Miso-Baked Glacier 51 Toothfish味噌烤 Glacier 51 银鳕鱼
Marinated overnight in sweet white miso, then baked and blistered under the grill.白味噌腌一夜，烤到表面焦香、鱼肉化口。
- Serves份量
- 4
- Prep准备
- 15 min分钟
- Cook烹饪
- 15 min分钟
- Total共计
- 30 min分钟
Ingredients食材
- 4 Glacier 51 toothfish portions, about 150g each, skin onGlacier 51 银鳕鱼块 4 块，每块约 150 克，带皮
- 3 tbsp white (shiro) miso白味噌 3 汤匙
- 2 tbsp mirin味醂 2 汤匙
- 2 tbsp sake清酒 2 汤匙
- 1 1/2 tbsp caster sugar细砂糖 1 汤匙半
- 1 tsp light soy sauce生抽 1 茶匙
- 1 spring onion, finely sliced葱 1 根，切细圈
- pickled ginger and steamed rice, to serve配：日式甜姜片、白米饭
Method做法
- 1Simmer the mirin and sake in a small pan for 30 seconds to cook off the alcohol, whisk in the miso, sugar and soy until smooth, then cool completely.小锅里把味醂和清酒煮 30 秒挥发酒精，加入味噌、糖和生抽搅匀，完全放凉。
- 2Pat the fish dry, coat every surface with the cooled marinade and chill, covered, for 6-24 hours (2 hours will do at a pinch).鱼块擦干，均匀裹上放凉的味噌酱，盖好冷藏 6-24 小时（时间紧至少也要 2 小时）。
- 3Heat the oven to 200C fan-forced and line a tray with baking paper.烤箱热风 200 摄氏度预热，烤盘铺烘焙纸。
- 4Wipe most of the marinade off the fish - the miso catches fast - and sit the portions skin-side down on the tray.把鱼上多余的味噌酱抹掉（味噌很容易焦），鱼皮朝下摆在烤盘上。
- 5Bake 10-12 minutes until the flesh is white and separates into thick, juicy flakes.烤 10-12 分钟，鱼肉变白、能撕成厚厚的大片即可。
- 6Switch to the top grill for 1-2 minutes until the surface blisters and caramelises, watching it the whole time.转上火焗 1-2 分钟，表面起泡上色，这一步要全程盯着。
- 7Rest 2 minutes, scatter with spring onion and serve with rice and pickled ginger.静置 2 分钟，撒葱花，配白饭和甜姜片上桌。
Madam's tip太太小贴士
Glacier 51 is so rich it forgives an extra minute in the oven, but the miso will burn - wipe it back before baking, not after.Glacier 51 油脂厚，多烤一分钟也不柴，但味噌一定要先抹掉再进烤箱，不然会苦。