【三餸一湯】鯖魚西京燒 / Mackerel Saikyo Yaki
蘋果日報 2019/12/02 07:00
魚食譜烤港式15分鐘以下
材料：急凍鯖魚柳2塊 / 2 Frozen Mackerel Fillets
調味：
麵豉2湯匙 / 2 tbsp Miso
糖1茶匙 / 1 tsp Sugar
米酒2茶匙 / 2 tsp Rice Wine
做法：
1.預熱烤爐至200度 / Preheat the oven to 200°C.
2.烤盤鋪錫紙，並塗上油 / Place aluminum foil on baking tray, then put oil on the foil.
3.麵豉、糖及米酒混合，塗上魚柳兩邊（TIPS: 用黃或白麵豉較合適，赤麵豉味道太濃） / Blend miso, sugar and rice wine as sauce. Spread the sauce on both sides of the fillet. (TIPS: Yellow and white miso are more suitable, because red miso is saltier and with stronger taste.)
4.放烤爐焗約7分鐘或見麵豉醬表面呈微焦，即成（TIPS: 可用光波爐代替焗爐） / Bake in preheated oven for about 7 minutes or until the sauce is lightly burned. Done (TIPS: Oven can be replaced by halogen oven.)
調味：
麵豉2湯匙 / 2 tbsp Miso
糖1茶匙 / 1 tsp Sugar
米酒2茶匙 / 2 tsp Rice Wine
做法：
1.預熱烤爐至200度 / Preheat the oven to 200°C.
2.烤盤鋪錫紙，並塗上油 / Place aluminum foil on baking tray, then put oil on the foil.
3.麵豉、糖及米酒混合，塗上魚柳兩邊（TIPS: 用黃或白麵豉較合適，赤麵豉味道太濃） / Blend miso, sugar and rice wine as sauce. Spread the sauce on both sides of the fillet. (TIPS: Yellow and white miso are more suitable, because red miso is saltier and with stronger taste.)
4.放烤爐焗約7分鐘或見麵豉醬表面呈微焦，即成（TIPS: 可用光波爐代替焗爐） / Bake in preheated oven for about 7 minutes or until the sauce is lightly burned. Done (TIPS: Oven can be replaced by halogen oven.)
混合麵豉醬、糖及米酒。
醬汁塗鯖魚上。
用錫紙鋪在烤盤上，塗一層油，將魚放上。
鯖魚放入烤爐焗至表面呈微焦。