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...
