Home dish
by CookWhatHK0 saved
Steamed horse mackerel with salted lemon and winter melon layers fish over kombu with garlic, chilli and HK salted lemon, pressure-steamed briefly.
Peel the winter melon and cut out shapes using a cookie cutter. Save the remaining pieces. Finely chop the HK salted lemon and set aside.
將冬瓜去皮，再用餅乾模具壓出喜歡的形狀，剩餘的冬瓜可以留作他用。把港式鹹檸檬切成細末，先放在一旁備用。
Use a heatproof dish with at least 3 cm depth. Lay the dried kombu at the bottom, then arrange the winter melon, horse mackerel, minced garlic, coriander, and chilli on top. Drizzle with rice wine.
準備一個深度約3公分的耐熱器皿，底部鋪上昆布乾片。然後依序放入步驟一處理好的冬瓜、竹筴魚肉塊、蒜碎、香菜末以及辣椒，最後淋上酒。
Place in a pressure cooker and steam under pressure for 2 minutes. Turn off the heat and wait for the pressure to release. Remove the kombu and serve.
將裝有食材的器皿放入壓力鍋中，隔水加壓蒸煮2分鐘。時間到後關火，待壓力完全釋放。取出後，將昆布片移除即可。 【小撇步】 港式鹹檸檬在去除魚腥味方面效果極佳，與竹筴魚搭配起來非常合適。不過，這道菜中與魚肉一同蒸煮的冬瓜，吸飽了所有食材的精華，吃起來甚至比魚肉更加美味。整道菜的鹹度恰到好處，香氣層次豐富，絕對是道超級下飯的佳餚！
