Easy 30 mins recipe❤️🔥這個食譜利用急凍鱸魚片和現成魚湯，平日放工都煮到，非常方便😎配上粉絲簡簡單單又一餐！
其實我最近才第一次食酸菜魚🫣原來酸菜加四川香料十分惹味！餐廳做法是將鱸魚起肉切片，魚骨煎香煲湯！我用了急凍魚片和魚湯，效果都好好🥰調味夠濃不會有雪藏味！偷懶用上現成炸蒜，節省不少時間yeah🤣自己煮最開心是可以按口味調較味道，大家喜歡酸味可以額外加白醋🌟
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❤️🔥簡易酸菜魚📝食譜
烹調時間⏱30分鐘
🔸材料🔸
急凍鱸魚片 250g
酸菜 3棵約400g
鮮魚湯粒 2粒
水 900ml
粉絲 2包浸軟
花椒粒 8g
辣椒乾 15g
白芝麻 6g
炸蒜 20g
藤椒(可省略), 蔥花
🔸魚肉醃料🔸
鹽 半茶匙
糖 半茶匙
胡椒粉
紹興花雕酒 1茶匙
蛋白 半個
生粉 1湯匙
油 1湯匙
🔹做法🔹
- 魚片洗淨血污，抹乾；加入鹽、糖、胡椒粉、紹興花雕酒和蛋白拌勻至黏手；加入生粉和油拌勻，放雪櫃醃20分鐘
- 酸菜洗淨切粒，放入白鑊，炒乾水份至冒煙；倒入水和魚湯粒，煮沸後合蓋小火煮20分；試味，如不夠酸可加白醋；放入粉絲煮熟
- 魚片放入沸水煮熟，瀝乾水後鋪上粉絲，灑上蔥花
- 另一個鍋烘香花椒粒，下油中火燒熱；加入辣椒乾和芝麻炒至香味釋出，最後加入炸蒜炒勻，立即淋在魚片上即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Sea bass fillets 250g
Pickled cabbage 3 px, about 400g
Fish soup base 2 cubes
Water 900ml
Vermicelli 2 px, soaked until soft
Sichuan peppercorns 8g
Dried chili peppers 15g
White sesame seeds 6g
Fried garlic 20g
Scallion
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Salt – 1/2 tsp, Sugar – 1/2 tsp, pepper, Shaoxing wine – 1 tsp, Egg white – 1/2, Potato Starch – 1 tbsp, Oil – 1 tbsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Clean and dry fish fillets. Season with salt, sugar, black pepper, Shaoxing wine, and egg white. Add potato starch and oil, mix well, and refrigerate for 20 mins.
- Stir-fry pickled cabbage until dry. Add water and fish soup base, simmer for 20 mins. Adjust sourness with vinegar if desired. Add vermicelli.
- Boil fish fillets, drain, and place on vermicelli. Sprinkle with scallions.
- Toast Sichuan peppercorns, then stir-fry with oil, dried chili peppers, sesame seeds, and fried garlic. Pour over fish fillets. Serve hot.
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