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"Of course, coming to the seaside naturally means learning a few authentic local dishes."
First, he made eel rice, beginning by chopping the eel into chunks, removing the bones and the dorsal fin, then scoring it. This prevented the skin from curling during frying. He then marinated it with minced ginger, minced garlic, cooking wine, and black pepper.
While letting it sit, he also prepared the meat needed for the tempura, skinning it as only the flesh was needed, similarly deboning and finning it. He then cut the meat into strips and used salt to cure it.
While doing that, he also mixed the sauce for the eel rice, primarily using oyster sauce, soy sauce, honey, black pepper, water, and a bit of starch until it was smooth.
Next, he prepared the batter for frying the tempura. The batter for tempura was similar to what one might use at home for frying mushrooms or meat buns, but since the yacht had a special flour for frying, Lin Yang didn't bother to mix his own.
