味噌烤魚香又香

有順便提到簡單易做的味噌魚的做法.  順便做個筆記.
   Miso paste味噌醬:
Miso, sugar and rice wine mix to watery paste-like mixture.  Miso could be less than sugar and wine for the control of saltiness. Put it in a plastic box.  味噌糖和米酒混合成稀糊.  味噌鹹所以不要太多, 糖和酒比味噌多沒關係.  放塑膠盒內.

    Fish could be salmon(especially the fatty belly) or any fish that won't break easily when baked.  Clean, dry with a paper towel and cut to 1" wide stripes.  Put it in the Miso paste box, evenly cover it with the paste. Put in refrig. for 1 or 2 days.  用烤後不易散垮的魚, 例如鮭魚(尤其鮭魚肚), 清理後擦乾切成三公分寬.  放入塑膠盒內均勻塗抹味噌糊.  放冰箱冰兩天.

   Wash the fish meat a little to get rid of some salty miso paste.  Bake it in the oven at  325 degrees until it's sizzling or turn golden.  Take it out and sprinkle with lime juice.  Eat it while it's hot.  Watch out for the fish bones.吃時, 略洗去魚肉上的味噌, 以免太鹹, 放烤箱325度華氏烤到金黃或吱吱叫, 取出淋上檸檬汁, 趁熱吃.  小心魚刺.