This is an amazing and easy recipe! I made it last night for my girlfriend with Tilapia fillets. I did make a couple of modifications to make it my own though and it turned out incredible, with a Thai feel to it: - Added one green chili and one red chili, cut into rings - added 1 tsp red chili powder in the fish marinade - replaced sugar with honey - added half a cube of chicken stock mixed in hot water to make the sauce - added 4 kaffir lime leaves and 2 inches of lemon grass stalk bruised with a pestle
I cooked this today and it was a hit! My granddaughter said “This is amazing!”. Oh boy, I feel proud of myself but I give the credit to you, Roland. Thank you so much for this recipe. 🙏❤️
Thank you, Roland! This might be our christmas dinner this year. My dad was a fisherman. My mom (now 90) loves ginger. I'll maybe double-deep fry the fish. With the short time of cooking the protein, I'm already thinking of maybe using squid in this recipe. Very inspirational. Thanks, again!
Hi, Roland. I made this with cod and it was absolutely marvelous. So easy, too! Thank you so much - i followed your recipe and directions exactly and it was just delicious!
@@spicenpans What kind of wok are you using? I recently purchased a 200,000 BTU propane burner primarily to cook Chinese food. It's too much heat for regular cookware, but the wok you're using looks very heavy duty.
I cooked this for my elderly madam and she says I'm ready to get married to a Chinese man hahaha , of course i take it as a compliment 😂 Thanks for your delicious but easy to follow rlrecipes Sir 🙏
Thank you for your delicious recipes. I noticed that most of your recipes call for deep frying. Are there not many recipes that do not need deep frying but just stir frying? Thank you.
Hihi. Perhaps you’ve missed our playlist, which features easy recipes that don’t require deep frying. We have more than 250 recipes that you can easily replicate. See the videos in this playlist ua-cam.com/play/PLoOFKNg9joMJqziCgPbUXaUt7TIkFPjti.html Happy cooking!
Me too always watching ypur videos and following all your cooking style thank you sosomuch domestic helper in hogkong ❤godbless u sir and more blessings in return❤@@spicenpans
Hi Roland, I love your recipes, this one looks so easy I'll be making it soon! Please can I ask something - the chopstick temperature test - it makes me crazy! Can you give actual temperatures or a range of temperatures for those of us that want to use thermometers? Or make a short video showing the different chopstick bubbles next to a thermometer? Thank you and already looking forward to your next recipe!!
I would like to try this fish recipe. I've cooked one similar to this last week and it was amazing; it wasn't as perfect as yours but after watching this, it would be perfect, for the second time. Thanks for sharing this technique. 😊
@@spicenpans yes sir...hahaha..i did it..and it turns out so delicious..and surprisingly,they did like it...and finished all.thanks again and more power
I think this sauce goes very well with Fermented kanji. There used to be a dish in Petaling street (A restaurant) in Clayton, Victoria. The fish had some ground nuts too. Chef, please let me know if we could add groundnuts in them or that is a completely different dish, with different sauces. Thank you.
Any advice how to properly cook frozen fish fillet to be juicy and plump, instead of rubbery? 🤔 I dunno if fish fillet dish in Chinese restaurants use fresh fish or frozen. If frozen for economic reason, that's what I want to know the "secret" method to process frozen fish fillet to become good/edible like that. Q: Is corn flour same aa cornstarch?
@@spicenpans I have no luck, always turns rubbery so I wonder perhaps, we need to do something first, like marinate it with cornstarch or baking soda to make it plump and soft like when we cook fresh fish fillet? 🤔🤷♀️
You should always thaw you fish first, let it sit in the fridge for up to 2 days so that the protein can break down a bit, salt wash your fish each day to prevent any bacteria. Adding some rice wine as part of your marinade should also help break down some of the protein, before you toss it into the flour. Some fish have that rubbery texture no matter you do because chemicals have been added to them to keep them fresh longer. Many times frozen fish are dry is because they've been snap frozen as soon as they caught. This doesn't allow the fish muscle to relax and start the breaking down protein process, so you just need to do that process yourself. Other times it be due to freezer burns and there's nothing you can do about it if it's freezer burn. Hope that helps.
Its really amazing all ur dishes.😋😋😋everytime i cook i always follow ur recipe coz is sooooooo goooddddd taste
Glad to hear that. Thank you so much for using our recipe, Marie!
This is an amazing and easy recipe! I made it last night for my girlfriend with Tilapia fillets. I did make a couple of modifications to make it my own though and it turned out incredible, with a Thai feel to it:
- Added one green chili and one red chili, cut into rings
- added 1 tsp red chili powder in the fish marinade
- replaced sugar with honey
- added half a cube of chicken stock mixed in hot water to make the sauce
- added 4 kaffir lime leaves and 2 inches of lemon grass stalk bruised with a pestle
I cooked this today and it was a hit! My granddaughter said “This is amazing!”. Oh boy, I feel proud of myself but I give the credit to you, Roland. Thank you so much for this recipe. 🙏❤️
Thank you, Roland! This might be our christmas dinner this year. My dad was a fisherman. My mom (now 90) loves ginger. I'll maybe double-deep fry the fish.
With the short time of cooking the protein, I'm already thinking of maybe using squid in this recipe. Very inspirational. Thanks, again!
Hi, Roland. I made this with cod and it was absolutely marvelous. So easy, too! Thank you so much - i followed your recipe and directions exactly and it was just delicious!
Thank you so much for using our recipe, Lisa!
@@spicenpans
What kind of wok are you using? I recently purchased a 200,000 BTU propane burner primarily to cook Chinese food. It's too much heat for regular cookware, but the wok you're using looks very heavy duty.
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@@hyena131❤❤❤😊😊😊😊
I tried this and marinated the fish with a little chilli powder.. but the sauce was amazing and easy to make. Loved it!
I just cooked this recipe for my Thai wife. She gave me a thumb up!
Woohooz!! We’re so happy to know that Stephylee!! 👌👌👌👌
It looks so delicious, thank you for sharing such a detailed recipe!
I go fishing often and catch bass; usually I do not keep but I think I will keep one to make for my mom this way. Looks delicious.
Making this with seabass, you are brilliant and keeping my family and belly happy with your endless recipes- thank you again 🎉🎉🎉🎉🎉
Awesome! Miss such wonderful memories when I was in Singapore
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I cooked this for my elderly madam and she says I'm ready to get married to a Chinese man hahaha , of course i take it as a compliment 😂 Thanks for your delicious but easy to follow rlrecipes Sir 🙏
Haha. Thanks so much for using our recipe! We’re so happy to know that you and your mam enjoyed it. Hope you find a Chinese man soon, Jermiah!
You’re making Chinese Cooking so easy. I’m saving this video. Thank you for sharing.
Tried this dish was absolutely delicious thanks for the lovely recipe
Excellent recipe. I love fish and I am always looking for various ways to cook it. I will certainly try this recipe. Thank you for sharing.
You’re most welcome, Jan!!
Chef, old time fav. Simple n delicious. Tqvm 4 the recipe.
Thank you for your delicious recipes. I noticed that most of your recipes call for deep frying. Are there not many recipes that do not need deep frying but just stir frying? Thank you.
Hihi. Perhaps you’ve missed our playlist, which features easy recipes that don’t require deep frying. We have more than 250 recipes that you can easily replicate. See the videos in this playlist ua-cam.com/play/PLoOFKNg9joMJqziCgPbUXaUt7TIkFPjti.html Happy cooking!
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Thank you for this delicious recipe.
Wow! This is super, i hv tried this before. Thank you Roland for sharing.😊
You’re welcome, mimia!
I made this just now with tuna fish I added a little bit of lemon and it’s super delicious 🤤😍
Yay! We’re so happy to know that you enjoyed this recipe, Madelcato! ❤️
Thank you for this recipe,just buy all the ingredients that i need for tonight😊❤️
Made this dish tonight ,fantastic,easy to do and the results tasted incredible.
Thank you Sir, I will try this recipe tonight, I'm DH watching from Hong Kong
Hope you enjoy this, yollyorallo!
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Me too always watching ypur videos and following all your cooking style thank you sosomuch domestic helper in hogkong ❤godbless u sir and more blessings in return❤@@spicenpans
Made this dish tonight,easy to do and the taste was incredible
Hi Roland, Another great looking dish mate. Have a great weekend mate take care
Thank you so much, mate!
@@spicenpans 👌
Oh wow,a must try!Looks and i am sure taste amazing too.Thank you for another easy flavourful dish!
Wow, I will try it for my Chinese people today they will really like it
Made this tonight,easy to follow and the result tasted incredible.
Awesome! Thanks so much for using our recipe, Alan!
Definitely will try this. Thank you for sharing
You’re most welcome, Sheila!
I’m not a fish person, I like fish when fried only hahaha this is a great recipe that I can try…. Yum 😋
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Thank you sir for sharing ur recipe looks so yummy.
Love this recipe 😀it was easy and delicious. I can’t wait to try your other recipes 🤤
I really luv this channel thank you for showing your idea man❤❤❤
You’re most welcome, Jenny!
Masarap Chef
Thanks Chef. Watching from from Perth Western Australia
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Your recipes are the best ❤. Thank you so much ❤. From Uk 🇬🇧 ❤.
Hi Roland, I love your recipes, this one looks so easy I'll be making it soon! Please can I ask something - the chopstick temperature test - it makes me crazy! Can you give actual temperatures or a range of temperatures for those of us that want to use thermometers? Or make a short video showing the different chopstick bubbles next to a thermometer? Thank you and already looking forward to your next recipe!!
Yum2..I like all your dishes. Simple and easy to follow.❤
Thanks so much, Vevoon.
Love Your recipes.. YOUR recopies are always so easy & tasty i learn so much.. Thank you.. Love from Bangladesh 💜💜
Thank you so much! Glad that you found our videos useful ❤️❤️❤️
Today will try. Thank you..
Best regards from Hong Kong
Wanna try this kind of cooking fish looks yummy and tasty 😋 ❤😊
This looks absolutely delicious 😋 ty for sharing
You’re most welcome, Angelstar!
Thank you so much Roland, this looks very amazing! 🙏
Thank you so much, Tyler! 🙏🙏🙏🙏
刚刚愁今天要煮什么❓，刚好打开手机就看到你的视频，而且家里也有这些材料，感谢你的无私分享🙏🙏🙏
很高兴您喜欢这道菜👍👍
Smell good and looks good.I want this recipe
Thanks chef ❤
Happy cooking, Sally!
Keep this as reference great cook thanks
Good recipe thanks! Cooked this today, went down very well ))
Glad to know that you enjoyed it. Woooo!
I would like to try this fish recipe. I've cooked one similar to this last week and it was amazing; it wasn't as perfect as yours but after watching this, it would be perfect, for the second time. Thanks for sharing this technique. 😊
You’re most welcome, Paulinas. Happy cooking!
can i do this with tilapia fillets? thanks so much for the upload
It look delicious 🤤 i'll try ur recipe today Sir Roland .
thanks for sharing ..gonna cook this today
So glad you’re going to give it a try! Happy cooking!
@@spicenpans yes sir...hahaha..i did it..and it turns out so delicious..and surprisingly,they did like it...and finished all.thanks again and more power
I'm gonna try this today for lunch 😊
Excellent recipe!! 😋
Thank You !! 🙏
You’re most welcome, Carmen👍
Thank you so much sir Roland ❤❤❤ fish for dinner tonight
You’re welcome, Lea!
Thanks you so much for recipes, so simple and looks very amazing, i will try for my bos and family
Thanks for this resepi , yesterday I cooking,very nice and delicious,all like ,
My boss love it a lot ❤
Nice presentation and looks delicious.
Absolutely delicious! I didn't have sugar, instead I added it honey
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Already excited
Hehehe. Happy cooking!
Wow sound amazing Rocking jamming recipe I’m going make it yummy delicious ❤ thanks you invite from California ❤
🙏🏼🌹
Thank you so much, Surya!!
Thank you, trying it tomorrow 😊
Happy cooking, Rosa!
Thank you sir from Mauritius
looks so delicious 😋 😋🤤🤤🤤🤣🤣I feel hungry
中餐料理中的酱油总的来说可分为生抽(04:13)与老抽(04:20)，生抽酱油用于调味（鲜味与咸味），老抽酱油用来调颜色（肉菜做出来通常来说不是太白，因为看起来没有食欲）;出锅的时候可以根据当地特色少加点植物性香料。
Looks good! Hope my kids will eat this recipe! Always finding new ways to get them to eat fish.
that looks soooooo good 🤤🤤
Thank you so much, Pigybak!
Nice recipe 🤤
So yummy 😋
Thank You Chef. 😋😋😋
Happy cooking!!
It's look so delicious 😋
This sauce would do for many dishes the trinity of ginger, garlic and soya.
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I think this sauce goes very well with Fermented kanji. There used to be a dish in Petaling street (A restaurant) in Clayton, Victoria. The fish had some ground nuts too. Chef, please let me know if we could add groundnuts in them or that is a completely different dish, with different sauces. Thank you.
god
This is an excellent dish but I could not find it on your website.
Hi Roland, can we not deep fry the fish but just pan grill? Thanks!
Hi Chef, what can we substitute for the shaoxing wine?
Any advice how to properly cook frozen fish fillet to be juicy and plump, instead of rubbery? 🤔
I dunno if fish fillet dish in Chinese restaurants use fresh fish or frozen. If frozen for economic reason, that's what I want to know the "secret" method to process frozen fish fillet to become good/edible like that.
Q: Is corn flour same aa cornstarch?
Corn flour is corn starch😊
Hi IslandGal. So far we have no problem with frozen fish. We’ve tried cod, mackerel, etc with good results.
@@spicenpans I have no luck, always turns rubbery so I wonder perhaps, we need to do something first, like marinate it with cornstarch or baking soda to make it plump and soft like when we cook fresh fish fillet? 🤔🤷♀️
You should always thaw you fish first, let it sit in the fridge for up to 2 days so that the protein can break down a bit, salt wash your fish each day to prevent any bacteria. Adding some rice wine as part of your marinade should also help break down some of the protein, before you toss it into the flour.
Some fish have that rubbery texture no matter you do because chemicals have been added to them to keep them fresh longer.
Many times frozen fish are dry is because they've been snap frozen as soon as they caught. This doesn't allow the fish muscle to relax and start the breaking down protein process, so you just need to do that process yourself. Other times it be due to freezer burns and there's nothing you can do about it if it's freezer burn. Hope that helps.
Great recipe mate
Roland...where can we get these thick type of mackerel in Singapore? NTUC or Sheng Shiong would sell them?
They should have but the market is your best option. Happy cooking!
nice cooking
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Made with haddock, amazing
Thank you chef ❤
thanks spice n pans
Looove it Rowland !! Yore a saint💜
You’re so kind. Thank you so much
red and green pepper chef to add more flavor and color 😊
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The best one !
Thanks you 👍
Hi sir when did u add the ginger
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It looks yummy
Excellent
Yummy dish.
I like it...❤❤
Hello , what kind of fish did you used? Thank you!
I'm making this tonight
Happy cooking, homerorivera
Could i use basa fillets instead?
Esok sayaa nak cuba! Bahan-bahan tidak ada di rumah. 😂
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Roland my mom used to cook this with the addition of fermented soy beans called"tau cheow"
thank you....chef
You’re most welcome 🥳
Yummy 😋 n new friend 😋😋
Can I use Dory fish ?
May I know is your frying pan non stick? Thanks