PDF《By Chef》

Methods: 1) Cut off the head of the sardines and "butterfly" the fish.

Pull out the main bone in the middle. 2) Sprinkle with the coarse salt, garlic and red chilli, and pour olive oil onto the fish. 3) Steam at 80℃ for

6 minutes. Serve. Make your own bottled sardines: 1) Put steamed hot sardines from recipe above into a heat resistant jar and cover with olive oil. 2) Put lid on without tightening too much. 3) Steam the bottled sardines at 90℃ for

30 minutes. 4) Do not open and allow to cool. Keep in the fridge. Cooking tips: ? Leftover sardines after jar is opened can be re-sterilized using the same process. ? No need to boil water to disinfect containers. With Miele puresteam, 100℃ steam is on demand anytime. You can also use it to disinfect hand towels at 100℃ for guests at a dinner party. Whole fresh sardines or herrings*

4 (about 300g), extra virgin olive oil 2tbsp, garlic 1tbsp (chopped), whole red chilli

1 (chopped), coarse salt 1/2tsp * Other substitutes can include most red-fleshed fish such as horse mackerel, spanish mackerel etc. INGREDIENTS SMOOTH CHILLI SARDINES By Chef Margaret Xu Yuan 材料 沙甸鱼或熹灵鱼(本地街市熹灵鱼称黄泽)*4条 (约300 克)、初橄榄油2汤匙、蒜蓉1汤匙、红辣椒1个(切碎)、粗盐1/2茶匙 *可以用其它红肉鱼代替,如池鱼,鲭鱼等. 做法: 1) 沙甸鱼切去头部,沿肚直切开到尾部,打开成蝴蝶形,拔去主骨. 2) 洒上粗盐,蒜蓉及红辣椒,淋上初橄榄油. 3) 放Miele蒸炉以80℃蒸6分钟即成. 自制罐头沙甸: 1) 再把上述蒸好的热沙甸放入乾净的耐热玻璃樽内,倒入橄榄油盖过沙甸 鱼. 2) 加盖,不要把盖扭得过分的实. 3) 原樽放Miele蒸炉以90℃蒸30分钟. 4) 不要开盖,待凉,放雪柜保存. 烹调小贴士: ? 开了樽而用剩的沙甸鱼,可以再以上述方法,入炉消毒再保存. ? 想将耐热容器消毒,而无需煲水浸,只要用Miele蒸炉以100℃蒸气消 毒即可.宴客时,亦可以100℃消毒毛巾供客人使用. 慢油剁椒沙甸 名厨徐V美馔