He sliced off the entire piece of fish meat along the fishbone from the tail towards the head.
And this cutting method was the Sanmai-oroshi (three-piece fillet)!
"It's Sanmai-oroshi?"
"Does that mean he's going to make sea bream Sashimi, or sushi?"
Seeing Sosuke use this cutting method, Isshiki Satoshi, who was quietly observing, couldn't help but think of something.
"The whole process is clean and efficient, and his knife skills are proficient. It seems he does have some level of skill."
Beside him, Jōichirō Yukihira didn't care what dish Sosuke was going to make. Instead, after watching his knife work in preparing the sea bream, he nodded in satisfaction.
...
Ignoring everyone's reactions, Sosuke maintained a cautious and serious expression throughout.
He continued to take the filleted sea bream meat, dip it in starch, and roll it into the hollow cylindrical-shaped fish skin, then coat it with a pre-prepared egg white batter.
He put it into the oil, first frying the fish roll until cooked through over medium heat, then taking it out!
Next, he heated the oil again, then quickly fried it until crispy over a fierce high heat.
He finely chopped Sichuan peppercorns and dried chilies and fried them until fragrant.
After scooping them out, he added ginger slices, garlic slices, and scallion segments to sauté until fragrant, then removed the scallions, ginger, and garlic before adding the sauce!
"sea bream Tempura?"
"So it's not the Sashimi or sushi I thought it would be."
At this moment, Isshiki Satoshi, realizing, slapped his head and said with sudden understanding.
"There are so many dishes that are better than Tempura."
At this time, Kobayashi Rindo, who had just finished eating the Lion's Head, was a little disappointed to learn that Sosuke was only making Tempura.
However, thinking that his dishes only reveal their true nature at the very last moment,
She felt somewhat relieved and continued to observe quietly.
"No, that's not Tempura."
"Because the method for Tempura doesn't require a sauce made from Sichuan peppercorns and dried chilies."
"I suspect he's making a type of fish-flavored crispy fish fillet from Sichuan cuisine in China."
Jōichirō Yukihira rubbed his chin with one hand, re-enacting Sosuke's previous steps in his mind.
Suddenly, he understood, and said in surprise.
...
Crispy fish fillet is, first, fragrant, and second, crispy.
You don't need to spit out fish bones when eating it, and the texture of the fish meat is not just ordinary "freshness," but a "fragrance" representing the spicy flavor of Sichuan cuisine.
Of course, using sea bream for this dish might be a bit overkill.
Therefore, Jōichirō Yukihira found it difficult to understand for a while.
Why Sosuke would use sea bream, an ingredient, to make such an ordinary home-style dish.
Subsequently, the oven was set to 200 degrees Celsius.
First, bake for 6 minutes to prepare the pre-made roasted duck pancakes.
Yes, the kind of pancakes used for Beijing Roasted Duck. Steam them until soft, then cut them into triangles.
Thus, the salt-baked fish back, sweet sauce, scallion whites, and roasted duck pancakes were ready.
Next, Sosuke was seen spreading a layer of sweet bean paste on the scallion pancake, adding a piece of sea bream meat and an appropriate amount of scallion whites in the center of the pancake.
He lightly pressed the edges of the pancake with his fingers to wrap it up.
"What?"
"Just now it was the fish-flavored crispy fish fillet from Sichuan cuisine in China."
"How is it... China's most famous roasted duck dish this time?"
"No, he's using sea bream meat, not duck meat."
"But this method of salting and roasting the sliced sea bream, then rolling it in a pancake with scallion shreds, is indeed the Beijing Roasted Duck method!"
At this moment, Chen Yilang's head was a little muddled.
Even though he was the strongest chef to come out of Totsuki Culinary Academy, he couldn't fathom all the secrets of Sosuke's dish.
He had a premonition that this True Sea Bream Continent Map dish,
At the moment of its true completion, it would absolutely completely overturn his perception.
...
Using green and red peppers, remove the inner membranes, then cut them into small segments.
Then put the fish belly meat, green and red peppers, red cabbage, and lettuce into a bowl, add oyster sauce for seasoning, and mix well.
"Cantonese cuisine? This is the most common cooking method in Cantonese cuisine."
Jōichirō Yukihira, finally realizing something, his face greatly changed!
Who would have thought at first that with just one sea bream, Sosuke could use three Chinese cuisine methods.
And they were the Beijing cuisine representing the North, Sichuan cuisine representing the West, and Cantonese cuisine representing the South, three different flavors!
"Ah?"
"This... this..."
"I feel like the Lion's Head I just ate isn't as fragrant anymore."
Kobayashi Rindo, equally dumbfounded, finally sighed helplessly.
If she had known that Sosuke possessed such an incredible sea bream dish, she shouldn't have been in a hurry to order.
"Senior, he still has some fish tail meat left. Do you think he might..."
The sharp-eyed Isshiki Satoshi quickly came back to his senses and said to Jōichirō Yukihira.
And indeed, he was right. Sosuke sliced the last of the fish tail meat to a thickness of about 2 millimeters.
Then he crushed the roe of a hairy crab and added ginger juice.
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