不需要複雜的材料,也不需要繁複的烹調步驟,在家也能做出西餐廳的高級水準!
濃郁的香氣再配上滿滿的夏威夷豆果肉,餐廳級的美味,隨手做出。
 

材料 | Ingredients

1片 —— 比目魚 | 1 Flounder Filet
1 匙 —— 橄欖油 | 1 Tbsp. Olive Oil
少許 ——鹽 | 1/4 Tsp. Salt

 

醬料 | Ingredients for Sauce

15克 —— 牛油 | 15g Butter
1.5大匙 —— 蒜末 | 1 Tbsp. Garlic, minced
1.5大匙 —— 九層塔,切碎| 1 Tbsp. Basil, chopped
1.5大匙 —— 原味夏威夷豆醬 | 1.5 Tbsp. Macadamia Butter
1.5大匙 —— 檸檬汁 | 1.5 Tbsp. Lemon Juice
1/4小匙 —— 鹽 | 1/4 Tsp. Salt
1/4小匙 —— 黑胡椒 | 1/4 Tsp. Black Pepper

 

做法 | Steps

1. 煎比目魚柳  | Pan fried Flounder Fish Filet
  • 魚柳充分褪冰,洗淨後必須先用紙巾擦乾表面的水份並在魚身抹上少許的鹽巴,能夠避免油爆現象。| Defrost the fish fillet, then rinse and dry it with kitchen towels.   Sprinkle some salt on each side of the fillet. 
  • 熱鍋放橄欖油,中小火煎比目魚柳,每面約煎2-3分鐘(烹飪時間取決於魚柳的厚度)| Heat the olive oil in a pan over medium low heat.  Add the fish fillets and cook 2- 3 minuts each side( cooking time depends on the thickness of the fillets).
2. 製做九層塔夏威夷豆醬  | Prepare Basil Macadamia Butter
  • 熱鍋放牛油,小火爆香蒜末及九層塔,再放入夏威夷豆醬、檸檬汁、鹽及黑胡椒,小火煮均勻即可。| Melt butter a frying pan, stir in the chopped garlic and basil until fragrant.  Stir in Macadamia nut butter, lemon juice, salt and black pepper over low heat until fully mixed.

3. 把醬汁放上煎好的比目魚即可上桌囉。| Serve fish drizzled with the Basil Macadamia nut butter.