Name: Steamed Horse Mackerel na may Salted Lemon at Winter Melon
Yield: 1 servings
Cuisine: Cantonese
Ingredients: 80 g winter melon (ang bahagi lamang na walang buto); 29 g horse mackerel fillet; 1 butil ng bawang, dinurog; 1 kutsaritang sariwang cilantro, pinong tinadtad; 1 pulang sili; 3 g HK-style salted lemon; 5 ml rice wine; 1 piraso ng dried kombu (4×5 cm)

Steamed Horse Mackerel na may Salted Lemon at Winter Melon

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Steamed horse mackerel with salted lemon at winter melon na may isda sa ibabaw ng kombu, bawang, sili at HK salted lemon, pinasingaw.

Steamed Horse Mackerel na may Salted Lemon at Winter Melon

Steamed Horse Mackerel with Salted Lemon and Winter Melon

Mga Sangkap

Ingredients

80 g winter melon (ang bahagi lamang na walang buto)

80 g winter melon (seeded portion only)

29 g horse mackerel fillet

1 butil ng bawang, dinurog

1 clove garlic, minced

1 kutsaritang sariwang cilantro, pinong tinadtad

1 tsp fresh coriander, finely chopped

1 pulang sili

1 red chilli

3 g HK-style salted lemon

5 ml rice wine

1 piraso ng dried kombu (4×5 cm)

1 piece dried kombu (4×5 cm)

Mga Hakbang

Instructions

Balatan ang winter melon at gupitin sa mga hugis gamit ang cookie cutter. Itago ang mga natitirang piraso. Pinong tadtarin ang HK salted lemon at itabi.

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.

Gumamit ng heatproof na sisidlan na may kahit 3 cm na lalim. Ilagay ang dried kombu sa ibaba, pagkatapos ay ayusin ang winter melon, horse mackerel, minced garlic, cilantro, at sili sa ibabaw. Lagyan ng rice wine.

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.

Ilagay sa pressure cooker at i-steam sa ilalim ng pressure ng 2 minuto. Patayin ang apoy at hintayin ang pressure na mawala. Alisin ang kombu at ihain.

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.