The Top Fishing

"Of course, coming to the seaside naturally means learning a few authentic local dishes."

First, he made eel rice, beginning by chopping the eel into chunks, removing the bones and the dorsal fin, then scoring it. This prevented the skin from curling during frying. He then marinated it with minced ginger, minced garlic, cooking wine, and black pepper.

While letting it sit, he also prepared the meat needed for the tempura, skinning it as only the flesh was needed, similarly deboning and finning it. He then cut the meat into strips and used salt to cure it.

While doing that, he also mixed the sauce for the eel rice, primarily using oyster sauce, soy sauce, honey, black pepper, water, and a bit of starch until it was smooth.

Next, he prepared the batter for frying the tempura. The batter for tempura was similar to what one might use at home for frying mushrooms or meat buns, but since the yacht had a special flour for frying, Lin Yang didn’t bother to mix his own.

It must be said that although the yacht wasn’t very big, it was well-equipped with a variety of seasonings and common tools. It seemed Boss Chen really knew how to enjoy life.

At this moment, Lin Yang couldn’t help but think that when he had the money, he would definitely buy an even larger and more luxurious yacht and then set sail once more.

Though he thought so, his hands didn’t stop moving.

He prepared the flour in a 1:1.6 ratio and with that, all the prep work was done. It was now time for him to truly showcase his skills.