煎白身魚配味噌番茄醬

白身魚柳（連皮）⋯⋯⋯ 約150g

粗蘆筍 ⋯⋯⋯⋯⋯⋯⋯⋯ 2 條

蒜頭 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 3 顆

罐頭番茄粒 ⋯⋯⋯⋯⋯⋯ 1 罐

味噌 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 1 湯匙

味醂 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 2 湯匙

糖 ⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯ 少許

1. 先製作番茄醬，蒜頭切碎；

2. 中火下油炒香蒜粒，加味噌再炒；

3. 加味醂，再下番茄粒，轉小火，煮至收汁；

4. 煎鍋下油中火煎魚跟蘆筍約3-4分鐘，完成～

*任何白身海魚都可以用，圖為鯊魚肉。

*如番茄太酸，可加少許糖調味。

Pan Fry White Fish with Asparagus Miso Tomato sauce

White fish (with skin) 150 g

Asparagus 2 pc

garlic 3 clove

Chopped can tomato 1 can

Miso paste 1 tbsp

Mirin 2 tbsp

Pinch of sugar

1. To make the tomato sauce. chop garlic.

2. Saute the garlic in medium heat until aromatic, add miso paste.

3. Add mirin, then tomato. Turn to low heat to reduce the sauce.

4. In a fry pan, turn to medium high heat, add oil, and fry the fish and asparagus for 3-4 mins. Until cooked. done~

* You can use any white fish, the one show on the picture is shark.

* If the tomato is too acid. You can add some sugar to adjust.