Black Cod Shogayaki
繁體中文

Ingredients

Black cod (cut into 4 filets) 1 lb (450g) Ginger (grated) 1 oz (28g) Garlic (grated) 3 clove Onion (grated) 1/4 small Soy sauce 4 Tbs Mirin 3 Tbs Sake wine 2 Tbs Sugar 1 Tbs Cooking oil 2 Tbs Water 1/2 cup Scallion (minced) 1 stalk

Instructions

1.	Mix ginger, garlic, onion, soy sauce, mirin, sake and sugar in a bowl.
2.	Mix black cod with the ginger sauce and marinate in the fridge for at least 1 hour.
3.	Place 2 tbs. of oil and black cod in a heated non-stick pan. Pan-fry the fish over medium heat for 1 minute. Turn the fish over and cook for another minute.
4.	Add the remaining ginger sauce and 1/2 cup of water. Bring the mixture to a boil then turn the heat to low. Cook until the fish is done.
5.	Plate the fish, spoon the sauce over the fish and sprinkle with minced scallion.

鱈魚生薑燒
ENGLISH

材料

鱈魚(切成4片) 1 磅 (450克) 薑(磨成泥) 1 盎司 (28克) 大蒜(磨成泥) 3 瓣 洋蔥(磨成泥) 1/4 個(小) 醬油 4 大匙 味霖 3 大匙 清酒 2 大匙 糖 1 大匙 食用油 2 大匙 水 1/2 杯 蔥(切細粒) 1 支

做法

1.	把薑，大蒜，洋蔥，醬油，味霖，清酒和糖在小碗裡拌勻。
2.	將鱈魚片與醬料拌勻後放進冰箱醃至少1個小時。
3.	平底不沾鍋燒熱後放進2大匙油和魚片，用中火煎1分鐘後翻面再煎1分鐘。
4.	倒入醃魚剩下的醬汁和1/2杯水煮滾，轉小火煮到魚熟透。
5.	將魚擺盤，淋上醬汁再撒上蔥花。

最後更新 (Last Update): 11/24/2020
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