INGREDIENTS
- 2 pcs Searay Mackerel (sliced into halves)
- Seasoned Salt
- Cooking Wine
INSTRUCTIONS
- Trim the fish head and divide the Saba into portions
- Marinate Saba slices with seasoned salt and Cooking Wine half an hour before cooking
- Heat the Pan over medium fire and place the fish slices
- Close the lid for about 5 minutes until the fish is cooked (depending thickness of fish slices)
- When one side of the fish is brown and flaky
- Turn to the other side and cook the same. Close lid for 5 mins and thereafter open the lid
- Transfer the cooked fish on a plate and garnish with your favorite greens or salad
材料
- 2條 海威馬駮魚 (起肉)
- 調味鹽適量
- 料酒適量
日式鹽燒馬駮魚
- 馬駮魚去頭、去骨起肉成魚片
- 用鹽及料酒醃大約半小時
- 燒熱煎鍋,用中火煎魚片
- 加上蓋子煮大約5分鐘或待魚熟透 (視乎魚片厚度)
- 當魚煎至金黃色便可翻轉煎另一邊,同樣加上蓋子煮大約5分鐘
- 上碟並按個人口味配上蔬菜或沙律