Page 179 - hakka 2025
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五华鱼生
Wuhua 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
青尖椒圈 30克 30 grams sliced green chili peppers
薄荷叶 20克 20 grams mint leaves
胡椒粒 20克 20 grams peppercorns
炸芋丝 30克 30 grams fried yam strips
白萝卜丝 30克 30 grams shredded white radish
洋葱丝 30克 30 grams sliced onions
腌蒜片 30克 30 grams pickled garlic slices
■ 调料 ■ Seasonings
花生油 3汤匙 3 tablespoons peanut oil
蒜蓉醋 5汤匙 5 tablespoons garlic vinegar
(薄荷1:2蒜蓉加糯米醋) (mix the mint and minced garlic in a 1:2 ratio and glutinous
rice vinegar)
■ 制作流程
1. 将草鱼敲晕,放净鱼血(放血是关键,否则鱼肉 ■ Method
会发红并带血腥味)。 1. Stun the grass carp and thoroughly drain the blood
2. 刮去鱼鳞,开膛除去内脏,剥去鱼皮。放置在干 (this is crucial, as incomplete bleeding will result in
透的砧板上,从鱼背开始剔除脊椎骨和腩肋骨, the meat turning red and have bloody taste).
取下两侧鱼肉。 2. Descale the fish, gut it and peel off the skin. Place the
3. 将鱼肉清洗干净并擦干水分后,将鱼肉切成0.5毫 fish on a dry chopping board, starting from the back,
米的薄片,均匀地摆放在竹筛(冰盘)上。 remove the backbone and rib bones, take out the fil-
lets from both sides.
4. 吃时,夹起竹筛上的鱼生,放入盛有蒜蓉醋的大 3. Wash the fillets and pat them dry. Slice the fish into
碗中,浸泡八秒左右捞出,再放入倒有纯净花生 0.5 mm thin pieces and arrange them evenly on a
油的大碗拌匀。然后夹适量鱼肉到各自小碗中, bamboo sieve or ice plate.
拌上辅料即可享用。 4. When serving, take the fish slices from the bamboo
sieve, dip them into a large bowl of garlic vinegar for
■ 风味特色 about eight seconds, then transfer them to another
嫩滑爽口,鲜甜味美。 bowl with pure peanut oil and mix well. Place a por-
tion of fish in each small bowl, add the auxiliary ingre-
dients and enjoy.
■ Flavour Characteristics
The dish is tender, smooth, refreshing, and deliciously
sweet.
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