Welcome to a new series on our channel, where we go behind the scenes at restaurants that fascinate us, to learn what goes into bringing us the lovely meals and happy times we enjoy when we eat out. This is the part II, featuring chilli fish, from Ming Room, Trincas Kolkata's Chinese dining room, which opened its doors to the public in 1982.

In this video, the Trincas chefs take us through the process of slicing fresh bhetki fillets to produce even pieces of fish; preparing one of the most crucial components in all Chinese cooking, the stock; prepping the vegetables for even cooking and texture; and finally, frying the fish and finishing it in sauce for a customer order.

This episode is not sponsored by Trincas but was made possible with the support of their incredible staff. Special thanks also to Willie Walter's Quartet for the music, recorded live at Trincas on 11 December 2021.

🎵 Willie Walter's Quartet on Instagram: https://www.instagram.com/williewaltersquartet/

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🥘 RECIPE WITH INGREDIENT LIST 📝
https://bongeats.com/recipe/trincas-chilli-fish/