Great to see you are still going well mate and making fantastic dishes. Best chef ever , we would watch every episode. Used to always have huge success with your recipes. Used to jump in the old regal, rush to the shops and get the ingredients. Still got the old Regal so ill be doing it again.
Although I've cooked many fish over the years, I've never tried barramundi for some reason, but plan on remedying that this week. Finding this delicious looking recipe was therefore excellent but even more of a bonus was it being demonstrated by the enduringly likeable Huey, whom I shall certainly be watching more of, after far too long a hiatus, now that I've stumbled across this channel, thank you!
I Watched the Iain Hewitson full frontal clip today it was very well done, the guy looked like the real deal but the hair was wrong, i loved the bit when the guy scoffed into a whole chicken lol
Hahah “ don’t use those shitty basil leaves!” Couldn’t have said that on television back in the day mate. Nice job. I will show this video to my wife. She prefers salmon, do you cook salmon the same way in the pan for the crispy skin?
Huey saying shitty made my day ^-^ what a lovely, fresh summery recipe. Glad we still have some summer left in WA, time to make some fish next weekend!
If you are talking about your own experience when trying the dish, I would point out that cooking is not an exact science and this could be caused by any number of factors, ie. the fish being a thicker fillet than what I used, or your heat source being different, or even the temperature being higher or lower, etc. etc.
You can tell whether or not the fish is cooked by looking at the "meatier" side of the fish (which Iain shows directly with the picture of the finished dish) and you scan your eyes at the top, bottom and then middle section of it. If the top and bottom has gone white and any pinkness or opaque colour has just about closed up at the middle of the fish, it is ready. And that all meets the criteria to me. If it's any whiter than it is, and/or you don't see juices glistening around the fish, then it's likely to be overcooked.
I remember watching you as a kid... good to see you’re still doing what you love!
Hope you enjoy the recipes and, yes, I still love it!
Please tell all ingredients of this recipe, I am indian
Huey's Cooking Adventures was my fav show as a kid and why i love cooking to this day!
Great to see you are still going well mate and making fantastic dishes. Best chef ever , we would watch every episode. Used to always have huge success with your recipes. Used to jump in the old regal, rush to the shops and get the ingredients. Still got the old Regal so ill be doing it again.
So simple, yet so fantastic! You've done it again, Hugh!
Huey! I don't watch Aussie free to air TV anymore but I'm so glad you're on youtube! Definitely going to be tuning in brother
Omg HUEY!!!!!!! the OG tv chef of my childhood. Mate, how are you! I'm hitting subscribe immediately.
Great you have found me! Enjoy the recipes mate
Although I've cooked many fish over the years, I've never tried barramundi for some reason, but plan on remedying that this week. Finding this delicious looking recipe was therefore excellent but even more of a bonus was it being demonstrated by the enduringly likeable Huey, whom I shall certainly be watching more of, after far too long a hiatus, now that I've stumbled across this channel, thank you!
Thanks for your support mate!
Same humour, same friendly face, gracing us once again with fresh simple recipes. Nice to see you looking young and well, Huey! Suscribed!
Thanks so much
Good on ya Huey!! I was pan frying some Barra for Christmas dinner and thought I'd come on UA-cam for some tips and here you are!!
Cheers mate!
Hope it was a great success!
Used to watch you in tv. Tks for these simple to follow and delicious. Need to cook for myself now. Got a new subscriber.
Welcome! Enjoy the recipes
Good onya Hugh! Still kicking goals.
What I like about Huey's cooking it's done with every day ingredients
Capers??
dON'T USE THE sHITTY BASIL LEAVES
mavbass1 Hahahaha
best tv chief ever, i remember watching as a kid after school
Fully sic mate
Thanks heaps
I’m still laughing 😂 don’t use those shitty ones!!!! Love this man😘
I might try that
Do!
Can almost smell it. Oh, I’m cooking barramundi now. 😊 Very yummy.
Enjoy!
Can someone please tell me what brand that fry pan is?
Chef Inox. Cheers
Sauteed asparagus or brocollini would be good with this too...
Huey what would be a shitty basil leaf? On a serious note Huey as a 90's kid growing up I watched you on tv and glad to see your still about.
A shitty basil leaf is anything that is damaged or discolored. cheers
Looks fucking great!
Thanks for inspiring me to cook when I was young. You're an absolute champion. Xo
You should try the Fish in Crazy Water recipe coming up soon
I Watched the Iain Hewitson full frontal clip today it was very well done, the guy looked like the real deal but the hair was wrong, i loved the bit when the guy scoffed into a whole chicken lol
Giving this one a crack tonight!!!
Thats absolutaly perfect guys, translated its burnt to a crisp .....lol
Yummo
Hahah “ don’t use those shitty basil leaves!”
Couldn’t have said that on television back in the day mate. Nice job. I will show this video to my wife. She prefers salmon, do you cook salmon the same way in the pan for the crispy skin?
yes, you can use salmon instead
Can you make this in advance and freeze it then microwave it? Sounds abhorrent but just wondering for meal-prepping purposes. Looks amazing!
Sorry mate - the fish would go mushy
Huey's Fabulous Fast Food for One or Two Yeah fair enough then, thanks Huey!!!
Huey said he got the olive oil from his mate, but he read the label lol
Skin side down last so the fish doesn't steam up through the already crispy skin when cooking the skinless side down.
Huey saying shitty made my day ^-^ what a lovely, fresh summery recipe. Glad we still have some summer left in WA, time to make some fish next weekend!
Enjoy!
Barramundi...
Ask the fish monger to take the scales off, tell him Huey said too, then get ready to dodge and duck the flying objects........lol
I know what’s worse than overcooked beans ..stinky beans!!
Surprised to see Rolf Harris cooking Barra .
What a low blow..
go easy huey on the oil m8, it'll end up around your waist
That fish is over cooked...
rubbish
Looks amazing to me
Why don't you cut it open to show that it is completely raw inside?
If you are talking about your own experience when trying the dish, I would point out that cooking is not an exact science and this could be caused by any number of factors, ie. the fish being a thicker fillet than what I used, or your heat source being different, or even the temperature being higher or lower, etc. etc.
@@iainhewitson6941 What I am saying is that the barramundi you are demonstrating is raw inside.
It does look good though 👌
@@9hundred67 Maybe I am going blind, but the fish certainly looks cooked to me on film
You can tell whether or not the fish is cooked by looking at the "meatier" side of the fish (which Iain shows directly with the picture of the finished dish) and you scan your eyes at the top, bottom and then middle section of it. If the top and bottom has gone white and any pinkness or opaque colour has just about closed up at the middle of the fish, it is ready. And that all meets the criteria to me. If it's any whiter than it is, and/or you don't see juices glistening around the fish, then it's likely to be overcooked.