[賤哥的灶卡] 鹽烤香魚 Grill Ayu Fish

小時候在台灣的時候，有時候在日式餐廳會吃到這個香魚。裡面都是有蛋的。然後魚會有點S的狀態。自己做的時候沒有把S做的很明顯。以後再改進。雖然好像沒什麼差別。其實就是可以立著比較好看。
Back in Taiwan when I was a little kid, sometimes we would order this Ayu fish (aka Sweetfish). It usually came with fish roe. Ayu fish normally served stand in S shape. I made them the same way but the s shape is not as obvious. Probably can do it better but it stands anyway. I guess standing makes it look better.

另外魚鰭要裹著鹽，主要是仿烤焦。簡單的魚體灑點鹽就很好吃了。
The reason to coat the fish fins with salt is to prevent over burn. The Ayu fish tasted good with lightly sprinkle salt.

材料 Ingredients:
香魚3尾 Ayu fish or Sweetfish 3 counts
鹽 Salt
竹籤或鐵籤3根 Bamboo or iron sticks 3 counts

做法：
1. 香魚洗淨
Wash clean Ayu
2. 洗過水竹籤，從魚鰓上方插入，沿著背脊左右大S的方式往魚尾方向走，從魚尾出來
Wetted bamboo stick, poke the fish from fish gills side, follow the spine, left and right to make the S shape, and end at the fish tail
3. 稍微擦乾
Wipe dry the fish
4. 把魚鰭的部分裹上鹽
Coat the fish fins with salt
5. 在魚身體灑上鹽
Sprinkle salt over fish body
6. 烤箱預熱400度F, 要烤15分鐘
Preheat oven to 400F, overall baking time 15 minutes
7. 大概8分鐘的時候翻面
At about 8 minutes, turn the fish
8. 最後1分鐘可以翻回來
At about last minute, turn the fish back
9. 時間到就好了
Ready and serve