Since we posted a tutorial of this dish, many people have attempted
However, as I checked it
There is no one who cooked well so far.
Either the coral was made too short,
Or skewed.
If we want to slice it into coral strips,
This slice must be cut long enough.
Being this long should be enough.
So, it's better to start slicing from here
And don't slice it too thinly, you know
If we slice too thinly,
When you marinate and starch it later,
it's going to break.
Ok, let's move on.
Look!
We can keep watching it closely
And then pick it up and check: "OK, it's good, stop right here!"
Don’t cut any further, or it's cut through
Actually, you must be confident in yourself when cooking
Start from the first slice.
If this is your first time to do it
After filleting, put it in a refrigerator flatwise
Flatwise and freeze for 40 minutes.
Whether it's successful or not depends on the fish fillet.
After cutting, the fish must be rinsed
Because it's a fresh fish
There's some blood and scum for sure
Squeeze gently. Press gently.
If you press too hard, the fish is wasted.
You just need to add a little bit. To make it effective
Starch must be added in slowly
Do not pour all of it at once
Because, as long as there's enough starch, it's good enough
You know?
It's useless to add too much
If you add too much, it's all wasted
When we are adding starch
Pay attention to spots like these
If we haven't spread enough starch here
When deep fried, these parts will become dry
Then they'll be skewed, you know?
Sour and sweet (sauce). We add this first.
Four spoons of white vinegar.
Tamato sauce is sweet. It's more of sweet than sour.
So when we add white sugar, the amount must be correct
Two and a half spoons are enough
Then we add a bit of salt
To balance the sweetness and sourness.
So that the sweetness and sourness are...
(Without salt) it tastes either sour only, or sweet only
But if we add some salt, then the two of them will...
Fuse.
It pushes the two of them towards the middle
OK, it's stirred well, we can start cooking.
I'll do it here, you guys stand over there and watch.
And then, after we finish cooking
Do not rush to serve it
What’s reason?
Because after deep frying, the fish is tough and the plating doesn't look so good
We still have a chance within 30 seconds after pouring the sauce
Another chance for plating
Look!
It wasn't standing well enough. Now we make it stand well
Because now it is supported by the sauce
So it can stand well
Now we can plate it well, and then serve
Let me nip off a strip and dip it in the sauce
See? It's still crispy
Did you hear the sound?
Umm
Come on, try it! Just use your hands
Don't be so delicate
See how it tastes and how crispy it is
Though the sauce is poured over it and covering it
It doesn't penetrate
So the fish is still crispy in the middle, you know
Umm, delicious.
Try it!
It tastes so good.
And also the oil we added in the end
There has to be some oil on the sides
But it has to be too much oil on this side
Look! It should be a little bit more oil than the other side.
There shouldn't be too much oil, either, you know
OK, the remaining two fish are your homework
This one
Leave it to the other colleagues
OK, you are dismissed