Pan-fried Mackerel 香煎鯖魚

Crispy and delicious!! Just 10 minutes to cook! You could be the chef!

Ingredients | 材料 :

  • Yield: 2 servings | 2份

2 pieces mackerel | 鯖魚兩邊片
2 tsp olive oil | 2茶匙橄欖油
2 clove garlics, finely chopped | 2瓣大蒜,切碎
5g salted butter, mixed with chopped garlic | 有鹽牛油,混入切碎蒜泥
little portion of beaten egg mixed with little pepper | 少許蛋液加入小許胡椒粉
pinch of sea salt and dark pepper | 少許海鹽及黑胡椒

Steps | 做法 : 

  1. 鯖魚洗淨,厨房纸吸乾水份,魚身兩邊灑小許粗海鹽,用手輕按海鹽到魚身。
  2. 再用廚房紙輕輕吸乾水份,將魚每邊斜切三份,放入蛋液漿裡,取出放碟子上,灑上薄薄的麵粉 (這步驟煎魚之前才做)。
  3. 鍋子熱油,中大火,放入沾上薄薄麵粉的鯖魚塊,皮朝下,待開始煎得上色後,反轉魚塊煎另一邊。加入小許蒜泥牛油,喜歡辛辣的可以加一只小紅辣(先切開掉去籽)。兩邊煎微微硬身(每邊大概煎2~3分鐘,因應鯖魚大小調整煎魚時間)。上碟。魚皮脆脆的啊 !! 這美吃可以跟麵食,白米飯,啤酒 …。

  1. Wash mackerel, pat dry with paper towel. Sea salt both sides of fish, do little massage on the sea salt so some of it can be attached to its skin.
  2. Pat dry again with the paper towel. Cut fish into 3 portions, immersed in beaten egg with pepper, set on dish, sprinkle a thin layer of plain flour (do this procedure only when you are about to put the fish pieces to the frying pan, else it will not be crispy).
  3. Heat the frying pan, medium high, put in the the fish pieces with a thin layer of flour, fish skin side facing down. When it starts changing brownish, turn to the other side. Add little butter mixed with chopped garlic, (chopped red chili for spicy lover, optional). When both sides turn brownish, it’s done.  Pan fry each side takes about 2~3 minutes, adjust according to size of fish. The skin should be crispy!! This is good to go with noodle, rice, beer… !


Tips / 心得 :

  • 鯖魚加了香茅粉也很惹味,可配意大利麵或白飯食用。
  • With lemon grass powder, it tastes just as great. Enjoy it with spaghetti or steamed rice!



Pan Fried Prawn in Garlic 牛油蒜香大蝦

Hmm… delicious !

Ingredients | 材料 :

  • Yield : 4 pieces | 4隻

4 whole shell-on prawns, about 480g (1 lb) | 約12両
1 tablespoon Olive oil | 1湯匙橄欖油
20g butter | 牛油
2 cloves garlic, crushed | 2瓣大蒜,壓碎
1~2 pc red chilli, unseeded, chopped | 紅辣椒,切碎
little salt | 鹽少許
little crushed black pepper | 黑胡椒碎,少許
little mixed herbs | 混合香藥,少許
little flour or corn starch for sprinkling on the shrimp | 少許麵粉或粟粉,灑蝦用

Steps | 做法 :

  1. 蝦沖洗後,剪去蝦鬚和眼睛。
  2. 沿蝦背上輕輕界一刀或用剪刀剪開0.5cm深(背部半開),取走黑色蝦腸,以剪刀從蝦頭除去沙袋。抺乾蝦身,灑胡椒粉,幼鹽。(參照: 如何處理蝦)
  3. 下鍋前灑上小許麵粉或粟粉。
  4. 中高火煎鑊,下橄欖油及牛油,先下蝦,蝦背向下,顏色開始轉才反轉另一面,下蒜泥,蝦肉呈粉色便可上碟。上碟前下香草。趁熱食用。

  1. Rinse prawns in running water, cut off feelers and eyes with scissors.
  2. Use kitchen shears to cut prawn’s back to 0.5cm depth, deveined. Also take out the black prawn brain.  Pat dry with paper towels, sprinkle little ground pepper and salt. (How to handle Shrimps – Steps)
  3. Sprinkle flour “just before” you put the prawns on the frying pan. The flour helps making the skin turning golden brown.
  4. Melt the butter and little olive oil in a medium to large frying pan on medium-high heat. Add the prawns first on one side for about 1 minute, then add the garlic. Do not stir the prawns (instead just move the pan over the fire) until you see color starts to change then turn to the other side. Sprinkle herbs. Serve hot.