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Sunday, August 31, 2014

烤箱酸辣魔鬼鱼 Oven Baked Stingray (Pari Bakar)


一直很喜欢在外头吃烧鱼或者烤鱼, 尤其是带些酸辣的我更是喜欢。 所以这次也算第一次尝试, 胆粗粗的买了两块魔鬼鱼回来, 问了问朋友, 再参考网上的资料, 我这一道烤箱酸辣魔鬼鱼终于出炉了。 

 

烤箱酸辣魔鬼鱼
  • 魔鬼鱼 450g
  • 小柠檬 1个 
  • 盐 1tsp
  • 罗望子汁 (1Tbsp罗望子加入温水 ½杯, 过滤取汁)
  • 葱头 4个
  • 蒜头 2个
  • 姜 1/2寸
  • 香茅 1根
  • 马来栈 1tsp
  • 辣椒酱 2tsp
  • 红辣椒 3个
  • 黄糖 1tsp
  1. 鱼抹上柠檬汁和盐, 备用。
  2. 把葱头, 蒜头, 姜, 香茅, 马来栈, 红辣椒和辣椒酱放入食物调理机搅拌直到成为酱汁。 
  3. 放入热锅里头, 稍微翻炒, 直到干身, 颜色比较深即可。 
  4. 加入罗望子汁和黄糖, 慢慢煮至变浓。 待凉。 
  5. 烤箱预热200'C.
  6. 把一张大的铝箔纸铺在烤盘上,  然后把1-2Tbsp的罗望子辣椒酱铺在铝箔纸, 放上魔鬼鱼, 再把剩余的酱铺上。
  7. 把铝箔纸包好, 放入烤箱烤大概 15-20分钟。

Oven Baked Stingray (Pari Bakar)
Adapted from Jayne
  • 450g Stingray Slice
  • 1 whole Small Lemon
  • 1 tsp Salt
  • 1 Tablespoon Tamarind Paste (asam Jawa)
  • ½ cups Warm Water
  • 4 whole Shallots, Peeled
  • 2 cloves Garlic, Peeled
  • 1 piece (1/2 Inch Size) Ginger, Peeled
  • 1 stalk Lemongrass, White Tender Ends Only
  • 1 teaspoon Belacan
  • 2 teaspoons Chilli Paste
  • 3 whole Red Chilies, Softened In Warm Water
  • 1 teaspoon Brown Sugar
  1. Rub the stingray slice with the juice of the lemon and sprinkle on 1 tablespoon salt. Set aside while you make the paste.
  2. Dissolve tamarind paste in warm water and sieve out seeds and membrane. Set aside.
  3. In a blender or mortar and pestle, grind shallots, garlic, ginger, lemongrass, belacan and chili paste until it forms a paste. I let mine remain coarser but you can go as smooth as your blender allows. Stir in oil.
  4. In a very hot frying pan, toast the paste for about 3-5 minutes until it turns a darker shade of brown and becomes clumpy and thick. Pour in tamarind juice and palm sugar and let it simmer on medium low until it has thickened. Adjust seasoning if necessary. Leave to cool for 5 minutes. Meanwhile, preheat oven to 400ºF or 200ºC.
  5. Tear out a large piece of aluminium foil, large enough to fold twice over to form a pocket for the sting ray to sit in comfortably. Tear out a slightly smaller sheet of baking paper and place on aluminium foil.
  6. Place 1-2 tablespoons of tamarind chili paste on the baking paper. Place the sting ray on top and slather on the remaining paste on the top side.
  7. Wrap the stingray well with foil, making sure sides are pressed in and sealed well. Place on the baking sheet and bake for 15-20 minutes.
  8. Remove from oven and open foil carefully. If the flesh is all white and flakes easily, it’s done.

第一次的尝试还算不错, 酸酸辣辣的,很开胃。 其实我是打算把鱼铺在香蕉叶上了, 比较有香气, 但是香蕉叶原来不容易找, 因此最后只能用铝箔纸代替了。 这道鱼准备功夫可能需要比较久的时间, 但是我觉得还好, 因为只要酱料准备好后, 全部放入烤箱就可以了, 也免去许多复杂清洗的工作。 这个魔鬼鱼真的不错吃, 加上一道青菜和白饭, 又是满足开胃的一餐了!

5 comments:

  1. 香蕉叶可在巴刹卖椰浆的摊位找到。。。好美味!

    ReplyDelete
  2. Delicious! The fish looks so succulent and moist.

    ReplyDelete
    Replies
    1. Thanks! I'm happy and satisfied with this first try.

      Delete

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