【盐烤秋刀鱼】

2024-05-31 21:03:35 548

【盐烤秋刀鱼】
记得之前看《孤独的美食家》,五郎先生曾吃过一道“生拌秋刀鱼”(似乎是第二季里面的一集,那集里还有“酒蒸蛤蜊”),似乎非常美味。。

可惜那道菜要使用新鲜的秋刀鱼,我们这内陆地区是买不到的。

我在超市见到的秋刀鱼,大部分都是冷冻或者冰鲜(其实两个都没差吧。。),所以只好退而求其次的做成“烤秋刀鱼”。。

这道菜的关键是:葱姜可以少,盐必不可少~

Details of ingredients

  • 冰鲜秋刀鱼3条
  • 老姜一小块
  • 2瓣
  • 柠檬2片
  • 橄榄油少许
  • 现磨黑胡椒少许

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间半小时

Steps to make 【盐烤秋刀鱼】

  • 1. 准备好材料;
  • 2.冰鲜秋刀鱼清洗干净后,从肚子剪开,去除内脏、鱼鳃和黑膜,并且洗净血污;
  • 3.用厨房用纸或者干布,吸干鱼表面和肚子里的水分;
  • 4.用利刀在鱼的两面都斜切几刀;
  • 5.处理好的鱼,表面和肚子里都撒上少许盐,现磨黑胡椒,按摩一下,尽量每个角落都揉到;
  • 6.姜切条,蒜去皮后拍碎,塞入鱼肚子中,蒙上保鲜膜,静置15~30分钟;
  • 7.烤箱提前预热200度。预热结束后,在锡纸上涂上一层橄榄油;
  • 8.将鱼放在锡纸上,送入烤箱,中层,上下火,190度,烘烤20~25分钟;
  • 9. 中途烤到10分钟左右,取出来翻面一次并撒少许盐;
  • 10.烤到鱼肉开始嗤嗤冒油,出炉,配上新鲜柠檬切片,开吃!
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