材料

尖吻鲈鱼柳180克(或任何白鱼柳)
蔓越莓干10克
蒜头碎5克
红葱头碎5克
四季豆20克,汆烫
卷心菜20克,汆烫
盐和胡椒少许
清油30毫升
蔓越莓酱
蔓越莓汁200克
切碎的蔓越莓干10克
玉蜀黍粉20克
清水150毫升

做法

  1. 准备蔓越莓酱:在酱锅中加热蔓越莓汁至浓缩减半,加入切碎的蔓越莓干煮滚。
  2. 把玉蜀黍粉和清水拌匀后加入酱锅中,搅拌至酱汁浓稠待用。
  3. 把鱼柳用少许盐和胡椒腌味。
  4. 加热不粘锅,加入清油,把鱼柳带皮一面煎香,用锅铲稍微压紧,煎至鱼皮酥脆。
  5. 把鱼柳翻面,加入剩余材料一起翻炒至蔬菜熟软。
  6. 把蔬菜和鱼盛盘,缀以蔓越莓酱即可。

Dinner:

Seared Barramundi with Cabbage, French Beans and Cranberry Sauce

Ingredients

180g Barramundi filet (or any white meat fish filet)
10g craisins
5g chopped garlic
5g chopped sallots
20g French beans, blanched
20g Chinese cabbage, blanched
dash of salt and pepper to taste
30ml cooking oil

Cranberry Sauce

200g cranberry juice
10g chopped craisins
20g corn flour
150ml water

Method

  1. Prepare cranberry sauce: Heat up cranberry juice in a sauce pan until reduced by half. Add in chopped crasins and bring to boil.
  2. Mix corn flour and water to form a slurry and mix into boiling cranberry mixture to thicken it. Set aside.
  3. Marinate fish fillet with some salt and pepper.
  4.  Heat up a non-stick pan, add in cooking oil and sear fish on skin side, down pressing it firmly with a spatula until skin is crispy.
  5. Flip fish and add in remaining ingredients to stir-fry until vegetables are cooked.
  6. Plate fish on top of vegetables and garnish with cranberry sauce.
食谱提供: Ocean Spray

Senate Coffee
地址:1 Pickering Street
网址:www.facebook.com/SenateCoffee

SPRMRKT Daily, Kitchen & Bar
地址:STPI—Creative Workshop & Gallery 41 Robertson Quay, #01-01
网址:www.sprmrkt.com.sg

示范厨师:
Chef Benedict Yong
Consulting chef of Senate Coffee
Chef Joseph Yeo
Executive Chef of SPRMRKT Daily, Kitchen & Bar