Liang Jian: I have a canteen

"It seems I'm ignorant!" Xu San frankly admitted his ignorance, and then began to wrap the fish meat with the cotton cloth given to him by Inoue.

The fish was processed in no time.

Meanwhile, Chef Inoue on the other side also began preparing the side dishes.

Xu San watched and thought to himself, "It's really good to have someone knowledgeable helping me."

Feeling a bit hungry, Xu San glanced around the kitchen and spotted rice and eggs.

So he made a pot of fried rice with eggs to tide him over for a while.

Xu San was very confident in his fried rice.

Sure enough, this pot of rice received unanimous praise.

Chef Inoue was the best among them. After eating a small bowl, he specifically asked Xu San for advice on cooking time and ingredient selection.

Xu San didn't keep his secrets to himself, so he told Chef Inoue the tricks of the trade, including the use of leftover rice.

It's a give-and-take situation, after all, he learned quite a bit from Chef Inoue just now.

After enjoying the delicious fried rice, everyone was even more eager for Xu San's fish fillets.

After a while, the fish meat was almost processed. After opening the white cotton cloth, it was found that the fish meat was not pure white, but had a very faint pinkish tinge. The delicate and firm texture was clearly visible, like a thousand layers of compressed snowflakes.

The oil was heated in the wok, and although we were on a boat, the firepower was still fierce enough.

After pouring in olive oil and sprinkling in a little salt, Xu San added the fish fillets.

I used a large frying pan to fry the fish this time, which was very handy.

The sizzling sound filled the air, and soon the aroma of fish filled the entire kitchen. Little Lisa sniffed it, swallowed, and exclaimed, "It smells so good!"

"Fuck-"

Several pieces of fish fillet were rotated clockwise in a large frying pan, resembling a fish gracefully swimming on the surface of water.

After swimming a few more laps, Xu San gently flicked his hand, and several pieces of fish leaped out of the sea like dolphins, revealing their golden sides.

The high temperature rapidly evaporated the juices from the fish, also triggering a wonderful Maillard reaction, causing it to curl slightly under the heat, becoming crispy and releasing a rich, caramelized aroma mixed with the scent of the sea breeze. The layer of fish meat clinging to the skin was the first to change from translucent to a solid, milky white, like the first rays of light breaking through the horizon at dawn.

With a gentle shake of the pan handle, the fish fillets slid obediently in the pan. With only the back side doing a little work, Xu San lifted the pan and went to the serving counter, placing the fish fillets one by one into the plates that Chef Inoue had prepared in advance.

After everything was set up, Xu San didn't bother with the plating anymore.

Chef Inoue took the initiative to take on this task.

It must be said that the plating skills of Japanese chefs are truly remarkable; they can create beautiful dishes with very few ingredients.

This point
probably
Is it because resources are scarce there, and it's not easy to get something to eat, so we have to cherish it?
After putting away the frying pan, Xu San looked at the fried marlin fillet lying quietly in the center of the white porcelain plate, feeling quite pleased.

Inside a small dining room on the cruise ship, several people sat on chairs on either side of a long table and began to enjoy their meal.

Xu San picked up a Western-style fork and gently poked at the golden, crispy outer shell and the snow-white, delicate fish meat inside.

Then, with a gentle press of the knife tip, you can hear a faint sound of the outer shell cracking, while when the blade cuts into the inside, you feel an unparalleled tenderness, with juicy filling almost bursting out with the cut.

He picked up a piece of meat and took a bite.

Delicious. (End of Chapter)