Poached Cod | Chef Jean-Pierre

hi there friends another fantastic show today i'm going to show you how to make this amazing boston card fish steamed amazing easy to do stay tuned remember if you like the show gives us a thumbs up don't forget to subscribe and please don't forget to ring the bell stay tuned i'm going to show you exactly how to make this beautiful fish all right friends let me show you this as to win the price of my easiest fish recipe period it's really simple it's going to be quick and simple we're going to uh steam a a cut fish in a broth made with chicken broth bok choy leeks uh green onion ginger and chives and carrots and um we're gonna go right away and get get the broth going and then i'll tell you about the fish okay friends so in the broth i got some uh baby bachoy and i'm gonna show you in a minute how to cut it correctly okay and we'll do this in a minute while it's cooking so we don't need to worry too much about it right i cut it already and i'm going to show you how to do it i got some leeks in there and i cut the leaks very small everything has to be cut small you know when i use the leak i like to use the um the light part of the leak and and the light green and the white part of the leak that's the sweetest part the dark part i keep it to make stock uh we're gonna put some i got a stock going on over there we're gonna get it we're gonna get it going on high so it boils we're going to shred some ginger using a microplane grater because you know i don't care how small you cut it ginger i like it but i like it in small doses i don't like a big piece of ginger it's kind of like garlic you know unless it's a steamed or or roasted garlic then then i don't mind if it's a big piece so we're going to shred it with a microplane grater ready see right there plain sample microplane grater ginger and uh we're gonna use the carrots to clean it up that's a new tool and uh we're done with that we're not gonna put any salt and pepper in there because let me tell you we're going to use soy sauce and that's salty enough so we're going to put some chicken stock in there and we're going to cook the bok choy and the leeks and all that and we're going to put some green onion so we got green onion in there leeks we're gonna put chives at the end that's another onion and uh and then we're gonna talk about the fish in a minute i'm gonna do it i'm gonna get the broth already so easy if you can't get the bok choy you can get chinese cabbage you can do spinach even it's nice and and and you can do whatever it is you want to you can poach your beet leaves i mean you can do a bunch of greens then you cut small and smooth the chicken stock is right there we're going to take your chicken stock and we're going to pour it in here right there you see this is it we're going to put not too much not too much we're going to wait and see if we need it for more later and then we're going to flavor this we're going to flavor this with um we're doing a tangerine balsamic vinegar you know i love balsamic vinegar i use them all the time this is the tangerine balsamic vinegar then we're going to put soy sauce i wanted to kind of show you the three most popular brand we have in fort lauderdale i mean well there's a lot of them out there you know it's just the three brand that i usually say sanjay uh kikamen you all know that and uh uh la choy la choi is supposed to be the original what if that's the original i don't like it it's not real it's very salty you overdose on soul just with this thing not that kicker man is not salty there's a low sodium version also not then it's not salty but it's it's okay but really the sanjay is uh is an organic it's 25 less sodium it's really delicious so that's my favorite the other one i like um cucumber is okay but but the other one i don't care if it's on sale that's not very good all right so we're going to put sanjay right there soy sauce and with the uh with the balsamic vinegar that's gonna balance it out really nice and then we're gonna put a little bit of um let me make sure this comes to to high heat and then we're gonna put a little bit of soy sauce in there i mean the soy sauce a little bit of hot sauce right there and we're going to mix this up for a minute and we're going to let it come to boiler we're going to let it come to boil and let it cook for a while and then we're going to take a fish friends and we're going to cook it on top of that we're gonna yeah we're gonna cook the fish on top so it's gonna poach in in the liquid but we're gonna keep it fairly on top and we're gonna cover what it's cooking so we're gonna let this cook for the water and then we're gonna adjust it and see if it's good but this is so simple this broth you should be able to drink it it should be that good then you want to drink it yeah i have the bowl of bottle right there that's just for emotional support because i don't think i'm going to put any butter in there yeah maybe maybe maybe we'll put some in there we'll see chives we're gonna put out at the last minute carrots we're gonna put them in i got this um this grater here that i'm gonna try i want little pieces of uh i don't wanna have to cut them the carrots so this thing is supposed to give me some little pieces man you better be careful with those because if you miss you're gonna have red really red carrots i better watch what i'm doing let's see what it comes out of that there's like a thing right where you can see where it comes out i hope it comes out good let's see okay yeah yeah that'd be interesting give us some nice color some nice flavor you see want to put that in there let me just put this aside and then i'm going to show you how to do this uh bok choy how to cut this correctly i think it's going to be nice right there give us some nice color you see the thing is already bowling and so that's going to cook it's already smelling delicious and this broth frank don't be afraid to make extra because you're going to love it now lucky then there's no salt in my chicken stock because it's homemade but if you're using a store-bought chicken stock be careful uh between the soy sauce and the chicken so you may want to really pay attention to how much soy sauce you're putting in because you may have already too much salt that's why i tell everybody do not put salt in your chicken stock if you make it you don't need to put salt in there all right so let me test it to make sure it's good because if it's no good oh contest with a full let's see if it's any good it's going a little faster what do you think i mean i want to cook the vegetables but i don't want to cook it too much so oh yeah it's starting to taste good i could put a little bit more soy sauce in there so i'm going to put just a little bit more see that's the whole idea about how much everybody's how much how much how much do you taste it you see if it's your if it's to your liking if it needs more salt putting more soy sauce in there right so the ginger has not come through yet because it's going to take a little while for it to come true and that's it so let me clean this up and let it continue the the fish this is a a card a boston car that comes from the main area i mean ship it comes from boston but it's probably main the the main area then it gets it it's a white fish and the fish peddler my fish monger gets it every monday every thursday and it is amazing it's very flaky this is what you're going to use for fish and chips we're going to make a fish and chip with home fries i'm going to make one of those for you that's a fabulous recipe i love making this with a nice remoulada it's going to be delicious the sign that it's very fresh right there is this bloodline right there is uh is is not browned you know it's beautiful and it smells amazing it's super super fresh so we're going to wait for this to come to boil completely cook a little bit longer so the vegetables are cooked and then we're going to put it in while this is happening i'm going to show you real quick how to make the clean the bok choy okay when you clean the box show you this is it this is supposed to be a baby back job it's some baby but it's big so what i do is i cut the leaves first in half like this and then what i do is i take the leaves and i put them in half like this because they're very big if it's too big when you eat this when you eat it it's so big then um it's going to uh uh fall off your spoon so what i do is i cut it in half or i cut it in this case in three pieces and then i cut them in strips okay that's one part that we're going to do right then the other part we're going to scatter and we go straight up and down you see look straight up and down don't make them too big otherwise they take too long to cook and closer you get to the end and thinner you want to make them go go straight up and down you see straight up and down when you get close to the roots and you're done don't even bother with this okay so now what do we have here where we have uh a vegetables that needs to be washed so you know what i do i take it i put it in a colander i put in a colander i throw this away i wash it really quick friends with you really quick i already did the one you're gonna have but i wash it this is just to demonstrate it really quick and then you know what i do i put it in a a salad spinner friends i would watch a little more than this okay this is just for a quick demonstration okay this is just for a quick demonstration friends and then i dry it with a salad spinner you see i do this all the time with all my vegetables and then and then i got all the water out of but i would wash a little more than that okay so doing a little better i was just showing you a real quick how to do it okay now we're gonna take our fish friends and we're gonna put it in here and we're gonna cook the fish we're to put it with a blood line down and no salt and pepper necessary because um we're going to put in a bit of hot sauce i don't know if i put the hot sauce in there but if i did then it'll be a little too much but it's okay because you're not gonna eat it i'm gonna eat it and i don't mind i'm telling you look that's it friends i think i didn't put it in i wanted to put it in and then i started talking i forgot all right we're gonna push the fish in there now i want to cover it now the fish is only going to take a few minutes friends and then we're going to serve it with the jasmine rice we're going to put a jasmine right in the bottom of the plate and we're going to put the fish on top and the broth but i want to show you i want to fix the broth because the broth is probably a little too liquid so i'm going to add a touch but i mean a touch of cornstarch just enough so it's not too liquid it's got better of a mouth feel remember it's all about the texture friends and it has to have the right texture so we're going to bring it to the right texture so we're going to let this cook about two or three minutes and we'll be right back don't go anywhere all right then we go uh the i'm gonna uh the fish is we're gonna turn it off now it's certainly gonna get to 145. it's probably there already we're gonna double check it again to make sure that it is at the right temperature 145 148 see right there 147 148 i'm good i'm out all right so now what i'm going to do is i'm going to get myself a plate of rice i got a rice cooker right there and we cook jasmine rice we do it with a chicken stock and some little dice of bell peppers uh we do we use chicken stock and we never use rice we never use water for chicken stock if you made a risotto would you make a risotto with water no right so whether you cook regular rice with water no don't do it chicken stock and butter yeah so then if you if you notice folks the uh the fish is gonna be nice and flaky look how gorgeous that is like a gorgeous look at this face you see it's beautiful right so what we're going to do we're going to put the fish in here like this right now if you notice the sauce friend let me take all the fish out because i don't want it to continue cooking so i'm going to take it out right just take it out right there just like that it's going to be nice and flaky look how beautiful that is you see see see how it flakes right there you see it flakes look how beautiful it is this is gorgeous see beautiful fish absolutely gorgeous right just like that look at this now at this point friends you can certainly serve it like this and it'll be delicious but you know remember i always emphasize then it's all about the texture friends and texture let me see let me turn this guy off and let me turn this one on so it's all about texture and if you notice that texture it's quite liquid so you know what i do i like to do i like to add a little bit of cornstarch just a little bit just enough to thicken it slightly so it's not so liquid and if it's not so liquid it'll stay on your tongue just a bit longer it'll stay on a fish just a bit longer and thus enhancing the experience remember it's all about the tongue you gotta hit that tongue taking care of it you know otherwise if you swallow the food too fast the uh nerve ending on the tongue the eight thousand nerve ending wave on top of a tongue let's go what's going on what just happened it went too fast it was too thin so we can thicken it up just a little bit okay leave it thick if you leave it thin if you like it better that way it doesn't matter but i think you should try it my way just a little thicker but you see it when i pour it on there you see when i pour it on there then it stays on there just long enough you see friends you see look look it stays on the fish long enough and let me tell you this friends is absolutely amazing and so simple to make come on this was really really simple wasn't it and and then we're going to top it with a with some chives in there friends remember chives we don't cook them we put them at the end just like this just like this put them a little bit at the end if you want but i'm just a little bit like this at the end that's it that's it right there friends this is an amazing fish and so simple what is the fish could you do that with you could do it with salmon you could do it with with style fish you could do it with with a grouper you could use it with so many different fish any fish that you can poach gently you can do it with it and and the broth is amazing i promise you you're gonna love it my fact you know what let me check it let me double check it to make sure it is indeed good because uh let's look at let's see if we can look at it let's see let's see if we can look at it friends let me see if i can get myself a tool you know i got plenty of tools down there i got plenty of tools right there i want to show you let's see if we can look at it folks look look look look look at this look how beautiful that is can you guys see look how beautiful that is you see it's flaky and and this should be absolutely amazing i'm telling you it's hot um see no look at this look at this man and it's cooked to perfection you see not overcooked it's not transparent anymore but it's absolutely amazing folks i hope you try this recipe amazing easy to do all you got to do is this little prep i promise you you're going to love it remember if you like the recipe gives us a thumbs up don't forget to subscribe to our channel and don't forget to ring the bell so you get a notification every thursday when we make a new video thanks for watching and we'll see you next week

Channel: Chef Jean-Pierre

Views: 82,419

Keywords: chef jean-pierre, how to make, how to, chef jean pierre, french chef, chef jean pierre onion, cooking show, easy recipes, Asian cuisine, Oriental style, Boston Cod, Fish recipes, Cod dish, Cod (fish), gourmet cooking, cooking video, onyon chef, best chef on youtube, easy gourmet recipes, how to cook, cooking dinner, onion chef, cooking shows, poached cod, poached fish

Id: TwbDJZx0VzE

Length: 16min 57sec (1017 seconds)

Published: Thu Jul 22 2021