巧手古法燜斑翅
海鮮除了清蒸,還可以煎炸燜煮方式烹調,同樣鮮香美味。今次請來君綽軒助理行政總廚黃錦璣師傅,示範傳統粵菜古法燜斑翅。選用嫩滑龍躉魚背鰭,配合先炸後燜方法,讓魚肉盡吸醬汁精華,入口啖啖滋味。
柱侯醬帶出鮮味
黃錦璣師傅表示,斑翅即龍躉魚背鰭,如購買不到,可轉用其他嫩滑海魚,口感亦佳。龍躉下鑊炸前,首先蘸一層薄薄的生粉,過厚或不均勻都會影響整體口感。為了減少用油量,師傅建議採用半煎炸方式,以平底鑊把魚略為煎熟才下鑊油炸。
師傅特別加入柱侯醬製作醬汁,不但能帶出龍躉鰭的鮮香,亦令菜式更為惹味。龍躉鰭炸至約七成熟後,再蒸煮五分鐘。蒸煮過程能讓魚肉盡吸醬汁精華,令其更為入味。提提大家,柱侯醬能帶出海產的鮮味,烹調各式海鮮菜時,不妨加適量柱侯醬,令味道更為突出。
黃錦璣師傅
君綽軒助理行政總廚黃錦璣師傅有三十七年烹調廣東菜經驗,曾於山頂凌霄閣、中環港島廳及鏞記等多家知名食店工作。
巧手古法燜斑翅
Braised Giant Grouper Fin in Ancient Method
材料 | Ingredients |
龍躉鰭 1斤 | Giant grouper fin 1 Catty |
燒腩仔 2両 | Pork belly 2 taels |
冬菇(切片) 適量 | Mushrooms(sliced) some |
果皮(切絲) 適量 | Dried tangerine peel(shredded) some |
乾葱(切片) 適量 | Shallot(sliced) some |
蒜頭(切片) 1両 | Garlic(sliced) 1 tael |
薑(切片) 適量 | Ginger(sliced) some |
炸蒜 適量 | Fried garlics some |
小棠菜 8両 | Baby pak choy 8 taels |
生粉 適量 | Cornstarch some |
油 適量 | Oil some |
柱侯醬 1湯匙 | Chu hau sauce 1 tbsp |
鹽 適量 | Salt some |
雞粉 適量 | Chicken powder some |
胡椒粉 適量 | Pepper some |
調味料 | Seasoning |
雞湯 450毫升 | Chicken stock 450ml |
鹽 半茶匙 | Salt 1/2 tsp |
胡椒粉 適量 | Pepper powder some |
糖 半茶匙 | Sugar 1/2 tsp |
蠔油 2湯匙 | Oyster sauce 2 tbsp |
生抽 2茶匙 | Light soy sauce 2 tsp |
製法
1.龍躉鰭以鹽、雞粉及胡椒粉略醃一會。
Marinate the giant grouper fin with salt, chicken powder and pepper for a while.
Marinate the giant grouper fin with salt, chicken powder and pepper for a while.
2.將龍躉鰭上生粉。
Coat the giant grouper fin with cornstarch.
Coat the giant grouper fin with cornstarch.
3.鑊中燒熱油,龍躉鰭炸七至八分鐘。
Heat oil in wok, deep fry the giant grouper fin for 7-8 minutes.
Heat oil in wok, deep fry the giant grouper fin for 7-8 minutes.
4.燒腩仔、冬菇及炸蒜汆水,瀝乾備用。
Blanch the pork belly, mushrooms and fried garlics in boiling water. Drain well and set aside .
Blanch the pork belly, mushrooms and fried garlics in boiling water. Drain well and set aside .
5.鑊中燒熱油,加入柱侯醬,爆香薑、果皮、乾葱及蒜。
Heat oil in wok. Add the chu hau sauce and saute the gingers, dried tangerine peels, shallots and garlics until fragrant.
Heat oil in wok. Add the chu hau sauce and saute the gingers, dried tangerine peels, shallots and garlics until fragrant.
6.把燒腩仔、冬菇片及炸蒜回鑊。
Return the pork belly, mushrooms and fried garlics to the wok.
Return the pork belly, mushrooms and fried garlics to the wok.
7.加入調味料炒勻。
Add the seasoning and toss well.
Add the seasoning and toss well.
8.盛起。
Dish up.
Dish up.
9.與龍躉鰭同蒸五分鐘。
Steam with giant grouper fin for 5 minutes.
Steam with giant grouper fin for 5 minutes.
10.小棠菜焯熟,伴龍躉鰭享用。
Blanch the baby pak choy until done. Serve with the giant grouper fin.
Blanch the baby pak choy until done. Serve with the giant grouper fin.
小貼士Tips
.將龍躉略煎才下鑊油炸。
.Pan-fry the giant grouper slightly before deep frying.
.Pan-fry the giant grouper slightly before deep frying.