旗魚除了白旗魚外，肉質纖維偏粗，ㄧ般常拿來做魚鬆與魚丸．若要直接拿來料理，傳統上，會上粉油炸，不適合單獨的高溫煎炒．這類魚肉其實是可以用舒肥，來軟化肉質．．很典型的用精準的溫度，把平凡的食材變美食！
30分
2人
100+
100+
主要食材
台東旗魚排
200
克
鹽
10
克
水
100
克
醬料
橄欖油
1
大匙
橄欖
10
顆
檸檬汁
1/2
顆
檸檬片
3
片
碗豆苗
1
運用鹽水 3%-5%，旗魚泡上ㄧ夜，運用鹽肉質嫩化．
嫩化
2
62 ℃ / 15 分鐘
舒肥 62度15分鐘，完成後取出。
電鍋
烹煮
3
完成後，靜置5分鐘後炙燒表面．
4
將橄欖切碎，加入檸檬汁及舒肥湯汁拌勻，淋上旗魚，點綴檸檬片及豌豆苗即可。
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