Chapter 180 - 133: Are You Naturally Unsmiling?
CLANG! CLANG! CLANG!
The pieces of fish tumbled into the dish with a crisp sound. Their crusts were golden-brown, and a fragrant aroma immediately wafted up.
A layer of salt and pepper was sprinkled over the top. He picked up the plate and gave it a couple of shakes, instantly coating the fish evenly.
"Come on, give it a try. Watch out for the bones," Zhou Yan said, passing the plate over. Everyone reached out and picked up a piece.
Zhou Momo reached out and touched one, then immediately pulled her hand back. She clutched her earlobe with her small hand, pouting with a look of grievance. "It’s hot!"
"Let me blow on it for you." Zhou Yan quickly blew on her reddened hand, then picked up a long strip of fish belly. He blew on it until the surface was no longer hot before placing it in her hands.
"Thank you, Brother." Momo grinned, holding the golden-fried piece of battered fish with both hands and taking a small bite.
CRUNCH!
The crispy batter, made with egg, made a light sound. Biting through it revealed the delicate fish meat inside. This was the epitome of crispy on the outside and tender on the inside.
"It smells so good! It’s delicious!"
The little one nodded her head, saying happily.
"Slow down, careful with the bones," Zhou Yan said with a laugh, taking a piece of the battered fish and biting into it himself.
The crust was crisp with a faint fragrance of egg. The fish was delicate and tender, with a slight springiness to it—not the mushy texture of farmed fish.
When making braised fish, the seasonings are heavy, so Zhou Yan had used relatively little salt when marinating the fish. It had a basic flavor, but after sprinkling the salt and pepper on top, the savory taste was perfectly balanced.
It was quite fragrant.
Most importantly, there wasn’t a hint of fishiness.
’The quality of wild river carp from this era is truly top-notch!’
The people of Guangzhou don’t care for carp, and those from Hubei discard it like a worn-out shoe, but carp holds a respectable position in Sichuan.
Of course, this was mainly because Sichuan Cuisine had so many cooking methods; even for farmed carp, there were various techniques to suppress its muddy taste.
"This tastes amazing! Crispy on the outside, tender on the inside. I bet it’d be even better with some chili powder," Mrs. Zhao exclaimed. She went out and brought back a dipping dish meant for Kneeling Beef. She coated a piece of fish in it, took a bite, and nodded repeatedly. "That’s it! Absolutely perfect!"
"Let me try." Zhao Hong also dipped her piece in the chili powder. After one bite, she nodded as well. "It’s even more fragrant! Delicious!"
The plate of battered fish became everyone’s snack and was finished in no time while it was still hot.
Zhou Momo ate three pieces and returned to her post watching the stove, completely satisfied.
"Old Man, catch more of those small fish next time. They’re the best for frying like this—so crispy you don’t even have to spit out the bones. Get a few pounds of them," Zhou Yan said, looking at Comrade Zhou.
"Will do," Comrade Zhou nodded, feeling a bit of pressure.
’A few pounds?’
’He could only catch two or three at a time...’
Zhou Yan glanced at his watch. It was 4:30, perfect timing. Once they finished their snack, the textile factory workers would be getting off work, and it would be time to get busy.
There was still some oil left in the wok. He added a spoonful of broad bean paste and stir-fried it until the red oil was rendered. Then came the trio of chopped pickled chilis, pickled ginger, and pickled radish. He stir-fried them over low heat until the moisture cooked off and the sour fragrance intensified, then added smashed garlic, ginger, and dried chili segments, continuing to stir-fry.
Once the dried chili segments turned a deep brown, he added water. When the water came to a boil, he poured in the previously fried and set pieces of fish.
About a third was left in the basin; he planned to have Mrs. Zhao Hong take it back for the old lady after work.
The water just barely covered the fish. He added segments of scallion.
The fire under the stove had long since been turned down to a low heat for a slow simmer.
"High heat for tofu, low heat for fish"—this was wisdom passed down through generations.
BUBBLE~ BUBBLE~
The pieces of fish trembled slightly in the thick, red broth, bubbling away as their fragrance filled the entire kitchen.
During the process, he nudged the fish gently with the spatula a few times to prevent it from sticking to the bottom of the wok.
After simmering for about ten minutes, the sauce gradually reduced.
At this point, he sprinkled some finely chopped Chinese celery stalks and a handful of bright green scallions on top, then took the wok off the heat and plated the dish.
He filled the restaurant’s largest porcelain basin to the brim.
The batter-coated fish was completely soaked in the glossy red sauce, making it look almost translucent. The white scallion segments, green celery, and red chili pieces intertwined to create an enticing palette of colors.
The numbing, spicy, fresh, and savory aroma washed over them with the rising steam.
The braised fish was ready!
The five people in the kitchen couldn’t help but swallow hard at the sight and smell.