🐟 (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.

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📝 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).

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🍳 料理步驟 (Step-by-Step Instructions)

1. 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 paper towels.

2. 香料附著 (Herb Crusting)

   • 中：均勻撒上黑胡椒與義大利香料，輕壓使香料附著於魚肉 。

   • EN: Evenly coat with black pepper and Italian herbs, pressing gently to adhere to the meat.

3. 高溫煎烤 (High-Heat Searing)

   • 中：熱鍋加入橄欖油，魚排下鍋後煎 3-4 分鐘至金黃上色 。

   • EN: Heat olive oil in a pan. Sear the steak for 3-4 mins until a golden-brown crust forms.

4. 大蒜油淋 (Garlic Oil Basting)

   • 中：放入大蒜與一塊奶油。奶油融化後，持續將香料油淋在魚肉上，增加濕潤度與香氣 。

   • EN: Add garlic and butter. Once melted, continuously baste the fish with the infused oil to add moisture and aroma.

5. 熟成與點綴 (Resting & Finishing)

   • 中：翻面再煎 2 分鐘，起鍋前擠上檸檬汁即可 。

   • EN: Flip and cook for another 2 mins. Finish with a fresh squeeze of lemon juice.

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🔬 專家科學建議 (Expert Scientific Tips)

• 為何要擦乾魚肉？ (Why dry the fish?)：水分是梅納反應的天敵 。表面越乾，煎出來的外皮就越香脆。

• 營養價值 (Nutritional Value)：這些深海魚類富含 DHA 與優質蛋白，人體吸收率高，能有效保護眼睛與防止動脈硬化 。