Page 147 - hakka 2025

大坪鱼生

Daping Raw Fish

■ 主料 ■ Main Ingredient
草鱼 1条(约1000克) 1 grass carp (about 1000 grams)

■ 辅料 ■ Auxiliary Ingredients
炸花生米 50克 50 grams fried peanuts
炸黄豆粒 30克 30 grams fried soybeans
青椒圈 30克 30 grams green pepper rings
薄荷叶 30克 30 grams mint leaves
胡椒粒 20克 20 grams peppercorns
姜丝 30克 30 grams shredded ginger
洋葱丝 30克 30 grams shredded onion
蒜蓉 30克 30 grams minced garlic
腌蒜片 30克 30 grams pickled garlic slices

■ 调料 ■ Seasonings
高山茶油或花生油 2汤匙 2 tablespoons mountain tea oil or peanut oil
客家娘醋(或甜醋) 5汤匙 5 tablespoons Hakka vinegar or sweet vinegar
酱油 2汤匙 2 tablespoons Meiji seasoning sauce

■ 制作流程 ■ Method
1. 砍掉鱼尾，让鱼慢游，至鱼血放干净。 1. Cut off the fish tail and let the fish swim slowly to
2. 从鱼背下刀，去除内脏，再剥去鱼皮鱼鳞。将鱼 drain the blood completely.
放在干透的砧板上，剔除脊椎骨和腩肋骨，取出 2. Cut along the back of the fish to remove the internal
两侧鱼肉。 organs, then peel off the fish skin and scales. On a
3. 用干净毛巾将鱼肉擦干净后冷藏10分钟，再将 dry chopping board, remove the backbone and rib
鱼肉切成薄片或条状，均匀摆放在竹筛（冰盘） bones. Then extract the meat from both sides.
上。 3. Wipe the fish meat dry with a clean towel and refrig-
4. 食用时，将自己喜欢的辅料放入碗中，淋上美极 erate for 10 minutes. After refrigeration, slice the fish
鲜酱油和高山茶油。将鱼生在客家娘醋中浸泡八 meat into thin slices or strips, arrange them evenly
秒，捞起后放入装好辅料的碗中，拌匀便可食 on a bamboo tray or an ice plate.
用。 4. When serving, place your preferred auxiliary ingredi-
ents into a bowl, drizzle with Meiji seasoning sauce
■ 风味特色 and mountain tea oil. Dip the fish slices into Hakka
嫩滑爽口，鲜甜味美。 vinegar for eight seconds, then transfer to the bowl
with the auxiliary ingredients, mix well and enjoy.

■ Flavour Characteristics
Tender and smooth, refreshing and delicious.

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