食乜好
食乜好
食乜好

鮮美火辣冷鍋魚

2020/02/05 04:12:45 網誌分類: 生活
05 Feb
          米珠蓮愛吃火鍋,最近幫襯過「新辣道鮮魚鍋」,才知四川鍋物不獨麻辣火鍋,更有冷鍋魚。這家來自北京的新店,請來在馬來西亞漁村長大的行政總廚陳政穅主理,冷鍋吃來絕非冷冰冰,它是一種四川的傳統烹調方式,魚肉在廚房燴好放進湯鍋,先讓客人品嚐魚肉,然後才在桌上開火,加進自選火鍋配料繼續享用,其吃法與雞煲相似。香港店屬特許經營店,不過陳政穅棄用內地常用的河魚,改用東南亞海域的海魚,如來自台灣、馬來西亞、越南等地的龍躉、巴沙魚、鮟鱇魚及石斑魚,造成冷鍋魚,炮製只此一家的風味。他指出,刀法是美味的關鍵。「龍躉切成1至1.5厘米最好,這樣煮來才不散不老。巴沙魚及鮟鱇魚應切薄一點,半厘米最好,吃來肉質嫩滑。」他說,在處理過後,才加進不同風味的湯鍋內,如紅湯、自貢古壇酸菜、蒜香、黔南番茄等,麻辣、酸湯都有,不但香氣四溢,亦能為魚肉提鮮。

          吃過海魚,便可加入火鍋配料。推薦這裏的潮州魚片頭及魚扎,均選用堅尼地城老字號「東興食品公司」的出品,與店家湯頭格外匹配。另外淮山麵、新鮮淮山、繡球菌等,都是健康又吸湯的佐料,讓人再三回味湯鍋的鮮美。

        地址:尖沙嘴亞士厘道14號亞士厘大廈地下及1樓

        查詢:3164 1390

        米珠蓮
■左/招牌紅湯龍躉鍋 $389、右/蒜香巴沙魚鍋$179
 ■左/招牌紅湯龍躉鍋 $389、右/蒜香巴沙魚鍋$179 
■左/手工魚扎$69、右/傳統潮州魚蛋$59
 ■左/手工魚扎$69、右/傳統潮州魚蛋$59 
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