好鍾意食銀鱈魚西京焼き，出街食見到呢個一定點，但係真係好貴，叫個定食得一細細塊都百幾二百蚊，有啲餐廳仲唔係用真銀鱈魚整添。。。
喺屋企自己整都可以好容易，但唔好諗住即日買即日整就有得食，因為呢個要醃2日㗎。好味嘅嘢係要啲時間嘅
材料:
銀鱈魚 2塊 (約220g)
味醂 2湯匙
料理酒 2湯匙
糖 2湯匙
白味噌醬 2湯匙
1. 吸乾銀鱈魚表面水份。
2. 在一碗內將味醂，料理酒和糖拌勻直至糖溶化。將調味料放入密實袋內。
3. 在銀鱈魚表面平均塗滿白味噌醬，然後跟其他醃料一起放入密實袋內。平放在雪櫃2日。
4. 2日後，將魚表面過多的味噌抹走。放入預熱150度的焗爐內焗8分鐘，反面再焗8分鐘至表面微焦。或可用煎鍋將魚煎熟。吃時可加蘿蔔茸及一點檸檬汁。
RECIPE
Ingredients:
2 pieces Black Cod Slices (~220g)
2 tbsp Mirin
2 tbsp Cooking Wine
2 tbsp Sugar
2 tbsp White Miso Paste
1. Blot the moist from the fish with paper towels.
2. In a bowl, mix mirin, cooking wine and sugar together until
sugar dissolved, fill the liquid in a zip-up bag.
3. Marinate all sides of the fish with the miso paste, then place
the fish inside the zip-up bag with other marinades. Place in the fridge and let sit
for 2 days.
4. Wipe off any excessive miso paste on the fish. Preheat the oven to 150ºC, bake for 8 minutes and flip the fish over, bake for another 8 minutes or until the skins are slightly caramelized. Or you could heat a fry pan
with some oil, pan fry both sides of the fish until slightly browned, serve
with grated turnips and a small wedge of lemon.
