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a wee little fishy on a DCI happy few hello we're gonna go cook some fish today's bite size is all about Sri Lanka's deliciously fresh seafood first we are going to attempt to prepare our very own dishes using locally caught cheap market tuna pliers not so much for head of mine yeah then we are going to leave it to the professionals and see how our efforts stand up against theirs and their award-winning signature dishes who knows maybe you'll think our dishes are the best and maybe we should open our very own seafood Shack here at the beach or maybe not either way enjoy the show as we go on the hunt for some incredible food
just before we get into it we want to give you information about our giveaway today thanks to Skillshare we are giving away two months free trial for their online learning platform to the first 500 people who click the link below most of the skills that we picked up in order to film and produce our YouTube channel was learned thanks to the professionals over at Skillshare hey guys welcome back to another bite size today we have a treat for you so much seafood in store but first we need to head to the streets and find some cheap local Sri Lankan dish
Buddhists as cheap as possible without crushing into a fire because we want to show you what's out here if you're on a tight budget Sri Lanka's coastlines are littered with roadside fish stalls and so we drove around for a while checking out all of the caches of the day looking for a great fish at a great price and it wasn't long until we found something perfect okay we found 150 rupees in the end for this baby which is about two dollars and a half now we're gonna go back to the house now and prepare it okay we're back here in our closer little stir like in the house we have our kitchen we're gonna take full advantage of but how are we gonna prepare it so why don't we just try and fill a the
fish use this frying pan and try and cook the nice tuna steak give a simple because we're not pros I always like to keep sipping super kitchen I know some olive oil sea salt and some lemon that was good do you want to cut it first cuz audiometer trying for us no experience in cutting fish okay let's start with the tail see how that goes oh my gosh I'm gonna try and do a fillet that's intense exam try not to go into the backbone and you can feel it with the underside of a knife middle let me clean this up and I'll show you what we have so what we can see is there's a topped fillet here and an underside fillet and I think we're gonna try and separate the top and the bottom and see if we can get
a nice chunk of fish that we put on the grill maybe tuna fish is graded the more bright red and the better the fat content the higher grade of the tuna fish we just bought this really cheap down the road and the local fish market the fish wasn't that big so we're not expecting this to be sashimi level for tuna fish so that's kind of why we just want to pan-fry it and just keep it simple so it ties do you want to have a go and if you can make some best feel colors than this I'll try come on give it a try we're trying to prepare food for Lena and me and Penny are trying to be a man and provides with the beat back here making prehistoric days last big piece we gonna bake it that fits okay I'm
gonna try and fry it like this like a big tuna steak I'm gonna put some salt on its lemon and then some and bake it in olive oil that's my plan I hope it works I'm gonna be the community you know roll it in there roll it in and let it play okay moment of truth we have our planet searing hots I'm gonna cut these in I'll do the big one first and see what happens are you ready please fit in a pan count to 30 and then step over I get excited when I cook I miss cooking actually support at home I'm just lazy let's see if it's cooked nicely oh that's not bad tires I'll cut through this piece yeah that piece is cooked a little bit better because it was smaller sighs you want to try yes okay cool I'll play up a salad after yeah good luck
okay now it's time for the enormous tuna steak let's give it a go pop it Vincent Tai's is actually a dab hand in the kitchen and he's cooked many meals for us over the years but yeah he's never tackled fresh tuna like this before but with his generous seasoning and attention to the pan he flipped it over and he revealed a pretty down well cooked piece of tuna steak and in less than three minutes it was ready and along with my smaller pieces and a fresh garden salad we set the table and gave our Lena the task of trying the fish first and to let us know what she thought of our efforts
she likes to do that on this channel how is it hanging in suspension without guy pretty good really beautiful first time to nut chefs yeah I wouldn't I would not say that you get the first time you finish up like it's really juicy and it breaks off really nicely ties you're just super flavorful like a community sighs yeah finally it was our turn and we thought we did a pretty decent effort the fresh and simple ingredients is definitely more our style and it's something that you guys can easily roster up here in Sri Lanka as long as you can source some simple seasoning and a decent kitchen but it got us thinking about what the professional chefs in this area must be doing with all of this delicious seafood produce yeah it turns
out there's actually a really good restaurant just up the road in Gaul it's one of the best 50 restaurants in Asia and they do really good seafood so if you want to learn from the best they are the best unfortunately we can't afford to go there but we sent them an email and actually invited us to come over there and try to so we're super grateful we're super excited and my stomach as you can see Lina gets a little bit delirious when she's hungry but we kind of thought she was holding out for the more appealing professional dishes like Thais said the town of MIDI Gama where our houses is only a stone's throw from the gorgeous colonial town of God an old Dutch city surrounded by high walls
ragged rocks and stunning beaches this entire town is packed with restaurants and the one we were luckily invited to was the tuna and the crap they specialized in Sri Lankan Japanese fusion and when we arrived we were super excited to try some of their signature dishes alright so we are here at the tuna and the crab and we're about to head in for our lunch reservation and see how the pros do it something tells me they're gonna do it much better than we we got sat down and we were served a small capital either of spicy crab salad tossed in a wasabi mayo served in a soft creamy avocado this is I have something that we were just saying you could knock this up and put in a cooler box and
going on to the necklace is better perfect dish to impress everyone right cause it's so simple not me avocado and wasabi mayonnaise and the way the presenters okay so this is the sea bream sashimi and the chef poured hot garlic olive oil on top of it so it will be slightly closed and we have it but we do need to use chopsticks never rub the chopsticks together that's a sign of basically saying that your chopsticks are cheap and I'm just go swimming test to make sure that I okay pick up the seabream maybe grab a little bit of spring onion super delicate crunchy with the garlic that's been fried in the garlic olive oil and delicious get into it guys no flu how are you doing this one is between your thumb and this finger
that's very good that should be it I must say a foreman work much faster I'm an eating machine I'm going for efficiency next up was their signature sashimi platter which we watched the highly skilled chefs slice to perfection this platter consisted of bigeye tuna and red mullet and as you can see its presentation was incredible they serve this with a dish alongside of hot cuttlefish tossed in olive oil and chili it's the quality of the genome I'm obviously in the way that comes in the way the story is in forever it's the double a quality bigeye tuna
deliciousness yeah and then we'll try some bad knowledge again a little dap first hmm lately difference that you know we need such fresh ingredients like this you forget that you're eating raw fish you know I mean essentially never be felt and then I'll work my way over here to the cuttlefish the delicious to the oil you got like spicy seafood this is your dish third of your nose like a zombie which is amazing and then you get that spice at the ends going down unbelievably they weren't stopping there in fact we were just warming up as it was now time for the main dishes first was a crunchy tempura prawns sushi roll which was served in Mesabi rice and then they brought out a ginormous crab master
our bellies were almost about to explode when they told us to come over to their hot pan as they wanted to show us how they prepared their fresh water prawns as you can see this mix of sri lankan and japanese style cooking is a perfect blend and this final dish was delicious and seriously spicy and just when we thought it was the end the manager came over with one last surprise the last time we worked with the team here was a ministry of cop and when we're at ministry provide Shamsi for a coffee to finish our lunch and she comes in and they bring us this amazing dessert coffee jelly she's like I thought of you specifically because I know you love coffee and we don't serve coffee here but I want I was hoping that this would
give you your little thick so that it's professionalism hello guys please let us know which dishes do you think look best do you think our homemade budget tuna lunch look better or would you rather stay clear and head to the tuna and crab hearing goal we would love to know we hope you enjoyed this bite size and if you did make sure you subscribe below so you can enjoy all of our other contents yeah each year we actually make a huge travel documentary style series where we each have a thousand dollar budget and we go to a different part of the world each time yes so I head down to our Channel and check it out thank you guys for watching I will see you in the next bite size okay we would also like to
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