The finished dish was placed on the nearby empty makeshift dining table, ready to be served directly in a while.
Fu Yu continued to prep the redfish.
Seafood must be eaten fresh, so they can only be killed and cooked on the spot.
Without assistants or helpers around, Fu Yu could only handle the live fish alone.
But it was all something he used to do regularly, so it went smoothly.
The meat of the redfish is thick, tender, and smooth when eaten, quite distinctive, and can be cooked in many ways.
The originally planned dish by Yang Zhifang was numbingly spicy redfish, but it was changed at the last minute.
There are four redfish in total; they can be steamed, pan-fried, braised with tomatoes, or made into soup.
Fu Yu hesitated slightly and finally opted for dry frying.
Just last night, he had acquired an advanced "frying" personal skill.
He wanted to try and see how customers would evaluate the fragrant pan-fried redfish he cooked with his perfect "frying" skills.
