魚痴鍾舒漫　為家人煎銀鱈魚

味噌煎銀鱈魚
Pan Seared Miso Seabass

材料：
鱈魚柳 2件
白味噌 40克
味醂 50毫升
清酒 30毫升
砂糖 1湯匙
黑白芝麻粒 各1茶匙
鹽及胡椒粉 少許

Ingredients:
2 Seabass fillet
40g White miso
50ml Mirin
30ml Sake
1 tbsp Sugar
1 tsp ea Black & White Sesame seed
Salt and white pepper to taste

做法：
1.準備一個大碗，加入白味噌、味醂、清酒及砂糖拌勻。

2.用廚房紙將鱈魚柳抹乾，加鹽及胡椒粉調味。
3.燒熱鍋，加少許油，將鱈魚柳魚皮向下煎香。
4.轉中火，在鱈魚柳表面掃上味噌醬。
5.將鱈魚柳反轉，再掃上味噌醬，重覆此步驟直至鱈魚柳兩面煎至金黃色及全熟。
6.上碟，灑上黑白芝麻粒即成。

Directions:
1.In a mixing bowl, whisk together the white miso, mirin, sake and sugar.
2.Pan dry the fillet with kitchen paper. Season with salt and white pepper.

3.In a pan, add some oil and sear the seabass skin side down.
4.Reduce the heat to medium and brush the miso mixture over the seabass.
5.Flip it over and brush on the other side. Repeat the step until the seabass is golden brown on both sides until the seabass is fully cooked.

6.Transfer to the plate, sprinkle with sesame seed and ready to serve.

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