在英國的孩子想吃魚了怎麼辦。當你餓著肚子到處尋找時卻發現你曾經深愛的鯽魚、草魚、鯰魚等淡水魚都不在了。在超市的冷凍櫃裡擺放著的都是些從未見過的海魚魚片。你以前都以為三文魚是生吃的,可是你不知道吧,其實煎三文魚不但比生吃更容易消化,而且還更加美味!
別猶豫了,今天中午就對自己好一點吧!
用料
三文魚片 | 4片 |
姜 | 2.5cm |
醬油 | 1 tbsp (15ml) |
香油 | 1 tsp (5ml) |
白芝麻 | 1 tbsp |
檸檬 | 一個 |
小白菜 | 2個 |
蔥 | 1 bunch (一把) |
葵花籽油 | 1 tbsp |
芝麻油 | 1 tsp |
鹽&黑胡椒 | 少許 |
芝麻香煎三文魚配小白菜的做法
Peel and finely grate the ginger and mix with the soy sauce and sesame oil in a shallow dish.生薑削皮切碎,與醬油和香油混合裝盤。
Add the salmon fillets, turning to coat evenly on both sides.把混合液淋在三文魚片上。
Sprinkle the salmon on one side with half the sesame seeds, then turn and sprinkle the other side with the remaining sesame seeds.把芝麻均勻地撒在魚片兩側。
Cut the pak choi lengthways into quarters.白菜豎著切條。
Cut the spring onions into thick diagonal slices.蔥斜著切成約3CM的段。
Preheat a heavy-based frying pan. Add the salmon and cook for 3-4 mins. Turn and cook for a further 3-4 mins.煎鍋裡座油,加魚片煎3-4分鐘,翻面再煎3-4分鐘。
Meawhile, heat the sunflower and sesame oils in a wok, add the pak choi and spring onions and stir-fry for 2-3 mins. Season to taste with salt and pepper.同時,在炒鍋里加入葵花油和芝麻油並加熱。加入白菜和蔥翻炒2-3分鐘。加鹽和黑胡椒粉調味。
Divide the vegetables between warmed serving plates and place the salmon on top.把炒好的白菜分成四份,裝盤,再把三文魚放在蔬菜上面。
Serve immediately with lemon wedges for squeezing over.檸檬切成四瓣,各放在一個盤子裡。
小貼士
1. 三文魚一定要趁熱吃,涼了很難吃。
2. 也可以用別的冷魚片代替三文魚,如 cod, haddock, pollock or sea bass.