哈哈，讓店家恨得牙癢癢的「電冰箱拷貝時間」又來了！今天要介紹給大家的東西，是冰箱去吃阿堂鹹粥之後聯想的。
上次介紹大家阿堂鹹粥的內容相當豐富，一碗粥裡面魚肉量幾乎跟米飯相當，誠意十足。前幾天冰箱去超市補貨，看到幾片還滿新鮮的土魠魚，只是 SIZE 偏小，直接煎起來吃份量偏少。突然想到阿堂鹹粥用碎魚入粥相當好吃，所以決定來如法炮製。
當然，人家專業店還是有他的一套，像我們在家裡就沒辦法準備那一大鍋鮮美的虱目魚骨高湯。不過，天無絕人之路，既然沒有高湯，那就加幾顆肥美的蛤蠣下去，自己吃，數量就隨喜！既然加了蛤蠣，不如再加些燙花枝熱鬧一下，手邊剛好有鹹蛋，也放些進去，這樣就不用另外調味囉。一碗天然、豐富的海鮮粥就這樣誕生了，讓我們趕快來看做法！
[EN] Haha, it's time for "Simon's Copycat Kitchen"—the segment that makes restaurant owners grind their teeth! Today's recipe was inspired by a recent visit to A-Tang Salty Congee in Tainan.
I recently bought some fresh but small Spanish Mackerel slices. Pan-frying them alone wouldn't be enough for a meal, so I remembered how delicious the flaked fish was in A-Tang's congee and decided to replicate it. We might not have a giant pot of rich milkfish bone broth at home, but we can easily improvise! I added some plump clams to create a natural seafood broth, threw in some blanched squid for extra texture, and mashed in a bit of salted duck egg so no extra seasoning was needed. Let's see how it's made!
[EN] Ingredients:
Step 1：煎魚取肉
先將土魠魚煎至焦香，然後剔除魚骨，用湯匙壓碎備用。
Step 2：煮粥底
在小湯鍋裡面約放六分滿左右的水，燒開後加入米飯、薑絲略熬。等到水開後，放入壓碎的魚肉一起續熬。
Step 3：加入海鮮精華
等到米粒稍微有點爛了，再放入蛤蠣，轉大火讓蛤蠣開殼後馬上轉小火。
Step 4：拌入花枝
放入汆燙好的花枝塊，稍微攪拌一下即可關火裝碗。
Step 5：完美調味上桌
最後依序灑上香菜、蔥花、胡椒、碎鹹鴨蛋之後，就可以上桌囉！
[EN] Cooking Instructions:
1. Pan-fry the Spanish mackerel until golden brown. Remove the bones and flake the meat with a spoon.
2. Fill a small pot about 60% full with water. Once it boils, add the rice and shredded ginger to simmer. Then, add the flaked fish.
3. When the rice grains start to soften, add the clams. Turn the heat up until the clams open, then immediately turn it back down to a simmer.
4. Toss in the blanched squid chunks, give it a quick stir, and turn off the heat.
5. Transfer to a bowl and garnish with cilantro, scallions, white pepper, and the mashed salted duck egg. Serve hot!
大家看賣相挺不錯的吧？簡單易做，而且味道很好。
因為鹹蛋入粥，所以完全不必再調味了。眼尖的朋友可能有發現，冰箱好像少放了些什麼？？登登登登，冰箱忘記放油蔥酥了，哈哈哈哈！不過這不影響味道，喜歡吃油蔥的朋友可以自己加，我個人覺得煎過的土魠魚已經夠香了呀！
喜歡吃粥又不想大老遠跑到台南的朋友，希望大家還喜歡唷～～～
[EN] Tasting Notes:
Looks pretty appetizing, right? It's simple to make and tastes fantastic. Because the salted duck egg is mixed into the congee, you don't need any additional salt or soy sauce.
Eagle-eyed readers might notice I forgot an ingredient... Tada! I forgot the fried shallots, hahaha! But it really didn't affect the flavor much. If you like fried shallots, feel free to add them. Personally, I found the aroma of the pan-fried mackerel to be more than enough! For anyone who loves a comforting bowl of savory congee but doesn't want to travel all the way to Tainan, I hope you enjoy this recipe!
食譜分享純屬個人心得！
作者：電冰箱 / Simon
主廚： 電冰箱 (Simon)
菜色名稱： 台南風味土魠魚海鮮粥
料理時間： 約 15 分鐘
美味秘訣： 利用蛤蠣取代高湯，加入鹹蛋天然提味免加鹽！
相關同好會社團：
- 台灣牛肉麵同好會俱樂部
- 台灣燒肉同好會俱樂部
- 台灣臭豆腐同好會俱樂部
- 台灣便當同好會俱樂部
魴魚是啥米魚?最近好像還滿流行，各大賣場都可以看到冷凍魴魚片的蹤跡。
在網路查了一下，魴魚應該是一種深海魚，不過市面上大部分的魴魚都是從越南進口
的養殖冷凍魚排，口感有點類似鱈魚，算是很好吃的一種魚。
雖然我怎麼看都覺得他像淡水魚，但是資料都說是深海魚????那就深海魚吧!
不過以下網站說明的冰箱覺得可信度比較高，他們說是淡水魚，其實我吃起來也像淡水魚!
http://www.hudong.com/wiki/%E9%B2%82%E9%B1%BC
反正大家參考，是淡水魚或海水魚其實不影響料理本身的美味，他確實是肉質
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