這款沙律是一道傳統的泰國菜，層次分明，甜、酸、鹹、辣，加上果仁味道，各有不同，卻又相輔相成。青杧味道酸酸的，可以減低香酥塘虱的油膩，不過必須切成極細的幼絲，以免酸味過強，這樣才能帶出其他材料的風味。製作這道菜時，必須平衡各種材料的味道，甚具挑戰性。

梁許安璞/Annie Leong

梁許安璞（Annie Leong）經過五年努力不懈地精深鑽研食譜、撰寫專欄和烹飪書後，近日作出新突破。

她一直對新事物都充滿好奇，新知新思常為其帶來無窮樂趣，故在今輯專欄內，將會與讀者分享她對旅遊、文化、消閒、寵物，以至健康生活等範疇的所見所聞。

當然，她仍會繼續推出她積累多年經驗和探訪所得，並經多番嚴格反覆測試的全新食譜。希望各位讀者喜歡新一輯呈獻的新一頁，同時也歡迎大家給予意見交流。

annie.leong@singtaonewscorp.com

香酥塘虱魚配青杧果沙律/Crispy Catfish with Green Mango Salad

材料（4至6人份量）	Ingredients（Serves 4-6）
塘虱魚肉 200克	catfish meat 200g
青杧果沙律	Green mango salad
青杧果絲 1杯	green mango, julienned 1 cup
原味鮮椰絲 1/2杯	shredded fresh unsweetened coconut 1/2 cup
紅洋葱絲 1/2杯	thinly sliced red onion 1/2 cup
細粒花生（脆焗） 2湯匙	small peanuts, roasted 2 tbsp
蝦米（搗碎） 1湯匙	dry shrimps, grounded 1 tbsp
蝦米（切碎，炒香） 2湯匙	dry shrimps, chopped and fried 2 tbsp
芫荽葉（略切碎） 1/4杯	coriander leaves, roughly chopped 1/4 cup
沙律汁	Salad dressing
蒜蓉 1茶匙	minced garlic 1 tsp
青檸檬汁 2湯匙	lime juice 2 tbsp
糖 2湯匙	sugar 2 tbsp
魚露 2湯匙	fish sauce 2 tbsp
指天椒（略切碎） 1湯匙	bird's eye chili, roughly minced 1 tbsp

青杧果沙律製法/Preparing the Green Mango Salad

用鋒利的削皮刀去掉杧果皮。
Skin the mango with a sharp pairing knife.

再用蔬果刨或大刨絲器將之刨成幼絲，備用。
Use either a mandoline or a large-size grater to shred. Set aside.

椰絲放入乾煎鍋內（不必放油），以中火烘2至3分鐘，直至散發出香氣和轉為淺金黃色。
Toast the coconut in a dry frying pan（without oil）for 2-3 minutes over medium heat until aromatic and it turns a light golden colour.

混和沙律汁材料：蒜蓉1茶匙、辣椒碎1湯匙、青檸檬汁2湯匙、糖2湯匙及魚露2湯匙，放入小碗內，調校成帶有辣、甜、酸和鹹味的醬汁，備用。
Mix the salad dressing ingredients: 1 tsp minced garlic, 1 tbsp minced chili, 2 tbsp lime juice, 2 tbsp sugar and 2 tbsp fish sauce in a small bowl. The dressing should be hot, sweet, sour and salty. Set aside.

在另一碗內混合脆花生、炒香的蝦米粒、搗碎的蝦米、烘好的椰絲、紅洋葱絲和芫荽葉碎，徹底拌勻。
In a separate bowl, mix the roasted peanuts, dry shrimp, both whole and ground, toasted coconut, sliced red onion and chopped coriander leaves together. Toss well to combine.

上桌前，將杧果絲拌入放有花生、蝦米等材料的碗內。
Before serving, mix the shredded mango into the bowl that contains the peanuts, dry shrimp, etc.

加入沙律汁，拌勻。
Add the salad dressing, toss well to combine.

塘虱魚處理/Preparing the Catfish

材料	Ingredients
塘虱魚 2條	catfish 2
鹽 1/2茶匙	salt 1/2 tsp
油 3杯	oil 3 cups

徹底洗淨魚，尤其是內臟部位。
Wash the fish thoroughly, particularly the gut area.

燒熱一鑊足夠浸過魚的清水，當水快要煲滾時（俗稱「蝦眼水」）放入塘虱魚浸數分鐘。
In a wok, heat enough water to cover the fish. Before the water comes to a boil, plunge both fish into the water for a few minutes.

隨即將魚撈出，輕輕用刷擦去魚身的潺，同時放在水喉下沖水，然後用乾淨布塊將魚身徹底擦乾。
Immediately scoop the fish out of the water; use a brush to remove the slime and at the same time rinse under cold running water. Dry the fish very well with a clean cloth.

灑些少鹽在魚身，放入焗爐，以攝氏220度（華氏425度或煤氣7度）烤20至25分鐘或至熟透。
Slightly salt the fish then bake at 220℃（425℉or Gas Mark 7）in the oven for 20-25 minutes or until cooked.

除去魚肉，拆骨起肉，將魚肉攤放在大盤上數小時風乾。
Take the skin off the fish, then the meat off the bone. Spread the fish meat out on a tray and allow to dry for a few hours.

以刀身拍扁魚肉。
Smash fish meat with the blade（flat side）of a knife.

用刀背剁至魚肉分開，成為魚肉碎，再平均鋪在盤上。
Use the back of the knife to chop fish meat until roughly separated and form into flakes. Spread the fish flakes out evenly on a tray.

燒紅鑊，注入三杯油澆至非常熱，把三分之一魚肉碎放入滾油中，熄火。兩分鐘後，再用中火將魚肉碎炸至金黃及香脆。
Heat 3 cups of oil in a wok until very hot. Add 1/3 of the fish flakes into the oil and turn off the heat. After 3 minutes, turn the heat to medium and continue to deep fry the fish flakes until they are golden and crispy.

魚肉碎會先脹大，轉為淺金黃色，翻動再多炸幾秒，炸至魚肉碎收縮，用笊籬撈起，放廚用紙巾上吸油。以同樣方法處理餘下的魚肉碎。
The fish flakes will puff up and a turn a light golden colour. Flip over and deep-fry a few seconds. They will clump together as it fries. Remove the fish flakes with a spider net flat strainer and drain on paper towels. Repeat with the remaining fish flakes.