gourmet food

Chapter 537 The Essence of Grilled Fish

"Where is myna? Didn't he say he wanted to grill fish with you?"

Mu Qing was attracted by the grilled oysters just now and did not notice Chu Yunfeng's "sneaky" movements, but she was still curious that he was the only one back.

"He had something to do at home. He came back soon and asked me to leave a fish for him.

No, I have to come up with all these fish by myself. "

Chu Yunfeng pointed at the fish in the net bag and said with a fake face.

"Then let me help you. I'm an expert at handling fish. When I was in school, I only ate fish when I cooked on weekends."

After seeing Chu Yunfeng's expression, Mu Qing did not doubt that he was there, but wanted to help him.

"No, you can go play with Kexin and help them get some more oysters back. I'll bake some more for you later."

Chu Yunfeng was not willing to let Mu Qing come and help him, so he gave Ke Xin a look. The little guy immediately understood, and then he took Mu Qing's hand and dangled it around.

Seeing the two people flirting with each other and cooperating so well, Mu Qing shook her head helplessly. She didn't want my help. She would just wait and eat the ready-made food.

Seeing that he had "passed", Chu Yunfeng secretly took a long breath, and then began to handle the fish.

Bago's diving was indeed very good. In addition to catching this grouper weighing more than 3 pounds, he also caught two red ancient fish and a golden pomfret.

Originally, Chu Yunfeng planned to use all the fish caught today to make tin foil grilled fish, but he changed his mind after seeing the red ancient fish and golden pomfret.

The meat of the grouper is tender and must be very salty and tender when grilled in tin foil, while the red fish and golden pomfret will be a little inferior if done the same way.

The taste and texture will definitely not be as good as that of grouper, otherwise it will not be interesting to eat.

So these two kinds of fish should be used for teppanyaki. It would be nice for everyone to drink some wine while eating.

It seems that I told Starling before that I was right to bring some side dishes. It’s always good to be prepared, otherwise the grilled fish on the iron plate will not be interesting to eat.

First of all, several fish need to be processed. The fish scales and internal organs naturally need to be removed. This is not difficult at all for Chu Yunfeng.

And it was done quickly. Not only did the cutting board not get dirty, but there were no fish scales flying around.

After cleaning it, Chu Yunfeng changed the cutter of the grouper to make it more delicious.

The meat of this grouper, which weighs more than 3 pounds, is still very plump, so the knife needs to be deeper when changing it, in order to add more flavor when grilled.

Then sprinkle some sea salt on it to add a little base flavor, yes, it is the kind of coarse salt without iodine, and it is the fine sea salt that has been ground by Chu Yunfeng.

Then pour a little white wine to remove the fishy smell. When making fish, Chu Yunfeng basically uses white wine instead of cooking wine. This white wine is much better at removing the fishy smell than cooking wine when cooking fish.

Finally, add a little light soy sauce, sprinkle a little pepper noodles to enhance the fragrance, and then start massaging it with a handful of spring onions, ginger slices and onions.

The purpose of massage is to allow the juices of onions and ginger to penetrate into the fish, and also to make the seasonings added before more even.

After a few minutes, Chu Yunfeng picked up the shallots and squeezed them vigorously a few times, so that all the juice dripped on them, and then discarded the shallots that had squeezed out the remaining value.

All the massaged onions are stuffed into the belly of the grouper. When grilled, the aroma of the onions will spread throughout the body of the fish, releasing its soul.

The grouper is allowed to marinate in the air for half an hour before being wrapped in tin foil and grilled. What needs to be done now is to divide the other three fish.

There are actually two methods of grilling fish on slate, one is grilled and the other is fried.

In fact, the most authentic method is to grill it. Only then can it be called authentic grilled fish, and it is also the essence of grilled fish.

Otherwise, how can it be called grilled fish?
In order to save time and cost, some stores choose frying, which makes it easier to serve in large quantities and saves a lot of time.

But it’s right to think about it. If you really want to bake everything, then how can one store have so many people to do it?

Frying is different. As long as the pot is big enough and there is enough oil, then nothing is a problem. It not only takes less time, but also saves a lot of labor and material costs.

Grilling and frying actually have the same purpose, which is to make the fish crispy and fragrant. After the meat on the skin is crispy, it tastes good and has more flavor.

But in terms of texture and flavor, the baked one is definitely much better than the fried one.

Because during the grilling process, the continuous addition of spices and seasonings will make the fish richer in flavor, which cannot be compared with frying.

Therefore, when cooking a dish, what matters is not the speed, but the degree of care. Only by truly cooking with care can the craftsmanship of a qualified chef be reflected.

Otherwise, no matter how delicious the food you make is without the spirit of craftsmanship, it will only be a shell without its spirit.

Chu Yunfeng cut the three fish open from the tail, then divided the fish into two parts, and then began to cut them.

Anyone who has had barbecue knows that after a few cuts are made on the grilled sausages and chicken wings, the flavor will be more delicious and the crispiness will be stronger.

Not only does it satisfy the taste, but it is also very satisfying in taste.

Similarly, Chu Yunfeng also added sea salt, pepper, and white wine for marinating. He continued to massage the onion and ginger, and then set it aside to wait for them to slowly absorb the flavor.

Next, start cutting the garnishes. The garnishes that are indispensable for making teppanyaki fish are onions, celery and potatoes.

Whether it is dry pot or grilled fish, these three side dishes are the favorites of beauties. No matter in the streets or in hotels, these three side dishes are often "standard".

Some aspiring chefs will also add some large white beans when making dry pot, which is very popular among some girls.

Onions and potatoes can be placed directly into the iron plate and allowed to slowly release their aroma over a slow fire. Potatoes are different. They need to be fried in advance to make them more fragrant.

After Chu Yunfeng fried the potatoes, two excited guys came to him with buckets. Unexpectedly, they got half a bucket in just such a short time.

It seems that the power of foodies is indeed very powerful.
The two of them put the bucket of oysters here without saying a word, and then continued to "fight" excitedly.

Chu Yunfeng raised his hand to stop them, but he never thought that Mu Qing would also join the battle, leaving Kexin to "supervise" the oysters and roast them.

Seeing Ke Xin's big eyes radiating a hot foodie look, Chu Yunfeng shook his head and wanted to say that my brother hadn't even eaten just now.
The oysters were processed quickly, and after they were baked on the rack, Chu Yunfeng wrapped the grouper in tinfoil, put a little charcoal fire in the small sand pile, and put it on it.

After adding some charcoal fire on top, wait for it to roast slowly.

When the oysters were about to be roasted, the myna came back.
(End of this chapter)