HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Hey Pailin, saying hi from Ukraine. This is one my first Thai recipes that turned out real perfect and it was easy thanking to you when you just started with your videos here. I tried to make many Thai recipes being back home after longer travels around Thailand but when a recipe is being adapted in other than Asia environment things turn hard to perfect a dish and you know it well)). May you and your family on both continents stay well and safe.
This is an AMAZING dish! Made it for the first time last night. I can't tell you how much we enjoyed it. I will say, we have an AMAZING Asian market and fish monger...and we got "off the boat mackerel" and had them cleaned on the spot. Filets were easy to cut. I struggled not to eat the filets as Sashimi! Thank you so much, Chef Pai!
I love mackerel too! But I grew up just eating it grilled with some soy sauce and daikon radish (Japanese parents). I've been trying to find recipes for Mackerel and this is the only recipe I've come across that I'm inspired by! Thank you!
I made this with tilapia, and it turned out beautifully. I just cooked the tilapia directly in the sauce and skipped the pan frying. So good! I love your channel!
i eat choo chee curry here in chiang mai for 35 baht but its made with pork and served over rice and an egg. my gf is bringing me some right now 😊. anyways, i will probably try this out tomorrow because the big-c has plenty of fish, i have some red curry and coconut milk. cheers!
Mackerel is my absolute favourite fresh fish. I agree about it being very bony though, so I usually try to use cutlets because … 1) I can slide the flesh from the bones on the plate and 2) mackerel is always tastier cooked with the bones in. The flesh is always tastier, moister and more unctuous. Great recipe Pai (as usual).
You are more and more pretty each time I see your video. And you are also very funny. You make me laugh all the time ! Each video of yours is priceless !
You finally made choo chee! I've been waiting for months for this. Thank you very much for doing this one, it is my girlfriend's favorite dish. Cheers!
I love seafood and cooked fresh Spanish Mackerel today using your recipe and turned out fantastic, my wife, daughters and grandkid loved, thanks a lot.
Had it again today, super! you can do this with shrimps, big or small, chicken or beef. Taste wise I like to call this the Stroganoff of Asia, just reduce the strength by 50%
Mackarel my fav fish too !! Its just weird n funny that the name of the dish is choo-chee because in Malay language that means wash 😜 . Nevertheless the dish looks awesomely good.
Awesome recipe and great illustration of the technique too. Fantastic video. I will probably try this with other varieties of fish that don't seem to match well with Western cooking techniques.
Just made this with panang as the base. I made the gravy a bit stronger than a regular panang, as PaiLin recommended, but my family found that it nevertheless didn’t mask the pungent, oily mackerel. Won’t make this or any mackerel dish ever again! In fact I pray that I can one day eat panang again due to the awful association I now have.
I've been looking for this recipe. I had it with deep fried baramabdi( not sure what you guys call in America) and it was delish. Thanks for your recipe :) you're amazing.
I've always loved the name "choo-chee" curry, as name itself is onomatopoeia. "Choo-chee! Choo-chee!" - just hear the sound it makes when the curry paste is fried in the coconut cream, it sizzles and fizzes away in the pan as one briskly fries it with a to-and-fro motion! A good friend in Thailand brought us to his favourite "seafood shack" - looked like nothing on earth - that made a delish choo-chee fish with crisply-fried "pla saar" (what's the translation?). Aroy mak!
Hi Pailin! I'm a new subscriber and i just loooove your videos! Thinking of making this dish this weekend tho, I don't really have access to fresh kaffir lime leaves where I'm from. Can I use dried kaffir leaves instead or, maybe suggest a substitute? Thank you!
Hi, dried leaves do not work very well. If you are in the uk most supermarkets sell them and asian grocers always have them. You can freeze them in an airtight bag and they defrost in one minute and taste the same as fresh. Hope that helps
Over last week we have made it three times. At first we didn't have kaffir lime leafs, so we replaced it with lime zest. Nice, fresh. Sorry to say, first we wasted two nice seabreams - it's way too mild for this recipe. Still was delicious and super simple. Today we cooked using mackerel - it is a perfect choice as Pai said. Also used karrif lime leafs - was amazing, but sort of wanted to add a bit of lime zest still. Thanks for sharing this amazing dish!!!
Looks tasty. Do you cook other type of dishes other than Thai dishes? I know you specialized in Thai but it would be nice to do videos on other ethnic dishes. It would make it more interesting and appeal to a wider audience. Keep up the good work and you might end up on the Food Network one of these days.
Unprocessed coconut oil is widely available where I live. You often use the oil from coconut milk. Is there any reason why not to use coconut oil for the frying? That would seem more practical to me.
+Dry Dessert You can if you want, but coconut oil has been extracted out from coconut milk, leaving behind the other yummy stuff that makes the curry rich and wonderful.
I also use coconut milk for the flavor. But when I need only fat, then I use the oil. It adds to the flavor: When you cook with a vegetable oil that has neutral taste and then add coconut milk, the coconut flavor is not as strong as with coconut oil plus coconut milk. There is processed coconut oil, too. But this does not have the flavor, so I don't use that.
Hello! Love your videos so informative and entertaining and you are gorgeous!!! Do you have video on how to do you red curry paste? If yes can you please insert the link in in the description or in the video...Thanks!
@PailinsKitchen - Can I use baby bonito? Never handled this kind of fish though. There's no mackerel that big in my Asian market. They are too small, I also looked for the substitute fish that you indicated in your website. It's also not available in my grocery. I asked the butcher what fish can I used for Curry, he suggested baby bonito. Can I use this fish for this dish? I need to be sure before making this. Thank you so much for your delicious recipes. Any response will be much appreciated :)
+LaTisha M I have never heard of baby bonito before... I only know of bonito, which is a dried tuna product. Just use any fish you like, honestly, this sauce would be good on any fish that you already like.
Very delicious. Yes, it is better and safer to make your own paste. You never know what is in the store bought one. Special if it mentions artificial flavouring and preservatives. These are bad for you body.
+ PailinsKitchen - Can I use Baby bonito? Never Handled this Kind of Fish though. There's no Mackerel that Big in My Asian Market. They are Too Small, I also looked for the substitute Fish that You indicated in your Website. It's also not available in. My Grocery. I asked the Butcher what Fish Can I used for Curry, He SUGGESTED Baby bonito. Can I use this Fish for this Dish? I Need to be sure before Making this. Thank You so much for your Delicious Recipes. Any response Will. be much appreciated :).
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Where can I find Kaffir Lime leaves? Thanks!
Can u substitute the coconut milk with low fat milk ?
Hey Pailin, saying hi from Ukraine. This is one my first Thai recipes that turned out real perfect and it was easy thanking to you when you just started with your videos here. I tried to make many Thai recipes being back home after longer travels around Thailand but when a recipe is being adapted in other than Asia environment things turn hard to perfect a dish and you know it well)). May you and your family on both continents stay well and safe.
This is an AMAZING dish! Made it for the first time last night. I can't tell you how much we enjoyed it. I will say, we have an AMAZING Asian market and fish monger...and we got "off the boat mackerel" and had them cleaned on the spot. Filets were easy to cut. I struggled not to eat the filets as Sashimi! Thank you so much, Chef Pai!
I love mackerel too! But I grew up just eating it grilled with some soy sauce and daikon radish (Japanese parents). I've been trying to find recipes for Mackerel and this is the only recipe I've come across that I'm inspired by! Thank you!
I made this with tilapia, and it turned out beautifully. I just cooked the tilapia directly in the sauce and skipped the pan frying. So good! I love your channel!
Very nice. I am of Indian origin, but my husband and I love Thai food, and I cook more of Thai food than Indian food.
i eat choo chee curry here in chiang mai for 35 baht but its made with pork and served over rice and an egg. my gf is bringing me some right now 😊. anyways, i will probably try this out tomorrow because the big-c has plenty of fish, i have some red curry and coconut milk. cheers!
i tried this recipes bloody hell indeed its super yummy thank you pai for your great simple recipes xxx
Showed this to my friend and she made it for me, best I have eaten in months! Thank you!
Mackerel is my absolute favourite fresh fish. I agree about it being very bony though, so I usually try to use cutlets because … 1) I can slide the flesh from the bones on the plate and 2) mackerel is always tastier cooked with the bones in. The flesh is always tastier, moister and more unctuous.
Great recipe Pai (as usual).
Just found this channel and have been binge watching for hours.
Grace Chiamaka same here
You are more and more pretty each time I see your video. And you are also very funny. You make me laugh all the time ! Each video of yours is priceless !
A ewe Thank you :)
You finally made choo chee! I've been waiting for months for this. Thank you very much for doing this one, it is my girlfriend's favorite dish. Cheers!
Choo Chee is YumEE! Delicious recipe!
Larry
I LIVED IN THAILAND FOR SIX YEARS. I STILL CAN'T STOMACH THE TASTE OF MACKEREL. I'M SURE IT IS DELICIOUS TO THOSE WHO EAT IT, BUT NOT ME.
I love seafood and cooked fresh Spanish Mackerel today using your recipe and turned out fantastic, my wife, daughters and grandkid loved, thanks a lot.
Had it again today, super! you can do this with shrimps, big or small, chicken or beef. Taste wise I like to call this the Stroganoff of Asia, just reduce the strength by 50%
I love mackerel n red curry but never thought of putting them together. Will certainly cook this soon. Love the way you plated it.
Mackarel my fav fish too !! Its just weird n funny that the name of the dish is choo-chee because in Malay language that means wash 😜 . Nevertheless the dish looks awesomely good.
Awesome recipe and great illustration of the technique too. Fantastic video. I will probably try this with other varieties of fish that don't seem to match well with Western cooking techniques.
Going to try making this tonight. It will be my first time making Thai food 😋
I bought some mackerel at the store and didn't know what to do with it. Now I do. Thanks.
Lovely Presentation my dear.. I’m sure the taste is amazing
OMG... This looks so delicious. I should never watch your videos when I'm hungry. I'm so hungry!!!!
still so many videos i haven't seen, like this one
One of my favourite dish
Just made this with panang as the base. I made the gravy a bit stronger than a regular panang, as PaiLin recommended, but my family found that it nevertheless didn’t mask the pungent, oily mackerel.
Won’t make this or any mackerel dish ever again!
In fact I pray that I can one day eat panang again due to the awful association I now have.
Hi Adam here and there's definitely something wrong with that mackerel :) I didn't notice anything like that myself. Cheers and good luck!
@@PailinsKitchen Well, it was frozen mackerel from Superstore in Vernon…
You are a very sweet person !
Thanks for the good video.
I will try this recipe for my siblings but I will use tuna filet. My sister doesn’t like whole fish only filet let see how it goes.
Mae Ploy coconut milk is amazing for curry too.
I've been looking for this recipe. I had it with deep fried baramabdi( not sure what you guys call in America) and it was delish. Thanks for your recipe :) you're amazing.
Thanks for sharing! I think this will be dinner sometime in the next week.
A truly lovely and delicious looking dish. Thank you for sharing this interesting video. Blessings ChefMike
+chef mike Thanks!
I've always loved the name "choo-chee" curry, as name itself is onomatopoeia. "Choo-chee! Choo-chee!" - just hear the sound it makes when the curry paste is fried in the coconut cream, it sizzles and fizzes away in the pan as one briskly fries it with a to-and-fro motion!
A good friend in Thailand brought us to his favourite "seafood shack" - looked like nothing on earth - that made a delish choo-chee fish with crisply-fried "pla saar" (what's the translation?). Aroy mak!
You're so fun to watch! I'll definitely start checking out your other stuff.
Thank you!
Hahah...forgot to make rice....you made my day
How'd I cook this differently with fish fillets instead?
Awesome , Well Done.
Great video ,enjoyed watching👍👍
I am SO happy I found you, I could cry haha.
I'm gonna try this
I looove mackerel, too! Yummmmm
ahhh... looks delicious ! 💕
Hi. I'm wondering if the sauce I might using with salmon?! anyway, today I'm gonna try your recipe with mackerel
very delicious and easy to make. Thank you
Really good!!!😍😍😍
Looking nice and very yummy.🤟🙏
Wow this looks so good! I will try it for my next recipe. 😅😀💐💐
Can't wait to make this dish. Yum!
I m like your personality sweet and easy to understand 🌺🌼🌸
Love Thai food 🥘
I learnt this steamed. You have a different recipe
oh my goodness! that looks so good!
Please post more Mackarel recipes
panang curry paste is ok also?
Opener a restaurant goddamnit .. I'll fly right away and taste that delicious looking dish
I didn't have any of this stuff in the recipe... so i just ate Spanish Mackerel pan fried with rice and soysauce! xD
Loved the out-take at the end. Can we have some more olease?
Hi Pailin! I'm a new subscriber and i just loooove your videos! Thinking of making this dish this weekend tho, I don't really have access to fresh kaffir lime leaves where I'm from. Can I use dried kaffir leaves instead or, maybe suggest a substitute? Thank you!
Hi, dried leaves do not work very well. If you are in the uk most supermarkets sell them and asian grocers always have them. You can freeze them in an airtight bag and they defrost in one minute and taste the same as fresh. Hope that helps
Swadee Kup, I like Massaman Mackerel too!
Does it have to be palm sugar?
No but palm sugar has a particular taste that you'll lose with regular sugar. Will still be good though! Adam
Mackerel I find here is frozen and it is salty. Is that what you used?
ill try it here in the philippines. my problem is... where can i find kafir lime leaf
What else can we use instead of coconut milk?
Milk 😊
Thank you!!!
absolutely delicious!!!
Over last week we have made it three times. At first we didn't have kaffir lime leafs, so we replaced it with lime zest. Nice, fresh. Sorry to say, first we wasted two nice seabreams - it's way too mild for this recipe. Still was delicious and super simple.
Today we cooked using mackerel - it is a perfect choice as Pai said. Also used karrif lime leafs - was amazing, but sort of wanted to add a bit of lime zest still.
Thanks for sharing this amazing dish!!!
Looks tasty. Do you cook other type of dishes other than Thai dishes? I know you specialized in Thai but it would be nice to do videos on other ethnic dishes. It would make it more interesting and appeal to a wider audience. Keep up the good work and you might end up on the Food Network one of these days.
Mr B I do! And it's actually something I'm thinking about doing at some point, thanks for your suggestion :)
Loooooove this recipe
Unprocessed coconut oil is widely available where I live. You often use the oil from coconut milk. Is there any reason why not to use coconut oil for the frying? That would seem more practical to me.
+Dry Dessert You can if you want, but coconut oil has been extracted out from coconut milk, leaving behind the other yummy stuff that makes the curry rich and wonderful.
I also use coconut milk for the flavor. But when I need only fat, then I use the oil. It adds to the flavor: When you cook with a vegetable oil that has neutral taste and then add coconut milk, the coconut flavor is not as strong as with coconut oil plus coconut milk. There is processed coconut oil, too. But this does not have the flavor, so I don't use that.
I'm so hungry now.
Is there any substitute for kaffir lime leaves?
Yep a few - www.google.com/search?q=kaffir+lime+leaves+substitute Cheers! Adam
@@adamthehtkminion6750 thank you so much!.....I have thought of bay leaves and lime and lemon as well....thank you again!
@@adamthehtkminion6750 about galangal....ginger will do or what?
@@loveyourshiela5878 Hi Aileen :) No sorry - ginger and galangal and completely different - so no substitution there I'm afraid :(
Hello! Love your videos so informative and entertaining and you are gorgeous!!! Do you have video on how to do you red curry paste? If yes can you please insert the link in in the description or in the video...Thanks!
+Sophie Dibou I do, you can look up my red curry recipe on the website.
+PailinsKitchen thanks I found it it's here:hot-thai-kitchen.com/red-curry-paste/
I love all my food, Str8 UP!!
Yummm (not the tom one...) :-)
thanks nong!
PailinsKitchen please make a video of your homemade red curry paste...thank you!
thesinger79 I already have it, you can search for it on the website!
Tasty and Beautiful too we eat with our eyes!
is there a video on how you made the red curry paste?
Yes Pailin has a recipe for red curry paste: ua-cam.com/video/M7lmXO_zC08/v-deo.html
@PailinsKitchen - Can I use baby bonito? Never handled this kind of fish though. There's no mackerel that big in my Asian market. They are too small, I also looked for the substitute fish that you indicated in your website. It's also not available in my grocery. I asked the butcher what fish can I used for Curry, he suggested baby bonito. Can I use this fish for this dish? I need to be sure before making this. Thank you so much for your delicious recipes. Any response will be much appreciated :)
+LaTisha M I have never heard of baby bonito before... I only know of bonito, which is a dried tuna product. Just use any fish you like, honestly, this sauce would be good on any fish that you already like.
Thank you so much for the reply. Will definitely follow your suggestion. :-)
Very delicious. Yes, it is better and safer to make your own paste. You never know what is in the store bought one. Special if it mentions artificial flavouring and preservatives. These are bad for you body.
Mill Eudic nah. I use store bought paste all the time. It’s just fine.
สวัสดีไพริน อยากทราบว่าคุณเคยทำผัดฉ่าหรือเปล่า เคยทานอร่อยดี แล้วมีวิธีทำซ๋อสราดหมูแดงบ้างหรือเปล่า ช่วยบอกด้วยนะครับ ติดตามรายการของคุณอยู่ตลอดเลยครับ
+Bond Aree Yes I have a recipe for pad cha already ka.
Thanks Pailins I will go look for it.
How about the roasted red pork sauce..Do you have it? Thanks again.
+ PailinsKitchen - Can I use Baby bonito? Never Handled this Kind of Fish though. There's no Mackerel that Big in My Asian Market. They are Too Small, I also looked for the substitute Fish that You indicated in your Website. It's also not available in. My Grocery. I asked the Butcher what Fish Can I used for Curry, He SUGGESTED Baby bonito. Can I use this Fish for this Dish? I Need to be sure before Making this. Thank You so much for your Delicious Recipes. Any response Will. be much appreciated :).
what can you do if you can't find kafir lime leaves? ?? what can you replace that with
Grate some lime zest into it.
no! find the Kaffir Lime leaves!! they're everything!!!
Loads of Asian supermarkets have them frozen.
can v sub. with lemon leaves?
Pailin's answer is best advice.
mmm looks so yummy!
Me so that hungry.
Fish sauce...?
You look like my math teacher (not being racist I'm Asian too) you also talk like her too
What's the leaves in Thai? Bai........
bai makrut (ใบมะกรูด) I think. (en.wikipedia.org/wiki/Kaffir_lime)
Bai magrood :)
How can you forget the RICE?!?! :D
Why very pretty 😅
Curry sauce
In Thailand , This curry does not look like this .
Your wok is massive...
🙏😋😎
My friend wants to marry you, he is a doctor.
ดูเข้มข้นน่ากินสุดๆ