新加坡比较少见到熟鱼, 顾名思义，这鱼是熟的，那为何不直接买新鲜的甘望呢？ 新马一带的湿巴刹，几乎每天都可以买到甘望鱼(kembong fish)。新鲜的甘望肉质细腻清甜，不需要太多的烹调，只要煎熟就是一道简单又富含蛋白质的美食了。而熟鱼的来由，主要是以往的冷藏技术不发达，为了能够更长时间的保存渔获而发展出来的吃法。 制好的熟鱼除了一贯的鲜甜还增加了咸香的优点。现在几乎家家户户都有冰橱，所以可以一次过多制些，收在冰橱里方便煎来吃，实在是便宜又快捷的小菜一碟。 Pan Fried Kembong Salted Fish 香煎甘望熟鱼 Ingredient list 材料一览 1. Kembong fish 甘望鱼 4pcs 2. Sea salt to taste 海盐 适量 3. Banana leaf/ non-stick parchment paper 香蕉叶/ 不粘烘培纸 1pce 4. Cooking oil 食油 适量 Dipping Sauce 蘸酱 1.Soy sauce 酱清 1 tblsp 2. Chilli padi 指天椒 1 pce 3. Calamansi lime/ lime 酸柑/ 青柠 1 pce Preparation 制作步骤 1. Lift up gill flap, remove gills and fish innards by pulling them out. 掀开鳃盖把甘望鱼的腮和内脏取出。 2. Clean the fishes thoroughly without damaging their outer skin. 把甘望鱼彻底清洗干净，避免搓破鱼皮，影响外观。 3. Alternatively, please ask fish monger to carry out step 1 and 2 for you. 必要的话，购买时请鱼贩帮忙杀鱼即可。 4. Pat dry fishes with paper towel, sprinkle salt all over. 用厨房用纸把鱼印干，均匀地全面撒上盐。 5. Place a piece of banana leaf or non-stick parchment paper on a plate, place the fishes on it. 把鱼放在垫了蕉叶或烘培纸的碟上。 6. Steam the fishes until just cooked, pour away liquid released from steaming. 大火蒸熟，倒掉蒸鱼时流出的汁。 7. Let cool, store in fridge overnight. 代鱼冷却后，存放在冰橱里一夜。 8. Thaw the fishes to room temperature. 煎鱼前先将鱼取出，放置一旁回到室温。 9. Prepare dipping sauce by mixing soy sauce, chilli padi slices in a saucer. 在蘸酱碟中，倒入酱清和切好的指天椒备用。 10. Cut a slice of calamansi lime/ lime for serving together with the dippy sauce. 切一片酸柑或青柠备用。 11. Heat up pan, pan fry the fishes till golden brown on both sides of the skin. 烧热锅，把熟鱼煎至两面金黄，乘热装盘。 12. Squeeze calamansi lime/ lime juice into dipping sauce, serve immediately with the pan fried Kembong salted fish. 挤些酸柑/青柠汁在蘸酱里，用来蘸鱼肉吃。 Tips 小贴士 1. Kembong fish also known as Indian mackerel in some areas. 有些地区也称甘望鱼为印度鯖鱼。 2. Lightly pat the fish with thin layer of corn flour and fry with more oil should you wish to achieve crispy skin effect. 喜欢吃较脆的鱼皮，下锅前薄薄的拍些生粉，下多点油在锅里即可。 #熟鱼 #DIY #cookingtips #chefpeishuen #cookingclass #cookinginstructor #kembongfish
