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.

Roasted Spiced Racks of Lamb Shoulder

I always have racks of lamb shoulder in the freezer, but summer is coming and I want to clear the stocked red meat and make some room for frozen poultry, seafood and dessert.

Ingredients:

• 2 racks of lamb shoulders, 4 bones each
• Your favorite spice rub (I always have some spice blend as dry rub, you can search a recipe which you like and blend your own)
• Extra virgin olive oil

Method:

1. Pat-dry the lamb. Make small incisions into the meat with the point of a sharp knife to allow the marinate to penetrate.
2. Mix the rub with extra virgin olive oil to form a paste. Rub the paste all over the lamb. Give it a good massage.
3. Preheat the oven to 200C.
4. Heat a frying pan until sizzling hot. Sear the lamb on all sides.
5. Remove the lamb into the baking tray and cook in the oven for 12-15 minutes until cooked to your favorite doneness.
6. Remove the baking tin from the oven, cover the meat with foil. Allow to rest for 10 minutes before serving.

I still had some herby Greek yoghurt sauce in the fridge and it is very good to go with lamb. This is my favorite sauce which goes extremely well with seafoods, roasted meats and even salads. The ingredients are listed in my other recipe: Baked Panko-Crusted Seabass Fillet

「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.

我最喜歡的賀年糕點「桂花馬碲糕」

如果要我選一樣較健康的賀年糕點，即是要低脂、低鈉和低糖，我只想到自家製「桂花馬碲糕」。我更喜歡它的桂花香和馬碲爽脆的口感。

我原用的馬碲糕食譜老爸口述，自己筆錄的。不知怎樣丟了筆記本，不想麻煩老爸，於是要自己做功課。翻閱過很多食譜，憑記憶中的味道和口感判斷，經多次修改，成了這個「桂花馬碲糕」食譜。

我用長方型蛋糕模，約 9 x 19 x 5 (H) cm，容量約 715 ml。

材料：

（一）粉漿水

• 清水 240毫升
• 馬碲粉 80克
• 粟粉 5克

（二）其他

• 清水 240 毫升
• 原冰糖 50克
• 馬碲，去皮後 240克，切片
• 桂花糖 2大匙

做法：

1. 在糕模內輕輕抹一層油備用。
2. 把材料（一）拌勻過篩備用。
3. 把材料（二）的水和糖倒入一易潔小鍋內煮溶煮沸，調至慢火。
4. 加入馬碲片乃桂花糖拌勻。
5. 再次拌勻粉漿水加入煲內拌勻。要不停攪拌以免黏鍋，拌至粉漿開始成順滑濃稠狀，即可倒入糕模。
   
6. 可直接放入水波爐純蒸40至45分鐘，至糕完全成透明狀。亦可以鑊燒水，以大火蒸30至35分鐘。如果以鑊燒水蒸，要用錫紙封好，以防有回鍋水（倒汗水）。
   
7. 在糕模中於室溫充份放涼。脫模後以保鮮膜包裹放冰箱保存。
   
8. 吃前切片，在己抹油的易潔鑊以中慢火煎至兩面金黃上碟。

My first attempt to make Japanese-style Pancakes...failed!!!

Our Sunday breakfast is Japanese-style Pancakes with Assorted Berries and Maple Syrup. This is the first time I cooked Japanese-style pancakes. I tried a recipe from YouTube, replaced half of the cake flour with wholewheat pastry flour and the pancakes turned out to be a bit dense. May need more moisture and avoid over mixing next time. Will write a recipe of this when I'm satisfied with the product.

Must mention the Korean strawberries, they're cheap from Wellcome, HKD20 per pack of 2 dozens, and a lot smaller than the Japanese ones but they're sweet and fragrant. They're well worth the money!

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。

種 Basil (蘿勒) 就是為了做 Pesto (青醬)

鄰居們最初都覺得奇怪：「你為何種那麼多草而不種花呢？」我的花園有幾十盆盆栽，大部分都是食用的香草，因為我喜歡煮、喜歡吃！仍然住高層單位時，因為陽光、溫度、空氣等都不適合種香草，曾一度以為自己是「植物殺手」，只能用乾香草烹調。後來搬至有花園的單位，重新開始種各種香草，常常用來烹調不同菜式。其中種最多是 basil (蘿勒) ，與蕃茄、海鮮非常搭配，我尤其喜歡用蘿勒做 homemade pesto，配意粉、麵包和 new potatoes 簡直一絕!!!

今年的比利時杜鵑、大紅花和牽牛花都開得很燦爛，今天又出花園賞花，發現有好幾種蝴蝶出現，提醒我要以香草入饌，否則又要吃蝴蝶蟲的「口水尾」。於是我怱怱翻開書，再到雪櫃看看食材是否齊全，可惜沒有 Parmagiano，唯有自由發揮。

我今天用 electric mini-mill (a stand-mixer attachment)，可以 food processor, blender 或 mortor and pestle 代替。


以下是二至三人份量：

材料 (A) - 放入 food processor

• Basil leaves (蘿勒葉) ，洗淨印乾，35克
• 蒜，切碎，一粒
• 松子仁，稍稍烘過，一大匙
• 初榨橄欖油，40毫升
• 海鹽，適量

材料 (B) - 最後以手拌入的材料

• 牛油，放至室溫，15克
• Pecorino (芝士)，新鮮磨碎，22克

做法：把材料 (A) 放入 food processor 攪拌至軟滑。把混合物倒至碗中，倒入材料 (B) 拌勻即成。

Basil 經攪碎後易氧化變深色。論味道，pesto 還是現煮現吃最好，如果有剩餘，要以保鮮膜黏着醬汁表面減少氧化，蓋好再放入雪櫃可保存幾天。

「包羅萬有」黃耳花菇素釀豆腐包 Stuffed Japanese Beancurd Puffs

這源自一個賀年素菜，但我覺得饀料不合口味，自由發揮。適逢今天 Green Monday，晚飯後老闆滿足地：「食齋唔會 dry! 」非常同意，只要配搭得宜，素菜一樣好滋味！

這道菜用上兩種菇菌：花菇和黃耳。我有習慣預早把花菇浸發和蒸好，再分開小包放入冰箱儲存，用前取出用微波解凍。至於黃耳，要早一晚用水浸泡，剪去梗有雜質的部份，注意要仔細洗淨，因為黃耳呈雲狀，內裏易藏細屑。我查證「正確」的處理方法，只簡單汆水十分鐘，再用冷水浸泡至烹調前。為了加點爽脆口感和色彩，我加了甘筍和芹菜。

今天用上「油揚」，即日本方形炸豆腐包，比我們常用的炸豆泡大、厚和柔軟，可能因為較厚，豆味亦濃。日式超巿有售。

饀料口感豐富，可以就自己口味配搭不同食材！

材料：

• 油揚一包，共有三件長方型
• 日本花菇（4 隻），浸發及蒸好，切粒
• 黃耳（1 塊），浸發，汆水瀝乾，撕成小塊
• 甘筍（1 段約 3吋），切粒
• 芹菜（1 棵），切粒
• 薑，適量，切米
• 紹興酒，少量
• 葱葉（數條），汆水至軟身備用*

*近日葱的質素時好時壞，因為在雪櫃找不到「靚」葱，所以以燙過的芹菜代替。

調味：

• 蠔油
• 原砂糖
• 海鹽
• 水
• 粟粉

做法：

1. 燒熱鑊，加一點點油，放入薑米、花菇粒略爆香，加入黃耳炒熱，灒酒。
2. 加入水、蠔油、原砂糖和海鹽調味，略煮至入味。
3. 加入甘筍粒和芹菜粒拌勻，以粟粉水打薄獻。把饀料轉至碗中稍撂涼備用。
4. 把油揚對半切成兩個單邊開口的正方型豆腐包，用手指伸入袋內，分開仍黏連的部份。
5. 把饀料釀入，用軟身的葱葉綁好袋口。
6. 把釀好的豆腐包排在蒸碟上。放入鑊中以大火蒸 10 至  15分鐘，至饀料充分加熱。我今天用水波爐純蒸 15 分鐘。

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！

泰式雞肉沙律生菜包 Thai Chicken Salad in Lettuce Wraps

一向喜歡吃泰國菜，所以亦喜歡煮泰國菜，更因此種了泰國芫荽 (culantro) 、九層塔和薄荷。早前看過一個泰式雞肉沙律食譜，但蔬菜太少，不是我杯茶，結果我又把書蓋上，自由發揮，做了這道「泰式雞肉沙律生菜包」。

材料：

(A) 

• 有機雞柳，200 克，切絲
• 有機沙律生菜葉，約 10 片，洗淨瀝乾
• 粉皮，5片，根據包裝指示預備好
• 紅椒，半隻切絲
• 紅洋葱（細），半隻切絲
• 九層塔，適量切絲
• 薄荷，適量切絲
• 泰國芫荽（可以中國芫荽代替），適量切絲

(B) 醃料

• 海鹽，少量
• 黑椒碎，少量
• 橄欖油，少量

(C) 醬汁

• 鮮榨青檸汁，兩個
• 泰式酸辣雞醬
• 泰國魚露
• 白酒醋
• 蜜糖
• 麻油

做法：

1. 把雞絲與醃料 (B) 拌勻，以適溫蒸氣 80度，蒸 15 分鐘至熟。取出放涼。
2. 把醬汁 (C) 拌勻，按自己口味加減，喜歡辣可加紅辣椒碎。
3. 除了生菜外，把雞絲、其他材料和醬汁拌勻，與生菜同上碟。

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。

紅麴豬手

一向喜歡吃江淅菜，但父母均為廣東人，所以都是近年才學了烹調幾道自己特別喜歡的菜式，「無錫肉骨頭」是其中一款。剛巧農曆新年家中有半只豬手，便參考「無錫肉骨頭」的做法處理，效果蠻不錯呢！肉質又軟又入味，皮更是極品，豐腴軟滑而不膩，入口即化！再加上點點「廖孖記」盆鹽調味，美味得想再 encore！

材料：

• 本地新鮮豬手半只，斬件，汆水洗淨
• 京葱，兩條，洗淨切段
• 薑，切厚片，數片

調味（一）：（預先放入茶袋）

• 桂皮，一片
• 紅麴米，1.5 茶匙
• 八角，一粒

調味（二）：

• 花彫或紹酒，半杯
• 醬油，1.5 湯匙
• 原冰糖，35 克
• 鹽，適量

方法：

1. 在一小鍋內排好京葱段和薑片，放入豬手、香料包和調味（二），加清水浸過材料。
2. 用中火煮滾，轉細火燜半小時，關火攤涼。重覆兩至三次至豬手稔滑。建議早一天煮好，翌日翻熱更入味。
3. 丟掉香料包，即可上菜。

不要錯過京葱和薑片，一樣美味！

甘筍木耳炒牛蒡 Stir-fried Burdock, Carrot and Black Fungus

Cooked a devilish dish, braised pork trotter for dinner tonight. Apart from blanching a catty of baby Chinese kale, I need something more health to ease my guilt and decided to cook Stir-fried Burdock, Carrot and Black Fungus.

As I planned to serve this cold, I stirred in some finely chopped coriander to enhance the flavor.

This dish is very versatile, you can add other shredded vegetables, to name a few: bamboo shoot, bean sprouts, shitake, mangetout and celery. This can be served hot or cold, to go with steamed rice or noodles. Or if you like meat, you can add shredded beef, pork, chicken or ostrich. I always cook extra and keep it in the fridge, just add it to cooked noodle and it's a healthy, simple lunch.

To cook this dish, you need:

• Burdock, scrubbed, finely shredded
• Carrot, peeled, finely shredded
• Shredded black fungus, re-hydrated, blanched and drained
• Ginger, finely shredded

The key of success to this dish is the proportion of seasoning. For the seasoning, you need: (from left)

• Soy sauce, 2.5 tablespoons
• Mirin, 1 tablespoon
• Sake, 1 tablespoon
• Raw sugar, 1 tablespoon
• Sesame oil (not in the pix)
• Water, as needed (For creating steam to soften the burdock)

Method:

1. Prepare the seasoning: mix the soy sauce, mirin, sake and raw sugar in a bowl.
2. Heat a pan, drizzle with little cooking oil, add the black fungus and stir-fry until hot.
3. Stir in the shredded ginger until you smell the aroma.
4. Add the burdock, stir-fry until soft. Meanwhile shall add water tablespoon by tablespoon to create steam to soften the burdock.
5. Add the carrot, mix well. Pour in the seasoning and cook for a few minutes to reduce the sauce but do not over-cook the carrots.
6. Remove from heat. Drizzle with sesame oil and mix well.

甘筍木耳炒牛蒡

今天做了墮落的「紅麴豬手」作晚餐，為了減輕罪孽，除了平日白灼一斤青菜，今天吃芥蘭苗，我需要多搭配更健康的餸菜，因此煮了這道「甘筍木耳炒牛蒡」。

這道菜非常百搭！你可以隨意配搭各種蔬菜絲，例如：竹筍、豆芽、冬菇、荷豆和西芹。可以作熱盤或冷盤，配米飯或拌麵。如果你喜歡肉類，又可加入牛肉絲、豬肉絲、雞肉絲和鴕鳥肉絲。我每次都會多做一點存入雪櫃，翌日煮點麵食，就成簡單、健康的午餐。

煮這道菜，需要的材料有：

• 牛蒡，刷洗乾淨，切細絲
• 甘筍，去皮，切細絲
• 木耳絲，浸發透，汆水後瀝乾
• 薑，切細絲

這道菜是否美味在於調味的比例。你需要：（左起）

• 醬油，2.5 大匙
• 味醂，1 大匙
• 清酒，1 大匙
• 原砂糖，1 大匙
• 麻油，適量（不在相片內）
• 水，適量（產生蒸氣，煮軟牛蒡絲）

方法：

1. 預備調味汁：把醬油、味醂、清酒、原砂糖倒入碗中拌勻。
2. 燒熱鑊，加一點點油，加入木耳絲炒熱。
3. 拌入薑絲炒至發出香味。
4. 加入牛蒡絲，炒至軟，期間可以每次加一大匙水炒至軟。加水只為產生蒸氣，不要多加。
5. 加入甘筍絲拌勻。倒入調味汁料，多煮數分鐘至收汁。注意勿過度烹調，否則甘筍絲過熟，失去爽脆口感。
6. 離火，澆上麻油拌勻上碟。

Roasted Beet, Fennel and Orange Salad with Citron Honey Vinaigrette

I have always been a great fan of beets: having the root raw in salads, steamed or roasted and cooking the greens in soups. This salad is my recent favorite! Beet, fennel and orange perfectly compliment each other in texture and flavor. A lot of recipes called for freshly squeezed orange juice for the dressing, but the oranges in winter do not have the juiciness and sweetness as I expected, I decided not to bother squeezing the juice from the fruits and created my own dressing: Korean Citron Honey Vinaigrette and it tastes awesome with salads!

To make this salad, you need:

• Beetroots, peeled and cut into wedges
• Fennel bulb, thinly sliced
• Oranges, peeled and cut the flesh from the membranes
• Red onion, very thinly sliced
• Salad greens, washed and spin-dried
• Toasted nuts

For the dressing, you need:

• Extra virgin olive oil
• White wine vinegar
• Korean honey citron
• Salt and pepper

Method:

1. Add the ingredients of the dressing into a jar with a tight lid. I often collect slender used jam jars. The slender structure allows me to know the proportion of ingredients added. Proportion of olive oil: vinegar: citron is about 3:4:3. Adjust the proportion to your liking and any remaining dressing can be kept in the fridge for several days.
2. Toss the beetroot wedges with extra virgin olive oil, salt and pepper in a baking tray big enough to lay the beetroot wedges in one layer.
   
3. Cover the tray with aluminum foil and bake in the oven at 200C for 40 minutes.
    
   
4. Remove the roasted beetroot and scrape any pan juice or oil into a large bowl.
5. Pour some dressing into the beetroot and mix well, allow to sit for 10-15 minutes to get the flavor infused.
6. Add the salad greens, orange wedges, fennel and onion into the beetroot, add more dressing if needed and toss.
7. Sprinkle with tossed nuts and serve.

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！>_<