前幾天從別人那知道了個泰式檸檬魚,一想那酸辣的魚肉香味,就忍不住口裡生津。試著做了一次,真的好吃好吃極了,一周之內,已經吃了兩次。
別人那正兒八經的方子:
It ticks all the right boxes:
- Low fat
- Tasty
- Easy to prepare
- Inexpensive
- Light
- Easy to eat at first (MOST of the flesh is anyway) – and then fun to turn and pick at
700g-1kg Whole Fish: scaled, gutted
Sauce
120ml Lime juice 1/2 cup
60ml Fish sauce 3 tbsp
40g Garlic 2 tbsp
20-40g Chilli 1-2 tbsp
250ml Chicken stock 1 cup
15g Coriander sprigs + 15g root(1/2 cup + 2 tbsp root)
2 Fresh limes
1-2 Lemongrass sticks (bruised, then twisted)
Method
Slash the fish several times on each side (so the meat cooks evenly)
Slice the 2 limes
Stuff cavity with lemongrass, half the coriander root and some lime slices
Top fish with some lime slices, and rest on a couple more lime slices in the steamer
Steam for 7-12 minutes or until fish is cooked through at the thickest part.
While the fish is steaming, make the sauce>
Chop the fresh garlic, cleaned coriander root and the chillies (chillies to taste. Less or more depending on heat & your tolerance)
Mix chilli, garlic & coriander root with the fresh lime juice and the fish sauce.
Heat chicken stock, but do not boil.
Add to the lime juice chilli mix.
Taste and adjust to be sour and spicy with a hint of saltiness.
Remove fish from the steamer when cooked, put into fish dish, pour the sauce over, and garnish with fresh coriander sprigs.
我做的時候,是按照我自己的口味來的。我把一整個新鮮的檸檬切成小片,嵌入魚身上的切口,然後魚肚魚身上灑了一些香菜根,大蒜粒,紅辣椒粒同蒸。調湯汁的時候,我用的雞湯比較多,檸檬水,泰國魚露少許,煮雞湯的時候又放了一些大蒜粒,辣椒粒同煮,最後把湯汁澆到剛出蒸鍋的魚身上,撒了些香菜葉子。這個菜,除了以上提到的材料以外,什麼其它的鹽,調味品通通不用放。
這個菜,味道微微酸辣,健康美味,吃了又想吃,一個人都可以吃掉一條快兩磅重的魚!強力推薦。
網上別人做的泰式檸檬魚
我做泰式檸檬魚的材料。用的是快兩磅重的普通白立魚,沒想到味道出奇的好。
澆湯之前已將檸檬片從魚身上取出扔掉。
我喜歡香菜的味道和顏色,多撒了香菜。很好吃很好吃喔。如果你喜歡微微酸辣味道美味魚肉,一定要試一試。