材料 Ingredients
螺絲粉(根據個人食用份量) | 1 handful of Fusilli (depends on your appetite) |
小洋蔥(不限品種, 這裡示範了紅蔥頭和紫洋蔥) 1個 | 1 Small Onion (any type can do, I chose red/purple this time) |
椰菜 ¼ 個 | ¼ Cabbage |
蒜頭 4瓣 | 4 gloves of Garlic |
三文魚扒(薄身, 1-2cm 厚度) ½ 塊 | ½ Salmon steak (thin ones, 1-2cm thick) |
調味 For seasoning | |
鹽 | Salt |
黑胡椒 | Black pepper |
乾羅勒 | Dried basil |
混合意大利香草 | Mixed italian herbs |
做法 Method
- 用熱水加點鹽和油煮熟螺絲粉, 然後弄乾螺絲粉
Fusilli – as usual, cook it with a big pot of boiling water, salt and oil, drain it when its cooked.
- 切碎蒜頭
Finely mince the garlic
- 把洋蔥和椰菜切絲
Slice the onion and cabbage
- 清洗及抹乾三文魚, 用少許鹽及大量羅勒調味(我廚房裡的新鮮羅勒用完了所以用乾的)
Prepare the Salmon : wash and dry it. Slightly seasoned with salt and add a generous amount of basil (cause i don’t have any fresh one in my kitchen)
- 加熱油, 爆香蒜頭和洋蔥, 炒至軟身, 用鹽和胡椒調味
Heat a pan with cooking oil, add garlic and onion, fry until it’s soft. Season with salt and pepper.
- 加入乾水後的螺絲粉, 與蔬菜炒勻, 用混合香草調味, 然後用碗上菜
Add the drained Fusilli into the pan, mix well with the stir-fried veggie. Season with mixed italian herbs.TASTE IT! Serve it in a bowl.
- 用原鑊煎三文魚 (不要再加油), 煎至兩面都成啡色, 可加黑胡椒調味
Pan fry the salmon using the same pan (please don’t add ANY oil), brown both sides. Add black pepper if you wish.
- 把三文魚放在螺絲粉上, 完成!
Place it on top of the tossed Fusilli. Serve HOT!!!
Special thanks to Mandi Ng for the recipe.