Chapter 747 Grilled Fish

When Neci came back, Yang Ming was preparing to cook the gar.

The most concise and clear way to classify ingredients according to their taste and nutrition is "these four legs are not as good as two legs, and the two legs are not as good as the ones without legs." After screening out in this way, the fish is the most delicious.

The wisdom of the ancients has been passed down to this day. It is not unreasonable for people to always like to eat fresh food.

There is a huge difference between freshly caught fish and quick-frozen fish.

Maybe it’s because fish are born in water, water is flexible, and fish swim in it all day long. How can a fish swimming around not be delicious?

"Grilling" should be the earliest method used by humans after they mastered cooking ingredients, and it is also the most primitive way of making ingredients. Today, grilling has evolved and derived a grill-based cooking method, and fish is no exception. Grilled fish is now on the streets. The most lively place for foodies, diners flock to it, and the food stalls are second only to the crayfish as their signature dish.

But the skill of roasting is easy to get started and difficult to master.

When most people think of grilling, don’t they think of a picture of just piercing the fish with a fork and placing it on the grill?

If you think so, you can only say that the pattern is broken!

Grilling is without a doubt one of the best ways to cook a whole fish.

"Grilled whole fish" tastes delicious and, even better, is one of the easiest ways to cook it.

The unique dry and powerful heat of barbecue can make the surface of the fish turn yellow, the texture becomes crispy, and the flavor is richer.

Using charcoal barbecue, if the wood used is old fragrant wood, it can also increase the flavor of the smoke.

Of course, the forest of death where Yang Ming is located, among other things, is full of sandalwood that is hundreds of years old. The most important thing is that it doesn’t cost money!

Yang Ming selected a five-hundred-year-old sandalwood. This kind of sandalwood is used as valuable furniture material in wealthy families in modern society. If it falls into Yang Ming's hands, it can only be used as firewood to add flavor to grilled fish. .

As for the skill of grilling, it is easy to get started but difficult to master, because:

One of the most common problems when grilling fish on the grill is that the fish easily sticks to the grill.

For novices, it is best to use a special grilling net so that you don’t have to worry about being unable to turn it over.

In addition, even if the fish belly is stuffed with seasonings, you don’t have to worry about the seasonings escaping out if you use a grilled fish net to clamp the whole fish. At the same time, the fish is very tender and it is relatively difficult to control the heat.

Generally speaking, it is better to start grilling fish directly from the high-temperature area, because the fish skin is less likely to stick to the hot surface. However, if it is a large fish with thick meat, it should be slow-roasted at low temperature in the indirect heating area until it is almost cooked. When the time comes, go to the high temperature area and bake quickly at high temperature.

The gar that Yang Ming is cooking now happens to be the type with thick and plump meat.

Yang Ming used skillful movements to delicately scrape off the scales of the fish, then took out the internal organs of the fish and washed it from head to tail.

Among them, special attention should be paid to the belly of the fish.

why?

Because wild fish eat more miscellaneous food, they are likely to harbor parasites in their bodies!

You don’t want a centipede-grown parasite to get into your mouth, do you?

Generally speaking, most of these parasites are hidden in the belly of the fish. You can know it by just looking at whether there are any bulges floating on the belly.

Before grilling, one of the most overlooked issues is to carefully clean the grill.

This is important for all barbecues, but especially important for fish. The meat of fish is very tender and will tear more easily when it sticks to the grill. A dirty grill is more likely to stick.

Cold fish is more likely to condense, and fish with a wet surface is more likely to stick.

So, Yang Ming brought the gar to room temperature, carefully patted the surface dry with paper, then seasoned the inside and outside of the fish with salt and black pepper, and then smeared it all over with oil, which also prevents sticking.

The flames rose.

After the grilling temperature stabilized, Yang Ming made several diagonal cuts on the fish, and then put the fish into the grill. If you don't use a grill net, you can keep the fish and the grill at 45 degrees, so that the grill marks will be more beautiful. , and easy to flip fish.

At the same time, Yang Ming placed the fish's back toward the hottest area of ​​the grill. Because the fish's back is thicker, it requires higher heat.

After seeing this, do you think the baking technique is that simple?

If this is the case, it means that you have never tried real barbecue. At most, you have only eaten simplified barbecue in a cafeteria.

When grilling, when to turn over requires accumulation of experience, and it also requires unique vision and techniques.

Under normal circumstances, you can wait until the tail has turned yellow before turning it. If you use a grilled fish net, you can turn it directly. If you don't use a grilled fish net, many people will use a shovel to turn it, but you must insert the shovel under the fish body.

By the time you find the fish is still stuck to the grill, it's too late. The skin has been torn, and some people are using food tongs, which can be a bit rough.

Yang Ming has a very useful method that can perfectly avoid these defects.

Yang Ming used a carving fork to turn the fish, inserted the carving fork under the grill, and then tried to lift the fish from the bottom.

If the fish is a little sticky, try it again after a while. If it is no longer sticky, it will be easily lifted. If the fish and grill are prepared well in advance, it will generally not stick.

After confirming that it could be flipped, Yang Ming used a meat carving fork to flip it, and then slowly put it down.

After flipping, you can wait for the fish to be cooked.

It's a pity that Yang Ming doesn't have a quick-read thermometer on hand, otherwise he can insert it into the thickest part of the fish to confirm. If it reaches 57 degrees Celsius, it means the inside is cooked.

It doesn’t matter if you don’t have it. According to Yang Ming’s past experience, just insert a chopstick into the thickest part of the fish. If you can’t insert it, you will just find that the surface of the grilled fish has turned yellow and crispy, which means that the inside is not yet cooked. Continue grilling the fish.

After some debugging, once the chopsticks can be inserted into the thickest part of the fish, it means the grilled fish is completely cooked.

Along with the rising smoke, the unique fragrance of sandalwood is mixed with the smoke, mixed with the delicious smell of fish, and slowly spreads.

Just taking a breath will make you feel sincere joy!

Before serving, Yang Ming placed the grilled fish on a large banana leaf to cool it.

Then, Yang Ming picked the fruits from other employees, squeezed them with his hands, and let the juice inside splash out, dripping on the grilled fish bit by bit, making a slight popping sound. sound.

At this point, it's basically ready to serve.

Of course, due to obsessive-compulsive disorder, Yang Ming disposed of the fish head and tail before letting everyone taste it.