自製鮫魚餅 (附食譜)

呢個時候我己經到香港, 怕唔得閒, 預先寫定幾篇.

終於算成功整到好食又彈牙的魚蛋和魚餅, 和大家分享一下做法.

我爸爸媽媽的做法是直接加鹽落刴碎魚肉內, 再慢慢加水順一方向攪至起膠.  我以前照這方法覺得鹽和水份量都難掌握.  鹽不夠, 帶不出魚鮮味.  水不夠, 魚肉會太實. 

在一本舊雜誌(已停刊, Family issue 2)中找到個人覺得比較易掌握的食譜.


自製煎魚餅, 魚圓湯

材料:

1.2 kg 鮫魚 (原條)

2 tsp 鹽

1 tsp 糖

1/2 tsp 白胡椒粉

100 ml 水

Method:

1.  Slice fillets from the whole fish.  Using a small teaspoon, scrape flesh off the skin and bones and place on a chopping board.  Set aside skin and bones.

2.  Mince fish meat finely (about 10 minutes).  Mix salt and 100 ml water.  Slowly add while mincing until you get a sticky paste.  Add sugar and pepper.

3.  Scoop up minced fish meat and throw into a clean basin.  Repeat a few times to add air and give it texture. (撻幾下) Cool in the fridge.

4.  Shape the fish paste into fish balls and fish cakes.

5.  Heat oil in a frying pan on mid-heat.  Fry fish cake until golden brown.  Remove, drain on paper and arrange on a dish.

6.  Fry skin and bones until golden brown.  Add water and slices of ginger.  Boil until you get a milky white soup.

7.  Add fish balls to the soup.  When cooked, they will float to the top.  Add salt and pepper to taste. 

温馨提示:

1.  鮫魚 - 英文叫mackeral, 星馬地區叫tenggiri

2. 每條魚起出的魚肉分量會有差別, 建議不要一次過把全部鹽水加入魚肉內, 在加入八成鹽水後, 最好先試味 (煮滾一點水, 下一粒魚蛋煮熟)