自製醃肉及煙燻篇- 三文魚 (HOMEMADE CURING AND SMOKING – Salmon)

 

很多人都喜歡吃三文魚,在外國一般也是生的,所以他們會以鹽去醃製過,以去除細菌。有的會用煙燻,煙燻後的三文魚又是另一風味。 在這一篇,小編兩者都會分享。至於煙燻方面,小編只會分享熱燻及濕燻方法,重申一次,不要在家進行冷燻,特別是魚類,外國已有很多例子,不但致命,有孕婦甚至流產。但,如果讀者有煙燻槍的話,可以煙燻十五分鐘就可以了。

Many people like eat salmon,normally you see it is raw, but not a raw, it just cured to prevent bacteria growth.  Sometimes it will smoked after cured and also taste good.  So herewith, I will share both cured and smoked method for you.  Again, we only do hot smoke at home, there are many incidents occurred in … 閱讀更多 Read more...

味噌鱈魚 (Miso Cod Fish)

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這道味噌鱈魚是一間很出名的日本料理的名菜,最近作者嘗試烹煮,雖然不是用上白味噌,但也很好吃,也是一道很好伴飯的菜式。但一定要預算2-3天醃製魚肉,入味後才好吃的。

This miso glazed cod dish is created by a famous Japanese restaurant in New York, I tried to cook it myself but using Khumbu red miso instead of white miso, it’s so delicious too and good to eat with rice.  However, please reserve 2-3 days for marinate of the fish to make it more tasty.

 

材料 (Ingredients) :

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吞拿魚意粉 (Spaghetti with Tuna sauce and Anchovy)

編者由小到大也很討厭罐頭食品,最多一年也只會吃一至兩次。 最近突然很想吃吞拿魚,但由於住在離島,很難吃到日本料理,所以在網上找來一款意大利傳統意粉,雖然用上罐頭吞拿魚,但卻帶給編者對罐頭魚一個新的觀念,再不抗拒這食品了。

這款意粉看似簡單,但營養價值很高,不僅有吞拿魚,還有橄欖、酸豆及鯷魚,也很適合夏天沒有胃口的天氣,只需要30分鐘就完成了。

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材料 (INGREDIENTS):

罐頭油浸吞拿魚粒 (Can of Tuna in Olive oil) – 1罐 (A Can)

青橄欖 (Green Olives) – 5粒 (5 pcs)

西班牙酸豆 (Capers) – 10粒 (10 pcs)

油浸鯷魚 (Anchovies) – 4條 (4 fillets)

番茄醬或特濃茄膏 (Tomato sauce or puree) – 1罐 (1 Can)

蒜頭 (Garlic) – 2個 (2 gloves)

鹽 (Sea salt) – 小量 (A pinch)

紅辣椒 (Red chilli) … 閱讀更多 Read more...