[:hk]自製罐頭番茄沙丁魚【安心食品】Canned Sardines In Tomato Ketchup[:en]Canned Sardines In Tomato Ketchup[:]

[:hk]

去年這個時候，肥丁從魚巿場買到新鮮肥尾的沙甸魚，自製罐頭，吃過番尋味，想多買一點，魚販說已售罄，真後悔啊。原來沙甸魚有季節性，每年五月下旬六月初上巿。一等便是一年，上週發現沙甸魚又上巿了，肥丁如獲至寶，大手一揮把魚販上數十尾沙甸魚全部買回家，售價比沙甸魚罐頭還要便宜哩 ﹗

沙甸魚最初在意大利薩丁尼亞島（Sardinia）捕獲而得名，肉質鮮嫩甘甜，油脂豐富。可煎、烤、風乾、鹽醃、熏製、製魚粉或魚油。沙甸魚含有豐富 DHA，有「聰明魚」之稱，常吃沙甸魚能促進大腦發育，提高記憶力及學習能力，有助兒童智力發育，亦能降低老年人患老腿化症的風險。此外，其 OMEGA-3 脂肪酸，能預肪膽固醇過高及心血管疾病。豐富的鈣質老少咸宜，營養價值很高。

新鮮的沙甸魚，和新鮮番茄一起煎香，已十分美味。剩下的用來製作罐頭，把魚煎香，加入自己做的番茄醬，連瓶一起水煮讓瓶內變成真空，在冰箱存放可達半年以上，遇上夏季的暴雨天氣或颱風來襲，是很好的「看門口」食品。加上近年黑心食品令人憂慮，自己做最安心了，沒添加劑，少鹽少油又衛生，每罐的份量可依照家庭人數製作。

材料

• 新鮮沙甸魚 Fresh Sardines    2 尾
• 海鹽 Sea Salt                         2 小匙
• 厚切薑片 Thick Slice Ginger   1 片
• 白酒 White Wine                 1 大匙
• 油 Camellia Oil                    2 小匙

醃料

• 櫻桃番茄 Cherry Tomatoes                  300 g
• 新鮮切碎羅勒葉 Minced Fresh Basil   2 大匙
• 原蔗糖 Demerara Raw Cane Sugar   1 小匙
• 紅酒醋 Red Wine Vinegar                    2 大匙
• 海鹽 Sea Salt                                             適量
• 鮮磨白胡椒粉 Ground White Pepper     適量
• 月桂葉 Bay Leave                                      4 片
• 油 Camellia Oil                                       2 大匙

工具

• 分體蓋玻璃瓶（容量 200 ml ）      2 個

櫻桃番茄醬 ♦ 做法

1. 櫻桃番茄去蒂，切半。送進烤箱以 150℃ 烤 45 約 分鐘，不用烤太乾，否則水分完全蒸發，沒有番茄肉製作醬料

2. 櫻桃番茄去皮，加入原蔗糖、羅勒葉及紅酒醋

3. 用手提攪拌捧打成番茄泥，加入海鹽、黑胡椒粉調味

沙甸魚 ♦ 做法

1. 玻璃瓶用沸水煮 10 分鐘消毒，用電風筒吹乾，備用

2. 沙甸魚去鱗和內臟，雖然魚販會幫忙去去鱗，但魚鰭附近的鱗通常未仔細去乾淨，最好自己再刮一片

3. 血和鱗都是鯹味的來源，魚肚內近主骨有一條血線，以及魚肚裡的黑色薄膜，也一定要去除，清洗乾淨

4. 沙甸魚均勻塗抹海鹽，醃 10 分鐘

5. 將魚剖半，拿走主魚骨，用廚房紙巾抹乾

6. 鍋中加 2 茶匙油，用薑片把油均勻塗抹鍋面，油加熱至冒白煙，放入沙甸魚煎香，倒入白酒，不要急著反轉，待一面煎至金黃色，再反轉煎另一面

7. 將沙甸魚小心夾進瓶內，盡量不要弄碎，肥丁買到的魚較小，每瓶剛好一尾

8. 倒入番茄醬及油，到達八分滿，如番茄醬不夠，可加多點油，用廚房紙巾擦乾淨瓶口，蓋緊瓶蓋，肥丁用分體蓋的瓶子，外圈不要擰死，稍微擰到底即可，保証裏面的分體片子能排出熱氣，達到真空效果

9. 放入大鍋中，加入冷水，冷水要蓋到瓶子 3/4 的高度

10. 大火煮沸鍋裏的水後，蓋好鍋蓋，小火煮 30 分鐘，鍋內水要維持3/4的高度，若不夠時補充熱水

11. 煮好後瓶子會成真空，從鍋裏取出，放涼，最好放冰箱醃一週才吃，只要不打開瓶蓋，在冰箱保存可達半年。若瓶蓋膨脹起來，表示裡面有空氣，不能久放，要先吃掉。冷藏過的沙甸魚，開瓶後要煮熱才吃唷 ～

小叮嚀

• 如用高壓鍋，可保留魚骨，把材料全部放入玻璃瓶後，連瓶煮約 30 分鐘，魚骨也能煮得鬆軟，可以安全食用，連同魚骨的鈣質一起吃下，營養更好
• 不是沙甸魚的季節，可用其他魚類製作，方法一樣，肥丁嘗試過三文魚和鯖魚，味道也很捧 ﹗
• 紅酒醋用作提引番茄的鮮味，是重要的調味料，不能省略，大型超巿有售

[:en]

Canned sardines are the Southeast Asian equivalent of canned tuna. It’s a great convenience food that many people enjoy ! Not difficult to make at home.

Ingredients

• 2 Sardines
• 2 tsp Sea Salt
• 1 pcs Thick Slices Ginger
• 1 tbsp White Wine
• 2 tsp Camellia Oil

Marinade

• 300 g Cherry Tomatoes
• 2 tbsp Minced Fresh Basil
• 1 tsp Demerara Raw Cane Sugar
• 2 tbsp Red Wine Vinegar
• Pinch of Sea Salt
• Ground White Pepper
• 4 pcs Bay Leave
• 2 tbsp Camellia Oil

Equipments

• 200 ml Canning Jars x 2

Cherry Tomato Ketchup ♦ Preparation

1. Remove stem of cherry tomatoes, cut into half. Bake in oven at 150℃ for about 45 mins. There is no need to bake tomato too dry.

2. Remove skin from baked tomatoes. In a hand blender, add together with Demerara sugar, fresh basil and red wine vinegar.

3. Blend tomatoes mixture until smooth, add sea salt and black pepper to taste.

Canned Sardine ♦ Preparation

1. Sterilise canning jars in boiling water for about 10 mins. Dry with a hair-dryer, set aside.

2.  Starting at the tail and using the back of the blade of a paring knife, gently scrape the skin toward the head to remove the scales. Use scissors or a knife to remove the fins. Cut each fish into halves. Rinse the fish well, making sure the belly is clean. Pat dry and set aside.

3. Starting at the point where the tail meets the body, cut the belly open with your paring knife, scrape out the entrails with your finger, and discard them. Rinse the belly cavity clean and then pat the fish dry using paper towels.

4. Rub fish with sea salt and marinade for 10 mins.

5. Gently flatten the sardine skin side down. Starting at the head end, grasp the backbone between thumb and forefinger and carefully lift it up and away from the fillet; discard the backbone.

6. Heat 2 tsp oil over medium heat in a low saucepan. Brush pan surface with thick ginger slices. When the oil have some white smoke slightly rising up, that means the pan is hot enough for pan-fried. Place in fishes, splash with white wine, turn the fish over when it is golden in colour .

7. Place sardine in canning jar, try not the break the fish.

8. Pour in homemade cherry tomato ketchup and oil to about 80% full, leaving the appropriate amount of headspace. You can add more oil if ketchup is not enough. Using a damp clean cloth or paper towel, clean jar rims and threads. Center lids on jars so the sealing compound is in contact with the rims. Screw bands down just to fingertip-tightness. Do not over-tighten.

9. Once all the jars have lids and rings, lower them into your canning pot. Make sure the jars are 3/4 submerged in cold water.

10. Bring it to a boil, cover with canner lid. Turn to low heat and simmer for 30 mins. Add more hot water during the process to make sure that the jars are 3/4 submerged in the boiling water.

11. When time is up, turn off the heat. Remove canner cover, and let jars stand in the water for 5 minutes. Using the canning jar tongs, remove the jars to a rack or heavy towel to cool. Do not tilt, turn, or dry, and do not disturb the lids. Once the jars are cool enough to handle, remove the rings and test the seals by holding onto the edges of the lids and lifting up an inch or two. If the lids hold fast, the seals are good. Any jars which fail the sealing process should be consume within a few days or reprocess again.  All the canned sardine should be stored in fridge. Heat throughly before serving.[:]