Introduction 簡介
Black cod Saikyo-yaki was a dish we often ordered at Japanese restaurants back in Hong Kong, especially on a Friday night or over the weekend when we wanted something a little nicer after a hard week. After moving to Sydney, I looked for the black cod I remembered from Hong Kong but could not find it for sale. I eventually noticed a fish called toothfish on the menu at a Japanese restaurant and ordered it out of curiosity. Its rich, buttery flesh immediately reminded me of black cod. Later, when I found frozen toothfish at a supermarket, I tried cooking it at home. I expected a frozen deep-sea fish to have a noticeable freezer taste, but it turned out beautifully.
以前喺香港，我哋去日本餐廳好多時都會叫銀鱈魚西京燒，尤其係返咗成個星期工，到星期五晚或者週末想食餐好少少嗰陣。搬到悉尼之後，我搵咗一段時間，都冇見到香港熟悉嘅銀鱈魚。後來喺一間日本餐廳見到餐牌上有種魚叫Toothfish，覺得個名幾特別，就叫咗一份試吓；一食落去，竟然同我記憶中嘅銀鱈魚好相似。之後喺超市見到急凍Toothfish，我就買返屋企試整。原本以為急凍魚可能會有雪藏味，想不到煮出嚟一樣好食。
In Hong Kong, the Cantonese market names for cod, sablefish and toothfish can be very confusing. They are three completely different kinds of fish found in different parts of the world, yet they are commonly sold as 鱈魚, 銀鱈魚 and 白鱈魚—literally “cod,” “silver cod” and “white cod”—respectively. Toothfish has at least two other Cantonese names: 犬牙魚, which is close to a direct translation of its English name, and 鱈花鱸魚, roughly “cod seabass.”[2] Sablefish adds another layer of confusion: it is also called black cod in English, the name more commonly used in Hong Kong, but my Cantonese brain pictures it in silver.[1] And adding to my exploding brain, in Australia, there is also Murray cod, which has nothing to do with either cod or black cod.
喺香港，Toothfish個名真係可以令人一頭霧水：有時叫犬牙魚，有時叫白鱈魚，亦會見到鱈花鱸魚。最易令人誤會嘅係「白鱈魚」——佢其實同真正嘅鱈魚完全冇關係。[2][4] 而香港人食開嘅銀鱈魚，亦同鱈魚一啲關係都冇，無論係生活嘅地方定係味道，都係大纜都扯唔埋。銀鱈魚同白鱈魚（即犬牙魚）都係深海魚，所以油脂都好豐富；有啲人會話銀鱈魚帶牛油香，白鱈魚就清甜啲。[1][4] 銀鱈魚生活喺北太平洋，而白鱈魚就生活喺南印度洋、亞南極同南極附近嘅水域，兩種係完全唔同嘅魚，只係味道相似。至於鱈魚就唔係深海魚，味道比較清淡，質地亦冇銀鱈魚或者白鱈魚咁結實。[3]
In Australia, I usually buy Glacier 51 toothfish fillets. Each fillet is already packed as an individual portion, so it is easy to store in the freezer. When I want to cook one, I move it to the refrigerator the night before to thaw. I actually prefer it to the black cod I used to buy in Hong Kong because the portions are boneless. Toothfish has firm, snow-white flesh with broad flakes and plenty of natural oil. That richness allows a thick fillet to stay moist under high heat while the sweet miso marinade caramelises around the edges, making it particularly well suited to Saikyo-yaki.
我喺澳洲見到嘅Toothfish通常都係Glacier 51呢個牌子嘅魚柳。每件都獨立包裝好，放喺冰格保存，想食嗰陣，就提前一晚放上雪櫃解凍。同香港平時食到嘅銀鱈魚扒相比，我自己更鍾意呢款，因為魚柳冇骨，食起上嚟更加方便。
This recipe needs a full day of marinating, but the active work is minimal. The fish can be prepared the day before, making it an easy main course for a festive dinner or a relaxed weekend gathering. Wipe away the excess marinade before baking so the miso and sugar do not burn, then finish the fish under the grill until the surface is golden and lightly charred at the edges. Serve it hot with white rice, or simply enjoy it on its own.
呢個食譜雖然要醃足一日，但真正要落手嘅時間其實好短。魚可以早一日準備好，無論節日聚餐或者週末請朋友食飯，都可以輕鬆上菜。入焗爐之前先撥走多餘醃料，避免味噌同糖太快燶；最後再用Grill將表面烤到金黃、邊位微焦。趁熱配白飯最好食，想簡單啲就咁食亦得。
References 參考資料
- NOAA Fisheries — Sablefish — sablefish is a North Pacific species, also called black cod, with oil-rich meat, a soft texture and large white flakes.
- Hong Kong Agriculture, Fisheries and Conservation Department — Species regulated under CCAMLR — toothfish species, Hong Kong market names and principal places of import.
- NOAA Fisheries — Atlantic Cod — Atlantic cod’s North Atlantic range, mild flavour, large flakes and comparatively soft texture.
- Australian Fisheries Management Authority — Patagonian toothfish — its sub-Antarctic habitat, Australian fishing grounds, snow-white flesh, broad flakes and clean, sweet flavour.
The Easiest Japanese Miso Toothfish 西京燒
Description 簡介
Ingredients 材料
Main Ingredient 主要材料
Marinade 醃料
Instructions 做法
-
Prepare the miso marinade by mixing miso, sugar, sake, and mirin in a bowl. Put the toothfish in an air-tight container and coat the toothfish thoroughly with the miso marinade. Marinate the toothfish for 24 hours in refrigerator.
白鱈魚醃24小時。
You may marinate the tooth fish for up to 3 days for richer flavor. -
Preheat the oven to 235°C. Take out the marinated toothfish and remove the excess marinade to prevent the toothfish from being burnt. Place the toothfish on a grill rack (with roast tin underneath). Bake the toothfish for 11 minutes.
焗爐預熱235度（預熱20分鐘）。白鱈魚稍為撥走醃料，皮朝下放架上，焗11分鐘。
The grill rack can prevent the fish skin from sticking. -
Change the oven temperature to 250°C or grill, if available, and bake for another 2 minutes, or until the fish surface is golden brown.
焗爐溫度升至Grill，焗兩分鐘至表面金黃色，邊位微焦。