Steamed Thai-style sea bass and rice 泰式香香烤魚飯

會選擇這道食譜呢,是受到我室友(印度阿拉伯混血)大媽的啓發,有一天我看到她把整隻生的魚放在她炒好的咖哩飯上,然後直接送進烤箱烤,我看到時嚇了一大跳,心想這哪國做法,正在疑惑外加有點害怕時,大媽挖了一大佗的飯跟魚請我吃,我盛情難卻的勉強收下,但當我送進第一口之後,接下來飛快的就只剩魚骨頭了,媽呀!這混搭怪做法怎麼那麼好吃!!但其實,這不是什麼奇怪料理,有很多地中海料理都是海鮮與米的結合,例如西班牙燉飯就是一例,只是對於我這從小到大餐桌上3菜一湯,每道菜都是獨立一道菜的台灣人來說,挺新奇的,但其實想想真的是有其道理,讓米粒吸收魚的原汁,再搭配上半蒸烤的魚肉,難怪會這麼美味,今天選的這道食譜,是泰式風味,就來看看我的實驗做的如何吧!
There's a typical dining pattern in Taiwanese's family. Three dishes, one soup and the staple food-rice. Our diet chiefly consist of meat, seafood and vegetable. So, my mum or other families always prepare one dish of fish, one dish of meat and one dish of vegetable SEPARATELY. Why do I have to emphasize "separately'', cos I remember my flatmate Marian from Dubai told me our diet looks like each dish is main course. I didn't quite understand what's her point until I saw she baked fish with rice! Yes, we do have rice and fish in everyday dinner, fish as main course and rice as starch, but we don't really put them together. However, I felt impressed by Marian's bake fish rice. The strength of this preparation is that fish is tender and the rice soak fish stock. It gives rice different life! So, when you eat rice you can eat the seafood flavour. I think it's a bit like Paella, but it's fish version. However, if you like Thai food and wanna try what I mentioned bake fish rice. Here is the experiment I did.lol...

食材 Ingredient

印度香米或泰國香米
Basmati rice or Thai Hom Mali rice

需要的蔬菜,蕃茄可加可不加,四季豆換成甜豆會更好
Vegetable. Tomato is optional. Using sugar snap peas is even better

整尾新鮮的魚,切成無刺魚排,我用的是黑鱸, 另外還有200ml的椰奶,蔥花
Fresh whole fish, cut into fillets. I use Sea bass. 200ml coconut, sliced spring onion

食材分兩部份
主體
1. 泰國香米 (但其實這圖片我用的米是印度香米,因為剛好家裡有,而且對台灣人來說,他們的米都一樣,長長的沒有黏性,香氣很重,所以應該不會起衝突啦)
2. 一整條新鮮海魚,比較沒土味,在台灣用紅坩應該不錯
3. 一小把甜豆
4. 一支蔥切蔥花
5. 1/2中型辣椒切絲
6. 一小把切碎的香菜
7. 一顆檸檬四等分
醬料
1. 一把香菜,留下1/4的葉子最後用,剩下的用作醬料用
2. 1塊跟大拇指差不多大小的薑,去皮
3. 2辦大蒜
4. 1湯匙的麻油
5. 4湯匙的醬油
6. 1顆檸檬,磨碎其檸檬皮,及取其汁
7. 200ml 椰乳
8. 1湯匙的魚露
9. 1湯匙的糖
10. 1/2 湯匙salt
11. 1/2中型辣椒
Ingredient, there are two parts
Part 1
1. Basmati rice or Thai Hom Mali rice
2. 2 sea bass fillets, pinboned and skin scored
3. a handful of sugar snap peas or snow peas
4. a spring onion, outer leaves discarded, trimmed and finely sliced
5. 1/2 fresh red chillies, deseeded and finely sliced
6. 1 lime, quartered
Part 2 for the Thai paste
1. 1 large bunch of fresh coriander or cilantro, leaves picked and stalks reserved
2. 1 thumb-sized pieces of fresh ginger, peeled
3. 2 cloves of garlic, peeled
4. 1 teaspoon sesame oil
5. 3 tablespoons soy sauce
6. juice and zest of 1 limes
7. 200ml coconut
8. 1 teaspoon fish sauce
9. 1 teaspoon sugar
10. 1/2 teaspoon salt
11. 1/2 fresh chillie, halved and desseded

步驟1 
煮米,一杯米一杯水,水中加一湯匙的鹽
Step 1 
cook your rice in salted, boiling water. I use rice cooker, so 1 cup of rice with 1 cup of water. If you don't have rice cooker, you could boil rice directly by using 1 cup of rice with 1.5 cup of water.

步驟2
取魚排,我切魚排的技術很差,切的亂七八糟,很努力幫大家找中文的教學影片,但台灣好像很少人這樣吃魚,所以只有找到這個,勉強算是,不過比起西餐的取魚排,好像遜掉了,若不排斥看英文版的,下面有附上連結 how to cook-fillet a fish 和 how to scale, gut & fillet a fish
http://www.youtube.com/watch?v=mOZsFvhvi7Q

Step 2 
fillet your sea bass. I'm really not good at fillet fish. Here is the video to teach how to fillet a fish.
BBC How to cook- fillet a fish
http://www.bbcgoodfood.com/videos/1032/filleting-a-round-fish
How to scale, gut & fillet a fish
http://www.theecologist.org/green_green_living/food_and_drink/365569/video_how_to_gut_scale_and_fillet_a_fish_with_darina_allen.html

小小技巧
因為取好魚排的魚骨還是要下去一起烤,所以內臟一定要清乾淨,尤其取出內臟以後,如圖片之處會藏一些血線,要刮乾淨,不然魚會有腥味
Knack
make sure you gut everything inside of fish, even using knife to scratch the bones. You'll find that there are more blood hided. The reason to clean it throughly is to prevent fish smell. (please refer the the pic above)

步驟3
將香菜,薑,大蒜,辣椒,麻油,醬油,魚露,糖,鹽,碎檸檬皮,檸檬汁和椰乳通通放進食物處理器或是果汁機打成稠狀,同時預熱烤箱200度
Step 3 
In a food processor or blender, whiz up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, fish sauce, sugar, salt, lime juice and zest and the coconut. This will give you a lovely fragrant Thai-style paste. Meanwhile, preheat the oven to 200c

步驟4 
混合果汁機打好的醬料與蒸好的米,鋪平在烤盤裡,上面鋪上魚排,撒上想吃的蔬菜,我用的是四季豆
Step 4
Pour your Thai paste over the rice and mix it very well, then shake it out flat. Lay the sea bass fillets on top, scatter over the beans and tomatoes or any peas you like

步驟5
我把取完魚排的魚骨也放進烤盤一起烤,既不浪費又可以讓米粒吸收更多鮮魚原汁,最後用錫箔紙封緊烤盤,送進200度的烤箱烤20分鐘
Step 5
I put the fish bone into the roasting try  to give rice more fish stock. Cover the dish tightly with aluminum foil and put it in the preheated oven 200c for around 20 minutes

我烤出來的有點亂七八糟,尤其分盤以後,這是原本應該有的樣子才對,哈...
Mine work is not as pretty as the recipe. Here is what it suppose look like, especially divide into plates. lol..

我烤出來的是這樣啦!(羞)

Here is my work!

上桌! Serve

無肉不歡,老爺的肉
The other dish. chicken thigh!


Note
當我看到這食譜時,心想,簡單嘛,不就煮煮飯,處理一下魚,醬汁全部丟進果汁機打一打,然後送進烤箱烤,但我忘記自己還要拍照這件事,整個就變的非常的複雜了!哈...所以我有點搞砸了,魚還沒烤熟勒,老爺默默的吃著這道菜,然後什麼都沒說...
飯有點煮的太濕,粒粒分明的口感不見了,上面的食譜和烤的時間都已經調整過,整體來說,我還挺喜歡這樣的混搭做法,飯都有吸到魚的鮮味,然後泰式料理的椰奶讓我覺得有點綠咖哩的感覺,香菜的香味很重卻不膩,豆子可能要燙一下再放進去烤,會比較好,整體來說ok啦,雖然還有很多要改進的地方,尤其有一點,魚肉太少吃的不太盡興,下次要再多殺條魚! ^^
When I saw the recipe, I think it would be simple. Well, you know, cook rice, fillet fish, make the paste and bake it. However, it's not simple for me, cos I have to cook and photograph at the same time, so I have to admit that I screw it up. lol, anyway, my rice is too wet and the texture is missing. The recipe I post is revised. Overall, I like the rice flavour especially soak the fish stock and mix of coconut. Coriander play the main role in the dish, it gives fragrant. The other thing worth to improve, fish meat is too little!! I'll kill 2 fishes next time!!lol...