Name: 越式烤三文魚配蔥油
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 三文魚柳（去骨）900 克（2 磅）; 青蔥頭（切碎）4 棵; 黑胡椒粉 1 茶匙; 雞粉 1.5 茶匙; 糖 2 茶匙; 味精 1/4 茶匙; 魚露 2 茶匙; 無味油 2 茶匙; 三文魚皮（去肉）條狀; 海鹽 少許; 黑胡椒粉 少許; 粟粉 少許; 無味食油 1 茶匙; 魚露蘸醬; 炸乾蔥; 蔥油; 烤花生（壓碎）

越式烤三文魚配蔥油

由 CookWhatHK0 次收藏

越式烤三文魚以魚露醃製，氣炸至嫩滑，再淋上蔥油，撒上炸乾蔥及壓碎烤花生，配脆魚皮同享。

越式烤三文魚配蔥油

Vietnamese Grilled Salmon Cá Hồi Nướng Mỡ Hành

材料

Ingredients

三文魚柳（去骨）900 克（2 磅）

2 lbs salmon fillet (deboned)

青蔥頭（切碎）4 棵

4 scallion heads (minced)

黑胡椒粉 1 茶匙

1 tsp ground black pepper

雞粉 1.5 茶匙

1.5 tsp chicken bouillon

糖 2 茶匙

2 tsp sugar

味精 1/4 茶匙

1/4 tsp msg

魚露 2 茶匙

2 tsp fish sauce

無味油 2 茶匙

2 tsp neutral oil

三文魚皮（去肉）條狀

Salmon skin strips (no meat left)

海鹽少許

Pinch sea salt

黑胡椒粉少許

Pinch ground black pepper

粟粉少許

Pinch corn starch

無味食油 1 茶匙

1 tsp neutral cooking oil

魚露蘸醬

Dipping Fish Sauce

炸乾蔥

Fried shallot

蔥油

Green onion oil

烤花生（壓碎）

Crushed toasted peanuts

做法

Instructions

用廚房紙將三文魚擦乾，去掉魚皮備用。在最厚的部分劃刀，以便均勻受熱和醃料滲透。按「醃製三文魚」部分的材料醃製，室溫醃最少 15 分鐘（不用放雪櫃）。

Dry salmon clean with paper towels. Remove salmon skin and set aside. Score salmon at thickest part for even cooking and for marinate to penetrate. Marinade with ingredients listed at "marinated Salmon" section. Let marinade for at least 15 minutes (no fridge).

將魚皮切成長條，撒上海鹽、黑胡椒粉和粟粉，加入食油再拌勻。

Cut salmon skin into long strips. Season with sea salt, black pepper, and cornstarch. Add cooking oil and mix again.

用氣炸鍋以 200°C（390°F）氣炸三文魚和魚皮 20 分鐘。

Using Air-fryer, air-fry salmon & salmon skin at 390F for 20 minutes.

在三文魚上淋蔥油，撒上壓碎的烤花生和炸乾蔥，旁邊配上脆魚皮。

Top salmon with: green onion oil, crushed toasted peanuts, & fried shallots. Crispy salmon skin on side.

享用吧！

Enjoy!