日本味噌煎鳕鱼 Japanese Miso Cod Fish

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作者：许氏私厨

新年的第一天献上一道简单，健康的菜肴。鳕鱼很健康，但是肉质较油腻，加入甜清酒和味噌后，可以把鱼的味道带到另个层次。您如果问为什么也把英文写上，这是为了我在新加坡的弟媳妇们和朋友（她们不太看得懂中文） On the first day of the New Year, I thought that I would share a simple and healthy dish. Cod fish is very healthy but it tends to be a little rich in taste. By adding mirin and miso paste, it takes the cod flavor to a different level. (By the way, if you are wondering why I am also writing in English, it is for the benefit of my sister-in-laws and friends in Singapore who does not read Chinese well)

用料

日本味噌煎鳕鱼 Japanese Miso Cod Fish的做法步骤

步骤 1

买一块鳕鱼（冰冻进口鳕鱼最佳），洗干净待用 Buy a piece of cod fish (best is to get imported frozen cod fish), wash and pat dry

步骤 2

把鳕鱼切成一寸左右的小块 Cut the cod fish into 1 inch pieces

步骤 3

将3汤勺的甜清酒和1茶勺的味噌倒入碗内 Add three tablespoons of mirin and one teaspoon of miso paste into a bowl

步骤 4

把甜清酒和味噌拌均匀 Mix well

步骤 5

把鳕鱼放入碗中，腌制半个小时 Marinate the cod pieces in the bowl for 30mins

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步骤 6

把不粘锅大火烧热，加少许油，放入鱼块，调到中火，一边快煎1到2分钟后，翻面再煎1到2分钟 Turn on high heat and preheat a non-stick pan with very little oil. Place the cod fishes, turn the heat to medium and fry quickly for 1 to 2 minutes. Flip the cod over and fry other side for 1 to 2 minutes

步骤 7

鳕鱼应该出现微微焦色。这时摆入日式图案长形的容器便能上桌 The cod fish should start to have some charred color. Place the cod pieces in a long Japanese motif plate and serve

日本味噌煎鳕鱼 Japanese Miso Cod Fish的小贴士

鳕鱼其实熟的很快，所以为了避免鱼肉散掉，用中大火快煎几分钟是最合适的。煎鳕鱼要非常少许油，要不就更油腻了 Cod fish cooks very easily, so in order to ensure that the cod remains intact, quick frying at medium high heat is the best way to prepare this dish. Use very little oil for frying cod, otherwise it will become too oily

菜谱创建时间：2015-01-01 13:06:29