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Steamed fish like gemini

2025/9/28 Edited to

... Read moreเมนู “ปลานิลนึ่งผัก” เป็นอะไรที่ทำแล้วจบในถาดเดียว แถมกินได้หลายคนเลยค่ะ วันไหนอยากกินคลีนๆ แต่ยังอยากได้รสจัดแบบอีสาน ฉันจะนึ่งปลานิลทีเดียว 2-3 ตัว (อย่างในรูปคือ 3 ตัว) แล้ววางผักนึ่งรอบๆ ให้ครบทั้งคาร์บเบาๆ และไฟเบอร์ ทริคเลือกปลานิลให้นึ่งแล้วไม่คาว: เลือกปลาตาสดใส เหงือกแดง เนื้อแน่น กลิ่นไม่แรง พอกลับมาบ้านล้างให้สะอาด แล้วถูเกลือบางๆ หรือราดน้ำมะนาวนิดหน่อยช่วยลดคาวได้ดีมาก จากนั้นบั้งตัวปลา 2-3 รอย เพื่อให้สุกทั่วและซึมรสง่ายขึ้น การจัดถาดนึ่งให้สุกพร้อมกัน: ฉันวางปลาไว้กลางถาด แล้วจัดผักนึ่งไว้รอบๆ เช่น ถั่วฝักยาว กะหล่ำปลี ฟักทอง (ใครชอบเพิ่มเห็ดหรือข้าวโพดอ่อนก็ได้) ผักที่สุกช้ากว่าอย่างฟักทองให้หั่นชิ้นไม่หนาเกินไป จะได้สุกทันกับปลา เวลาเปิดฝาหม้อนึ่ง ผักจะยังสีสวย ไม่เละ เวลานึ่งโดยประมาณ (แล้วแต่ขนาดปลา): ถ้าปลานิลไซซ์กลางๆ นึ่งไฟกลางค่อนแรงประมาณ 12-18 นาที พอสุกแล้วเนื้อจะขาวทึบและหลุดก้างง่าย ถ้าไม่แน่ใจให้ใช้ส้อมจิ้มตรงส่วนหนาที่สุด ถ้าไม่มีน้ำแดงๆ ไหลออกมาก็ใช้ได้ค่ะ ไฮไลต์คือ “แจ่ว” กินคู่กันแล้วฟินมาก ฉันชอบทำแจ่วเขียวแนวบ้านๆ โดยใช้พริกเขียว/พริกขี้หนู ใส่น้ำปลา น้ำมะนาว เติมข้าวคั่วกับหอมแดงซอย (บางวันมีผักชีฝรั่งก็ใส่) คนให้เข้ากัน ชิมให้ได้รสเปรี้ยวเค็มนำ เผ็ดตาม จากนั้นจิ้มปลานิลนึ่งกับผักนึ่งคือหยุดไม่ได้เลย วิธีกินให้อร่อยแบบฉัน: ตักข้าวเหนียวคำเล็กๆ จิ้มแจ่วก่อนนิดหนึ่ง แล้วคีบเนื้อปลาและผักตาม จะได้ครบทั้งโปรตีนและผักในคำเดียว เหมาะมากสำหรับมื้อเย็นที่อยากเบาท้อง แต่ยังอิ่มสบายๆ ถ้าทำเผื่อไว้ แนะนำแยก “ปลานิลนึ่ง” กับ “แจ่ว” เก็บคนละกล่อง ปลาจะไม่เหม็นง่าย เวลาอุ่นให้ใช้นึ่งหรือไมโครเวฟแบบครอบฝาไว้เล็กน้อย เนื้อปลาจะยังนุ่มอยู่ค่ะ

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