Tuesday, 7 September 2010

魚唔新鮮點算?

新加坡街市係冇游水魚賣的, 剛來的香港人一定會唔習慣, 總覺得魚要見到游下游下先算新鮮. 

住久了就開始慣, 對新鮮既定義會放寬些少, 只要摸落肉實, 魚身有光澤, 魚眼比較亮晶晶的, 都算是新鮮, 都會用來蒸.

但有時真的買到唔多新鮮的魚, 點算呢?

上個星期就咁啱買唔新鮮既石斑, 一定唔可以蒸, 姐姐就炮製酸甜魚, 開胃又唔腥, 我連魚頭都"鱗"埋.



我屋企好少炸嘢既, 姐姐只係撲粉用油煎.  姐姐好叻架, 兩條魚都係佢煮架, 個汁都係佢自己調的.

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6 comments:

  1. 為食加菲netnet7 September 2010 at 13:27

    酸甜石斑...正...
    [版主回覆09/09/2010 13:57:00]好味, 開胃. 

    ReplyDelete
  2. Joanne7 September 2010 at 14:36

    您個姐姐都好叻喎, 我多數買魚尾或者切件的魚扒. 我都唔知麥野魚,  去開個檔, 靚女介紹話好食就買. 以後都係買呢款.
    [版主回覆09/09/2010 13:56:00]我都係靠問相熟魚販嚟買魚, 佢話靚我先買. 

    ReplyDelete
  3. 金美7 September 2010 at 20:36

    幸福^^
    [版主回覆09/09/2010 13:53:00](Empty)

    ReplyDelete
  4. Mommy Dearest8 September 2010 at 14:28

    I like to use onion and dark sauce as topping for fried fish too
    [版主回覆09/09/2010 13:53:00]係喎, 豉油魚都好噃, 以前我都係整豉油魚, 太耐冇整都唔記得添.

    ReplyDelete
  5. 大傻14 September 2010 at 15:07

    好掂喎條魚,我煎魚好樣衰架..姐姐好叻呀..
    [版主回覆09/16/2010 13:44:00]其實我煎仲樣衰呀 , 姐姐平時煎得仲靚啲添.

    ReplyDelete
  6. waiyi15 September 2010 at 17:18

    姐姐好叻呀..Make me mouth watering!
    [版主回覆09/16/2010 13:44:00]佢好好心機煮嘢食, 因為佢同我一樣又為食又鐘意煮嘢食.

    ReplyDelete

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