Hello, everybody.
Today I'm making this Coral Fish with my uncle.
He watched my video over one day (cooking in the new kitchen).
The Coral Fish.
Hey, haven't you seen the video?
Ah, looks so nice to me.
It's comfortable!
Like that thing that stands up.
Like a coral.
I asked you to make it for me personally today!
I'll make it for you today.
Okay, now let's start it.
I'll see how you do it.
Look at this fish.
All we need is the meaty fillet, not the bones.
And then cut it off.
All the bones?
I'll have to get it clean, most of the bones.
Oh my, I'll eat it like that, I'll eat it without fear.
Sure.
No bones is good.
I'll fry up the little bones to crisp.
You can't even feel them if they're fried.
Oh, my, the old man and the kid will love this dish.
For the elderly, it depends.
If you're diabetic, you should eat less of this.
That's correct.
what I mean is...
If almost no bones, so It's safe.
Well, yes.
You need to slice it until the skin of the fish.
This fish is not big enough.
so I won't over do it.
It's okay.
It's about 5 or 6 pounds.
Hmm.
Uncle Si
Cut it like this.
Oh, boy. That's why it stands up like a flower.
this one is a little tricky to cut piece by piece.
Hmm.
Good. Now both fillets are ready.
Look at the two pieces of fish stacked together.
hold it
see
It's all good.
No, it's not long enough.
All right. Wash it off and it's ready to go.
Wash it.
Can you hold it for a second, Uncle Si?
Hold it here.
That's good.
it's gorgeous!
Those pretty girls have scarves around their necks that look like this.
hehehe
Nice!
Okay, now use this kitchen towel.
It's clean. It has to be.
Here, try them little bit.
Suck it down and then marinate it.
Marinade it and then you can starch it.
Put the starch on it and it's ready to fry.
Yes!
Oh, that's a lot of cornstarch.
You need a lot of cornstarch.
if you don't have it, you can't do it properly.
So we need a lot.
Hmm.
If you don't cover the fish with starch.
When you fry it, it'll blow up into a pile.
Oh.
Add another handful of cornstarch.
It's too much!
It's okay.
Hmm.
It's a very expensive dish.
It requires more material than squirrel fish...
You right about the squirrel fish.
It's a little simpler than this one.
But there's still so much material.
The material is almost the same.
Yeah.
There are many fans who say this dish is
Upgraded version of the squirrel fish
There's nothing wrong with that.
We have to shake it like this before we fry it in the wok.
Shake the powder out of it like this.
See? Shake these too.
It's too much starch?
If you don't shake the powder off.
When it fries, it will burn.
That will cause the oil become bad.
All that oil will be useless.
Try it.
There is no bones to worry about, Uncle Si.
Good, I'll eat without fear.
Looks so good!
Hey, nice!
Yeah, this is crispy.
This fish is cut like this and fry like this, so don't worry about...
the bones, they are all crispy.
It's crispy!
It won't stick to your throat.
Don't worry, everyone.
Good
It looks nice and tastes good.
Hmm.
The only bad thing about is the knife.
It's a bit too blunt for this work.
I didn't cut this fish right. It's not "coral" enough.
A small one like this... just poke it open.
Hmm.
Nice.
I need a big piece, crispy and delicious.
And a fan said earlier.
Ah, this sauce is too thin.
It's not sticking.
Actually, we're just trying to thin it out a bit.
Dip it in here when you eat it.
If that sauce is too thick.
I'll hang on as soon as I get up there.
This fish tastes tough when you do it like that.
The cost is too high for this dish!
Time cost Mainly
If this is your first time making this dish
I expect it to take an hour or two.
Try it when you guys get spare time.
If you're too busy.
I don't recommend you do this.
Take your time, right?
It's crispy and delicious.
It's tasty, sweet and sour.
You didn't get a splinter?
If you eat squirrel fish, you might get a splinter in the middle.
But not this one.
It's finely chopped, if you deep fry it...
They will be crispy.
The thorns are brittle and crispy.
Yeah.
I'll have some more.
Well, you done a good job!