
English: 
Alejandro's prepared a delightful menu for us... Chilean seabass over here. Shall we?
Hey what's up guys welcome back to binging- oh what is
this? We got some a free pie here. I've
never been one to turn down free pie
especially when it's got so much
delicious whipped cream on top. I've
gotta get some extra whipped cream it's
cooking in a second because... Oh God!
That's shaving cream, that is shaving cream!
What kind of monster would do something like that?! I don't know, but I definitely
need something to get that flavor out of
my mouth. How about some Chilean sea bass?
Which as it turns out is listed on the
fake menu on the fake Jurassic Park
website so I can recreate it with some
accuracy. First up, we got to make some
crispy sweet potatoes which I'm going to
put through a spiralizer and then I'm
gonna coat them in a cornstarch slurry
out of cornstarch and water, which if you
don't add enough water it's fun to poke
at. Nice science project for the kids.
But, we're gonna add a little bit more
water so it is in fact a slurry. Into

Chinese: 
亞歷山卓已備好美味的菜單，是智利海鱸，何不嚐嚐？
歡迎各位回到我的頻…喔這是什麼呀?
免費的派耶，我從不拒絕免費的派
尤其是擠滿了鮮奶油的
一定要多沾一點鮮奶油
馬上要開始做菜了因為…我的天啊!這是刮鬍泡
哪個狼心狗肺的會做出這種事? 我不知道是誰
但我絕對要把我嘴裡的味道清掉，就用智利海驢吧
剛好在冒牌侏儸紀公園網站上的假菜單裡有這道料理
所以我能更精確地重現
首先來做香脆的炸蕃薯，先用螺旋切絲器弄成絲
再裹上太白粉糊
水不夠多的太白粉糊可以戳著玩，適合給小孩當自然課作業
但是，這邊還是要加多一點水讓它糊糊的

Chinese: 
把番薯放進裡面稍微裹一下
接著放上鍋，我已經備好華式350度的植物油了
現在把番薯放進去，盡量分散他們
不然等等會黏在一起，但之後還是能分開它們，所以不用擔心
再來要好好把這些番薯絲炸個3至5分鐘
直到它們開始變黑，而且是最剛好，又硬又脆的狀態
這個時候把番薯絲撤到廚房紙巾上吸油
然後趁現在還熱騰騰，趕快把黏在一起的分開
順便撒上猶太鹽
趁熱鹽巴才會好好附著在炸物上
因為這真的很好吃，以防我們把它們吃完
現在來準備智利海鱸，約翰哈蒙德沒有騙人，他們的預算真的很多
你如果買得到一磅少於三十美金的鱸魚就是佛祖保佑
所以要非常小心地均勻切片，不要浪費
再來要準備其他東西在盤子上
把一些四季豆煮至半熟約三分鐘，再用冷水澡嚇嚇它們
把一些新鮮的迷迭香跟一顆小紅蔥切好

English: 
which we are going to deposit our sweet
potatoes give them a little toss to coat
and then over on the stove I have some
vegetable oil heated to 350 degrees
Fahrenheit. We're gonna drop our potatoes in here, try to keep them separate if you
can they're gonna stick together.. but we
can separate them later on so don't
worry too much about it and then we're
gonna let them fry for a solid three to
five minutes until they're just starting
to darken and they are nice and rigid
and crispy. At which point we are
evacuating them onto paper towels to
drain and then while they're nice and
warm this is your opportunity to get
them separated and your opportunity to
season them with kosher salt because
when fried food is warm that is when
salt is going to best adhere. Then to
distract ourselves from eating all these
because they're really really good we're
going to prepare our Chilean sea bass.
John Hammond was not kidding when he
said we spared no expense. You will be
very lucky to find this stuff for less
than $30 a pound... So, we're going to very
carefully trim it into equally sized
fillets then we're going to prep the
other elements on the plate. I'm going to
parboil some green beans for about three
minutes and then shock it an ice bath.
I'm going to finely chop up a little bit
of fresh rosemary and one small shallot

Chinese: 
一些小番茄切半
有幾種不同的方式可以料理智利海鱸，我最喜歡真空低溫烹調法
設定華氏125度45~60分，把魚肉拍乾以後
把它放進熱燙燙的不銹鋼煎鍋裡
用一點點植物油，變成焦黃色就翻面
基本上就像煎牛排，但魚要煎到
目標溫度華氏135度，這真是個特別的煮魚方式
但這道菜必須要用完整的魚片來擺盤
然後如你所見，我這主廚真的很笨手笨腳，切碎的都成點心吃了
那不如試試平底鍋烤魚吧，這次要煎薄一點的菲力
直接放著不碰它，直到一邊完全變成咖啡色
稍微冒一點火會讓過程有趣一些
然後菲力應該要能完整地從鍋底翻起來
如果你有好好預熱平底鍋，就不用擔心黏鍋的問題
現在放進華氏400度的烤爐，烤到魚肉達華氏135度的程度
菜單上說，這海鱸搭配了檸檬醬汁
所以現在要把鍋子上的油擦掉來做鍋底醬
先用中火加入剛剛的紅蔥來爆香約一分鐘

English: 
and then slice in half a smattering of
cherry tomatoes now there are a few
different ways you can cook Chilean sea
bass one of my favorites is sous-vide
set it at 125 degrees Fahrenheit for
45 minutes to 1 hour pat very, very dry
and drop into a ripping hot
stainless steel skillet with a little
bit of vegetable oil flipping once
golden-brown.
Basically, just treat it like a steak but
we're going to bring it up to a target
temperature of 135 degrees Fahrenheit.
This is an absolutely amazing way to
make fish but we've got to get some
really clean slices for this plating and
as you can see this guy gotten pretty
crumbly so it becomes a snack for the
chef. How about instead we tried pan
roasting. I'm going with a slightly
thinner fillet I'm going to let that
cook and not touch it until it's
thoroughly browned on one side a little
bit of flame action just for fun and it
should lift right off the bottom of the
pan. If your pan is properly preheated
and super hot you don't have to worry
about it sticking so now that it's
flipped into, a 400 degree fahrenheit
oven it goes, until it reaches 135
degrees Fahrenheit. Now the menu says
that the fish is served with a lemon jus.
so we're gonna dab away some of the
extra fat and make ourselves a little
pan sauce. First, over medium heat we're
adding our shallot into the party

Chinese: 
之後加點乾白葡萄酒，還有一點雞高湯來洗鍋
也許酒和高湯再各加半杯，再來你們知道要做什麼了
我們要好好地刮一刮鍋底，多虧了小攪拌器的大力協助
把好東西都刮起來以後
加進切好的迷迭香，然後放著收汁到差不多剩原來的一半
直到它濃稠如漿
這個時候灑幾把新鮮切好的香菜，擠入半顆檸檬
攪拌混合均勻後，這完美的環境可以重新加熱剛剛的冰鎮過的四季豆
加一點點的猶太鹽還有現磨胡椒來調味
讓這些調味料互相認識磨合一下，把四季豆夾出來
接著用奶油完成我們的鍋底醬
火調小，加入大約兩湯匙的奶油，稍微拌一下
確保一切都很順利後等它乳化變稠
直到能黏附上湯匙底部或是能慢慢地在平底鍋裡流動
現在終於可以起鍋了，弄個派對水池吧，我是說檸檬醬汁啦
我應該要多做一點的，大約兩倍多
不管了，就直接繼續用我們最鋒利的刀
把智利海鱸切條，這是極度90年代感的擺盤

English: 
sautéing for about one minute before
deglazing with some nice dry white wine
and a little bit of chicken stock, maybe
a half cup each and then you guys know
it comes next we're scraping up all that
fond courtesy of tiny whisk. Once we got
all that good stuff off the bottom of
the pot we're going to add our finely
chopped rosemary, and then we want to let this guy reduce by about half until it's
nice, and thick, and syrupy. At this point
we're going to add a little bit of
freshly chopped parsley and the juice of
half a lemon. Stir this a little bit to
combine and then this becomes the
perfect environment in which to reheat
our chilled green beans. Season with a
little bit of kosher salt, freshly ground
pepper, and let those flavors get to know
each other. Remove the green beans from
the equation and then it's time to
finish our pan sauce with what else but
butter. Kill the heat add about 2
tablespoons, give it a tiny little whisk
make sure everybody's good, and
emulsified, and thickened. We want this to
coat the back of a spoon or slowly
drizzle down the bottom of the pan and
now at long last it's time to plate up.
Let's start with a pool or a lemon jus,
I should have made probably about
twice as much... So, just go ahead and
double this recipe and then using the
sharpest knife we've got we're gonna cut
our Chilean seabass
into strips for it's extremely

Chinese: 
先把四季豆放進來
四季豆之間放一片海鱸，魚皮面對你的右邊，我的左邊
然後，做好這些以後，來擺一些不合理
但擺著很好看的切半小番茄
上面再放上脆脆的炸番薯絲，我一開始覺得很奇怪
為什麼通常像智利海驢這樣雪白的魚都會搭配番薯
或是其他根莖類，卻意外地不會難吃，真是絕妙的搭配
魚肉酥脆多汁，絕對能進入吃光光美食俱樂部
不像我一開始吃的刮鬍泡派

English: 
over-the-top 1990s plating. You start by
placing down the green beans and then
opposing each green bean with a slice of
Chilean seabass. Skin facing your right
my left. Then, behind this whole affair,
we've got some hard to justify but
pretty to look at halved cherry tomatoes
and then on top between the two are
crispy fried sweet potato straws. I
thought this was weird at first but
white flaky fish like this is commonly
served with sweet potatoes or other root
vegetables and not really a huge shocker
here this is totally delicious.
The fish is crispy and moist and it's a
clear clean plate club member, unlike
that Barbasol pie I had earlier...
