鯪魚蘿蔔糕

Dace fish radish cake

蘿蔔糕是廣東人過年時必備的賀年糕點之一。用鯪魚來製作蘿蔔糕,質地不像普通蘿蔔糕那樣稠結,口感較軟,易消化,冷藏過再蒸或煎都一樣好吃。

radish-cake

材料

白蘿蔔 4.5 磅
鯪魚 1 條(約 1 磅)
1 湯匙
3 片
臘腸 2 條
蝦米 1/3 杯
花菇 4 隻
瑤柱 5 粒
粘米粉 340 克
澄麵 115 克
芫荽、青蔥 各 1 棵(切碎)
紅棗 1 粒
胡椒粉、鹽 、麻油 各少許
芝麻 少許

調味料

2 茶匙
胡椒粉 1/4 茶匙
1 湯匙
4 湯匙

做法

1. 冬菇、蝦米、瑤柱分盛小碗內,加水僅過面,浸至水份被吸收。
2. 瑤柱加入薑片1塊,中火蒸30分鐘至軟,撕成細絲,留用。
3. 臘腸蒸熟後與冬菇一起切成半釐米丁方。
4. 鯪魚以1湯匙油、2片薑,煎至兩面金黃,加水2杯,煮至收乾為1杯,留湯。鯪魚起骨拆肉,以些許鹽、胡椒粉及麻油撈勻魚肉 。
5. 蘿蔔刨成絲,放入厚身易潔鍋內,大火煮至透明,加入魚湯煮約10分鐘。下調味料與蘿蔔拌勻,收火 。
6. 置易潔鍋在中火上 ,先炒臘腸 ,依次加入蝦米、冬菇、瑤柱同炒。
7. 篩勻粘米粉和澄麵在大碗內,逐少加入至蘿蔔內,邊加邊攪拌,直至全部與蘿蔔混和,再下鯪魚肉及先前炒好之作料,試味後用小火,不停攪動至糕糊與鍋邊分離。
8. 在糕盤內塗油,將糕糊盛在糕盤內,撥平表面,每盤糕用大火蒸 1 小時,至插入竹籤拉出時無粉糊黏便是熟。
9. 把糕擱涼後以小刀沿糕盤沿邊切一周,使糕易扣出在碟上。撒上芝麻及芫荽,放一顆紅棗在中央作裝飾。可切片翻蒸或煎香供食。

steps

Ingredients

Chinese radish 4.5 lb
Dace fish 1 (approx. 1 lb)
Oil 1 tbsp
Ginger 3 slices
Chinese preserved sausage 2 pcs
Dried shrimps 1/3 cup
Chinese mushrooms 4 pcs
Conpoy 5
Rice flour 340g
Wheat starch 115g
Parsley, green onion 1 stalk each (diced)
Chinese date 1
Pepper, salt & sesame oil a dash
Sesame a pinch

Seasonings

Salt 2 tsp
Pepper 1/4 tsp
Sugar 1 tbsp
Oil 4 tbsp

Method

1. Use small bowls, pour water to cover the surface of chinese mushrooms, dried shrimps and conpoy, soak until water absorbed.
2. Steam conpoy and 1 slice of ginger over medium heat for 30 minutes until tender. Shredd and set aside.
3. Steam chinese preserved sausage. Chop sausage and mushrooms into 1/2 cm cubes.
4. Heat 1 tbsp oil and 2 slices of ginger, fry fish until golden on both sides . Add 2 cups of water, cook until sauce reduced to 1 cup and reserve. Fish remove bones. Add salt, pepper and sesame oil, mixed well.
5. Use non-stick pan, cook shredded radish over high heat until colour change to transparent, pour fish stock cook approx. 10 minutes. Add seasonings and stir, turn off heat.
6. Heat non-stick pan over medium heat, stir-fry chinese preserved sausage, dried shrimps, mushrooms and shredded conpoy.
7. Sieve rice flour and wheat starch into a big bowl, blend in flour mixture into shredded radish and stir until all flour mxiture added. Add fish and chinese sausage mixture, then taste. Switch to low heat, stir constantly until cake mixture do not stick on the pan.
8. Brush tray with oil. Pour cake mixture and spread on the tray, steam for 1 hour over high heat until a bamboo stick pull out is clear, the cake is cooked.
9. Let cool, put a knife along side of tray, so ease out of cake on a plate. Sprinkle with sesame and parsley, garnish with Chinese date in the center. Sliced to pan fry or steam to serve.