好素純素餐廳
好素聯和
香草素鱈魚扒薯角配橙汁
Pan-Seared Vegan Cod Fish Steak with Orange Sauce
材料：
好素素鱈魚扒 – 300克
大薯仔（切成薯角）- 2 個
橙（榨汁）- 2個
紅椒（切粒）- 1個
調味：
一口田天然海鹽 – 2茶匙
糖 – 3茶匙
粟粉 – 2茶匙
橄欖油 – 2湯匙
黑胡椒碎 – 適量
迷迭香 – 適量
生粉 – 適量
Ingredients:
Soo Good Vegan Cod Fish Steak – 300g
Potato (chop to wedges) – 2 pcs
Oranges (juiced) – 2 pcs
Red pepper (diced) – 1 pc
Seasoning:
UO Natural Sea Salt – 2 tsp
Sugar – 3 tsp
Cornstarch – 2 tsp
Olive oil – 2 Tbsp
Grounded black pepper
Rosemary
Cornstarch
做法:
- 薯角用鹽醃15分鐘。薯仔保留鹽份不用沖水，繼而用高溫油炸至金黃色，盛起後灑上黑胡椒碎。
- 在鍋中將橄欖油燒熱，灑上少許迷迭香，將素鱈魚扒兩面煎香，上碟。薯角放在素鱈魚扒旁。
- 橙汁加入切碎的紅椒、鹽、糖、生粉攪勻，加入鍋內以小火加熱並慢慢攪拌，收汁後熄火成醬汁。
- 將醬汁澆在素鱈魚扒上，完成。
Steps:
- Marinate potato wedges with salt for 15 minutes. Do not rinse and deep-fry until golden brown, sprinkle with ground black pepper.
- Sear cod fish steak with olive oil and sprinkle with rosemary. Sear until golden brown on both sides and transfer to a serving plate. Plate potato wedges on the side.
- Mix orange juice with diced red pepper, salt, sugar and cornstarch, simmer on low heat, stirring occasionally.
- Glaze sauce over cod fish steak. Serve.
