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.
