砂鍋茄子魚塊
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以砂鍋盛載菜式，令其保持熱辣辣，味道亦更佳。品嘗煲仔菜不一定在寒冷天時，只要選用較清淡的海鮮和蔬菜，配以惹味醬汁，在悶熱天氣時享用，亦為佐飯好選擇。
名廚檔案
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鄧志佳師傅乃紫玉蘭主任廚師，擅長烹調北京、上海、四川、湖南等外省菜。對於餐廳榮獲米芝蓮一星榮譽，他強調除了因為用料和手藝出色外，餐廳衞生情況及服務態度等，亦應記一功。 |
烹調簡易 葷素俱佳
一般煮煲仔菜，可以直接將材料放入砂鍋內煮至熟透，亦可先將材料煮熟，才放入砂鍋中燜煮，後者可避免材料煮燶，鄧志佳師傅說此法特別適合初入廚的朋友。選料方面，海鮮、肉類、蔬菜等亦適合做煲仔菜；其中，啖啖肉又快熟的魚柳是首選，如果怕腥，可配濃味的醬料同煮，例如蠔油、沙嗲醬等，辟腥之餘，亦能為味淡的魚柳加添滋味。喜歡吃肉的，只要避用五花腩、羊肉、牛腩等暖身肉類，改用牛肉片、排骨等，既能加添肉香，亦適合夏日品嘗。若奉行多菜少肉，可保留茄子，再加入粉絲、豆腐等，以上的都是相當吸味的材料，可盡收蠔油及沙嗲醬的濃香。
烹調時要注意，由於茄子頗吸油，所以最好在煮前先用大火炸一會，令纖維收宿，減少吸油量。另外，茄子很快會煮熟透，所以猛火炸少於一分鐘即可盛起備用。
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製法
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1. 首先將魚柳洗淨，然後瀝乾，切片。
Rinse and drain the fish fillet, and then cut into pieces.
Rinse and drain the fish fillet, and then cut into pieces.
2. 茄子洗淨，不用去皮，切成厚件，備用。
Rinse the eggplants, cut into chunks with skin, set aside.
Rinse the eggplants, cut into chunks with skin, set aside.
3. 把葱、香芹洗淨，之後瀝乾及切段，備用。
Rinse the Chinese celery and spring onion, then drain and cut into sections, set aside.
Rinse the Chinese celery and spring onion, then drain and cut into sections, set aside.
4. 魚柳上一層生粉，蘸時要注意厚薄適中及均勻。
Coat the fish fillet gentlely and equally with cornstarch.
Coat the fish fillet gentlely and equally with cornstarch.
5. 起油鑊，放魚柳入滾油中，炸至金黃色，盛起魚柳。
Heat the wok, add fish fillet in boiling oil, deep fry until golden brown, dish up.
Heat the wok, add fish fillet in boiling oil, deep fry until golden brown, dish up.
6. 隨即放茄子落鑊，炸至金黃色，盛起，隔油。
Place the eggplants in hot oil, deep fry until golden brown, remove and drain.
Place the eggplants in hot oil, deep fry until golden brown, remove and drain.
7. 另起油鑊，爆香薑蓉、蒜蓉，加蠔油、沙嗲醬，炒勻。
Heat the wok, saute minced ginger and garlic, add oyster sauce and satay sauce, stir-fry well.
Heat the wok, saute minced ginger and garlic, add oyster sauce and satay sauce, stir-fry well.
8. 加入清水煮開鑊中調味料，加糖及老抽，拌勻。
Pour in water and mix up the sauce, add sugar and dark soy sauce, mix well.
Pour in water and mix up the sauce, add sugar and dark soy sauce, mix well.
9. 拌入魚柳及茄子，與調味料炒勻，煮2分鐘後盛於小砂鍋內。
Toss in fish fillet and eggplants, mix well with the sauce and simmer for 2 minutes, remove to the casserole.
Toss in fish fillet and eggplants, mix well with the sauce and simmer for 2 minutes, remove to the casserole.
10. 趁熱加入已切段的香芹及葱，蓋上砂鍋蓋，焗15秒後即可享用。
Add the chopped Chinese celery and spring onion while still hot, cover the casserole for 15 seconds, serve hot.
Add the chopped Chinese celery and spring onion while still hot, cover the casserole for 15 seconds, serve hot.
小貼士
香芹及葱毋須預先煮熟，上桌前趁熱加入砂鍋內，熱力已足夠將之焗熟，散發香味。
No need to pre cook the Chinese celery and spring onion, just add in the casserole while hot before serve. The heat is enough to cook them well and release the flavor.
No need to pre cook the Chinese celery and spring onion, just add in the casserole while hot before serve. The heat is enough to cook them well and release the flavor.
