The crackling fish in sweet-sour sauce  See details »

 
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  • 00:00: mothers he darling i often say so here you are my favorite i say this is not always
  • 00:35: woman play is always relative to eating here is my favorite food and Today I will show one dish which is very love for the idea for the contrast all this later I'll tell you now it will be crispy sweet and sour fish I'm at the fish I have such a wonderful
  • 01:09: fish well i love from scratch you know what i like most fish I buy a whole fish cook so I want with no tinker i love this fish understand how at least she is so scary now and if but i love now perch this is a pike perch i am now of its sections it is not gutted means nothing i have him now
  • 01:39: he will cut off his head with such an oblique cut here and I actually removed my head now him Just keep his stomach he has caviar is it means from here look quietly such pleasant hour because time
  • 02:09: so here he is, here it is fat pike perch caviar by the way i use not now and now i mean fish sparse not fillen need a fish convenient as a fillet, I have it now like this I shall take this one with a fish fillet that's what beautiful fillet when you love a fish like this here is beautiful
  • 02:39: It turns out here is one fillet I will cut second fillet Well, from the head of the ridge, I certainly ear I will weld but now I am doing something completely different now here is the second fillet here is its ridge should also be used for legs now with this fillet itself and
  • 03:09: will stay so I’ll cut off right here fin me well, not me and the court sneeze nice to mess with fish oh when she is fresh good sudchok fresh now I'll take off the rib the bones are now thin and thin to not leave the flesh on them in my knife is flexible so that's flexible
  • 03:41: the knife is very comfortable to do the rest i'm off my bones now and i already have literally on the eyes already get fillets boneless rib bones I cut off a little bit I'll cut my tummy I do not need you here now with his fillet skin because while i still have it owl cat that's skin why you see i don't
  • 04:12: I brush my skin because I don't care about skin take off here she is here she is my favorite yet another fish and then it's a favorite fish turn into my favorite dish sweet and sour crispy fish in sweet and sour sauce Now it is the skin that's I got trim it back in this slice this in
  • 04:42: the broth will go turned out good for me fillet this is going to the side I cut into pieces like this such here large enough pieces like this these will be my handsome pieces from
  • 05:21: this will be enough and while the court yes a business I will now take a bowl in this bowl add cold water this is my secret i very few people told about this secret Now I have my water pipeline will add look a pinch of salt and a pinch of such a good is menu of salt and sugar menu stir
  • 05:55: what salty sweet water in this water let down the fish and she will lie here on some time she will from this Tastier I so work with any fish to I want everything to be delicious fish is now I rinse the board to work on and work on now I will prepare everything
  • 06:25: component for sauces because fish I'm already waiting for my time into this board and so i will now take two product while two products that called onions and garlic I have a little shallot over here I'll take a bowl to clean everything here
  • 06:58: ordinary shallot onions is completely unimportant I will prepare onions I will prepare garlic I'll take 2 cloves of garlic it will be a sauce well do you understand friends which of course is a large number of dishes which I personally cook which we all ready they have some kind of national
  • 07:31: the background they may have national roots of many dishes have nationality Today, too, bastard robot Avliya now many will not grow out of china in china love sweet and sour sauce and in this sauce preparing a series of products today will be fish but nevertheless there are some of mine author's work here you see how a fish being prepared it is already my personal because it is mine personal kitchen my personal secrets and i'm here I share these secrets with pleasure
  • 08:04: by you and so onion garlic now I'll take to the fridge and something else in the fridge now sweet peppers and and these sweet peppers I 'll wash it now traffic light standard traffic light not to destroy all the peppers I'll take it like this I will cut off a piece from each Persian
  • 08:34: so that he remains more or less whole and until the next time preserved and see stenochku cut and peppers but for now will clean I accordingly will cut these peppers like this you know, in small fragments Chinese dishes and as if therefore because Chinese food is sharpened by
  • 09:04: sticks so i will now too chop so that chopsticks were comfortable there is to slice every foot product safely quietly placed in the mouth it is important to understand it is always necessary thinking about food being comfortable there is a hill of beautiful pepper by the way let onions and likewise we shall cut big enough like this slices they then go away garlic i I can do this in a Chinese machine food prepare such an outfit and other food
  • 09:43: it is important whose produce all products then collect these products as designer skillet in a saucepan in a wok and so on there i see now i am now I cook all the products quietly like this Here I prepare them something else I need if we remember and that's what i need i need ginger but as without him without ginger now rinse it
  • 10:15: in this case I'll clean cleaner belle its like they are peeling potatoes by the way like that cross brush it like fresh potatoes can be cut like an old potato here i have slice of ginger and measure neatly I'll cut the straw right now I'll cut it in the beginning him on such neat little plates
  • 10:45: on the record then every record I cut into strips mean ginger now small neat cubes here I I create such a palette here are the ginger cubes
  • 11:15: well what else is something now I'll take cilantro and scallions
  • 11:49: I will also wash these things now so nice i always tell you honestly so frustrating everything in the kitchen being I like working alone in the kitchen I love to be alone with the products talk to them but vessel me look like I'm crazy with ginger with cilantro love very much talk you know that's when one
  • 12:20: for one with cilantro with onions I love talk because they are mine my mine I love them as well as those for whom I cook some products a little always treat tenderly and affectionately years I now ats cilantro and I will not quiver and of course now I gently so that's hit the road up to paper I wrap it up and press it to dry with bows I will not do that though I can of course a little bit of it all the same
  • 12:52: wipe it to be overland and here I am now separately cut separately cut onions he it will not be necessary separately because they are different times will go to the dish be added these two products here is a beam and here is a separate lie from kenzo bows enough here I am for our stuffing
  • 13:24: rudely enough now kenzo well now now i will take another one a product called tomato is just a tomato and now actually saying i'm starting to make myself
  • 13:56: sauce why the dish is called crispy fish in sweet and sour sauce but I will cook the fish at the last moment and the sauce should cook earlier therefore I'm concentrating on the sauce now the euro is like that I will heat the pan I’ll add some heat right now here is butter and let it still be heated
  • 14:29: like this and I will be at some sequences work here with all With these products, well, I will add some the last moment I need a lot sugar and now put next to him Take a closer look at the sugar and also put the vase yourself vinegar is just good wine vinegar he may be red because the color of the sauce will be red because of the tomato it can be
  • 15:01: it is completely irrelevant to white I will set you for yourself soy sauce well if you something is flashing before with China on mean soy sauce and you know my heart glucose this sesame oil see enough many ingredients but they are all in general simple here in general on this board all simply so I'm starting with ginger so he went fried and garlic we dissolve flavors
  • 15:34: ginger and garlic in oil well him and i today i cook i love cook it my food food i I feed not for money but from the heart good send aromas onion pepper now i'm just a little bit all this here
  • 16:07: warm up onion then to pieces and go now these clothes in the bow do not feel it then it will be very tasty for me now everything smells here now i'm looking add tomato that's where from here look for sugar that's
  • 16:40: there are probably two tablespoons of sugar bang battles still enough until sugar as salt soy sauce is so thick weight
  • 17:10: you must try water be chicken broth water is now boiling and I will give the sour vinegar in the meantime I put you starch for yourself and take spoon I'll take a small spoon and in ploshechki reconnoiter in cold water a lot starch for the final
  • 17:41: thicken the sauce so accepted here learn as he appetizing gurgles syrup figuratively gurgles a bit more water and add all and now I add acid vinegar need try to be so balanced good sweet and sour taste now try the sauce so that it is frankly sweet and that through this
  • 18:19: sweetness came kisling or so said just want to leave can give hot pepper naturally i I will not create will sing and so the form how i'm not long his ready what vegetables yet I had a leg with sadness between other things now a little bit of starch to
  • 18:49: stable consistency was the sauce here so from the starch sauce will be a little bit so I would say shine now green onions green onions at all no go do not bother and all shoot with heat and at the end sesame oil dipstick a little bit for an aroma like that open
  • 19:20: butter is also better glitter sauce sweet and sour sauce is ready now I do the following i will return the sugar by the way back I'll take the pan lichku small a stewpan here is such a stewpan on her him cooking oil for frying no longer needed we lived deep now
  • 19:50: something fried fish they something fish like this so that the pieces of fish were here by a goal completely immersed in another drop add oil like this Fish is in my water is already
  • 20:25: lay in the water salty sweet she already slightly in Spools themselves salt and sugar and it will be an hour very good of this fish I 'll take now and juke you style and and paper towel and fish yes I dry it lay down already fed up salt and sugar with excess water absorbed napkin fish lie down and it is now I’m going to bend a fish in it
  • 21:02: and now I will cook what will be provide a crunch and so i take as little I already have a watch here 2 tablespoons of starch like mom i don't need it anymore now i take up to 3 tablespoons of flour 1 2 3
  • 21:32: Now I pour water here and make it batter I'll make batter for pancakes on thin pancakes now I'll take already the whisk is not a whisk will be more comfortable and
  • 22:03: more effectively mix it here is liquid dough eat dough remove all the excess so here it is I have already dried fish here dough now i will make another story i I'll take a plate I'll leave it like this
  • 22:35: and also shot a paper in order to put fried fish on paper to absorb excess fat of course use and towel linen then wash it for a long time have to be like this now check for some kind of deep-fryer I can for example take a piece of ginger because in ginger moisture have a fry to see heated fat or not here you see already
  • 23:07: hissing means it means I was warming up fat everything is fine it works and here now comes a very important moment i I take this white powder this baking powder is a substance that allows the dough raises here it is very important immediately before working with fish add baking powder and not immediately
  • 23:38: because baking powder works fast and he can level himself he can weaken the impact so right in front hot baking powder and loosen I press here enough so baking powder he will provide air in the dough and crunch stir baking powder and only now close
  • 24:08: valid right now already won air bubbles appear that its much in the test she already becomes airborne right in this bowl, well now a piece of fork fish looks very nice on the light by the way such a piece of fish on shake a fork slightly to shake gone extra dough and 2 fork bang dough
  • 24:39: deep-fried like this fried pieces chic so crunches can not imagine yourself as it crunches this dough I will fry small in batches of 4 pieces so as not to cool alive because every bit which he gets is cold and he cools the fat from this dough swelling but becoming pieces like that
  • 25:11: air airy crispy batter in he has such a thin leg she doesn't thick here is a very correct dough and simple flour water and starch and everything and of course mine knowledge that I give myself like this easily the dough swelled crunches and here these golden pieces i am now lay out on paper I already talked about this to get rid of excess fat beautiful pieces bloated pieces of zander
  • 25:42: Well the second batch of the second batch although there is only one batch the second is also not forbidden to be Now I will put 5 pieces already nothing terrible and now fry the second batch
  • 26:14: it is fast when I hosted they already waiting for this dish they know they like these are my dishes right in front of them like this I'm frying fast fish and I serve everyone his plate just cooked and everyone is happy because that's the attention of every person leg remove the dough and the fish and take ka i'm such a plate all fish is ready
  • 26:49: I take hot pieces on a plate I shift over what they are pretty contagion as i like them now i'm on I will move this sauce debtor as you understand heat in I will give a little warm up sauce
  • 27:21: cilantro and then another ready meal all together strew cilantro sauce scoop here warmed up already I put this thick sauce in the plate so here is a fish i will have semi immersed in this sauce and on its parts
  • 27:51: will be in the sauce and no part of it to all did not smear it to remain crispy that's what i did i right now i just like this I will stick that is, I now like it to the floor immersion make in sauce but she see sticks out here this is a thrill this is what one must therefore eat what many years friends eat from my hands you can cook now
  • 28:23: for my friends but for sure cite me because it is mine author's dishes and now yes I can go for chopped cilantro to additionally cisco it is a dish of grass like this if you decide cook this dish you will not regret because you will understand that until this day did you eat the wrong cooked fish Well, you know, this is my opinion and I
  • 28:55: I share it