🐟 (煙仔虎) 西式香料煎魚排：外酥內嫩的科學藝術 / Herb-Crusted Fish Steak: The Science of a Perfect Sear
🐟 西式香料煎魚排：外酥內嫩的科學藝術 Herb-Crusted Fish Steak: The Science of a Perfect Sear 新鮮的魚類料理愈簡單愈好 。這道食譜利用「梅納反應」創造香脆外皮，並透過西式香料與大蒜油淋，中和紅肉魚（如煙仔虎）較濃郁的鐵味，讓平價魚種也能展現高級餐廳的質感。 Fresh fish dishes are best kept simple . This recipe utilizes the "Maillard Reaction" to create a crispy crust and uses herb-infused garlic oil basting to balance the bold flavors of red-meat fish (like Bonito), elevating affordable catches to a restaurant-quality experience. 📝 食材清單 (Ingredients) 魚排 (Fish Steak) ：煙仔虎或鬼頭刀厚切魚排 (Thick-cut Bonito or Mahi-Mahi steak) . 醃料 (Marinade) ：海鹽、黑胡椒粒 (Sea salt, cracked black pepper) . 香料與辛香料 (Herbs & Aromatics) ：大蒜瓣、義大利綜合香料 (Garlic cloves, Italian mixed herbs) . 烹調用油 (Cooking Oil) ：橄欖油、奶油 (Olive oil, a knob of butter) . 點綴 (Finishing) ：新鮮檸檬切片 (Fresh lemon wedges) . 🍳 料理步驟 (Step-by-Step Instructions) 滲透壓去腥 (Osmotic De-odorizing) 中 ：魚排雙面撒鹽靜置 10 分鐘，利用滲透壓逼出血水 。用廚房紙巾徹底擦乾表面。 EN : Sprinkle salt on both sides and rest for 10 mins. Use osmosis to draw out moisture . Pat bone-dry with p...
