Fresh Thai Steamed Fish Recipe!
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- Опубліковано 28 вер 2024
- In today's episode of Wok Wednesday, Jeremy shows us how to make a deliciously fresh Thai steamed fish!
To find the recipe for this dish, click the link below!
bit.ly/37NB6eh
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- Fresh Thai Steamed Fish Recipe! | Wok Wednesdays -
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Man! This looks like an authentic Thai dish.
Thanks! - Lee
I'm really looking forward to making this. Of course, I will try to pour the sauce over the fish unlike Jeremy. lol
Haha, I thought no one had noticed! - Lee
I love your knife collection ... The cutting board .. Looks like its from a single bark
Thank you! - Lee
@@SchoolofWok Talking of knives, any recommendations for a chopper like yours ????
You can find our cleavers here: bit.ly/2Jcyr2L - Lee
I am making this dish with some Dan Dan noodles this weekend for my family. My Kaffir lime tree, galangal, and lemon grass plants are doing beautifully and will make this dish as fresh as one could hope for. Thanks for the video. This is a great twist on most of the recipes I have seen for steamed fish.
The best compliment I think I can pay you is to Subscribe. Thanks for sharing.
I hope you and your family enjoy it as much as we did! Thanks for the support! - Lee
What is the oil you put over the fish?
Helps tighten up the flesh of the fish! Super effective!
It's vegetable oil! - Lee
I love all the flavirs of the spices added to the fish. Fish lover here originally from Philippines so I guess the flavor somewhat the same to ours. Am I right chef?
It's probably quite similar, yes! - Lee
@@SchoolofWok thanks chef
Yummy Thai Steamed Fish👍👍👍👍
Looks so YUMMY. Going to try it
What fish did you use?
We used sea bass, but any white fish works! - Lee
Hmmm... I might try this with some local Panfish. Should be pretty good, I think.
Let us know how it goes! - Lee
This is BEAUTIFUL, and juicy.truly thanks .that is wonderful.
Glad you enjoyed it! - Lee
I followed your instructions exactly but it did not work out well. After much research, I figure that the fish liquid has to be discarded after steaming. It tastes much better if the Thai sauce is prepared separately.
What's the fish type?
What type of fish is that?
It's a sea bass! - Lee
what kind of fish is that?
It's a sea bass - Lee
I dont think you did it quite correctly. You should’ve remove the excessive water resulted from the steam before searing with hot oil and pouring the sauce….
6:26 - Great way to discover a paper cut...
Thank you for making a fish video can you please make another one there’s a local Korean market with variety of fish but I don’t know how to make and as always your videos are so easy to follow and delicious recipes thank you ☮️ 🌻
I'll suggest more seafood recipes! - Lee
Fantastic videos Jeremy. I like that you do everything in real time and the camera work is on point. Thanks!
Thank you! - Lee
OMG! I've been looking for that steamed fish recipe for so long! Thank you, you made my day! Looks so delicious and easy to make!! You're the best! :-) What kind of fish did you use?
Micheline Lamboley sea bass. Recipe in description box. schoolofwok.co.uk/tips-and-recipes/fresh-thai-steamed-fish
I hope you enjoy making this one! It's absolutely delicious! We used sea bass in this recipe! - Lee
@@SchoolofWok Thank you! :-)
@@ApeDoogie Thanks!:-)
Amazing recipe! Thanks for sharing! Love your channel with your wonderful and brilliant presentations! Well done indeed👌❤🎉👏👏👏
Should use Fragrant Oil : 1. Fried Garlic Oil or 2. Fried Shallot Oil reheat for fish toppings pour.
wow,,, looks beautiful!!!!
Thanks! - Lee
I wouldnt put sesame oil, not a thai dish stable, more like Chinese
OMG...that looks divine!!
It is delicious! - Lee
Amazing looking dish. Will give it a go when the price of limes goes down in NZ $50-$75 a kg yup that is about five quid a lime.
Wow, that's a lot of money for a lime! Can't you grow them in NZ? - Lee
@@SchoolofWok Just read in the paper that there is an international shortage. The local supply starts in late March. Can grow lemons under the eves, but not limes.
Yummy
👍🏻 nice
For sure it is delicious!!!!! Fish lover will understand what I feel right now. Unfortunately we don’t have so much fish to choose from here in Norway 😭
This will work with any white fish, so whatever you can find should work! - Lee
Sorry, but could someone please explain the point of searing with the oil from 8:00 onwards? Not quite sure I understand that step....
It's to slightly cook the spring onion on top, and release more of the flavours from the ingredients on top of the fish! - Lee
@@SchoolofWok Good to know. Thanks.
I love this dish and the way you make it Jeremy but I want to do it over grilled fish rather than steamed. I’m going to grill a large Barramundi with the skin on so it’s crispy the do the veggies and sauce. I can’t get the Galangal so I’ll have to figure out a substitute.
bionicsjw
You can't galanagal...in 2020??!!
Unfortunately I'm a pure vegetarian but the way you make the recipe you are making my tummy starving 😬 love the way u prepare and present
Well if you ever decide to eat fish and meat again, you know what recipes to cook! - Lee
Looks amazing! Although if you dont have a steam oven, and want to cook a fish that size, what would you recommend for fan oven temp and time?
Hi, here are alternative ways to steam! Just replace the bao with the fish - Lee
Hi, can you do a videos of crispy shredded smoked chicken please, is like a red smoked chicken and is quite sweet not a lot of Chinese take have it on their Menu and I can’t find the recipe online, is my favourite dish
I'll see what we can do! - Lee
Looks great, will definitely do this one later this year. Thanks Jeremy.
Let us know how it goes! - Lee
What kind of fish is that, Branzino? What do you recommend?
It's sea bass, but you can use any white fish! - Lee
@@SchoolofWok Thanks for the reply, Lee!
Yum! Gonna try this!
Hope it goes well! - Lee
@@SchoolofWok thanks!!
Looks delicious
Thank you! - Lee
Learned a lot from Jeremy and Martin Yan
We've still got more for you to learn! - Lee
@@SchoolofWok thank you very much