日本味噌煎鱈魚 Japanese Miso Cod Fish

新年的第一天獻上一道簡單，健康的菜餚。鱈魚很健康，但是肉質較油膩，加入甜清酒和味噌後，可以把魚的味道帶到另個層次。

您如果問為什麼也把英文寫上，這是為了我在新加坡的弟媳婦們和朋友（她們不太看得懂中文）

On the first day of the New Year, I thought that I would share a simple and healthy dish. Cod fish is very healthy but it tends to be a little rich in taste. By adding mirin and miso paste, it takes the cod flavor to a different level.

(By the way, if you are wondering why I am also writing in English, it is for the benefit of my sister-in-laws and friends in Singapore who does not read Chinese well)

用料  

日本味噌煎鱈魚 Japanese Miso Cod Fish的做法  

1. 買一塊鱈魚（冰凍進口鱈魚最佳），洗乾淨待用
   Buy a piece of cod fish (best is to get imported frozen cod fish), wash and pat dry

2. 把鱈魚切成一寸左右的小塊
   Cut the cod fish into 1 inch pieces

3. 將3湯勺的甜清酒和1茶勺的味噌倒入碗內
   Add three tablespoons of mirin and one teaspoon of miso paste into a bowl

4. 把甜清酒和味噌拌均勻
   Mix well

5. 把鱈魚放入碗中，醃製半個小時
   Marinate the cod pieces in the bowl for 30mins

6. 把不粘鍋大火燒熱，加少許油，放入魚塊，調到中火，一邊快煎1到2分鐘後，翻面再煎1到2分鐘
   Turn on high heat and preheat a non-stick pan with very little oil. Place the cod fishes, turn the heat to medium and fry quickly for 1 to 2 minutes. Flip the cod over and fry other side for 1 to 2 minutes

7. 鱈魚應該出現微微焦色。這時擺入日式圖案長形的容器便能上桌
   The cod fish should start to have some charred color. Place the cod pieces in a long Japanese motif plate and serve

小貼士

鱈魚其實熟的很快，所以為了避免魚肉散掉，用中大火快煎幾分鐘是最合適的。煎鱈魚要非常少許油，要不就更油膩了
Cod fish cooks very easily, so in order to ensure that the cod remains intact, quick frying at medium high heat is the best way to prepare this dish. Use very little oil for frying cod, otherwise it will become too oily