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巴伊亚风味椰奶白鱼炖锅

巴伊亚风味椰奶白鱼炖锅
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营养成分表

每份 420 克

% 每日参考值基于 2000 千卡饮食

卡路里 520 kcal
26% DV
总脂肪 35.0g
54% DV
单不饱和脂肪8.5g
多不饱和脂肪2.5g
饱和脂肪22.0g
总碳水化合物 16.0g
5% DV
膳食纤维4.0g
淀粉5.0g
7.0g
蛋白质 34.0g
68% DV
动物蛋白31.0g
植物蛋白3.0g

关于

这是一份巴西风味鱼类炖菜,使用白鱼、椰奶、番茄、甜椒、洋葱、香草和油烹制而成。蛋白质和脂肪含量适中偏高,碳水化合物相对较低。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素5.0mcg17%
胆碱118.0mg21%
叶酸42.0mcg11%
烟酸7.8mg49%
泛酸1.1mg22%
维生素B20.2mg17%
维生素B10.2mg15%
维生素A85.0mcg9%
维生素B122.4mcg100%
维生素B60.8mg44%
维生素C32.0mg36%
维生素D6.0mcg30%
维生素E2.6mg17%
维生素K18.0mcg15%

矿物质

营养素含量DV%半衰期
68.0mg7%
320.0mcg36%
3.1mg17%
74.0mg18%
360.0mg51%
890.0mg19%
48.0mcg87%
620.0mg27%
1.4mg13%

巴伊亚风味白鱼椰奶番茄香菜炖锅

前言


Moqueca 是一道内敛却有力量的炖菜:青柠带来明亮酸香,椰奶赋予圆润口感,白鱼清甜洁净的风味则让整道菜更显轻盈。它的成功关键在于克制地炖煮,这样鱼肉才能保持柔嫩,汤汁也会鲜活而不厚重。处理得当时,它会作为一道完整的菜肴上桌,香气馥郁、风味平衡,并且有着 unmistakably Brazilian 的特质。

食谱要点


  • 菜肴类别: 鱼类炖菜

  • 菜系或来源: 巴西

  • 餐次类型: 主菜

  • 份量: 2 人份

  • 每份分量: 210 g

  • 准备时间: 20 分钟

  • 烹饪时间: 18 分钟

  • 总时间: 38 分钟

  • 难度: 中级


  • 设备


  • 24 cm 带盖煎炒锅

  • 砧板

  • 主厨刀

  • 搅拌碗

  • 细刨丝器或 Microplane

  • 鱼铲或平勺


  • 食材



    鱼和腌料


  • 白鱼鱼柳,去皮,切成 4 cm 块 — 240 g

  • 青柠汁 — 20 g

  • 盐 — 4 g


  • 炖菜底料


  • 橄榄油 — 20 g

  • 洋葱,细切片 — 80 g

  • 大蒜,细切片 — 12 g

  • 彩椒,切细丝 — 80 g

  • 番茄,切丁 — 100 g

  • 椰奶 — 180 g

  • 盐 — 2 g


  • 收尾


  • 香菜,叶和嫩茎,切碎 — 12 g


  • 做法


  • 1. 将白鱼、青柠汁和盐放入碗中混合。轻轻翻拌使其均匀裹上腌料,静置 10 分钟。鱼肉边缘应开始略微变紧,但整体仍保持光泽且完整。


  • 2. 将 24 cm 煎炒锅置于中火上,加入橄榄油。放入洋葱和大蒜,持续搅拌烹煮 4 分钟,至洋葱变得半透明、蒜香散出,但不要上色。


  • 3. 加入彩椒和番茄。间中搅拌,烹煮 5 分钟,直到番茄开始软化分解,蔬菜形成略带酱感的底料。


  • 4. 倒入椰奶,加入剩余的盐。转中小火加热至轻微冒泡,煮 3 分钟。液体应呈现均匀融合并略微变稠的状态,绝不要大火沸腾。


  • 5. 将鱼块连同渗出的青柠汁在锅中排成单层。盖上锅盖,按厚薄煮 4 到 5 分钟,直到鱼肉变得不透明,中心可轻松剥落,但仍保持湿润丝滑的口感。


  • 6. 离火后拌入香菜。让炖菜静置 1 分钟,使香草的香气融入汤汁,同时不失其清新感。


  • 装盘与上桌


    将炖菜舀入温热的浅碗中,均匀分配鱼肉和汤汁。成品应呈现鱼肉卧在鲜亮珊瑚色酱汁中的样子,香菜点缀于表面,而不是埋在下面。请立即上桌,此时汤汁仍热,鱼肉也最为柔嫩。

    专业提示


  • 保持轻柔的微沸状态;火力过猛会使鱼肉收紧,也会让椰奶风味变钝。

  • 将鱼切成大小均匀的块,这样整锅受热和熟成速度才会一致。

  • 成品炖菜应当流动性足但又有凝聚感,既能轻轻裹住鱼肉,又不会显得厚重。
  • 生酮饮食低碳水饮食原始人饮食地中海饮食无麸质无乳制品Whole30均衡饮食
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