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每次去食日本料理
都喜歡點西京燒銀鱈魚
$100一客只有一小件銀鱈魚
有點不夠喉
早前襯超市做推廣
用$70買了一pack三件的銀鱈魚返家
打算學做日本人
弄一餐日本料理！
材料：
銀鱈魚 300g
白味噌 140g
糖 50g
味醂 75ml
清酒 75ml
沾醬:
丘比沙律醬 適量
做法：
1. 把清酒和味琳煮滾約20秒，待酒精揮發；
2. 轉慢火，加入味噌拌勻至完全溶解，再加入砂糖，期間要不斷攪拌，避免煮燶；
3. 熄火，待涼至室溫；
4. 鱈魚洗淨，瀝乾水份，拌入(3)已完成的醬料，醃2-3天；
5. 預熱焗爐200度，把銀鱈魚放在烤架上，焗10-13分鐘即成；
6. 上碟時可加少許沙律醬伴碟。
備註：
1. 烤焗時間視乎魚塊大小，烤至金黃色便差不完成了；
2. 第一次試煮，烤了13分鐘，相片可見有點烤過火。