過年之前，一於炮製兩道「年年有魚」應節佳餚！
煒哥呈獻「魚羊鮮」，將桂花魚起肉，以魚骨連同鯽魚、羊頸骨、羊腩肉等煮湯，雙飛魚肉用湯焯熟，保留鮮甜。煒哥以薑、蔥、蒜等製作醬汁，配魚肉同吃加倍鮮味。
俊彥揀選東星班炮製「意式瘋狂水煮魚」，以魚骨、月桂葉、紅蘿蔔等煲湯，加入沙白蜆熬出的鮮甜湯汁，配上番茄碎及番茄汁；將表皮煎至金黃的魚肉下湯中浸熟，份外嫩滑。
兩道鮮美菜式令眾人吃不停！評分時間，有人竟然投兩票？
Before the Lunar New Year, two festive dishes themed "Abundance Every Year" were prepared! Wai Gor presented "Fish and Lamb Stew," using the fillets of mandarin fish, along with crucian carp, lamb neck bones, and lamb belly meat, to make a soup. The fish fillets were blanched in the soup to retain their sweetness. Wai Gor prepared a sauce with ginger, scallions, and garlic, which enhanced the flavor of the fish. Chun Yan selected the Dong Xing team to prepare "Italian-Style Crazy Boiled Fish," using fish bones, bay leaves, and carrots to make a soup, adding a sweet broth made from clams, and tomato bits and sauce. The fish fillets, pan-fried until golden brown, were then poached in the soup until tender. Both delicious dishes were irresistible! During the rating time, someone even cast two votes?
