Fine Cooking

Servings:4 to 6

在农历新年供应鱼，因为它听起来与中文单词相似。Fish象征着整体食用时的幸福和繁荣，代表了未来一年的丰富。在这里，传统的鱼变成了在鱼和薯条上的西方风格的即兴演奏。

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For the aïoli

2杯中国黑醋或香醋
1 cup rice vinegar
2 Tbs. chopped garlic
6 egg yolks, pasteurized, if you like
2-1/2杯葡萄籽油
1/2 cup fresh lemon juice
Kosher salt and freshly ground black pepper

For the tea-smoked trout and vegetables

Banana leaf or napa cabbage leaf, for steaming
1 cup long-grain white rice
1杯砂糖
1 cup loose Lapsang Souchong tea leaves
4 cups medium-size cauliflower florets (about 10 oz.)
4杯中型西兰花小花（约7盎司）。
2整个彩虹鳟鱼，沟渠和缩放（大约10盎司）

For the tempura frying

Grapeseed or canola oil, for frying (about 6 cups)
3盎司。（约3/4杯）通用面粉
3/4 cup cornstarch
3茶匙。发酵粉
1-1/2茶匙。小苏打
12 oz. lager beer, such as Sam Adams
1束葱，切成薄片，绿色和白人分离
Kosher salt and freshly ground black pepper

准备

Make the aïoli

In a medium saucepan over medium-high heat, cook the vinegars until syrupy and reduced to about 1/4 cup, about 30 minutes. Set aside to cool completely.
In a food processor, combine the garlic and yolks, and blend until smooth and pale, about 2 minutes. With the food processor running, very slowly drizzle in 1/4 cup of the oil until the mixture is emulsified; once emulsified, add the remaining oil in a steady stream. Add the lemon juice and process briefly. Set aside.
Fold 1/4 cup syrup (or more to taste) into 1 cup of the aïoli, and season to taste with salt and pepper. Refrigerate until ready to serve. Reserve any remaining aïoli in the refrigerator, covered, for another use.

抽蔬菜和鳟鱼

Cut the banana leaf to line two tiers of a bamboo steamer; set aside.
In a medium bowl, mix the rice, sugar, and tea. Line a large wok entirely with foil, and add the tea mixture. Put over high heat, and cook, undisturbed, until the sugar begins to melt, 4 to 5 minutes (you’ll start to see bubbles).
当茶混合物开始吸烟时，将花椰菜和西兰花小花加到蒸锅篮中，然后将蒸锅放在锅上。盖上，让蔬菜吸烟6分钟。将蔬菜转移到一个中等大小的碗中，放在一旁。将一条鱼加到每个蒸锅篮子上，然后将蒸锅放在锅的顶部。盖上并让鱼抽6分钟。将鱼转移到盘子上，放在一旁。

炸蔬菜和鳟鱼

Position a rack in the center of the oven, and heat the oven to 200°F. Put a rack on top of a rimmed baking sheet, and set aside. Line a large rimmed baking sheet with paper towels, and set aside.
When cool enough to handle, remove and discard the foil and the smoking mixture from the wok. Wipe the wok clean with paper towels. Add enough oil to fill the wok halfway. Heat the oil over medium-high heat until it reads 350°F on a digital or frying thermometer.
Meanwhile, in a large bowl, combine the flour, cornstarch, baking powder, and baking soda. Whisk in the beer until there are no lumps and the consistency is like pancake batter. The batter should be thick enough to coat, but excess should run off easily. Add the scallion whites, and season to taste with salt and pepper.
Add the cauliflower and broccoli to the batter, and toss gently to coat.
小心地将花椰菜和西兰花加入油中，然后炒，偶尔转动，直至均匀的金黄色，3至4分钟。用开槽的勺子或蜘蛛撇渣器，将蔬菜转移到准备好的架子上，然后调味盐和胡椒粉。取出并丢弃批次之间的油中的任何油炸天妇罗钻头。完成蔬菜后，将其转移到烤箱中以保持温暖。
Dip the fish into the remaining batter, being sure the batter coats the inside of the cavity. Fry one fish at a time until cooked through, 5 to 6 minutes, turning halfway through cooking. Transfer to the baking sheet, and season to taste with salt and pepper.
将蔬菜和鱼类转移到服务盘中。撒上保留的葱蔬菜，并立即与Aïoli一起食用。