i am artyom martirosov and today we are cooking pearl fish in blacktar, in fact, what is it?e pangasius, only in the best quality we will start cutting not everyone likes pangasius. for what a not very pleasant smell, but we will get rid of it. here is such a tender, fat afilet reminiscent of sturgeon in texture. well, or the same to erase the financial plan. this fish is available to everyone, but we cut out the back. we will not use the abdomen, as there is a lot of fat here. it is better to put cutlets or dumplings on the day. we won't need it just yet. it just stays like this good, back. there are no bones here. by the way, this is another plus. now we cut off excess fat, just the same it gives an unpleasant smell. well, let's cut off such a steak. well and since we are in a thai restaurant, i have marinated this fish in a very powerful fillet marinade and the most famous fish sauce in all of moscow. so there is cilantro, basil, a little sugar, a little salt, soy sauce vinegar. well, rice wine and now a little unusual. it's a paste made from fermented beans and roasted pe

picking up chef artyom martirosov is a master of bright tastes and non-standard ideas. hi all. so today we are in blacktar cooking squid noodles with seasonal tomatoes a lot of greens a lot of lime, a lot of bright flavors a lot of chili yes, yes, what we will do first of all, take this squid, it is called commander. well, most often it is, of course, sold frozen unpeeled. here, then, the film and vikula of the so-called such a plate, which passed here, was filmed. she was also removed, most often the squid is spoiled than it is recooked. that is, it becomes oak and does not chew. we will make it very tasty tender. well, in general, squid noodles will be amazing, that for this we need a board and a knife, make cuts, unfold the squid. here in such a cloth we lay immediately to the side. with two and three carcasses in order for our squid not to curl up during cooking, now i will pour some water into the pan. this is how i add some light soy sauce. we put the press on the squid and start it prepare press. it is better, of course, to fill it with water or put a weight on it, turn