Ling fillet
Today we tried New Zealand ling fillet in Sichuan pepper and hot chili oil that was prepared using advanced sous-vide aseptic packaging (ASAP) technology. The fish was perfectly cooked in the middle, and the flesh was juicy, tender and nicely flaked. There was not a hint of bad fishy smell. Instead, we could taste the sweet umami of the ling fillet reminiscent of the New Zealand seawater.
And it was so easy to eat! We needed only to heat up the sauce and the fish was ready to serve. Add a slice of lemon on top, and I promise you this fish can be served in any five-star restaurant.
今天我們品嚐了利用「先進真空低溫無菌包裝」（ASAP）技術處理過的水煮紐西蘭青衣魚柳。魚中心位置剛好熟透，魚肉多汁鮮嫩而不鬆散，進食時沒有半點魚腥味，口腔內只有紐西蘭潔淨海水的甜味。
最重要是這款魚柳非常方便，只需要將水煮魚汁加熱，加在魚肉上即可食用。如果再加一塊檸檬片，簡直是五星級餐廳出品！
