Don't want to be offensive however mackerel( horse mackerel etc) has a transparent membrane with mucous on the skin which generates some stinky odor when it's cooked and the konbu can be wiped out with wet kitchen paper to discard the salt then it would be more Crunchy and fluffy( which is called Bu Gak in South korea) I really love ur channel and been learning a lot as well
So, have been binging all your episodes for the last 30 mins. What I love the most. Is you make stunning food, what also looks delicious, you show how "easy" obviously you are incredibly talented. But show how to make it in an easy way.
Thank you Chef for making that beautiful Mackerel meal like a professional fine dining. I need your help to coach me how to learn and improve my sauce technique. Thank you so much sir. Appreciated.
Your plating is always great but man this looks gorgeous. I would love to make this but not sure if I can find mackerel around here. Will have to try. Thanks chef!! *edit* Hey chef I really think you should add the ingredients to the description. I don’t mean the amounts. I know you don’t give amounts on purpose and I agree with that philosophy. However when I go to the store to get what I need for the recipe it would be nice to have a list already made. I know you show them at the start of the video usually, and that is helpful, but it would be nice if you just listed everything in the description. I make a lot of your recipes and I think that would help me and others. Just a friendly suggestion. Your channel is going to blow up one day. Thanks for the great content!
I think it is not that difficult to write down everything yourself if you need it. Don't be lazy and start to think about dishes and cooking not just blindly copying recipes, it will help you to be a proper cook in the future ;)
@@ChefMajk I agree with you that copying recipes blindly is bad, but if you want your UA-cam channel to gain popularity I would recommend putting down the ingredients at least so that people wanting to recreate your recipe have somewhere to start. Sure it is easy to write down the ingredients if you watch the whole video, but it will increase the accessibility of your content if you have them neatly listed. Just a suggestion
@@fakecount1389 Yes but I want people to watch the whole video and then think about it and then recreate. No watch just a few minutes and then copy a recipe from the description. This gives nothing to you and nothing to my channel. So thanks for the suggestion but I will never do it.
Please put the recipes on the screen. Some of the raw materials I did not know the names of and I want to know them well. Thank you for your effort. Everything is wonderful.
Love the recipes chef! My only issue is I have no idea what the taste should be watching the video 😅. For those wondering what the white powder is for the mustard sauce it is xanthan gum (a thickening agent). I was trying to figure out what that was.
I love the way you say "delicious" and "thumbs up" xD! Also: sorry, but I will soooo copy this recipe, because I actually have all the ingredients here. I just have to buy the mackerel, which is so cheap here and always available. Perfect! Thank you! Whoever eats it I will tell them, it´s from Chef Majk
@@ChefMajk but fish should be warm, and if You smoke the fish For 6 minutes.. its gonna be cold by this time. I think this is big problem in a few of Your videos. And its not only about timing. The recepies are fantastic and plating as well, but to keep dish warm is also ceushal.. maybe you could emphasize it in the next movies?
No there are no written recipes almost at all. If I think you need them they are in the description. But most of the time I don't use any and I would recommend you to do the same.
@@ChefMajk yes understood absolutely, for some people they have their own dietary requirements. But again maybe fine dining not for muslim ( didn't mean to brag about religion), that's my concern. Thanks for reply tho'. Keep do the good work 🙂
Is this a warm or cold dish? Will the mackerel be warm when served to customer/guests? Everything seems to be able to be prepered before the fish so could be great for when having dinner dates
What was the reasoning behind adding oil to the pan before adding the sugar to make a caramel? I've never seen this technique used before when making caramel
Yes most of the things I do in my videos are cold because I focus to make nice shots, but you can keep it easily hot if you dont have to film everything.
The tool is an easier way. There are some homemade versions but I would do not do it. You can get a smoking gun very cheap and you don't burn your house.
You should be so proud! Not only do you teach verbally but visually. Food Network doesn’t even compare to your work and content. Congratulations 🎊🎈🍾🎉
Thank you very much ;)
les haricots de soja doivent être cru ??????
Don't want to be offensive however mackerel( horse mackerel etc) has a transparent membrane with mucous on the skin which generates some stinky odor when it's cooked and the konbu can be wiped out with wet kitchen paper to discard the salt then it would be more Crunchy and fluffy( which is called Bu Gak in South korea)
I really love ur channel and been learning a lot as well
I can’t believe I’ve just watched this masterpiece for free… it’s amazing, you are amazing. Thank you. 👌🏼
I am happy you like it ;)
Here in Sweden Mackerel grows under every rock 😂😂. Now I have another excuse to go fishing. Best wishes from another chef in Gothenburg. 🥰
I always loved to see your videos, thank you for showing so many amazing and delicious cooking ❤❤
So, have been binging all your episodes for the last 30 mins. What I love the most. Is you make stunning food, what also looks delicious, you show how "easy" obviously you are incredibly talented. But show how to make it in an easy way.
Thank you Chef for making that beautiful Mackerel meal like a professional fine dining. I need your help to coach me how to learn and improve my sauce technique. Thank you so much sir. Appreciated.
Please mention the list of ingredients in description you used in your recipes...
Love from India🙌
The puppy is so cute! Awww! Please list the ingredients in the description box. Thank you.
I love the topping of sesame seed and spring onion ❤
For me, this is the 2nd best recipe of yours, behind the chicken breast/ cauliflower & yeast puree
Very nice &good presesention
Chef Majk you are my idol you inspire me every videos you upload.
hi very nice chef.iam lookinh all ways thanks 👍
Amazing creations 🧑🍳.love the way you do .Pure Fine Dine art🙏
Thank you so much chef , I really learned a lot from you😊
Glaze with orange reduction...a twist on a french classic.
Nice plate chef👍
Nice recipe, chef! Can you do michelin star fish and chips? 😊
Such a beautiful creativity.
Thank you ;)
Serious talent!
Thanks
Your plating is always great but man this looks gorgeous. I would love to make this but not sure if I can find mackerel around here. Will have to try. Thanks chef!!
*edit*
Hey chef I really think you should add the ingredients to the description. I don’t mean the amounts. I know you don’t give amounts on purpose and I agree with that philosophy. However when I go to the store to get what I need for the recipe it would be nice to have a list already made. I know you show them at the start of the video usually, and that is helpful, but it would be nice if you just listed everything in the description. I make a lot of your recipes and I think that would help me and others. Just a friendly suggestion. Your channel is going to blow up one day. Thanks for the great content!
I think it is not that difficult to write down everything yourself if you need it. Don't be lazy and start to think about dishes and cooking not just blindly copying recipes, it will help you to be a proper cook in the future ;)
@@ChefMajk I agree with you that copying recipes blindly is bad, but if you want your UA-cam channel to gain popularity I would recommend putting down the ingredients at least so that people wanting to recreate your recipe have somewhere to start. Sure it is easy to write down the ingredients if you watch the whole video, but it will increase the accessibility of your content if you have them neatly listed. Just a suggestion
@@fakecount1389 Yes but I want people to watch the whole video and then think about it and then recreate. No watch just a few minutes and then copy a recipe from the description. This gives nothing to you and nothing to my channel. So thanks for the suggestion but I will never do it.
@@ChefMajk I agree with you. Don't do it.
They don't want to learn how to cook; they're looking for easy excuses to not learn cooking.
@@ChefMajkdamn chef your perspective is AWESOME
Nice plating
Been watching your video for like an hour straight omfg 😂 didn't see the time. I enjoy watching your videos! Love from Philippines ❤️❤️❤️❤️❤️
Thank you once again i will try this one
Wow master chef so .......
Thank you! You are so inspiring! I love your videos 😊
Thank you so much Chef Majk for your guidance 👍👍
ive been looking for something like this that has a 3 star Michelin look when presenting food thank you
your are welcome
Perfekt absolut der Hammer 👍
Looks good
Super recipe, thank you! Will make it this weekend!!!
Good luck ;)
It’s incredible
Excellent!
Your my inspiration.. how to make fine dinning plating..
U was teach me
Dude" this is One of the best dish u did🍽🍻
great chef thank you
You are welcome
Thank you
Great content! Thanks for sharing😊.
You are welcome ;)
Beautiful! Your cooking is more like an art or an art of cooking. Just curious what machine the smoke was made from?!
Just basic smoking machine for woods
amazing. how and with what machine did you put that smoke ??
"the smoking gun"
Please put the recipes on the screen. Some of the raw materials I did not know the names of and I want to know them well. Thank you for your effort. Everything is wonderful.
Wonder full, amazing
Love the recipes chef! My only issue is I have no idea what the taste should be watching the video 😅.
For those wondering what the white powder is for the mustard sauce it is xanthan gum (a thickening agent). I was trying to figure out what that was.
That is the point, you are not supposed to copy my taste but understand techniques, get inspired and create own taste.
While one application of xanthum gum is as a thickener, in this case it is being used as an emulsifier and stabilizer not a thickener
The best chef
Thank you ;)
This looks so amazing I can't wait to make it :D
I love the way you say "delicious" and "thumbs up" xD! Also: sorry, but I will soooo copy this recipe, because I actually have all the ingredients here. I just have to buy the mackerel, which is so cheap here and always available. Perfect! Thank you! Whoever eats it I will tell them, it´s from Chef Majk
Dear chef
We would be very grateful if chef could mention, whether its main course or appitizer/starter what ever you make dish..
You can use it how you like/need...dont stress that much mate ;)
Wooow nice job chef ♥️♥️
Absolutely beautiful and incredible I will be back every week ❤😂
Awesome Chef. Love the plating.
well done
Thx Tom ;)
Hi chef! What is the last powder that you put on your sauce? I didn't understand it clearly chef. I heard Xanthan Gum.
You heard right
Love it. What is the smoking gadget? How does it wotk
Just basic smoking machine for wood
How do you make sure everything is warm when it comes to plating?
Just timing, but this dish doesn't need to be too hot just warm.
@@ChefMajk but fish should be warm, and if You smoke the fish For 6 minutes.. its gonna be cold by this time.
I think this is big problem in a few of Your videos. And its not only about timing.
The recepies are fantastic and plating as well, but to keep dish warm is also ceushal..
maybe you could emphasize it in the next movies?
What is the green one which you use to merinate the beans chef?
Many thanks chef !! Please, were is the shallots ??
Hi Chef Majk, what's the last thing you put in the mustard sauce before you blended. Many Thanks.
xanthan gum
Ah! I was wondering as well.
New subscriber here chef !!👋👋
Welcome ;)
Very nice
Thx :)
Lovely
What is your favorite fish to eat guys? 😋
How about Trout? I'm curious to see more recipes from you 🙏
Pomfret , Kingfish , Bombay duck from Indian Ocean
Dorado , Tilapia , Trout and Halibut from European sea
I’m not sure but I think it is rainbow trout. However black cod or sablefish is also delicious!
For me is Black Sea turbot.
This is great
Thx ;)
😮😮 It looks amazing 🤩 .. I love soy bean. Thank you for the recipe Sir 🙏☺️🤗
Can you make please fig granita my favorite for the summer time's
Can you maybe put the ingredients in the subscription below? Because sometimes it goes fast and don`t always know what it is.
Chef your main course very nice 👍😉☝️
Your channel is so underrated
Thanks for the support :)
Super soigné Chef !
Ten ku
Like your channel THANKS CHEF
Any VEGAN CHOICE IN DESSERTS
Φανταστικό κι αυτό.
Good job
Wow!
Hi thanks a lot .. can u pls mention the name the powder you add when u make the mustard dressing..
Xanthan gum
Wow 🤩
Hi is there written recipes to go with your lovly videos.
Many thanks
No there are no written recipes almost at all. If I think you need them they are in the description. But most of the time I don't use any and I would recommend you to do the same.
Hello very great plate and plating, the chips what’s that?
sick!
Look so good chef i cant hear clearly at 2:54 wht ingredient to make the sources plss. Thanks.
Soy sauce, mirin , wine , vinegar
Great
Thanks :)
It looks amazing. How can I find the text version of your recipe? Thanks.
You cannot, there is none
@@ChefMajk Thank. I just watch the video carefully then.
where can I find those plates?
chef how long can we keep the soybean puree in the fridge and use it during service, what is the shelf life of that soybean puree ?
🤩 wow
I need recipe exactly
You no need recipe...that is a point of my channel. I don't do recipes because you no need them
I think bean you don't put salt in the water when you are boiling
I think for puree that doesn't really matter
Wow✌
What the last item that you add to the sauce ?? , And what the purpose of it ??
xanthan gum to get a bit more thickness
Wow👌👌👌
My guy
Could markeral serve cold
Warm at least
I like this channel but most of dishes use red wine or white wine vinegar. Any idea chef to replace them with something else. Thanks for reply.
Some things you just cannot replace properly in life and wine is one of them in cooking.
@@ChefMajk yes understood absolutely, for some people they have their own dietary requirements. But again maybe fine dining not for muslim ( didn't mean to brag about religion), that's my concern. Thanks for reply tho'. Keep do the good work 🙂
Is this a warm or cold dish? Will the mackerel be warm when served to customer/guests?
Everything seems to be able to be prepered before the fish so could be great for when having dinner dates
Should be at least warm everything, not cold
How is a skin for mackrell?? Is it ok to eat???
Yes ofc
What is that white pounder ?
Xantham gum
soybeans puree. Are there no best beans you can access otherwise?
what is the powder you added in the dressing, I couldn't hear it out, thanks chef
Xanthan gum
hello chef ! how do i get the full recipe in written ?
What was the reasoning behind adding oil to the pan before adding the sugar to make a caramel? I've never seen this technique used before when making caramel
Try it without oil and you see it. Veg just stick to it but you need to get a nice shiny layer of caramel there not a glue
@@ChefMajk okay cool! I really appreciate that you responded. Love your videos. I learned a lot. Keep up the great work brother
Isn‘t the fish cold when you serve it?
Yes most of the things I do in my videos are cold because I focus to make nice shots, but you can keep it easily hot if you dont have to film everything.
How can i smoke at home? Do i need to buy a special tool for that? or is there an easier way?
The tool is an easier way. There are some homemade versions but I would do not do it. You can get a smoking gun very cheap and you don't burn your house.