Chapter 679 - 698: Squirrel Fish (Part 1)
Chapter 679: Chapter 698: Squirrel Fish (Part 1)
She prepped the fish just as she always did.
The gory scene was blurred for a few seconds.
Once the fish was ready, she scraped off the scales and tenderized the flesh. Then, she cut off the head, as this part wasn’t needed for the dish.
After removing the head, she used the back of her cleaver to flatten the fish, then removed its spine.
Next, she placed the fish skin-side down on the cutting board and began to score the white, slightly pink flesh with uniform cuts.
"When you cut, use a little bit of force, but be careful not to cut the fish all the way through."
She lifted the fish for a close-up, then went back to it. "Once you’ve finished scoring the flesh, the prep work is complete."
After being rinsed in water, the scored flesh fanned out into a granular, blooming pattern, looking just like a pinecone.
"Then, we’re going to coat the squirrel-shaped fish with egg and dry starch."
Jiang Qiuqiu gave the camera another close-up as she coated the fish.
Because the fish was scored so extensively, she had to be meticulous, making sure the coating got into every single crevice.
"As you all know, in our repertoire, the next step after coating something in egg wash and starch is—"
[HEAT UP THE OIL!]
[HEAT UP THE OIL!]
They were all long-time fans. Of course they knew.
Jiang Qiuqiu laughed. "That’s right. Time to heat up the oil."
She found a slightly deeper pot. While the oil was heating, she prepped the remaining fish. The oil temperature gradually rose, and tiny bubbles began to form in the pot.
This was the home cook’s way of gauging the perfect temperature by eye. Jiang Qiuqiu pointed to the tiny bubbles. "Now, we can lower the fish in."
Holding the squirrel-shaped fish by its tail, she submerged the scored flesh into the hot oil.
The high heat made the skin curl. In the orange-yellow oil, the once-pale flesh quickly turned a mouthwatering color. The scored sections slowly puffed up and fanned out, making each piece of meat look plump and full.
At the same time, the aroma of deep-frying began to spread. But the audience members were all seasoned veterans; this little bit of fragrance—
[Waaaah, I’m dying! Again!]
[Juju is the GOAT, I’m calling it!]
[This isn’t the first time she’s cooked fish, but I still can’t stop myself from drooling.]
[So good, so good! Is anyone learning how to make this? All you aspiring chefs, get on it!]
[Get in here! @xxFoods @Feng Xiang...]
Someone tagged over a dozen food bloggers who also ran small shops.
Seconds ticked by. Small bits of starch broke off and floated away in the oil. The fish gradually turned a beautiful golden-brown. When a piece accidentally brushed against the side of the pot, it was no longer soft to the touch.
At this point, the fish was ready to come out of the pot.
She found a long platter and placed the fish on it. Normally, this dish would be served with the fish head, but she wasn’t using it today. Besides, since she was splitting the fish into two portions, it made more sense this way. Each half would be served with a bowl of rice and a small dish of pickled radish—a perfect meal. No need to let the fish head complicate things.
The fish was plated, but this wasn’t the dish’s highlight yet.
As she spoke, Jiang Qiuqiu took a bowl out of the cabinet. Something small, granular, white, and pointy, with a curious, faint fragrance, appeared before everyone’s eyes.
[? What is that?]
The milky-white pine nuts went into the hot oil.
Nuts and hot oil were a match made in heaven.
And what did that SIZZLE bring out? The fresh, clean fragrance of the pine nuts.
High-quality forest nuts naturally have a high oil content. After being fried, their crispy texture and rich, full-bodied aroma were simply irresistible.