最近好喜欢用蕉叶来做料理,续巴厘岛蕉叶烤鸡后,我再来一个印尼蕉叶烤鱼。烤鱼和烤鸡都都是来自印尼的料理,所以都用了很多香料来调味,用了香蕉叶来包裹,让食材的香味更上一层楼。其实以前很怕一些要捣碎香料的料理,不过有了食物料理器后一切都不再是问题,烤鱼和烤鸡的香料我一起准备,捣碎后就放入冰箱里的冷冻库冷冻起来,要煮的前一晚才将香料糊从冷冻库移去冰箱下格解冻,其实是蛮方便的,哈哈,这也是制水的原因,搞到我要想这种方法来节省水的用量!
虽然这烤鱼的卖相黄黄红红的,可是一点也不辣, 只有香料的香味而已,如果好辣的话, 可在搅香料糊是加些指天椒。 |
我用了石斑鱼肉来烤,结果老公却觉得应该换一些味道较重的鱼比较适合,吃吃一下,我也觉得他说得对! |
印尼蕉叶烤鱼
(食谱参考The food and cooking of Indonesia & the Philippines, pg.109)
材料:
鱼肉 500克(切块)
酸柑 2粒(挤汁)
盐 适量
香蕉叶 1-2大片(剪成4个方形)
香料:
小葱头 6粒
红辣椒 2条(去籽)
姜 25克
黄姜 15克
香茅 2支
石古仔 4粒
椰糖 2茶匙
做法:
1. 在一个碗里放入鱼块,然后淋上酸柑汁,放置一旁腌大约10至15分钟。
2. 将所有香料的材料放入食物处理器里,搅拌成糊状即可,加入适量的盐调味。将香料糊与鱼块混合均匀备用。
3. 将香蕉叶摊平,把适量的鱼块和香料放在中央,然后裹好,用绳子固定。
4. 把香蕉叶包裹放在烤盘上,放入预热180°C的烤炉,烤25至30分钟或至鱼肉熟为止。伴与白饭和叁巴辣椒酱一起食用。
Fish Cooked in Banana Leaves | Pepes Ikan
(Recipe adapted from The food and cooking of Indonesia & the Philippines, pg.109)Ingredients:
500g fresh fish fillet (cut into chunks)
juice of 2 limes
Salt, to taste
1-2 banana leaves (cut into 4 big squares)
Spice paste:
6 shallots
2 red chillies (seeded)
25g ginger
15g turmeric
2 lemon grass stalks
4 candlenuts
2tsp palm sugar
Methods:
1. In a large bowl, toss the fish fillets in the lime juice then leave to marinate at room temperature for 10-15 minutes.
2. Put all the spices paste ingredients in a food processor, blend until become a coarse paste, then season with salt. Turn the paste into the bowl with the fish and toss to coat the fish in it.
3. Place the banana leaves on a flat surface and divide the fish mixture equally among them. Tuck in the sides and fold over the ends to form a neat parcel. Secure with string.
4. Place the banana leaf parcels in preheated oven, bake at 180°C for 20-35 minutes or until the fish is fully cooked. Serve hot with rice and a sambal.
I am submitting this post to Asian Food Fest: Indonesia, hosted by Alice from I Love. I Cook. I Bake.
用芭蕉叶来烤的话单是想到那香气就受不了了
ReplyDelete是啊,蕉叶的的香味魅力无法挡!
Delete