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標題: 蒸魚 [打印本頁]

作者: pink.cherry 時間: 2011-3-9 00:13 標題: 蒸魚

那兒會幫你把魚劏乾淨，自己不用再去肚去鱗？所有魚檔都會做嗎？

作者: fibbi 時間: 2011-3-9 00:46

Most of the supermarket if you buy live fish they did the cleaning for you.
But if you buy frozen one then you may need to DIY.

作者: pink.cherry 時間: 2011-3-9 01:26

Thanks fibbi. So u don't have to do any further cleaning with the fish before u cook it?

作者: FiChai 時間: 2011-3-9 01:47

Thanks fibbi. So u don't have to do any further cleaning with the fish before u cook it?
pink.cherry 發表於 2011-3-9 01:26

Not quite. Even they will clean the fish for you, nobody will do the job up to our 100% satisfaction. Every time I buy live fish from any place, there are still some scales on the fish body (especially on the head and belly, which are harder to be cleaned) and some "residue" inside the belly, so I have to re-clean the whole fish anyways. Well, just like dinning out at any chinese restaurant, some fish scales are still on the fish body as a default mode.

作者: tiffiant 時間: 2011-3-9 07:14

you have to check it yourself

作者: sheep 時間: 2011-3-9 09:11

Thanks fibbi. So u don't have to do any further cleaning with the fish before u cook it?
pink.cherry 發表於 2011-3-9 01:26

first time to prepare meal @home?

作者: fy789 時間: 2011-3-9 09:21

提示: 作者被禁止或刪除內容自動屏蔽

作者: satil 時間: 2011-3-9 11:28

蒸魚時間, 視乎魚肉質, 滾水後, 放入魚, 一般以每1"厚(最厚位) 蒸8分鐘. (可用筷子插最厚位, 如能插穿, 即肉熟)肉質結實的加1分鐘, 同樣較鬆肉質減1分鐘, 應可得8~9成熟, (如碟中太多水, 先倒去) 灒滾油 (在魚身), 加鼓油 (不要淋在魚身上), 上枱會剛剛熟.

作者: fibbi 時間: 2011-3-9 11:56

回復 3# pink.cherry

I would still rinse it at home. Sometimes there are still residue inside the fish belly, as FiChai mentioned.

作者: 快樂牛郎 時間: 2011-3-9 12:08

I like the boiling method more than steaming.

作者: somewhereintime 時間: 2011-3-9 12:13

Wrapped in Lettuce leaf and then poach in broth.
One of my signature dish

作者: peter236 時間: 2011-3-9 16:38

I like the boiling method more than steaming.
快樂牛郎發表於 2011-3-9 12:08

Some of the the juice flavor will be lost.

作者: somewhereintime 時間: 2011-3-9 16:53

Certain fish cook much better using poaching method,
I used to cook grass fish for 1,500 guests dinner
at the old Gloucester restaurant circa 1972

作者: satil 時間: 2011-3-9 16:57

回復 12# peter236

應該唔係 boiling, 係蝦眼熱水浸熟. 唔會變魚湯.

作者: peter236 時間: 2011-3-9 17:12

Certain fish cook much better using poaching method,
I used to cook grass fish for 1,500 guests di ...
somewhereintime 發表於 2011-3-9 16:53

There must be a lot of other chefs cooking for 1500 guests. You were not the only apprentice helping out there.

作者: somewhereintime 時間: 2011-3-9 17:22

Cooking 140 fish is not difficult at all,
just some big wooden basins and a lot of hot water.
Apprentice? I was in charge of the fish dish for banquet.
Yes, it is true, the Chinese kitchen employed 60 staffs,
another 18 Dim Sum Chefs, 8 BBQ chefs. another 60
FOH staffs.Now I can puff off 2,000 guests banquet with 8-10 cooks
and 1 junior chef

作者: peter236 時間: 2011-3-9 18:01

本帖最後由 peter236 於 2011-3-9 18:09 編輯

You were still an apprentice 30 years ago in Hong Kong. You were still a teenager at that time. It takes 20 yrs to become a good Chinese seafood chef.

作者: somewhereintime 時間: 2011-3-9 18:08

回復 17# peter236

I came to Canada as a certified chef de cuisine

作者: peter236 時間: 2011-3-9 18:09

本帖最後由 peter236 於 2011-3-9 18:10 編輯

回復 peter236

I came to Canada as a certified chef de cuisine
somewhereintime 發表於 2011-3-9 18:08

We are talking about you in Hong Kong. You were still an apprentice 30 years ago in Hong Kong. It takes 20 yrs to become a good Chinese seafood chef but you were still a teenager in 1972.

作者: somewhereintime 時間: 2011-3-9 18:22

本帖最後由 somewhereintime 於 2011-3-9 18:30 編輯

I said I would cook 140 grass fishes for a typical banquet,
i.e.  October 1 St.  dinners.
I never became a fully qualified Chinese chef in HK,
It may take a cook 15 years to perfect his skill in seafood preparation,but that involve mostly  dried seafoods which is really complicated to
master. Fresh seafoods,  3-5 years if a person is a good learner.
However, I started teaching professional chef program at BCIT in 1981.
And now I lead 800 Chinese chefs Associations  coalition.

作者: somewhereintime 時間: 2011-3-9 18:49

Let's focus on the topic, who cares about an old man?

作者: peter236 時間: 2011-3-9 19:59

I said I would cook 140 grass fishes for a typical banquet,
i.e. October 1 St. dinners.
And now I lead 800 Chinese chefs Associations coalition.
somewhereintime 發表於 2011-3-9 18:22

How many Chinese chefs are there locally here?

作者: somewhereintime 時間: 2011-3-9 20:06

Qualified chefs in Chinese restaurants about 1200,
cooks about 8000 in BC

作者: pink.cherry 時間: 2011-3-13 17:34

回復 11# somewhereintime

Sounds interesting. What kind of fish do u use?

作者: somewhereintime 時間: 2011-3-13 19:42

回復 24# pink.cherry

Back in Hong Kong: Grass fish
For the competition : Sable Fish (black Cod)

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