八重山群島
Shikuwasa Recipe
沖繩香檸拿波里水煮三文魚
Shikuwasa Acqua Pazza
材料：
三文魚柳 4塊
蒜頭 1塊
鴻喜菇 1包
杏鮑菇 2條
車厘茄 8粒
蜆肉罐頭 1罐
白葡萄酒 30cc
月桂葉 1塊
橄欖油 1湯匙
鹽 少許
胡椒 少許
沖繩香檸汁 2湯匙
羅勒粉 少許
4 slices salmon
1 clove garlic
1 pack shimeji mushrooms
2 king oyster mushrooms
8 cherry tomatoes
60g canned asari clams without shell
30cc white wine
1 bay leaf
1 tablespoon olive oil
1 pinch salt
1 pinch pepper
2 tablespoon Shikuwasa juice
1 pinch basil powder
步驟：
將蒜頭切薄片，將鴻喜菇的底部去除後再用手分成一條條，杏鮑菇打直切一半後再切成5mm大小，車厘茄切一半備用。
在煎鑊中加入橄欖油和蒜頭，加熱至有香味後將三文魚柳（先煎有魚皮的那一面）放入煎鑊中，用中火將兩面煎至魚肉完全熟透。
煎完三文魚柳後，加入整罐蜆肉罐頭到煎鑊中，再加入白葡萄酒，並煮至酒精已完全蒸發。
加入鴻喜菇、杏鮑菇、車厘茄和月桂葉到煎鑊中。煎鑊中的醬汁煮滾後，將火力轉為小火，再加入鹽和胡椒調味。
最後加入沖繩香檸汁和羅勒粉，即可享用。
Thinly slice the garlic. Remove the bottom of the shimeji mushrooms and break them up. Cut the king oyster mushrooms in half vertically and then cut into pieces of about 5 mm. Cut the cherry tomatoes in half after removing the stems.
Heat the olive oil and garlic in a frying pan. When fragrant, add salmon with its skin facing down, and cook thoroughly on both sides over medium heat.
When the salmon is cooked, add the asari clams and its juice. Add the white wine and cook to let the alcohol evaporate.
Add the shimeji mushrooms, king oyster mushrooms, cherry tomatoes, and bay leaf. Bring to boil, and then turn the heat down to low and add pepper (and salt if needed) to adjust the taste.
Finish off by adding the Shikuwasa juice and basil powder.
沖繩香檸的川陳皮素含量是柑橘類中數一數二。最近的研究指出，川陳皮素除了可以抗氧化、促進血液循環、抑制血糖值與血壓的上升、預防因照射紫外線而帶來的影響、改善皮膚老化和美白之外，更可以預防和改善認知障礙症。
另外亦含有豐富的川陳皮素、橘紅素、甜橙黃酮、橙皮素和檸檬酸等對身體非常有用的成分。沖繩香檸汁可以在City’super 、銅鑼灣SOGO、油麻地果欄葉昌欄 (Unigo Store)、Kourmet52和沖繩新垣商店(https://okinawa-market.com) 購買。