＜內容簡介＞ 多吃魚，最健康！ 魚肉營養豐富，鮮甜低脂，且魚的種類眾多，吃法也最多，本書帶您認識市場上常見的魚， 從中式的古法蒸魚到西式的鱸魚義大利麵，讓您家也能享用到餐廳級的鮮魚料理！ 本書特別企劃烹魚課室的問與答，詳細教您選魚訣竅、魚的處理！ 精心設計出25道的魚料理，每一道料理都附有好吃的情報、好吃的秘訣！ 讓下廚更輕鬆！廚房新手或百戰煮婦都實用的一本好食譜！ ★目錄： 4、市場常見的魚 The Commonly Available Fish 6、魚的基本處理和切法 Fish Preparation – Cleaning and Cutting 8、 烹魚課室問與答 Q & A 10、泰式檸檬魚 Thai-style Lemon Fish 為什麼蒸魚汁要倒掉？ Why must we drain away the liquid from steamed fish? 12、煎焗金目鱸 Pan-fried Sea Bass 一魚兩吃！ Two different flavours and textures in one dish! 14、糖醋魚塊 Sweet and Sour Fish 糖醋醬的調配重點！ Make sure you get the sweet and sour sauce right! 16、豆醬炒魚片 Stir-fried Fish with Taucheo 為什麼魚片要先過油/燙再炒？ Why must we scald fish slices in oil/water before we stir-fry? 18、蒜烹比目魚 Garlic Flounder 魚煎後再烹煮，另有一番滋味！ Pan-fry fish prior to braising for a wholesome and delicious dish. 20、咖喱粉魚條 Curry Flavoured Fish 炸魚條變化口味！ Vary the seasonings in a number of delicious ways! 22、蔥燒魚 Fish Braised with Spring Onion 如何讓蔥燒魚更入味？ How do you cook a flavourful braised fish dish? 24、吻仔魚煎蛋 Fried Egg Omelette with Whitebaits 煎蛋餅火候的控制！ Control heat well when cooking an omelette. 26、豆豉炒魚球 Stir-fried Fish with Fermented Black Beans 魚肉要從肉朝皮切！ When we cut fish fillet