BEST STRIPED BASS CATCH AND COOK | Vietnamese Style Dish

This video is sponsored by talking post oh I'm back baby I'm back let's do this what's up guys welcome back to another episode of the life of the outdoor chef. I'm a taco and today we went surfing, I'm back. I went out fishing, hell yeah, finally man, it's been so long. I actually tried to make this video. The last two days didn't go very well. Salmo is here again trying to make this episode my comeback video fishing for

striped

bass

today and I have this super Calissa. Bright sardine, these lures have been a big hit over the past year.

I feel like a lot of people are using it now and it's like they're

catch

ing on too, so I'm curious about that. I'll try it today. and see if I can get on a striper well let's get started there's an obvious hole right behind me here first cast baby first cast here we go here we go here we go so let me tell you my setup for today I had my mark -New Dark Matter OB surf rod from ten feet with my Shimano Sahara 2500 which has a 15lb braided main line and a 12lb fluorocarbon leader and I'm using a Calissa super gosar d as my lure lets see what we can get check this out.

This is a hole right in front of me here, so I can literally throw it right here. This thing launched so well, come on, come on,

striped

bass

, baby, oh yeah, come on, I could feel one coming, I felt one coming, hell yeah. Come on I've got a pre-light wad on 15lb test main line and 12lb braid or 12lb leader it's not huge but it's nice yeah yeah first 20 minutes maybe a a little less, 15 minutes, come on, honey, come on, honey. come on, come on, come on, come on, he's here, come on, come on, come on, come on, come on, come on, come on, come on, come on, you gotta ease it in there, he's, baby, hey, yeah, there's, barely hooked, barely hooked, barely hooked, oh. barely hooked yeah there it is oh yeah oh look at this guy barely hooked look at that little rod let's measure him he's definitely a keeper so there's a size limit for striped bass in California and that's 18 inches is the minimum size limit.

Let me guess what this 24 guy is about, let's give you a rough measurement, yeah right, 24 no, he's got a fat belly, oh man, oh that feels good, that feels incredibly good, oh thank you. I'm going to put him out of his misery. mouth and we will continue fishing. I think one important thing to know if you're going to

catch

your own fish is how to properly dispatch or where to dispatch so they have a brain. Every fish has a brain. It's a small brain, so. where the brain is located is just above the eye back and in line with this little one there's a line right there so with this and this where those two meet right here is where the brain is okay so now you're just going to stab them and dispatch them. it's going to put them out of their misery and I think that's important to know if you're going to catch your own fish so it's going to be a little graphic but I think you should I think you should see. it's there and you know it because he does that contraction and you can move it, make sure you have it and he's out and now you can cut the gills, all you have to do is pierce that little membrane that spins. do the same thing on the other side right there and now put them in the bucket, done, well I'll put it here safe, hell yeah man, literally in 15 minutes I have it, yeah, look at this, okay, that was .

In that super sardine shine, they come with original treble hooks, but I changed it to these much stronger single hooks, I got it, I got it to catch and

cook

here we go, back to that with the

cook

ed catch, yeah now. I'm going to try this one, it's also from the same Calissa company, but this is the nuclear pink color they have all white, it's going to darken and pink on the bottom, okay, you guys want any of these lures if you're interested . have a Philly account with them to get 10% off your order and yes I will leave a link in the description below if you are interested in these lures so far you know yes it worked well and I got it back.

I was doing it pretty slow. There was a bit of a slow recovery with a little twitch in the middle and then that guy hit. I kind of felt the water calm down and I was slowly getting back tick, tick and bam, just like that, I can finally fish and cook. I'm getting tired of my balcony chef life, to be honest I'll probably keep cooking this outside the house, you know, just to be safe, just to minimize my time outside, I move my stuff, okay guys, which one is our catch for today? beautiful amazing striped bass I don't actually have a striped bass you know for a while now since I started my YouTube channel I caught one before I started it but I haven't talked about them much but now I have one so now we are.

We'll go back to the balcony and cook them. We'll make something delicious with this striped bass. Look what's got his belly on edge. There's a belly full of anchovies, yes, anchovies, so look at all these anchovies the striper had. eat everything came from his belly all that cheese that's like 30 anchovies there at least I'm going to go wash this right now we're back this video is sponsored by a custom post let me quickly tell you about them before we move they are a subscription box that introduces people to new and cool products every month, each of their boxes are worth at least $70, but you only pay $45 and they are actually really cool because if you don't like any of the twelve boxes. or all the options they have each month, they allow you to skip the month so you don't lose anything.

Just to show you a couple of things they do have. I picked out a couple of boxes for myself. The first is this jacket. A really fantastic windbreaker you always need a good windbreaker, especially when you're surf fishing, and next up is this champagne saber kit which comes with a pair of beautiful Italian made champagne glasses and also this saber. Well, I just realized that I just bought another one. knife I've always wanted to open the champagne bottle with a knife and I've never done it before, so today will be the first time for me and I, we're going to open champagne because May is a big month for us here at Outdoor Chef Life. but I'll tell you a little more about that later, thanks to the talking post for sponsoring this video.

Now back to the video. Oh, it's hot today and it's definitely the hottest day of the year so far and I wanted something refreshing. I feel like today you know a cold

dish

, so we're going to make Vietnamese

style

noodles, so normally they use pork or beef, but today we're going to use striped bass. Okay, first let's skin my striped bass on ice. here we go who's hot ok first I'll take the head off go ahead cut it off maybe there's a steak ok let's turn it over do the same thing John do this quick because the sun is so hot I'm partially There we go, I've got the pan heating up and I've got two portions of striped bass here.

I'm going to mark the skin very close together olive oil on the fish, as well as salt and pepper in a generous amount, rub all of that into the mark. parts to rub it, put it on that side, there we go, okay. I'm going to have the pan really hot here now I'm just going to put it in and hold it for about 20 seconds and I'm going to put the other one in too okay and that's only going to take about five minutes to cook and you can already see the color changing you can see the white starting to rise when it gets two-thirds of the way I'm going to flip it.

Alright, here we go, nice crispy skin, so you want to hold it down so it doesn't bend. You can just apply that downward pressure all over the skin, this will crisp everything up. I just received this new one. pad courtesy of our place, if you want, I have an affiliate link, very well made pans, check out the description below and we're going to go three minutes this way and it should be ready, you can see it's still translucent, right? in the middle, so we'll let it go for another minute. This is ready, although now we are going to prepare the vegetables.

We have cucumber, perilla, mint, cherry tomato, cilantro, Thai eggplant, ra

dish

, carrots, jalapeño, garlic and lime. First let's make the sauce. a fish sauce base sauce I need chili paste, garlic, lime, water and sugar. I'm going to put 2 tablespoons of fish sauce in this bowl and also 2 tablespoons of sugar and followed by a cup of water, just write about chopping the garlic and I'll throw these bad boys in there, squeeze in some lemon juice and finish with however much chili paste you want, mix, cut, make sure all the sugar is dissolved and voila, your sauce is ready.

Now let's cut all the vegetables. I'm going to cut off the top, this is a Thai eggplant, I'm going to cut it in half and cut it into thin slices and that's it. Next, I have some cucumber. I'm going to thinly slice a cucumber and then cut it into small sticks. I'm going to do the same thing with this radish and in addition to these carrots, you're going to do the exact same thing, put that aside, these cherry tomatoes, I'm just going to cut them in half and then set them aside. cilantro and I'm going to cut it into about 1 inch pieces and these are perilla leaves, I'm just going to give it a nice rough cut and set it aside as well as remove the mint leaves from the stem and shred them and just chop it fine also and that's it, these are all the vegetables that we are going to prepare, so actually this is jalapeño, we are done, these are all the vegetables, now we have a colorful variety of vegetables and herbs. very good, we have everything prepared here, all the vegetables, now let's build.

I have some noodles here, noodles, peanuts, sprinkle them right on the noodles, like this, a bunch of cucumber, radish, carrots, these are Thai eggplants, some cherry tomatoes and you clean this up right here. They are perilla leaves and I think the most important thing in this dish is the mint. Gotta have that mint here and I'll give my fish some jalapenos. Jalapenos ring and let's finish with a little more peanuts on top of the fish. sea ​​bass noodles with chili garlic fish sauce, we'll just pour them on top and boy will it be delicious without telling you first while we drink champagne for the month of May, first of all, it was Jocelyn's birthday, May 2, second, it's my birthday, May 14, third I created the outdoor chef live channel two years ago, on May 13, and I posted the first video, I think May 27, something like that, so second anniversary of the outdoor YouTube channel chef life and we also just hit 300,000 subscribers so thank you all.

Thank you very much for all your support. I really appreciate it and I'm waving this knife around but it's super dull, it's a very dull knife so it's not a real cutting knife. Anyway, thank you all so much for all your support. Over the last two years, you know, since I started the channel, I've had tremendous support and I really appreciate each and every one of you for watching and sticking with us, and it's going to bring more and more content as we come out here. I've never done this before and I don't know what it's going to be like to be honest, maybe let me defend this, this could be a total failure, let's try it 1, 2, 3, yeah it was a failure, it's kind of a cold snap. is in the perfect place to explain why I'm going to do the other side, should I?

I don't think you should do it twice, but yeah, yeah. Cheers, happy birthday to you, it's almost my birthday, cheers guys, pour this first, oh yeah. true, vasimr Miceli noodles and I love this normally mm-hmm hangs the skin without the skin it has a lot of flavor, it's good, yes it was so hot that the camera turned off, yes the camera was overheating so halfway through the cooking we had to switch to Johnson's phone. I think the camera cut out the overheating again, it's literally so hot in here today, man, delicious food. I think striped bass is underrated, it has an almost scallop-like texture if you cook it right and you know, with the noodles and all the herbs and all that. know the freshness, that's it, that's amazing, it's a perfect dish for a hot day like this, yes, yes, we also restock dry fit long sleeve t-shirts, new colors we also have navy blue and we also have maroon so if you like. get one yourself outdoor chef live.com check it out thank you all for watching until next time