick saucepan, add a little oil, pour in all the ingredients for the plum sauce. Squish the plums with a spatula, cook on a low flame until the flesh of the plums disintegrate into the sauce and the sauce thickened. Remove from heat.
3. Pour the sauce onto the crab, sprinkle the ginger slices. Steam on high heat for 10-12 minutes. I steamed my dish in Toshiba Microwave Oven with steam mode today, as the temperature could only be 95C, I steamed the dish for extra 3 minutes.

Tips:

• Must drain the water in the dish before pouring the sauce onto the crab in Step 3, or the sauce will be over diluted after steaming.