中式魚生(撈起) Carpaccio of Fish

10 Feb

中式撈魚生(撈起)3

今日是農曆大年初二,傳統習俗稱這天是開年日,一家人或做生意的都會高高興興圍坐一桌吃開年飯,桌上都是一些喻意吉祥的美味佳餚。各式賀年菜中有一款”魚生撈起”非常受歡迎,吃這款菜式大家會用筷子將各配料撈勻,取其意風生水起,越撈越起,生意興隆,生生猛猛,大吉大利之意。而且這款菜式只要能選取新鮮材料及配搭得宜,就一定可以做出好效果,如不喜歡吃魚生可選用即食鮑魚,也是相當不錯的選擇,又如素食者也可採用蒟蒻代替。

準備時間: 30分鐘

材料

海魚(可供作魚生用) 350g

甘荀絲(紅蘿蔔) ½ 杯

蔥白絲2條

白蘿蔔絲 ½ 杯

嫩薑絲1湯匙

甜青椒絲 ¼ 個

菜脯乾絲 1 湯匙

大蒜絲1/2杯 (Leek) 祗取白色部份

荔莆芋絲適量(炸脆)

米粉適量(炸脆)

黑`白芝麻(炒香)各適量

菘子2 湯匙(炒香)

海鹽適量

花生油(加熱涼透) 適量

蕃茄1個(切花用)

芫茜適量

做法

  1. 可供作魚生用之魚,須以廚紙抹乾水份,切薄片雪涷備用。
  2. 紅、白蘿蔔及蔥、大蒜,浸冰水後瀝乾放雪櫃雪凍備用。
  3. 芋頭刨絲備用,甜青椒切絲放雪櫃,菜脯切絲放入滾水內一汆,取出放雪櫃備用。
  4. 米粉`芋絲各自放入熱油中炸至香脆,盛出以廚紙吸乾油份。
  5. 除炸米粉、炸芋絲外,其他材料都必須放雪櫃雪凍。
  6. 將所有材料排放碟上,食用前加入已加熱及涼透之花生油及海鹽,將魚拌勻配上各料及洒上香脆料,即可供食。

註:     這款菜式首選採用加熱涼透之花生油,因花生油之香味可為這款菜式增添不少風味,但如不喜歡花生油也可改用其他油份。

Preparation:30 minutes

Ingredients

350g salt water fish (sashimi quality)

1/2 cup carrot, finely shredded

2 spring onion, finely shredded

1/2 cup white radish, finely shredded

1 Tbsp young ginger, finely shredded

1/4 green pepper, finely shredded

salted radish, finely shredded

1/2 cup leek, finely shredded

taro, finely shredded (deep-fry and drained)

dried rice vermicelli (deep-fry and drained)

black and white sesame seeds  (roasted)

2 Tbsp pine-nut (roasted)

sea salt

peanut oil (heated and cool down)

1 tomato (for garnish)

coriander

Method :

  1. Clean and dry fish on paper towel then thinly sliced, store in fridge.
  2. Soak carrot, radish,spring onion and leek slices in ice water for a while then drain and store in fridge.
  3. Put shredded salted radish in boiling water Just for a second then remove and store in fridge together with the shredded green pepper.
  4. Arrange all ingredients in serving plate (please see above picture) sprinkle fish slices with  peanut oil and sea salt.  To serve, all the dinners can then mix the ingredients using chopsticks together, this represent a wish for good fortune for the year.



One Response to “中式魚生(撈起) Carpaccio of Fish”

  1. H&CL February 13, 2013 at 7:52 PM #

    lots of fun to serve.

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