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备妥食材。柴鱼水制作:水60g、柴鱼片抓一小把以小火煮约3分,再用滤网过滤,留柴鱼汤汁即可(柴鱼水可用鲣鱼粉替代约1/4茶匙)
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将鲷鱼片摆放于寿司上
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再以剪刀剪开,寿司不可以与鲷鱼片剪齐,需留约1公分宽,因寿司受热会热缩
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在锅中倒入少许的油,等锅热后、转小火,放入鲷鱼片,煎至边缘变白,不需煎至熟,这个方式是让寿司可以完全黏着于鲷鱼身上
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煎后,一片鲷鱼切三等份(也可不用切,整片烧也可)
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先在锅中倒入所有酱汁,等酱汁滚后,再放入鲷鱼片,以中小火烧煮
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煮约3分钟后,请小心翻面(切记不可用大火,这样酱汁烧到最后会变焦苦味)
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酱汁烧至浓稠
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摆入碗中撒入些许白芝麻即可享用
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上桌