鹽烤全魚 Whole Fish Shioyaki (Broiled Whole Fish)

材料 Ingredients

全魚 Whole fish 3 尾(小) small 日式鹽味醃料 Japanese salt flavor marinade 1 份 portion 鹽 Salt 2 大匙 Tbs 串籤 Skewer 4 支 each

做法

1.	魚清洗乾淨後用紙巾擦乾。
2.	準備日式鹽味醃料。將1/4杯清酒與魚拌勻，放進冰箱醃30分鐘。取出魚，倒掉清酒，擦乾後用1小匙鹽抹勻醃30分鐘。
3.	烤箱預熱475˚F(245˚C)。
4.	取一支串籤從一條魚的眼睛穿向尾部﹐使魚的頭和尾巴翹起來。串好3條魚後，取第4支串籤將3條魚串起來(見下圖)。魚尾巴和魚翅部份抹上鹽以免烤焦。
5.	將烤箱溫度轉為上火475˚F(245˚C)。把魚放在刷過油的烤架上，進烤箱中層烤熟並表皮酥脆，大約12分鐘。裝盤時抽出串籤。

PROCEDURE

1.	Rinse the fish then pat dry with paper towels.
2.	Prepare the Japanese Salt Flavor Marinade . Mix the fish with 1/4 cup of sake wine and store in the fridge for 30 minutes. Remove the fish from the fridge and discard the sake. Spread 1 tsp. of salt all over the fish and marinate in the fridge for 30 minutes.
3.	Preheat the oven to 475˚F(245˚C).
4.	Insert a skewer in through one fish's eye and out through its tail. The fish should end up slightly curved. After skew all three fish, use one skew to link three fish (see pictures above).
5.	Turn the heat to broil 475˚F(245˚C). Place the fish on an oiled baking rack. Broil in the middle of the oven until the fish is done and crispy, approx. 12 minutes. Remove the skewers while serving

最後更新 (Last Update): 10/09/2020
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