Rice
by CookWhatHK0 saved
HK-style salted lemon steamed flounder with risotto steams flounder and liver with salted lemon, then cooks jasmine rice in the savoury juices.
Wash the jasmine rice and soak with 50 cc of water. Steam under pressure in a pressure cooker until cooked. Set aside.
將香米清洗乾淨，再用50毫升的清水浸泡。放入壓力鍋中加壓蒸熟，完成後先將其靜置一旁備用。
Place the flounder flesh and liver together in a deep heat-proof dish. Add garlic, HK salted lemon, cooking wine and Sichuan pepper powder. Marinate for 30 minutes, then top with small pieces of butter.
取一個有深度的耐熱容器，將比目魚肉塊和比目魚肝一同放入。隨後，加入蒜末、港式鹹檸檬末、料理酒和花椒粉，充分混合後醃製30分鐘。醃製時間結束後，在魚肉上撒上切成小塊的奶油。
Steam under pressure for 3 minutes then turn off the heat and allow to depressurise naturally. Eat the fish and liver first, reserving the steaming juices.
將醃製好的比目魚放入壓力鍋中，隔水加壓蒸煮3分鐘。時間一到便關火，待壓力鍋自然洩壓。享用魚肉和魚肝時，請務必將蒸煮過程中產生的湯汁保留下來。
In a non-stick pan, combine the flounder steaming juices, 30 cc water and salt. Bring to a boil, then add the cooked jasmine rice.
準備一個不沾鍋，倒入步驟3中保留的比目魚蒸汁，再加入30毫升的清水和少許鹽，開火煮至沸騰。沸騰後，將步驟1中蒸熟的香米飯倒入鍋中。
Stir and heat continuously until the rice has absorbed all the liquid and is dry. Serve.
持續攪拌並加熱，直到香米飯完全吸收鍋中的湯汁，變得濃稠且略乾即可。 贴士 如果您使用的是整隻符合生食標準的比目魚，強烈建議您務必加入魚肝。這樣做能讓菜餚完全沒有腥味，反而帶出濃郁的鮮美滋味。搭配港式鹹檸檬和奶油，更能進一步提升整體風味。請記得，先將魚肉和魚肝蒸熟享用，再一定要將蒸出來的湯汁保留下來製作燉飯，這份滋味絕對是無比的鮮美。
