如何煮魚？魚的烹調應用
How to Cook Fish? Various Fish Cooking Methods
煎炸 超香脆魚料理
需選擇魚肉較厚實且耐煎煮，肉汁不會快速流失的魚種，譬如白帶魚、秋刀魚、金線魚、鯧魚，以香煎或油炸方式調理最美味。烹調前先在魚身上塗抹少許鹽，可使魚肉更具彈性，並提升鮮味。另外，煎魚最好使用平底鍋，鍋底平淺，溫度加熱較為平均；務必要等到油溫夠熱時再放魚，魚皮才不容易脫落。
將魚肉裹上太白粉或酥炸粉再入鍋油炸，香酥質感往往令人愛不釋口，不過要注意魚肉因為含有蛋白質，只要炸到表面呈現金黃色即可，炸得太過焦黑，恐產生致癌物質。以魚種來說，鯖魚或是一些體型較小的魚都很適合以油炸方式烹調。
Pan and Deep-Frying Crispy Fish Dishes
Choose the kind that is more solid in texture and can stand long cooking without losing too much juice, for example, white belt fish, saury, golden thread, and pomfret. They taste the best in pan-frying or deep-frying.
Before cooking, apply a bit of salt on the fish body to make the meat texture more bouncy and enhance the freshness. It is better to use a flat pan for pan-frying as it heats up more evenly. Wait until the oil temperature is high enough to put in the fish so the skin does not come off.
Wrap the fish with tapioca starch or deep-frying flour and everyone will love the crispy texture. Be careful that as fish contain protein, it is best to deep-fry it to just golden brown on the surface. Over deep-frying it to dark may create carcinogenic substances. For fish types, mackerels or some other smaller fish are all suitable for deep-frying.
紅燒 超入味魚料理
以醬煮或紅燒方式製作魚類料理，因為時間較長，火候大小及烹調時間的掌握特別重要，且事先必須先經煎炸步驟再燒煮，以免外型散碎。石斑魚、吳郭魚、黃魚等較常被做成紅燒口味。
Braising Tasty Fish Dishes
Using sauces to stew or braise fish takes longer, and that the temperature and cooking time are especially important. Pan or deep-fry the fish first before strewing or braising to prevent it from breaking apart. Grouper, tilapia, and yellow croaker are often used for braising.
清蒸 超爽口魚料理
蒸魚是最能表現原汁原味的烹調方式，因此用來清蒸的魚，第一要件是就品質要夠新鮮、腥味低，肉質可稍硬一些卻仍要保持豐腴口感，像是石斑、鱈魚、鱸魚、草魚頭、鯧魚等，都很適合清蒸料理法。
此外，搭配魚類清蒸的其他配料或調味，需在不影響原味的前提下，達到提味增鮮的功能，最常使用少量的薑片、蔥段同蒸，蒸熟後加入調味料，再澆入熱油，香氣瞬間立即提升！
Steaming Refreshing Fish Dishes
Steaming is the most authentic way to present the taste, so that the fish chosen for steaming should be fresh with very little odor, and the meat texture should be firm but still tender. Grouper, cod, bass, grass carp head, and pomfret are all suitable for steaming.
In addition, the ingredients or seasonings for steaming need to bring out the taste without affecting the original flavor. Steam fish with a bit of ginger slices and scallion sections until cooked, and then add in seasonings and pour in hot oil on top. The aroma can be enhanced immediately!
煮湯 超鮮甜魚料理
要下鍋煮成湯品的魚，因為要經較長時間的烹調，因此肉質最好要強韌、具彈性，以免因為久煮變得軟爛、碎散。一般來說，用點薑絲或薑片來煮湯是最能提出魚的鮮美原味的做法，有時也可以加入少許滋補的中藥材，如紅棗、枸杞、黃耆或是人參鬚等，又別有一番風味。
舉例來說，虱目魚、紅魽、鮪魚、鱸魚、石斑魚、曼波魚等，都很適合搭配薑絲煮湯；鮭魚、石狗公或小魚乾，與豆腐同煮成味噌湯亦很美味；若想品嚐羹湯料理，魚勿仔魚則是最好的營養選擇。
Soup Delicious and Sweet Fish Dishes
Fish for soup making needs to have strong and bouncy meat texture that can stand long cooking without breaking apart or being mushy. In general, cooking with a bit of ginger shreds or slices can bring out the original taste of fish. Some nourishing Chinese herbs such as red dates, wolfberries, astragalus, and ginseng tails can also be added in for a special flavor.
Milkfish, amberjack fish, tuna, bass, grouper, and ocean sunfish go well together with ginger shreds. Salmon, yellowbarred stingfish, and small dried fish go with tofu and miso soup. For thick soup, whitebait is the best nutritional choice.
燒烤 超酥香魚料理
燒烤也是能嚐出魚肉原味的烹調方式，食材則要特別強調肉質的細緻度，例如香魚、秋刀魚、赤魚宗、竹筴魚等都非常適合；只要輕輕抹上一層鹽烘烤，魚肉的鮮甜就能被襯托得更加出色！
Barbecue Crunchy Fish Dishes
Barbecue is also a way to taste the original flavor of fish. Try to pick the fish with thin and delicate meat texture, for example, smelt, saury, yellowback seabream, and horse mackerel are all suitable. Just apply a thin layer of salt before barbecuing and it can bring out the freshness and sweetness of the fish.
快炒 超下飯魚料理
由於在下鍋烹炒之前，會先將魚肉切成片狀或條狀，因此最好選擇肉質較緊密、纖維較長的魚，才不會將魚肉炒得太破碎。炒魚片因為不帶刺，小孩老人都可以放心食用，而且加上多種蔬菜配料後，更是營養豐富，實在是烹調魚類的好選擇！適合用來快炒的包括鯊魚、旗魚、石斑魚、鯛魚、鱸魚、草魚中段、黃魚等。
Stir-Frying Appetizing Fish Dishes
As the fish needs to be cut into slices or strips before cooking, it is best to pick the ones with firmer meat texture and longer fibers so that they do not break apart when stir-frying. Stir-fried fish does not contain bones so it is very suitable for both children and the elderly. Together with a variety of vegetables, they offer rich nutrition. The fish suitable for stir-frying are shark, swordfish, grouper, snapper, bass, midsection of grass carp, and yellow croaker.
石斑魚
Grouper
食材寶典
石斑魚魚皮較厚，肉質鮮美結實，無論是整尾烹煮或切塊料理，都有很好的口感及鮮度。
採買指南
野生石斑魚花色明顯且活動力大，肉質十分甜美，但價格較高；養殖的石斑價格較便宜，味道也不錯。採買時宜選紋路分明，魚身肥厚有彈性者，急凍品則以魚身完整、魚體鮮豔為佳。
Materials Collection
The skin of grouper is thicker and the meat textureis firm. Grouper offers good taste and freshness no matter if you are cooking the whole fish or in chunks.
Buying Guide
Wild groupers have more distinct patterns and are more active, and the meat is sweet and delicious, but they are more expensive. Farmed groupers are not bad eating, and they are cheaper. Choose the ones with clear patterns, thic, and bouncy meat. If they are frozen, pick the ones with the body intact and the pattern distinct.
絲瓜蒸石斑 Steamed Grouper with Loofah
營養特效：潤腸通便＋增補氣血
Nutritional Effects: Clean internal organs and system + nourish energy and blood
菜色風味Flavor：鮮Fresh★★★ 鹹Salty☆ 甜Sweet★★ 酸Sour☆ 辣Spicy☆
材料
石斑魚淨肉200公克，絲瓜150公克，蛋黃15公克，枸杞1小匙
調味料
高湯100c.c.，糖1/2大匙，雞油2大匙，雞粉、太白粉水各1大匙
作法
1 石斑魚淨肉洗淨，切厚片；絲瓜去皮洗淨，切片；枸杞加水泡軟；蛋黃打散備用。
2 絲瓜、石斑魚片、枸杞排入盤中，放進蒸鍋以大火蒸5分鐘，取出。
3 另鍋放入高湯煮滾，加入雞粉、太白粉水勾芡，加入蛋汁拌勻，熄火，淋入雞油，倒在絲瓜蒸魚盤中即可。
Ingredient
Grouper meat 200g, loofah 150g, egg yolk 15g, wolfberries 1 tsp.
Seasoning
Broth 100c.c., sugar ½ tbsp., chicken oil 2 tbsp., chicken powder and tapioca starch water 1 tbsp. each
Method
1 Wash group and cut it in thick slices. Peel, wash, and slice loofah. Soak wolfberries until they become soft. Beat egg yolk for later use.
2 Arrange loofah, grouper, and wolfberries on a plate, steam them in a steamer with high heat for 5 minutes, and take them out.
3 Heat up broth in another pot. Add in chicken powder and tapioca starch water to make it creamy. Stir egg yolk in evenly. Shut off the heat, pour in chicken oil, and pour the broth on the plate with loofah and fish.
煮魚小撇步 Tips on Cooking Fish
清蒸石斑魚時，時間不宜過長，否則肉質過硬，將喪失口感與鮮味。
Do not steam grouper for too long, or the meat texture may become too tough and lose the taste and freshness.
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魚料理美味多樣（中英對照） 作者：郭泰王,王人豪 出版社：康鑑文化 出版日期：2015-02-24 語言：繁體中文 規格：平裝 / 144頁 / 21 x 26 cm / 普通級/ 全彩印刷 / 初版 |
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圖書名稱：魚料理美味多樣（中英對照）
大廚傳授各種魚的烹調祕訣，每道食譜皆附菜色風味和營養特效，魚料理簡單做就美味。
以食材圖鑑方式，清楚介紹每種魚的烹調特性和採買訣竅，教你吃出魚的營養和鮮美滋味。
本書特色
1 愛吃魚，一定要先學會買魚，如何選對魚做適合的料理？如何烹調才能保持魚肉的鮮嫩而沒有腥味？大廚親自傳授烹調祕訣，煮魚其實一點也不難！
2 書中示範包括清蒸、紅燒、煎炸、快炒、湯羹和麵飯等不同的烹調變化，50餘種美味魚料理，適合全家人一起享用，菜色豐富又可口，道道營養又美味。
作者簡介：
郭泰王Guo Taiwang
★現任
安記港式海鮮餐廳主廚
★經歷
台北故宮晶華酒店創意主廚
法國藍帶騎士勳章
中國烹飪大師金牌
第七屆上海FHC國際烹飪大賽銀牌獎
亞洲廚藝交流協會總監
北中南美食展專任策劃主廚
農會烹飪講師
台北開平餐飲學校受拜廚師
頭城家商客座講師
中視創意料理及統一超商年菜代言人
美鳳有約、冰冰好料理等電視節目專任主廚
王人豪Ren-Hao Wang
★經歷
台北故宮晶華酒店廚師
章節試閱
如何煮魚？魚的烹調應用
How to Cook Fish? Various Fish Cooking Methods
煎炸 超香脆魚料理
需選擇魚肉較厚實且耐煎煮，肉汁不會快速流失的魚種，譬如白帶魚、秋刀魚、金線魚、鯧魚，以香煎或油炸方式調理最美味。烹調前先在魚身上塗抹少許鹽，可使魚肉更具彈性，並提升鮮味。另外，煎魚最好使用平底鍋，鍋底平淺，溫度加熱較為平均；務必要等到油溫夠熱時再放魚，魚皮才不容易脫落。
將魚肉裹上太白粉或酥炸粉再入鍋油炸，香酥質感往往令人愛不釋口，不過要注意魚肉因為含有蛋白質，只要炸到表面呈現金黃色即可，炸得太過焦黑，恐...
How to Cook Fish? Various Fish Cooking Methods
煎炸 超香脆魚料理
需選擇魚肉較厚實且耐煎煮，肉汁不會快速流失的魚種，譬如白帶魚、秋刀魚、金線魚、鯧魚，以香煎或油炸方式調理最美味。烹調前先在魚身上塗抹少許鹽，可使魚肉更具彈性，並提升鮮味。另外，煎魚最好使用平底鍋，鍋底平淺，溫度加熱較為平均；務必要等到油溫夠熱時再放魚，魚皮才不容易脫落。
將魚肉裹上太白粉或酥炸粉再入鍋油炸，香酥質感往往令人愛不釋口，不過要注意魚肉因為含有蛋白質，只要炸到表面呈現金黃色即可，炸得太過焦黑，恐...
»看全部
目錄
吃魚真健康
Eating Fish is Healthy
如何買魚？魚類的採買與處理
How to Buy Fish? Buying and Processing
Skills of Fish
如何煮魚？魚的烹調應用
How to Cook Fish? Various Fish Cooking Methods
PART 1 魚料理 Fish Dish
清蒸魚料理
Steaming Fish Dish
絲瓜蒸石斑
Steamed Grouper with Loofah
＊潤腸通便＋增補氣血
Clean internal organs and system + nourish energy and blood
鹹冬瓜蒸鱸魚
Steamed Sea Bass with Salted Wax Gourd
＊增加抵抗力＋強化骨骼
Enhance immune system + strengthen bones
清蒸鯽魚...
Eating Fish is Healthy
如何買魚？魚類的採買與處理
How to Buy Fish? Buying and Processing
Skills of Fish
如何煮魚？魚的烹調應用
How to Cook Fish? Various Fish Cooking Methods
PART 1 魚料理 Fish Dish
清蒸魚料理
Steaming Fish Dish
絲瓜蒸石斑
Steamed Grouper with Loofah
＊潤腸通便＋增補氣血
Clean internal organs and system + nourish energy and blood
鹹冬瓜蒸鱸魚
Steamed Sea Bass with Salted Wax Gourd
＊增加抵抗力＋強化骨骼
Enhance immune system + strengthen bones
清蒸鯽魚...
»看全部
商品資料
- 作者： 郭泰王、王人豪
- 出版社： 康鑑 出版日期：2015-02-10 ISBN/ISSN：9789863731047
- 語言：繁體中文 裝訂方式：平裝 頁數：144頁 開數：21cm（W）*26cm（H）
- 類別： 中文書> 生活風格> 飲食烹調
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