味噌鱈魚 (Miso Cod Fish)

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這道味噌鱈魚是一間很出名的日本料理的名菜,最近作者嘗試烹煮,雖然不是用上白味噌,但也很好吃,也是一道很好伴飯的菜式。但一定要預算2-3天醃製魚肉,入味後才好吃的。

This miso glazed cod dish is created by a famous Japanese restaurant in New York, I tried to cook it myself but using Khumbu red miso instead of white miso, it’s so delicious too and good to eat with rice.  However, please reserve 2-3 days for marinate of the fish to make it more tasty.

 

材料 (Ingredients) :

 

鱈魚 (cod fish/black cod) – 3-4件 (3-4 pcs)

 

味噌 (White miso/Khumbu red miso) – 3湯匙 (3 tablespoon)

 

日本米酒 (sake) – 3湯匙 (3 tablespoon)

 

味琳 (mirin) – 3湯匙 (3 tablespoon)

 

糖 (sugar) – 2湯匙 (2 tablespoon)

 

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做法 (Method) :

 

1. 準備一個小鍋,把米酒及味琳倒入,煮大約20秒讓酒精揮發
Prepare a small pan, pour in sake and mirin and cook for about 20 minutes

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2. 再加入味噌,把味噌煮溶
Add miso in and cook it until melt

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3. 加入糖調味,再把糖煮溶後,試味,適合自己的味道後放涼
Add sugar and cook until melt, taste it, if it is suitable for you, then set aside and let it cool

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4. 用刀在鱈魚身(有皮那邊)輕輕𠝹兩刀方便入味
For cod fish, use the knife to cut a little bit into the skin

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5. 把魚放入一個容器或密實袋,再倒入味噌汁,放入雪櫃存放2-3天
Put the fish into a store container or ziploc bag, pour the miso glaze and let it marinate in refrigerator for 2-3 days

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6. 醃好後,取出,稍稍除去鱈魚上多餘的汁
After marinate, swipe off some miso glazes before baking

 

7. 預熱焗爐200度
Preheat oven in 200 degree celsius

 

8. 準備一個可以入焗爐的平底鍋,把魚放在上面,焗大約10分鐘,最好中途翻轉一下烤焗會比較平均,醬汁另外分開焗
Prepare a oven-proof sauce pan, put in the fillet, then bake for around 10 minutes, better flip over to make it even both sides, and bake the sauce separately

 

9. 焗好後上碟,在魚面上加醬汁就完成了。
Glaze the sauce on top of the fish before serving, enjoy.