（續胡瓜魚）下頭兩道胡瓜魚食譜，一為希臘菜，一為馬來西亞菜。

＊炸胡瓜魚（Whole Fried Whitebait Smelt）(http://greekfood.about.com/od/hotorcookeddishes/r/marithes.htm)

魚身不及兩吋長，不須去除內臟；兩三吋以上，需要。這食譜適用於 picarel 或whitebait smelt〔見小肉球註〕。

烹調時間：十分鐘
食材（一人份）：7-8 條胡瓜魚（點心），15-20 條（主菜）；海鹽；現研磨的黑胡椒粉；沾裹胡瓜魚的麵粉；炸油

作法：魚超過 2 吋長須逐一清除內臟。胡瓜魚有細鱗，亦須刮除。將魚洗淨瀝乾。混合麵粉、鹽、胡椒備用（Ａ料）。 選擇較深底煎鍋，倒入沙拉油及1/3 到 1/2 吋深，以中火加熱。將魚逐一均勻沾裹Ａ料，抖去多餘麵粉，入鍋油炸，直至魚身兩面呈深金黃色。以吸油紙或吸油巾吸除過多炸油，置於餐盤（圍以檸檬片）上菜。

小肉球註： http://love.iciba.hk/Whitebait+smelt/ 將whitebait smelt譯為「異胡瓜魚」，它是胡瓜魚裡體型最小的。根據http://fishbase.fishinfo.cn，異胡瓜魚長這個模樣：  異胡瓜魚：Whitebait smelt，學名Allosmerus elongatus，胡瓜魚科／Osmeriformes  (smelts)胡瓜魚目／Actinopterygii (ray-finned fishes)輻鰭魚綱 (條鰭魚)，居於溫帶海洋，分佈於東北太平洋（從加拿大到舊金山）。

picarel被台灣譯成細鱗棒鱸，學名Spicara smaris，中棘魚科，它體型，並不是胡瓜魚，最大體長15~20 cm，為亞熱帶海洋魚類，長這付模樣： 分佈於東大西洋

＊胡瓜魚椰漿飯－－NASI LEMAK 椰漿飯(配辣椒江魚仔)

這道食譜很可愛！在http://hi.baidu.com/dbsgege/blog/item/55bf2817021b0d004a90a7bb.html，這位南洋朋友登上大陸百度網，以中英文及南洋菜與大陸版友交流，他盡量把他的英文譯成中文，而且提供很多照片，俺覺得他為人還算體貼細緻。

Here I present you nasi lemak, a truly Malaysia Flavour dish.
今天我向你推薦一道真正馬來西亞風味的美食－－椰漿飯。

Ingredients 配料:

Coconut Milk Steamed Rice 椰奶蒸過的米飯
2 cups of rice 2 杯大米
3 screwpine leaves (tie them into a knot as shown above)
(screwpine a kind of pine? how to say in Chinese?)3片松樹葉打成結備用〔見小肉球註〕
Salt to taste 適量的鹽
1 small can of coconut milk (5.6 oz size) 一小罐椰奶
Some water 一些水
Tamarind Juice 羅望子汁
1 cup of water 一杯水
Tamarind pulp (size of a small ping pong ball)羅望子果肉（桌球大小）
Sambal Ikan Bilis (Dried anchovies sambal)辣魚仔（干的咖喱鳳尾魚）
1/2 red onion半個紅洋蔥
1 cup ikan bilis (dried anchovies)一杯干咖喱
1 clove garlic 一頭蒜
4 shallots 四根蔥
10 dried chillies10個干辣椒
1 teaspoon of belacan (prawn paste)一茶匙蝦醬
1/4 teaspoon of salt四分之一茶匙的鹽
1 tablespoon of sugar一茶匙的糖

Other ingredients其他配料

2 hard boiled eggs (cut into half)兩個熟透的雞蛋（切成兩半備用）
3 small fish (sardines or smelt fish)3條小魚（沙丁魚或胡瓜魚）
1 small cucumber (cut into slices and then quartered)一根小黃瓜（切片分四份）

Method 方法:　〔他懶得譯了？小肉球幫幫忙吧。〕

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice. 〔洗好米，加入椰奶、鹽、適量水，再加入露兜樹葉，把飯煮好。〕
Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside. 〔稍洗辣魚仔，瀝乾；煎辣魚仔直至金黃備用。〕
Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor. 〔蝦醬與蔥、蒜、去籽乾椒一起研碎（Ａ）〕
Slice the red onion into rings. 〔紅洋蔥切成洋蔥圈〕
Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. 〔羅望子果肉泡水十五分鐘，不時擠擰果肉，目的在做成羅望子果汁。棄肉不用，保留果汁〕
Heat some oil in a pan and fry the spice paste until fragrant. 〔鍋中熱炸油，爆香Ａ料〕
Add in the onion rings. 〔加入洋蔥圈〕
Add in the ikan bilis and stir well. 〔鍋內再加入以鯷魚乾提味的辣咖哩〕
Add tamarind juice, salt, and sugar. 〔加入羅望子汁、鹽、糖〕
Simmer on low heat until the gravy thickens. Set aside. 〔小火慢煨，直至鍋水漸收乾，形成肉汁（Ｂ），起鍋〕
Clean the small fish, cut them into half and season with salt. Deep fry. 〔清除胡瓜魚，切半，鹽醃，下鍋油炸〕
Cut the cucumber into slices and then quartered into four small pieces. 〔小黃瓜切片，每片切成四小丁〕
Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice. 〔將椰漿飯上盤，飯上澆Ｂ〕
Serve with fried fish, cucumber slices, and hard-boiled eggs   〔飯旁點綴煎胡瓜魚、小黃瓜丁、白煮蛋〕

＊screw pine 與松樹無關，叫露兜樹，台灣很常見，外表似菠蘿，又名野菠蘿、假菠蘿。