Fish Cutlets with Tangy Lemon Sauce

Fri, 26 May 2023 07:00:09 +0000

柠檬香脆鱼饼

Servings4 Servings 人份

Ingredients

Main Ingredients 主要食材

3/4 – 1 lb / 340 – 450g firm fish fillets (such as tilapia catfish or salmon) 硬鱼肉片（如罗非鱼、鲶鱼或三文鱼），cut into 2- x 4-inch / 5- x 10- cm pieces 切成2 x 4 英寸 / 5 x 10 厘米的小块
salt 盐to taste 依个人口味适量
Black pepper 黑胡椒to taste 依个人口味适量
1/2cup / 65g all-purpose flour/cornstarch 中筋面粉 / 玉米淀粉混合物1:1 mixture （1:1比例）
2 eggs 鸡蛋lightly beaten 轻轻打散
1/2cup / 40g Japanese-style breadcrumbs 日式面包糠Panko 品牌
1/2cup / 50g crushed California pistachios 加州开心果碎
Cooking oil 烹调油

Tangy Lemon Sauce 柠檬汁酱:

1/4cup / 60g fresh lemon juice 新鲜柠檬汁
2tbsp / 15g fish or chicken stock 鱼汤或鸡汤
2tbsp / 30g rice vinegar 米醋
1/2tsp / 1g Tabasco Sauce 塔巴斯哥辣酱
2-1/2tbsp / 35g packed brown sugar 红糖
1tsp / 5g cornstarch mixed with 2 tsp / 10water 淀粉与2 茶匙 / 10 克水混合成的水淀粉slurry

Garnish 伴碟装饰:

Instructions

Sprinkle fish fillets with salt and pepper. Place flour/cornstarch mixture and beaten eggs in separate bowls. Combine breadcrumbs and crushed pistachios in a third bowl. Lightly coat fish with flour/cornstarch mixture, then dip in egg; drain briefly. Coat fish with bread crumb-pistachio mixture. 将鱼肉片撒上盐和黑胡椒粉。将面粉 / 玉米淀粉混合物和打散的鸡蛋分别放在不同的碗里。将面包屑和开心果碎混合在第三个碗中。轻轻地将鱼肉片裹上面粉 / 玉米淀粉混合物，然后沾上蛋液；短暂沥干。将鱼肉片沾上面包屑-开心果混合物。
Place a wide frying pan over medium heat. When oil is hot, add fish; pan-fry for 2 minutes on each side, or until cooked to desired doneness. Lift out and drain on paper towels. Arrange on a serving plate and keep warm. 将宽平底锅置于中火上。当油变热时，加入鱼肉片；每面煎炸2分钟，或煮至所需的熟度。捞起，放在纸巾上沥油。摆放在盘子上并保持温度。
In a small saucepan, bring all lemon sauce ingredients except slurry to a boil over medium heat. Add slurry; cook, stirring, until sauce thickens slightly. 在一个小锅中，用中火，将除淀粉糊之外的所有柠檬汁酱料煮沸。然后加入淀粉糊；不断搅拌，直到酱汁变得略微浓稠。
Pour sauce over fish, garnish with pickled vegetables and extra crushed pistachios. 将酱汁倒在煎好的鱼片上，装饰上泡菜蔬菜和额外的开心果碎即可出盘。

The post Fish Cutlets with Tangy Lemon Sauce first appeared on Yan Can Cook.

Pistachio-Crusted Shrimp Balls

Fri, 12 May 2023 07:00:14 +0000

Pistachio-Crusted Shrimp Balls

开心果虾球

Servings4 Servings 人份

Ingredients

Main Ingredients 主料:

8oz / 225g shrimp 虾仁shelled, deveined 去壳去肠
2tbsp / 15g coarsely chopped California pistachios 加州开心果碎
cooking oil 食用油for deep-frying 用来煎炸

Shrimp seasonings 给虾入味的佐料:

Coating Mix 裹粉:

1/2cup / 40g Japanese-style breadcrumbs 日式面包糠"Panko" 牌子
2/3cup / 70g crushed California pistachios 加州开心果碎
2tbsp / 20g white sesame seeds 白芝麻

Dipping Sauce 蘸酱:

3/4cup / 200g Thai sweet chili sauce 泰式甜辣酱
1tsp / 5g fish sauce 鱼露
1tsp / 5g lime juice 酸橙汁
Lime zest 青柠皮屑from 1/2 lime 取自半个青柠

Instructions

In a medium bowl, combine all sauce ingredients. Set aside. 在一个中号碗中，将所有酱料混合。搁置备用。
In a food processor, process shrimp and seasoning ingredients until just finely chopped. Place in a bowl and add chopped pistachios. 用食物料理机将虾和调味料加工成细腻的虾蓉。把虾蓉放在一个碗中，加入开心果碎。
In a medium bowl, combine coating ingredients. 在一个中号碗中，混合裹粉材料。
Form shrimp mousse into small balls (about 1-1/4-inch / 3 cm diameter). Evenly coat with coating mix. Deep-fry in hot oil over medium heat, turning occasionally. When shrimp balls begin to float, continue to cook for 1-1/2 minutes. Turn occasionally to brown evenly. Lift deep-frying basket out and drain shrimp balls on paper towels. 将虾蓉揉成小球（直径约1-1/4英寸/3厘米）。均匀地裹上裹粉，用中火加热的油中炸，时而翻转。当虾球开始浮起时，继续炸1-1/2分钟，不时翻动以均匀上色。取出炸篮，将虾球在纸巾上沥干多余油分。
Serve shrimp balls with dipping sauce on the side. 在一侧配上蘸酱，即可享用虾球。

The post Pistachio-Crusted Shrimp Balls first appeared on Yan Can Cook.

Japanese-style breadcrumbs 日式面包糠 - Yan Can Cook

Fish Cutlets with Tangy Lemon Sauce

Pistachio-Crusted Shrimp Balls