作法
- 魚排以薑黃、喀什米爾辣椒粉、孜然、芫荽、蒜末、薑末、鹽與檸檬汁醃 30 分鐘。
- 米粉與鷹嘴豆粉於寬盤中混合。每片醃好的魚排在粉中按壓沾滿。
- 深鍋中加熱食用油至 180°C。小心放入魚排，不要太擠。
- 每面炸 4 分鐘輕輕翻面一次。魚排應呈深金黃、外殼酥脆，魚肉剛好熟透。
- 撈起置於網架徹底瀝油。
- 製作香菜薄荷沾醬（Jolofti）：香菜、薄荷、青辣椒、大蒜、檸檬汁、鹽與 2 大匙水打成濃稠醬汁。將魚排盛盤，附上沾醬、檸檬角與一些新鮮香菜。趁熱搭配饢餅享用。
Common questions
Can 阿富汗炸魚（Mahi Kebab） be made ahead?
阿富汗炸魚（Mahi Kebab） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is 阿富汗炸魚（Mahi Kebab） spicy?
阿富汗炸魚（Mahi Kebab） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 阿富汗炸魚（Mahi Kebab） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 阿富汗炸魚（Mahi Kebab） to make at home?
阿富汗炸魚（Mahi Kebab） is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 阿富汗炸魚（Mahi Kebab） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Mahi Kebab—字面是「魚串」，但其實是煎或炸而非用串—是阿富汗與波斯的炸魚傳統。這道菜與喀布爾的週五午餐密不可分；阿富汗穆斯林家庭遵循波斯與伊斯蘭的飲食傳統，在週五吃魚。鷹嘴豆與米粉的混合裹粉是阿富汗特色，與巴基斯坦炸魚有所區分。香菜薄荷沾醬（Jolofti）是阿富汗炸物的萬用綠醬。
