Taste Of Sunrise – 7/18
fields from roy’s kitchen >> today we will do a yellow tail snapper. local to south america weechl get it from the gulf. we are doing it in a trashl japanese style. we will serve it whole. we will show you how we portioned this out for the restaurant. one of the biggest things in whole snapper is a lot of people don’t like the bones in the fish. we do a good jofb deboning the fish taking out the fins on the top and the bottom side and taking off the gills. gills can make it a bit fishy. >> okay. >> after cooking. >> what we do is take off the top and the bottom. all right. go in with our sheers. and we take out our inside. all right. flip it over. take our top side — all right. clean our belly off and we have you know, the inside of the fish there. from here we butter fly this out. salt and pepper. slightly. >> uh-huh. >> outside as well. and we go to corn starch. corn starch batter rig
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