The Top Fishing
Chapter 538 - 241: Parasitic Catfish_4

Chapter 538: Chapter 241: Parasitic Catfish_4

Aside from that, the inside of its mouth was filled with tiny, dense teeth. The creature wasn’t so frightening because it was small, but if scaled up to over a meter, it would definitely be a ferocious and aggressive beast.

"You... be careful, and stay safe," Lin Yang couldn’t help but caution him.

Sun Zheng smiled and nodded, "No worries, it’s not that exaggerated. These creatures are like piranhas; as long as you understand their habits, they won’t harm us."

To prevent accidental injuries while bathing in the water, the locals all wear a special fabric woven from plant fibers. For us, it’s best just to avoid getting into the water as much as possible.

Except for a few sensitive spots that need protection, these creatures can’t infiltrate most ordinary places. You can think of it as a special kind of leech..."

While talking, Sun Zheng simply pinched and beheaded the parasitic catfish that served as a teaching material, tossing it into the water casually.

"Alright, danger averted!" Sun Zheng clapped his hands, his face as calm as ever.

Even so, Lin Yang and Yue’er still felt a bit of a chill.

He urged, "Let’s hurry back to the camp. You just mentioned they could infiltrate, and I felt a bit uneasy. I caught quite a few fresh fish; I’ll cook them for everyone."

"You’re cooking personally?" Hearing this, Sun Zheng’s eyes lit up, looking at Lin Yang somewhat surprised.

"Yeah, what’s up, any problem?"

Lin Yang’s cooking skills were quite good. Although he couldn’t compare to professional chefs, preparing a few fish wasn’t really that complicated.

"Uh, no problem, I just didn’t expect that not only are you good at fishing, but you can also cook. Before coming here, I couldn’t cook at all, my only culinary skills were frying bread slices and making instant noodles."

Upon hearing these typical homebody cooking skills, the viewers in the live chat burst into laughter.

"Damn, frying bread slices and making instant noodles, aren’t those my cooking skills? Clashing with the guide?"

"I’m slightly better; I dip the bread slices in egg before frying them, and I know to add eggs and sausage to the instant noodles."

"Haha, you two are amateurs, I’m an authentic Shandong chef. If I have the chance, I’ll invite the host to try genuine Shandong cuisine."

"Let’s not discuss this anymore, I’m more curious about what the host plans to cook personally, just please don’t just boil the fish in plain water."

Lin Yang scanned the live chat and said confidently, "You guys talk like that, but I’ve cooked more than once or twice. Though I can’t compare with professional chefs, I’m definitely much better than you homebodies.

Plus, with this type of high-quality fresh fish, pretty much any method of cooking is delicious. Since everyone wants to see my cooking skills, I might as well show them live."

After saying this, Lin Yang turned his head to look at Sun Zheng.

"At our camp, do we have soy sauce for steaming fish, ginger, star anise, oyster sauce, and stuff like that?"

"Yes, fearing you wouldn’t be used to the local food, the supplies air-dropped here included these cooking condiments. It may not be your specific brands, but we’ve got basically all the essential seasonings!"

After getting a positive response, Lin Yang nodded, "Alright, since we have all the ingredients, let’s give everyone a performance of steamed Emperor Three-Spotted Fish, let’s go, get to work."

With a call, Lin Yang, Yue’er, and everyone else returned to the camp.

Sun Zheng directed the locals to bring the equipment and the fish caught in the morning to the kitchen, and Lin Yang’s jungle culinary live broadcast soon began.

Serious now, Lin Yang donned an apron printed with Snoopy cartoons and started preparing the ingredients.

First came the condiments: green onions, ginger, pepper powder, soy sauce for steaming fish, and oyster sauce, all placed in their designated spots.

Next was handling the fish. The Emperor Three-Spotted Fish, still alive upon being brought back, was expertly knocked out by Lin Yang using the back of a kitchen knife at the exact center of the fish’s head.

One second floundering, the next second motionless.

The next step was to process the fish: gills, innards, and scales on its body were all effortlessly cleaned out.

Then it got simpler. Lin Yang made diagonal cuts along the thick-fleshed back of the fish, then stuffed ginger and green onions into its belly for pre-marinating.

After the ingredients were prepared, it was time to fire up the stove.

There was no electric stove here, only a wood-burning stove and a large pot. Lin Yang easily got the fire going.

He added water, placed a cross-shaped rack on top, set the prepared fish on a tray, sprinkled it with a mixed sauce of soy sauce for steaming fish and oyster sauce, then covered it with a lid and steamed it over high heat for 10 minutes.