INGREDIENTS

  • 1000 g  Searay Top Grade Basa Fillet
  • 200 g  assorted vegetables, scalded
  • 1 egg
  • ½ cup flour
  • 1 lemon, sliced
  • 30 g butter
  • desired amount of dried cilantro and chili flakes/powder

SEASONING

  • 2 tbsp garlic powder
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tsp chicken stock powder
  • 1½ tbsp wine

INSTRUCTIONS POTLUCK SERVINGS

  1. Thaw fish, clean and pat dry with paper towel
  2. Preheat oven to 380° F
  3. Add seasoning and let sit for 30 minutes
  4. Beat eggs, dip the fish in the beaten eggs and then in the flour
  5. Transfer to a baking dish and cover with butter
  6. Place in the oven for 25 minutes
  7. Garnish with the vegetables, lemon slices, dried cilantro and chili powder

材料

  • 1000 克  海威特級龍脷柳
  • 200 克  雜菜粒, 滾水拖熟
  • 1 隻  雞蛋
  • ½ 杯  麪粉
  • 1 個  檸檬, 切片
  • 30克  牛油
  • 酌量  洋芫茜乾
  • 酌量  紅椒粉

醃料        

  • 2 茶匙  蒜粉
  • 1 茶匙  雞粉
  • 1 茶匙  鹽
  • 1 茶匙  胡椒粉
  • 2 茶匙  糖
  • 1½ 茶匙  酒

特式焗龍脷柳

  1. 解凍龍脷柳, 洗凈, 吸乾水份
  2. 加入醃料, 拌勻, 醃30分鐘
  3. 打散雞蛋, 拌入魚柳, 灑上麪粉
  4. 置焗盆上, 鋪上牛油
  5. 放進預熱380F焗爐內, 焗約25分鐘
  6. 取出拌以雜菜粒, 檸檬片, 灑上芫茜乾,紅椒粉, 上碟
  7. 是味最佳 之Port luck美食