SURPRISE Seal Encounter! Spearfishing Turns Into Spicy Sichuan Dish | Spear To Table

Today we go spearfishing and have a surprise seal encounter! Also we shot several fish to make an elevated version of Sichuan boiled fish, along with winter melon espuma and boy choy. Check out what we've caught and cooked in this video.
Sichuan Boiled Fish
cooking wine (1 tbsp), salt (2 tsp), white pepper (2 tsp), cornstarch (1 tbsp), garlic (5 cloves), ginger (1 tbsp), scallions (3 white portions), chili bean paste (2 tbsp), chicken stock (2 cup), cooking oil (3 tbsp)
1. Descale and Fillet fish
2. Slice fish at an angle into fairly thin pieces
3. Mix fish with cooking wine (1 tbsp), salt (2 tsp), white pepper (2 tsp), cornstarch (1 tbsp) Let marinade for about 15 minutes
4. Heat oil on medium heat and then add in garlic (5 cloves), ginger (1 tbsp), scallions (3 white portions). Let brown and then add in chili bean paste (2 tbsp) and cook for 1-2 minutes. Add in chicken stock (2 cup) and bring it up to a boil.
5. Add in fish pieces to the mixture and let cook for several mixtures until opaque (test by breaking one of your fish pieces). Once ready, set aside in separate bowl.
6. Heat oil on high heat and then add in the pepper corns and dried peppers until peppers darken (but not burnt).
7. Add the mixture (oil and all) into your bowl of fish (be careful of the splashing oil)
Winter melon Espuma
1/2 cup winter melon, 1/4 cup plain green yogurt, handful cilantro, 2-3 tablespoons heavy cream
1. Chop up and boil winter melon
2. Blend together all ingredients until smooth
3. Strain into whipping canister
4. Charge canister with N2O
5. Refrigerate until ready to use/serve
Orville's Channel: / @pacificcoasthunterz