Saturday 4 August 2012

粟米魚柳 Fillets of Fish in Sweetcorn Sauce


最近為家人親人的生活和很多雜事,總是忙過不了。我想起愛因斯坦的這句話:『三個工作規則:在雜亂中找簡單,從不協調裏找和諧,困難中躺著的是機會。』確是至理名言。

說回烹飪。每個家庭主婦都有三幾味餸菜可以隨時泡製,不需要太刻意,而能討好她們食客的。

我的是湯、雞、魚、蛋、豆腐和菜。

Recently I have been very busy with family life and some other things.  To get me through, I remembered one of Einstein's sayings, " Three rules of work: Out of clutter find simplicity; From discord find harmony; In the middle of difficulty lies opportunity." Very useful philosophy.

Back to cooking. Every housewife has a few dishes up their sleeve; ones which can be cooked up at a moment's notice without a great deal of effort, yet which are appreciated by visitors having dinner at their home.

Mine are soup, chicken, fish, egg, bean curd and vegetables.


家中的冰箱和冰櫃內,經常都會有這些食材。平常只我倆口子,多數只是隨意蒸尾魚、炒碟菜,煲個湯等等。

姨甥和他的同學來玩的這個多星期,每天下午我們多數在外面吃。吃的是意大利餐、自助餐和飲茶等;都是很飽肚的食物。晚餐我便只弄點簡單而大家都愛吃的餸菜。

In our fridge and freezer, we always have these ingredients.  When it's only the two of us, I may just steam a fish, stir-fry some vegetables and make a broth. 

During the 10 days visit from my nephew and his friend, we often ate out at lunch time.  We had Italian meals, buffet and Chinese dim-sum etc; all very rich and filling food.  So for our evening meals, I preferred to cook something simple but dishes that would be enjoyed by everybody.


像這道粟米魚柳。

Like this Fillets of Fish in Sweetcorn Sauce.


醉雞 ( 我還另外做了兩次海南雞 )。
大家似乎都很愛這賣相。我很好運,買到這隻走地的栗米飼養雞,做起醉雞來非常黄亮。

醉雞的食譜在這裏。

Drunk Chicken ( I've also made Hainan Chicken twice ).
I was very lucky to have found this free range corn - fed chicken, which has a lovely golden colour after cooking.

The recipe for Drunk Chicken is here.


煎釀豆腐。

Shallow - fried stuffed Bean Curd.


清補涼湯。

Ching Po Liang Soup. 


炒小白菜。

Stir - fried baby Bak Choy.


因為两天之前我烤了羊腿、用馬玲薯蓉和蔬菜、燒汁伴上。大家都愛吃。第二天還要我重覆再做了一次。之後的這一餐,我便打算只弄些清淡的菜。

I had roasted a leg of Lamb, served with mashed potatoes, vegetables and gravy two days previously; because they enjoyed it so much, had asked me to cook the same again the following day.  So for this meal, I decided to make something a bit lighter.



做了紅燒豆腐。

I made a bean curd casserole.


蝦米蒸水蛋。

Steamed egg with dried shrimps.


蒜蓉炒白菜。

Stir - fried Bak choi with minced garlic.


冬菇雞絲粉絲蛋花湯。

Shredded chicken, mushroom, vermicelli and egg drops soup.


多謝很多讀者的支持,在 facebook 上留言說很想要那《栗米魚柳》的食譜,這裡便寫出來與大家分享,希望你們喜歡。

Many thanks to everybody who have left messages on facebook, asking for recipe of 《fillets of fish in sweetcorn sauce》.  So here it is, hope you'll like it. 


粟米魚柳

材料:
  • 無皮無骨魚柳,我用鱈魚 (Cod) 450g / 1 lb
  • 雞蛋 2 隻 + 蛋黃 2 隻
  • 生粉 1 杯
  • 栗米 1 罐
  • 生油 4 杯作炸油用
魚肉醃料:
  • 鹽、生抽、薑汁、生粉各 2 茶匙。糖、白胡椒粉各1 茶匙。蛋白 2 隻。
粟米汁調味
  • 油 1 茶匙
  • 酒 2 茶匙
  • 上湯 2 杯
  • 鹽 1 茶匙
  • 糖 1 茶匙
  • 生抽 1 茶匙
  • 蠔油 1 湯匙
  • 麻油 1 茶匙
  • 白胡椒粉半茶匙
  • 生粉開水埋獻用適量 
  • 蛋 1 隻打勻
做法:
  1. 魚柳切方塊,用魚肉醃料醃 20 分鐘。
  2. 雞蛋 2 隻 + 蛋黃 2 隻打勻,將魚塊逐件放入蛋液中,再取出裹上生粉排碟上備用。
  3. 燒熱生油,改中火。將魚塊分批放入炸脆,用鋼篩盛起放碟上。全部炸完撈起後,再把鑊中的炸油燒熱,改中火。把碟上已炸了一次的魚塊分批放回鑊中再炸一次。炸至呈金黄便撈起,攤開排在一隻鋪了雙層厨紙的大碟上吸油。
  4. 另鍋燒紅,加入調味料中的油,贊酒然後加上湯及其餘調味料,將粟米倒入,微滾時埋獻,拂入蛋花,煮沸拌勻,試味便收火。
  5. 把魚塊倒入鑊內翻兜數下上碟。
小小提示:
  • 想魚柳的炸皮與汁混合時仍保持香脆的口感,不要省略魚塊回鑊再炸一次那步驟。



Fillets of Fish in Sweetcorn Sauce

Ingredients:
  • 450g / 1 lb of fillets of fish ( I used Cod )
  • 2 Eggs + 2 egg yolks
  • 1 cup cornflour
  • 1 cup sweetcorn 
  • 3 cups oil for frying
Marinade for fish:
  • Salt, light soy sauce, ginger juice, cornflour 1 tsp each. 2 egg - white.  
Sweet Corn Sauce Seasonings:
  • 1 tsp oil
  • 1 tsp wine
  • 2 cup stock
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp ground white pepper
  • cornflour with water slurry
  • 1 beaten egg 
Steps:
  1. Cut fish into square pieces, and marinate with the marinade for 20 minutes.
  2. Beat the 2 eggs + 2 egg - yolks together, put fish pieces in to toss, then take out to coat with the cornflour.
  3. Heat up the oil in a pan, then turn down to medium heat, fry the fish in batches until each one has just turn crispy. Drain on a mesh sieve before put on a plate. When finish frying all the fish, heat the oil up again; put the fish back in to deep fry a second time till all turn golden. Take out and spread on a large plate lined with double layers of kitchen paper to drain.
  4. Heat oil from seasonings, sizzzle the wine, then pour in the stock and the rest, add sweetcorn; when about to boil, stir in the cornflour to thicken the sauce, beat in the egg, season to taste and turn off the heat.
  5. Put the deep - fried fish pieces into the pan with the sweetcorn sauce, stir to mix and serve immediately .   
A little tip:
  • If you like the deep - fried fish pieces to remain crispy after soaking in the sauce,  don't skip the re - frying step. 



姨甥和他朋友已回港去了。希望這個小假期可替他們消除一點學業壓力上的勞累。

Nephew and his friend have already gone back home. Just hope that this short break has helped to ease the pressures of studying a little bit.

26 comments:

  1. 粟米與魚肉的配搭
    是小咪不曾想過的新鮮口味呢!!~

    ReplyDelete
    Replies
    1. Dear 小咪,

      這道粟米魚柳,是從粟米班塊演變而來的。
      粟米班塊飯是香港以前七、八零年代時很受歡迎的茶樓餐廳碟頭飯之一。
      到今天仍有很多人對它回味不已。
      小咪是太年輕了 :)~

      Delete
  2. I wish you invite me for this dinner, all dishes look so yummy! and the fish in sweetcorn, sound yummy too, must try to cook this one day.

    ReplyDelete
    Replies
    1. Dear Sonia,

      I wish I could invite you over for dinner too. You must be a lovely guest to have and we'll have so much in common! I can imagine us talking about food & travelling non stop :)~~

      Delete
  3. The spread looks so nourishing both for the body and soul. I love the vibrant colours. This is the kind of meal that would have me going for second bowl of rice!

    ReplyDelete
    Replies
    1. Dear Kelly,

      Thank you very much for your approval!! Getting the nod from a beautiful doctor makes my day! Can't agree more, nothing beats a simple but wholesome and hearty meal:)

      Delete
  4. 1997前,第二次到香港,在鏞記燒鵝打牙祭,其中一道菜便是粟米斑塊,真正是好味道呢!可見我是老人,呵~~
    那一回,還去了蓮香園吃早茶、吃了順德菜....啊呀,我最中意的就是港式料理了,想著肚子都餓了。

    ReplyDelete
    Replies
    1. Dear Meiko,

      你去過香港兩次啊!我們真是緣慳ニ面了!! 但我已於 1981 年離開香港,所以或許也沒可能在當時跟你踫上了。我在港時與同事常吃的粟米班塊 ( 1978 - 81 ),想不到至 1997 年你去時仍然受歡迎,你也喜歡!真開心!希望這道簡單好味富有香港特色的小菜永垂不朽。

      Delete
  5. 真的是很特别的配搭啊.
    在我家,汤和青菜,是一定要有的菜肴:)

    ReplyDelete
    Replies
    1. Dear Cass,

      這是很香港茶廳飯店的特色小菜,記憶中,我在香港時幾乎是無人不愛的。
      很同意!有菜有湯,似乎是我們主婦最愛為家人烹煮的飯菜基本原素。

      Delete
  6. Hi Jane,

    愛因斯坦的三個工作規則名言, 對我有深深體會,特別是->困難中躺著的是機會. 真的, 當遇到困難, 不能放棄, 只要堅持, 機會會來. 暴風雨過後, 陽光會再現. 好喜歡這些名言, 請分享如果再有的話, 先謝謝喔!

    這個"冬菇雞絲粉絲蛋花湯", 可以給我食譜嗎? 如果沒有, 不要緊.

    ReplyDelete
    Replies
    1. Dear KS,

      對了,人的一生,總是有起有落。只要堅持掙扎,努力前行;漫長黑暗隧道的盡頭,便是光亮的出口。

      邱吉爾說的這句話,也助我渡過某些灰黯的日子:
      " If you are going through hell, keep going." - Sir Winston Churchill

      好的,沒問題。稍後有空便會把食譜給你 :) ~

      Delete
  7. Dear Jane,

    Oh I LOVE Einstein's saying... to live a simple and fulfilling life is my ultimate goal :)

    南北奔波找房真傷腦筋, 幸好有好友收留而且好友還天天好茶好飯款待... 看Janeㄧ桌好菜我也手癢不已, 希望早日安居可以請好友享用幾道家常菜!!!

    ReplyDelete
    Replies
    1. Dear Miss LK,

      Don't we all!! 現在我最渴望可以做到的,便是待兒女都站穩了脚之後,我們倆老退休到海邊去。
      找間小屋住下來。他養雞釣魚種菜,我寫畫寫作讀書拍照 ...

      希望你們可以很快安頓下來。但衷心說,聽到你說搬了回去你眷戀的舊地,真替你們高興!加油啊!!

      Delete
  8. You cooked this dish so well. Every time when I cook this, there is always batch by batch variations... Ops!

    Your blog is amazing! Love how you photo all your food. They look like great feast all the time. Following you now for more :D

    ReplyDelete
    Replies
    1. Dear Zoe,

      Thank you so much for your lovely message. Sweetcorn is one of my children's favorite food, I can put them with everything; chicken, fish, prawns ... and it's guaranteed they will eat them all up!

      Your blog is so interesting! Will go and find some great ideas too :p

      Delete
  9. Dear Jane,

    一下子上這麼多好料理,真讓人目不暇給.栗米魚柳光是聽名字就很好吃了,我發現Jane真的很會命名.每道菜讓你寫出來都像大餐廳的.

    還有,那道豆腐還有蛋花湯,看起來也很好吃呢!

    ReplyDelete
    Replies
    1. Dear fish,

      你兩人仍然是那麼忙嗎? 很掛念你們呢!

      多謝你稱讚。其實栗米魚柳這名詞是降班了。以前在香港茶廳酒樓吃的時候,原名是叫栗米班塊哩 ( 雖然未必會是石班)!

      我們全家都愛吃豆腐的,冰箱內不時都有兩盒放著 ~~

      Delete
  10. HI JANE!很久沒來這裡了(其實我偶爾也看看你的POST!還有你FACEBOOK網頁!).. 我也喜歡煲湯、煮雞、魚、蛋、豆腐和菜呢!豆腐更是我的至愛:) 那個粟米魚柳吸引極了!紅燒豆腐有食譜嗎?

    ReplyDelete
  11. Dear soccerlover,

    多謝你由開始以來一直的支持,我也知道你有來探我,實在非常感激!希望你的近況和一切均好 ~
    對了,如果不是孩子回家或有朋友到訪,平時我都是來回用這些食材做菜的。
    紅燒豆腐的食譜,可参考這幾篇:
    http://www.ricebowltales.com/2011/05/bean-curb-casserole-with-chicken.html
    http://www.ricebowltales.com/2011/06/stir-fried-spiced-pork-bean-curb.html
    http://www.ricebowltales.com/2011/02/blog-post_23.html

    Have fun ~~

    ReplyDelete
  12. HI Jane,

    看見您所煮的菜式都很用心但也很花功夫!作為媽媽, 大家都想兒女丈夫吃得健康快樂!
    但無奈,在香港這裏的生活實在太迫人; 想下點功夫煮個豐富點的晚餐也許對我們來說太奢侈了!
    但作為媽媽,常常為了女兒不肯吃飯而頭痛! 總想用心點煮點她愛吃的!! 能在您這裏找點靈感的確
    是對我們這群70後的媽媽來說,得益不少!! 但願我將來也可以成為一個廚藝了得而不是每天還為口
    奔馳的香港人!!

    您煮一頓飯要用上多久的時間呢? 每道菜式都很花功夫喔!! 快快出食譜吧!! 好讓我可以拿著慢慢學習!! 我也曾在英國住過一段短時間,但總是不能找到您所煮的地道中國菜...厲害!!

    祝您在他鄉的生活快樂悠遊!!

    Best Wishes,
    Tiffany

    ReplyDelete
  13. Dear Tiffany,

    很多謝你花時間寫這樣細緻的留言給我,非常感激!我也絕對明白生活在香港的節奏緊逼繁忙;上班工作時間又長,不少朋友都告訴我她們是「無飯主婦」哩!
    我在英國生活了三十年。老實說結婚前我連煲飯也不大懂,後來都是因為有了孩子才開始重視下厨。

    我以前寫畫的,每天花很多時間在畫室。但因為學校離家遠,每天來回駕两小時的車接送他們上學放學 (直至他們中學畢業 )。孩子自少在學校吃中飯,不怎麼對他們的胃口,所以早晚餐我都會做他們愛吃又營養均衡的食物。由於時間有限,除非是週末或過節,朋友到訪等,平時煮飯我多數只花半至一小時左右。我家的電飯煲很大,我會首先煲飯,然後快手放一碟蒸魚、蒸雞蒸肉或蒸蛋等在飯面的蒸架上,飯好餸便好了。然後炒或煮多味,再烚碟菜,或者滾個快湯;簡簡單單,一家四口都吃得滿意。週末或假期我會煲靚湯,炆或燒烤,星期天便做西餐和甜品等。

    做刻意的一頓飯菜如上面兩餐,我通常也要二、三小時預備的,更複雜點的可能要半天時間。但平時孩子不在家,我只會用半小時來煮我兩人的飯。

    哈哈多謝你的支持,或許有天會有人賞識我啦 :D

    也祝你一切美好,與家人快樂幸福!

    ReplyDelete
  14. Hi Jane,
    the reason I got on your blog is because we both share the same name. I found out your blog via Icook, Your blog is really amazing and can really learn a lot from your cooking. Thanks for sharing. Where are you? Taiwan or U.S.?

    ReplyDelete
    Replies
    1. Dear Jane,

      Thank you for finding me, and I am so happy to get to know you too. I've got another reader who calls Jane Lee as well! Now there's the three of us haha!!
      I have been living in the UK for 30 years now, what about you? Where do you live?

      Delete
  15. 你好Jane,
    今星期有朋友在家作客, 我想到煮的其中一樣菜就是粟米班塊.... 想問一句, 那個粟米汁調味可以用罐頭粟米湯來代替嗎?

    我知很懶, 但有太多菜要煮... 想省略一點!
    謝謝你!
    Cyrus

    ReplyDelete
    Replies
    1. Dear Cyrus,

      罐頭湯總會有點屬於罐頭的味道,如果你不認為會影响你花了那麼多功夫做的魚塊,我想大概沒問題吧。把湯放進小煲裏,下半罐栗米粒!煮滾後發進一隻已打勻了的蛋,關火,粟米汁便做成了。

      Delete