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香蕉叶焗马鲛鱼

香蕉叶焗马鲛鱼

GRILLED SPICY TENGGIRI FISH FILLET  WITH BANANA LEAF

材料
A:马鲛鱼肉200克、白糖1茶匙、盐1茶匙、胡椒粉少许、亚叁膏1汤匙 (加¼杯水洗出汁)
B:羊角豆2条(切片)、茄子1条(切片泡盐水)
香料
小葱头4粒(切片)、蒜头2瓣(切片)、香茅1枝(剁碎)

叁峇酱
鱼咖哩粉2汤匙、黄姜粉¼茶匙(加少许水混合成糊
料)、盐适量
香蕉叶1片

 

INGREDIENT
A: 200g  tenggiri fish fillet, 1 tsp sugar, 1 tsp salt, dash of pepper, 1 tbsp tamarind paste (mixed with ¼ cup water and squeeze for juice)
B: 2 ladies fingers (cut into slices), 1 brinjal (sliced and soaked in salted water)
FINELY GROUND SPICE PASTE
4 shallots(sliced thinly), 2 cloves garlic (sliced), 1 stalk              lemongrass(chopped)

SAMBAL SAUCE
2 tbsp fish curry powder, ¼ tsp turmeric powder (mixed together with a little water into a paste), salt to taste
1 piecebanana leaf

做法
1 用以盐腌鱼肉备用。

Rub salt over fish fillet, set aside.

2 起锅热油爆香香料,加入鱼肉焖煮片刻,加入亚叁汁,并以少许盐、白糖及胡椒粉调味。

Heat oil, saute spice ingredients till fragrant. Add in tenggiri fish fillet,  allow to simmer briefly then add in tamarind juice.  Adjust with salt, sugar and pepper to taste.

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3 把香蕉叶铺在烤盘上,放上鱼肉,淋上叁峇酱汁,放入预热至200℃烤炉里焗10-15分钟至鱼肉熟透。

Line baking tray with banana leaf, put fish fillet on and pour sambal on top.  Bake fish into preheat to 200℃ oven for 10-15 minutes till cooked.

4 加入茄子和羊角豆,再入烤炉焗一会至熟即可。

Add brinjals and ladies fingers around, continue bake till veggie are done.

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