The Top Fishing

While the ingredients were being prepared earlier, viewers in the live stream were watching intently. As the big fish was added to the pot, many began to flood the screen with comments again.

"This steamed Emperor Three-Spotted Fish is something else. The ingredients used and the technique for preparing it clearly show an experienced hand."

"My focus is a bit different from you guys. I just noticed the accuracy of the host when he killed the fish—so decisive. He handled the gills and innards with crisp and efficient movements."

"A Peacock Bass weighing over 5 pounds, just steamed like this, then drizzled with hot oil after coming out of the pot.... I’m drooling...."

Lin Yang busily worked in the kitchen while Baom stood at the door watching. Through his interactions with Sun Zheng, the native learned that Lin Yang was planning to cook delicious Chinese dishes himself, sparking his curiosity.

As a fishing and hunting guide, he had hosted at least a dozen affluent Asians, but none as young and willing to cook as Lin Yang.

The Sichuan boiled fish before was indeed delicious, but it was made by a camp chef specially trained by Sun Zheng, so Baom still held a skeptical attitude toward Lin Yang’s bold younger claim of cooking dishes himself.

During the initial phase of processing the ingredients and steaming them, Baom still maintained his skepticism. After all, the dish had just some scallion and ginger added before setting it into the pot, which didn’t look appetizing at all. Even if one didn’t prefer frying fish, the camp had oil, and frying would have made it more delicious than this current method.

However, Baom’s judgment was proven wrong after just 10 minutes.