香煎原條牛奶魚

Ingredients:

香煎原條牛奶魚

香煎原條牛奶魚

Fried Milkfish

(4 Servings)

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材料:

• Smart Choice 牛奶魚1條
• 胡椒粉適量
• 海鹽適量
• 檸檬1/4 個

Ingredients:

• 1 whole Smart Choice Milkfish
• A pitch of pepper
• A pitch of sea salt
• 1/4 lemon

做法:

1. 將牛奶魚解凍,清洗乾淨抹乾水;
2. 把魚從腹部剖開攤平,背部不要斷刀;在魚身輕鎅幾刀,讓魚比較容易熟;
3. 用適量海鹽及胡椒粉抹勻魚全身,靜置5分鐘;
4. 取煎鍋,以大火先將鍋子乾燒至高溫再倒入適量油,輕輕搖晃鍋子讓熱油均勻分布於鍋面,並將剩餘熱油倒出;
5. 轉小火,將牛奶魚以魚皮面朝下先入鍋,蓋上鍋蓋燜煎約3分鐘;
6. 觀察面朝上的側邊魚肉漸漸轉白,即可翻面續煎3-5分鐘,待魚肉全熟後即可起鍋;
7. 置牛奶魚於紙巾上吸掉多餘油份,擠上濘檬汁即完成。

Instructions:

1. Defrost the Milkfish, wash, drain and dried with towel.
2. Butterfly cut the Milkfish from stomach with the skin-on.
3. Season the whole fish with sea salt and pepper for 5 minutes.
4. In a hot frying pan, add cooking oil and make sure the whole pan is evenly covered with oil, pour out the excess oil.
5. Turn over low heat, fry the fish skin side up first, cover with lid to cook for 3 minutes.
6. Turn the fish over and let it fry for another 3-5 minutes until the fish is cooked.
7. Put the fish on the kitchen towel to absorb excess oil, squeeze the lemon juice on the fish and serve.