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M1: Japanese Hamachi Kama

M1: Japanese Hamachi Kama

油甘魚油脂夠多肉質幼滑，特別部位如魚腩上方的魚骹位，因為魚鰭活動周邊肌肉而令肉質較結實，用來鹽燒或汁煮可吃出油和膠質。

Pick Up at Store on order

Free Shipping for order over $700 on order

HK$89.00
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Description


1. 油甘魚鲛洗淨抹乾水後，用椒鹽，黑胡椒醃約15分鐘

2. 預熱焗爐，在焗盤鋪上錫紙，掃上橄欖油，上面放上油甘魚鲛掃少許橄欖油在油甘魚上
3. 以180度焗約10-15分鐘，反轉再焗15分鐘，目測油甘魚轉金黃色及焦脆即成。
4.有火槍既可以在表面燒至微焦, 增加焦香味

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Delivery Options

  • Office / Home Delivery
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  • Self Pickup at Nam Cheong Place | Shop G8-G11, G/F, Nam Cheong Place, 19 Sai Chuen Road

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