Chapter 345

After preparing three dishes in succession, Jiang Chen did not feel tired at all; instead, he grew even more enthusiastic. Perhaps, had he not been born into the Jiang Family, he might have made a fine cook. Next, Jiang Chen began his fourth challenge: Fish Fillets in Hibiscus Style. He deboned and skinned the fish, sliced the meat into paper-thin pieces, and gently mixed them with egg white and a small amount of starch to form a delicate protective film on the surface of each slice. Then, he brought a pot of clean water to a boil, slid the fish slices in one by one, blanched them briefly until their color changed, and quickly transferred them to an ice bath to cool. Prepared this way, the fish maintained its tender and fresh texture while acquiring a pristine, jade-white appearance. Finally, he arranged the fish slices neatly on a plate, drizzled them with a specially prepared sweet-and-sour sauce made from wild berry juice, honey, and a touch of vinegar, and garnished the dish with finely chopped cilantro and red bell pepper shreds. A plate of Fish Fillets in Hibiscus Style—appealing in color, aroma, and taste—now stood before him. The translucent fish slices and the appetizing sweet-and-sour sauce were enough to make anyone's mouth water.