不知道煮友们有没有发觉到熟鱼见少买少？很多时候想吃，但又买不到。所以，与其等待熟鱼出现，不如自做吧。厂家的做法是把甘榜鱼先泡盐水2小时，再水煮。自家做，因为量少，小编就直接用盐腌制再蒸。只要让熟鱼有足够的时间脱水才煎，一样能做出口感到味的煎熟鱼。剩的熟鱼，可以收入冷冻层2，3个星期也没问题。因为鱼是盐腌制过和熟的，耐收的。要吃时，解冻后煎至金黄色，就可以开饭啦！
分量：3 – 4人份
准备时间：15分钟
煮时：10分钟
材料A：
4条/500克 甘榜鱼（已去腮肠）
2汤匙 盐
材料B：
1粒 桔子
2瓣 蒜头
2条小辣椒
少许 酱油
适量 油
准备功夫：
1. 把鱼身鱼肚洗净，沥水
2. 把盐抹匀在鱼身上，收入盒子，冰箱腌制2小时
熟鱼做法：
1. 把甘望鱼放入含有滚水的锅内，大火蒸15分
2. 熄火，把鱼取出，待凉，把鱼收入盒子进冰箱冷藏一天*
煮法：
1. 热锅下油，加入熟鱼，文火把两面煎至金黄色
2. 熟鱼上碟，加入其余的材料B
3. 配粥或饭，趁热享用
* 小提示：熟鱼冷藏一天脱水后才煎，鱼肉口感紧密不松散，会更好吃。
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Fried Marinated Fish 煎自制熟鱼
Course: MainCuisine: Chinese4
servings15
minutes10
minutesHave you tried marinating the fish by yourself? Give this a try!
Ingredients
- Ingredients (Set A)
4 pc indian mackerel (ikan kembung)
2 tbsp salt
- Ingredients (Set B)
1 pc calamansi (limau kasturi)
2 cloves of garlic
3 pc cili padi
Some soy sauce
Some cooking oil
Instructions
- Preparations
- Wash the fish and drain the water
- Apply the salt evenly over the fish, store and marinate it for 2 hours
- Steps for Fish Steaming
- Insert the fish into boiling water, steam with high heat for 15 minutes
- Turn off the gas, retrieve the fish, set aside and store it into the fridge for 1 day*
- Steps
- Heat the wok with oil, add the fish, fry with medium-low heat until it turns golden brown
- Plate the fish, add all ingredients (Set B)
- Match it with porridge of rice, enjoy while it’s still hot
Recipe Video
Notes
- The meat texture will be firmer after storing it in the fridge for 1 day
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