While waiting for the fish to marinate, Chen Zhou adjusted the flame on the stove and shaved four wooden skewers—the fish was too big, and he was afraid a single skewer couldn't hold the fish.
In the typical restaurant method of grilling fish, the fish and side dishes are prepared separately.
The side dishes usually require ingredients like peppercorns, star anise, chili peppers, green onions, ginger, garlic, bean paste, and carrots for frying, which are then poured over the fish once it's grilled.
However, Chen Zhou didn't have those ingredients, nor did he plan to use up more of his precious garlic for side dishes.
High-end ingredients often only require the simplest cooking methods.
Wild-caught sea fish, even without the embellishment of condiments, wouldn't lack in flavor—Chen Zhou comforted himself with this thought.
...
The wood in the stove burned thoroughly, gradually reducing smoke, forming a bright orange-yellow layer.
