【今晚吃甚麼?】那是甚麼魚?

甲買了魚, 一直跟我說, 那魚很美. 美人魚嗎? 沒理他, 就讓美人魚在冷凍櫃先待著. 終於, 美人要出櫃了, 看了, 是條大魚, 縱切1/4片, 肉質偏白, 看到大魚就有一股淡淡的哀愁, 我一向都不買大魚, 肉質沒有小型的魚細滑, 價錢也貴. 看了價錢, 也沒興趣知道是甚麼魚了. 飄出濃濃的腥味, 這魚就煎了吧!

把魚從包裝盒取出的時候, 偷偷瞄了一眼標籤, 寫著"Ikan Kerapu", 一公斤$5X., 這一片就要$16. 看了也不懂, 上網查就知道啦, Grouper 石斑魚啦! 所以今晚的Special 就是香辣石斑魚

肉質很結實, 為了掩飾我"以為"的廚藝不佳, 先把肉弄開, 乙吃了說, 像在吃雞肉. 後來知道是石斑魚, 覺得乙好厲害哦! 石斑魚就是"海雞肉" 啊! 😊 所以啊, 不是我煮得不好, 味道可好了, 丁很喜歡吃哦....

番茄豆腐魚湯麵 Tomato Doufu Fish Soup Noodles

這魚原來熬煮後更美味, 濃郁的魚湯加上清新的豆腐和番茄, 真的棒,棒,棒! 還有蔬菜, 蛋卷, 這樣的午餐夠了 .....

The fish is nicer if cooked longer. The fish soup is rich, so nice to mix with the taste of tomatoes and doufu. Some more vegetable and egg rolls. I guess it's good enough for  lunch ...

黃薑茄汁魚 Turmeric Tomato Fish

好久都沒吃魚了, 午餐弄個魚, 再加個菜, 也挺好的. 原本, 魚是要拿來煎, 健康一點還是用煮的吧! 這個料理的特色重點是黃薑. 黃薑是很好的食材, 是天然的色素, 香料, 增味劑, 而且還很健康. 但是, 黃薑有種很重的味道,  料理的時候要酌量, 我儘量不讓他搶味 ....

It's quite some time not having fish dishes. I cooked fish and vegetable for lunch. Instead of frying, it would be healthier by cooking, so I changed the method of cooking. Highlights of this cuisine is Turmeric. Turmeric is a very good ingredient as natural color, flavor, flavor enhancer, and very healthy, but having a kind of heavy flavor. You should control the amount of turmeric as the spices in your cuisine. However, it plays a very important supporting role ... :)