Hong Kong people love using crunchy ‘grass carp’ (fish name) belly for hotpots. But actually you could also make use of them and make it into a delicious dish to be served at your dinner table. What makes it more special here is an exclusive ginger scallion sauce has been added and to follow the “No Wastage” tradition at GWZ, chicken fat saved from steaming chicken was also used in this dish to add to its flavour and aroma!
打邊爐時不可或缺的脆肉腩(亦有脆肉鯇之稱),平時又可以怎樣烹調炮製?其實唔難!今次選用薑蔥、蒜蓉、粉絲、豆卜作為配料。驟眼看似乎沒有特色,但實際上又再次發揮 No Wastage 精神︰澆上蒸雞後的油。結果不止是物盡其用零浪費,更令這道脆肉腩更好味!
Method: Clean the fish, pat dry and marinate with salt, pepper, cornstarch and some sesame oil. Prepare the vermicelli by blanching it in boiling water for 30 seconds, remove and soak in warm chicken stock with chicken fat. Cut the bean curd puffs in half and soak in chicken stock until it becomes soft and spongy. Plate the beancurd puffs and vermicelli nicely on a plate and place the fish on top. Now add some chicken fat randomly on the fish and scatter threads of ginger on top. Steam for 15 minutes and turn off fire and keep the lid on for another 3-5 minutes. Before serving top the dish with generous amounts of ginger scallion sauce. Serve!
•PS Grass carp is a river fish, so make sure you go to the right stalls at the market. Ask specifically for “crunchy belly”, 「脆肉鯇」
•PPS If you do not have leftover chicken fat and ginger scallion sauce, these can be omitted. Instead, add chopped scallions on top, pour on boiling oil then add soy sauce to the dish after steaming
•PPS Remember to use vermicelli from Thailand
Author Bio:
王子
食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,煮飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
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GWZ Steamed crunchy grass carp belly with vermicelli and bean curd puffs mixed with ginger, scallions and chicken fat! GWZ 之簡易食譜︰薑蔥粉絲豆卜蒸脆肉腩 加啲雞油更好味! ? . Hong Kong people love using crunchy ‘grass carp’ (fish name) belly for hotpots. But actually you could also make use of them and make it into a delicious dish to be served at your dinner table. What makes it more special here is an exclusive ginger scallion sauce has been added and to follow the “No Wastage” tradition at GWZ, chicken fat saved from steaming chicken was also used in this dish to add to its flavour and aroma! ??打邊爐時不可或缺的脆肉腩(亦有脆肉鯇之稱),平時又可以怎樣烹調炮製?其實唔難!今次選用薑蔥、粉絲、豆卜作為配料。驟眼看似乎沒有特色,但實際上又再次發揮 No Wastage 精神︰澆上蒸雞後的油。結果不止是物盡其用零浪費,更令這道脆肉腩更好味!?~王子 . . Method: Clean the fish, pat dry and marinate with salt, pepper, cornstarch and some sesame oil. Prepare the vermicelli by blanching it in boiling water for 30 seconds, remove and soak in warm chicken stock with chicken fat. Cut the bean curd puffs in half and soak in chicken stock until it becomes soft and spongy. Plate the beancurd puffs and vermicelli nicely on a plate and place the fish on top. Now add some chicken fat randomly on the fish and scatter threads of ginger on top. Steam for 15 minutes and turn off fire and keep the lid on for another 3-5 minutes. Before serving top the dish with generous amounts of ginger scallion sauce. Serve! ? . •PS Grass carp is a river fish, so make sure you go to the right stalls at the market. Ask specifically for “crunchy belly”, 「脆肉鯇」 •PPS If you do not have leftover chicken fat and ginger scallion sauce, these can be omitted. Instead, add chopped scallions on top, pour on boiling oil then add soy sauce to the dish after steaming •PPS Remember to use vermicelli from Thailand ?? . . . #GWZFOOD #gwz # 子導 #子導道理 #王子 #王子御宴 #fish #明報 #chinesefood #hkfoodie #cookingisanart #lovefoodhatewaste #鯇魚腩 #粉絲 #cullinaryarts #swansonchickenbroth #史雲生清雞湯 #雞油 #薑蔥 #河鮮 #脆肉腩 #grasscarp #belly . Credits: @mp_lifeandstyle www.Facebook.com/MPdeluxe mpdeluxe.mingpao.com/m