Wednesday, April 17, 2013

Crispy anchovies

Everyone loves crispy food but usually at home nobody likes deep frying at home.  I was at the market the other day and saw some dried fish that are great for frying. Instead if frying them, I tossed them in a little olive oil and baked for 15 minutes. Very crispy and great for snacking.  Instead of baking them, I then tried microwaving them.  They turned out amazinglying crispy and looked much better than baking them.  Here's the recipe :
Dried anchovies
Salt
Oil
1.  Wash the anchovies in water.
2.  Soak in hot water for 15-20 minutes.
3.  Drain and toss with a bit of oil and soy sauce.
4.   Put in microwave and cook until crispy.  Toss and shake anchovies every minute or so, otherwise they will stick together.

脆白飯魚乾 (銀魚乾)
當我們去飲茶時,不少洒樓會用小魚及花生做前菜。 侍應一放上枱, 不出五分鐘就一定被吃清光!而我們很少會在家製作這些小吃,因為覺得要油炸!其實這些小魚乾是很容易炮製的!而不一定要炸!
白飯魚乾可在雜貨舖或者海味鋪找得到,有大和細條選擇。我就會選大條的,因為煮起來會縮水!
烹調方法,除炸之外,還可以用焗爐或者微波爐。我比較喜歡用微波爐,因方便又快捷。
做法十分簡單:
1. 先把白飯魚洗乾淨, 然後用滾水浸大約15分鍾。
2. 然後用小量豉油及油醃白飯魚。
3. 把小魚放入微波爐,用高火煮2分鐘,拿出來反一反,再叮1 分鍾, 直至白飯魚變脆。
(如用焗爐,就用140°C, 焗20分鐘,照樣拿出來反一反,再焗,直至魚身變脆。)
我常常都會煮這個小吃給小女帶上學!既可口又健康!更可替代薯片!


Wednesday, April 10, 2013

Chinese steam fish

My dad isn't a big fan of fish.  But if the fish is very fresh and steamed cantonese style, he can have one all to himself.    I usually have the fish monger select a live fish from the tank for my dad.  It's steamed for 10 minutes and fresh ginger and green onions and are put in top and hot oil is poured on top and seasoned with soy sauce.

The challenge is usually the time needed to steam the fish and the plate to hold the fish to steam for fish that are over pound and a half.  The fish sometimes needs to be cut in half and Chinese do not like to serve fish cut in half.

My dad suggested to poach the fish in water.  I never thought of poaching a fish meant for Canto style.  But at the restauant, a lot of my foods are slow cooked and so why not poach a whole fish and dress it canto style? 

The fish was poached gentlely for 20inutes at 85 degrees celsius.  It took a little longer than steaming, but the results were great.  The fish was evenly cooked and very succulent.  Hot sizzling oil and soy sauce was added on top.  The mat was still sticking to the bone, an indication that it is cooked but not over done.  Contrary to Chinese thinking, none of the flavours were loss and it is indeed a lot a better way of cooking steam fish Cantonese style.