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!
Hi Pailin! I just want to say THANK YOU! For bringing me closer to my asian roots! I've always wanted to be able to cook thaifood myself but I can't read thai and barley speak the languege. You've helped me satisfy my cravings for real thaifood. What they make in the restaurants here in Sweden just isnt the same thing. I've always known how certain dishes were supposed to taste but could'nt quite get there myself, not until I found you! My question or rather wish is if you could perhaps make a video for Kanom Jeen Nam Ngeaw? I would be FOREVER grateful!
Pailin, That is a great looking fish dish. Growing up I never had Sable fish steamed always fried or miso marinated. Thank you for sharing this recipe and I will definitely try this.
This looks quite delicious. I think I'd try it with Nile Perch. I think I'd also add garlic and ginger to the steaming water to further infuse the fish with flavor.
Thank you so much for another great Thai recipe! Absolutely obsessed with all of your recipes! The pork belly curry was the bomb!!I was so impressed. Thank you.
I really want to start making fish at home, but it's very intimidating! My mom and grandma used to make these kinds of dishes (like this one you're making) and they were really delicious. Though, we used salty shrimp paste and lots of ginger...this strange home style dish always makes me think of my grandma.
This looks so light and yummy! Is it possible to save the sauce? Im only cooking for myself so that much sauce might be a bit too much so itd be nice to save it for a quick munch. Also did you say you were in DC? Like America DC? Or is there another Im oblivious to xD
Hi Pai, thank you for the recipe and video! I do love fish and it is so refreshing!! One short question, can I just add the sauce all together then steam it?
I feel like this recipe would also be really good with fingerroot/grachai instead of ginger. Just through my own experiments in the kitchen, I've found that fish, grachai and dtao jiao work super well together. Has anyone tried this?
Hi P I love your recipes. But I would rather love them even more if they sans sugar and processed food like sauces as they contain preservatives and sugar.. Tnx
We must not have a lot of Thai people here in AZ because I can never find Thai specific ingredients in any of the markets. Thank you for the clarification that miso and Korean soybean paste are similar, but I will keep up my hunt to find creepy baby soybean paste.
"Yes, it is the same creepy baby as that one" Classic line !! - you should just refer to it as "Creepy Baby Soy" it really has a nice ring to it!! Loyal subscriber, >> Just wanted to say thanks for all the teaching you do here !!!!
You got me with the mini Le Cruset "sugar container". How many seconds does it take after filming is done before your husband devours all of the leftovers? Great recipe.
When eating fish with bones, I tend to take a bite of fish, no matter if it has bones or not, chew it carefully, and if I sense the bone in my mouth, i just lead it out with my tongue. I sometime got the bone picking in my gum so.. not a good idea. It just makes life easier for me
I like to keep that separate so it doesn't get diluted by the water collected on the plate. But you can add EXTRA ginger and garlic while fish is steaming if you like.
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!
Made it with diluted japanese miso. Sooooooo delicious and really easy to make.
I didn’t put chilis so my kids enjoyed it so much. Thanks, Pai❤️❤️
Just made this today, I added some hydrated shitake mushroom too. My husband loved it. Following your recipes never disappointed. 😍
Hi Pailin! I just want to say THANK YOU! For bringing me closer to my asian roots! I've always wanted to be able to cook thaifood myself but I can't read thai and barley speak the languege. You've helped me satisfy my cravings for real thaifood. What they make in the restaurants here in Sweden just isnt the same thing. I've always known how certain dishes were supposed to taste but could'nt quite get there myself, not until I found you! My question or rather wish is if you could perhaps make a video for Kanom Jeen Nam Ngeaw? I would be FOREVER grateful!
Just in time to cook for my father. A delicious and healthy recipe for his strict diet. He won't complain on this one 👍
I love your sound effects. Your enthusiasm is infectious.
Gingery zing in the sauce - ❤️ love that description!
Hi why do you always make my mouth watery or/and drooling? Thank you for excellent recipe
Thanks, Pailin, for sharing this amazing recipe. I’m a Thai food fan, now it’s time for me to cook it at home! Thanks again!
I just love your presence and enthusiasm for your cooking....I am super inspired :)
This tastes REALLY good! Tried to make one to bring for my lunch and all of my friend in the office love it! Thank you for sharing this recipe!
I totally knew tao jiew was the Thai miso! Love it with fish. Thanks for the recipe Pai! Love from Singapore. ❤️
Love your cooking very much.
From your huge fan.
Pailin,
That is a great looking fish dish. Growing up I never had Sable fish steamed always fried or miso marinated. Thank you for sharing this recipe and I will definitely try this.
I really like this recipe. This looks very tasty.
This looks quite delicious. I think I'd try it with Nile Perch. I think I'd also add garlic and ginger to the steaming water to further infuse the fish with flavor.
Yes steamed fish with miso. Must try and healthy.
I made this today and it was so good! This will definitely be going into my regular dinner rotation.
Sesame oil is also very good thing to put on the fish 🐠 👍🏾👍🏾👍🏾
Love it so much.thank you dear pretty sister,I like all of your recipe
Thank you so much for another great Thai recipe! Absolutely obsessed with all of your recipes! The pork belly curry was the bomb!!I was so impressed. Thank you.
Thank you for this recipe! It was so easy and tasty!
Oh my Gosh! It looks so crazily yummy and healthy. I'll definitely try it for my dinner today
Amazing video! Thank you :) Can wee use black bean sauce?
Simple and very Thai. This is the recipe for me. Thank you.
I liked the use of lemon grass. Nice tip goes long way 😁👍👍👍
I will try doenjang with mock fish. Sounds like a party 🎊 🎉
I would use the water from the steamed fish to make the sauce, instead of using chicken stock. Love this recipe
so simple,easy to prepare.... a must try!
Will sure try it one day. Thanks for the inspiration
I really want to start making fish at home, but it's very intimidating! My mom and grandma used to make these kinds of dishes (like this one you're making) and they were really delicious. Though, we used salty shrimp paste and lots of ginger...this strange home style dish always makes me think of my grandma.
This tastes lovely! Ate it many times
Mmmm.. Ginger flavour smells great!! That taste so delicious and yummy meal!! So good to try that!! Great meal!! See U anytime!!
Dont know why after hearing you maam and after looking at ur recipes i feel stressed out . Love thailand
Looks delicious! I bet it's good with coconut milk, too (sorry, I'm filipino and we put coconut milk in everything, lol).
It looks good.
Looks yummy tx for sharing
This looks so light and yummy! Is it possible to save the sauce? Im only cooking for myself so that much sauce might be a bit too much so itd be nice to save it for a quick munch.
Also did you say you were in DC? Like America DC? Or is there another Im oblivious to xD
Another great recipe. I love the steamer that you are using. It seems hard to find one that size. Where can I get one like that?
Hi Pai, Will this recipe work out with frozen cod? Cannot find fresh black cod in my area, and where did you get that steamer??
That fish looks good
Hey Palin, can u make a vietnamese style spongecake recipe please!!!!!! Would love to know how to make it someday
Hi Pai, thank you for the recipe and video! I do love fish and it is so refreshing!! One short question, can I just add the sauce all together then steam it?
yes you can.
Hi Pailin that looks really delicious, love this recipe, thanks for sharing.
I feel like this recipe would also be really good with fingerroot/grachai instead of ginger. Just through my own experiments in the kitchen, I've found that fish, grachai and dtao jiao work super well together. Has anyone tried this?
Yeeeeeeh bloopers!!!! 🤗
You are just too cute!!!! Thanks for another great recipe!
Hi Pailin!
Can i use chinese tao jiew? ( taucu in malaysia)
Looks delicious 😋
This looks so good! Holy tamales, that’s one giant steamer. I like it. 🤓
Black cod is delish any which way. I would keep the fish juices to make a miso soup.
Just curious.. why did you not steam the fish in the sauce? Won’t it not absorb more flavour that way?
Can anyone tell me what other kind of fish would be good beside cod. Can I use bass?
Would Halibut work ok with these seasonings?
I love the sugar bowl...
Hi P
I love your recipes. But I would rather love them even more if they sans sugar and processed food like sauces as they contain preservatives and sugar..
Tnx
We must not have a lot of Thai people here in AZ because I can never find Thai specific ingredients in any of the markets. Thank you for the clarification that miso and Korean soybean paste are similar, but I will keep up my hunt to find creepy baby soybean paste.
Since I don’t eat finish can I use soft tofu instead?
Hi Pailin again where u sourced that fish and tao jieu in Vancouver? Thxxxx
Hi Pailin - can I used Japanese yellow miso paste?
"Yes, it is the same creepy baby as that one" Classic line !! - you should just refer to it as "Creepy Baby Soy" it really has a nice ring to it!! Loyal subscriber, >> Just wanted to say thanks for all the teaching you do here !!!!
Aw, thank you for watching! #CreepyBabyBrand
Will this also work with Catfish? It is white fish like you mentioned but it is a bit more oily/fatty so just curious 😀
i see, in the Philippines our version of this is called paksiw na isda 😂
You got me with the mini Le Cruset "sugar container". How many seconds does it take after filming is done before your husband devours all of the leftovers? Great recipe.
Haha, my husband is not usually around for filming, but Adam my cameraman eats it up pretty quickly.
Num num num num num ....
When eating fish with bones, I tend to take a bite of fish, no matter if it has bones or not, chew it carefully, and if I sense the bone in my mouth, i just lead it out with my tongue. I sometime got the bone picking in my gum so.. not a good idea. It just makes life easier for me
น่าทานมากครับ
Hi Pai! Can I use the same sauce I use for pak bung fai daeng? ตรา ufc 😉
yes It's the same.
I wished I could find the Thai made miso in same bottle.
Yummy!
ดูน่าอร่อย
This is beautiful my Asian sister
Put the fish and the lemongrass into the steamer without the dish and plate the fish afterwards so you needn't remove the liquid manually.
can i use salmon ?
very nice😊
My parents use the creepy baby brand too!!! Lol yum
lol :)
Should you put ginger garlic tao jiew and spring onion on the raw fish before steaming?
I like to keep that separate so it doesn't get diluted by the water collected on the plate. But you can add EXTRA ginger and garlic while fish is steaming if you like.
I like steam fish
That Asian spoon tho why did I chuckle lol
Yummy ❤
Yahoo boybrand^^ great fish
thanks🤤😋
Wooooo new recipe
I know what to make the fiancee next!
ขอวิธีการทำผัดเผ็ดปลาดุกกรอบหน่อยค่ะ
Yum!
ขอบคุณมากนะคะที่บอกชื่อปลาเป็นภาษาไทย ไม่ต้องไปถามกูเกิ้ลแล้ว ^_^
Do you have tilapia fish in your country???? Its buggati or lamborghini fish
You make it all look very easy, but do you ever just say, "Ugh, all I want is a bowl of cereal and a pint of Ben and Jerry's?"
Yeah we've been deprived of out takes for a long time. Yeah to out takes.
🥰🥰🥰
☺❤👌👍👏☺❤👌👍👏
Ur so cute.
efFISHient eh...??? :D (I'll see myself out, thanks)
LOL
Aiiiiiii
I am supposed to memorize all of that? I am a great grandma! 😰
No fish just ginger and miso
EARLY SQUADDD 💕💕💕
"pla hima"...snow fish, ice fish?
Rory Beaton
Hima is a sanskrit word for snow.
It's the same "hima" in the word "Himalaya". ;)
Yes thanks. I am aware of that. Hence my speculative translation...
The best meat is fish bone or chicken organ or chicken brain or chicken feet
I don’t know about this… she threw away the fish water!