Steamed Fish w/ Ginger Soy Sauce ปลานึ่งซีอิ้ว - Hot Thai Kitchen

[Music] Sarika welcome to hot Thai kitchen I am making a super easy and healthy steamed fish dish today called fun and see you now blaah means fish no means to steam and see you it means soy sauce now in Thailand there are two types of steamed fish that is very very popular one is with lime and garlic which I have a recipe for and the other one is this one so let's get started so first let's make the sauce so the sauce is very simple I've got half a cup of pork stock in here but you can use chicken stock as long as it's unsalted I'm gonna season this simply with soy sauce and oyster sauce I did oil the bowl so that the oyster sauce would slide out a little bit easier to cut all that salt a little bit of sugar next ingredient is something new that I've not used before of any other recipe and that is Chinese cooking wine cooking wine comes in a bottle like this and it's basically rice wine it's got a little bit of salt in it so it's a bit salty a little bit sweet it's got a really interesting flavor the smell because it's rice wine is reminiscent of sake when I smell it if you can't find it or you don't have it it's widely available in Chinese grocery store but you can use dry sherry if you've got that on hand or if you want to leave it out you can do that as well just need a tablespoon of that a dash of sesame oil now sesame oil just be careful with it I find that you put too much of it like a little goes a long way so much of it makes food smell kind of like skunks to me yeah so this is all my liquid ingredients next is the non liquid ingredients shiitake mushrooms I love shitake mushrooms in this dish particularly the Dryad variety they are widely available in Asia Asian grocery stores and I like using dried for this dish because when shaggy mushrooms get dried they develop this sort of a hmm an earthy savory smell that really stands out in this dish that the fresh ones don't have and all you have to do is soak this I like to use hot water and I usually like to soak it for an hour so it becomes completely completely soft then squeeze out all the excess liquid and then thinly slice them I take out the stems of stems are usually bit tough and then they're gonna add the sort of chewy savoriness to this dish so the sauce is very fast very easy which means make sure you've got all your ingredients ready to go so I'm gonna start simply by sauteing our garlic and blender lots and lots of ginger the ginger I didn't peel because I discovered that you don't have to cube ginger it makes no difference whatsoever and I probably get more nutrients from the ginger this way the ginger works really well with fish and in Thailand we say what it doesn't is duck how the fish and duck cow means it takes away any sort of fish penis or gay meanness if you're doing sort of bread meat I'm also gonna add the shiitake mushrooms gonna add a little more oil what I'm trying to do is I'm trying to get the aroma the flavor from the garlic and the ginger and the mushrooms into the oil so that the in the end the oil will help flavor everything else will help distribute all that good stuff and I just want some of the garlic and ginger to start browning and then go in with all my liquid ingredients and this is why and I can mix everything ahead of time then I'm not you know standing here figuring out what I have to do and then one last important ingredients is white pepper and love white pepper knowing this recipe is not spicy no chilies nothing at all and so I do still though want subtle heat which is what white pepper is perfect for and you know normally I'd grind my own but sometimes it's just convenient to have something already browned normally I would make the sauce while the fish is steaming okay so just to be I'm efficient but because I only have one stove that you can see anyway so I can only do this one thing at a time I'm just gonna bring this to a boil and let it simmer for about 30 seconds just to marry and mingle all the flavors and then give it a taste and the sauce is pretty much done so fish time the steamer is going on full blast now fish I am using black cod for this but you can use absolutely any type of white fish for this in my Facebook post last week I posted one where I use halibut tilapia is good barramundi is really really common in Thailand I'm just using black cod cos when I was at the start was kind of talking to me the thing about black cod is if you get fillet like this you will see pin bones that run through the middle and I can feel it with my fingers here and unlike salmon pin bones return the stuff enough unlike salmon pin bones black cod pin bones don't come out easily when the fish is not cooked so what you can do is cook the fish and when it's cooked before you put on the sauce pull them out and those slide out easily in Thailand we eat fish with bones in all the time so we normally just leave it in and people just navigate through it but if you're serving this in a setting where people are not used to eating bone and fish you have to have to remove it or at least warn them and tell them that hey there's pin bones running down the center so very simple I'm gonna steam this fish until it's done just all by itself it doesn't need anything because everything all the flavor and the good stuff is in the sauce I'm gonna go in so the timer just went off and this is looking good see all these pin bones that are now visible if you want at this point you just go in and pull them out and they'll come out easily so you can do that but I'm gonna leave it in because it's just me and I know to navigate okay so couple things we need to do before we move on first of all you see all that liquid that's collected in here for this actually I'm going to get rid of it because it will kind of mess up the sauce so I'm just gonna pour it in right into the steamer as I'm done with the water anyway and then just pour it right over and this is what I love about black caught too is all these flakes it makes for little sauce pockets almost that one last final touch some green oh it's right here some green onions lots and lots of green onions and it's gonna add that final enemy flavor and also some nice color I'm gonna just go crazy with this dose this is two green onions now before i surf close this he is off and just using residual steam for about now 15 seconds just to wilt the green onions and it'll just help soften that flavor and distribute it a little bit better so now we wait that looks good a dish to impress and it was so easy and if something if you've got a whole fish really really good way to cook a whole fish and you can feed a lot of people without a lot of work so depends each [Music] the fish black cod is so tender it's really annoying so I'm just kind of melts in my mouth please use the mushrooms it's just it's got that chewy salty savoriness this just when I complete the dish all I need is some hot rice and just go ahead and dose all that sauce all over the rice it'll be perfect so I hope I hope you give this a try this is fast easy looks impressive there's no weird ingredients the Chinese cooking wine is actually really easy to find if you've got an Asian grocery nearby so there really should be no reason why you don't want to do this so when you do send me a photo Facebook Twitter or Instagram and the recipe is on my website Hawkeye kitchen calm and I will see you next time for your next delicious time you [Music]

Channel: Pailin's Kitchen

Views: 1,442,386

Rating: 4.8522763 out of 5

Keywords: Hot Thai Kitchen, Pailin, Pai, Chongchitnant, Cooking, food, Thai food, Thai cuisine, Thailand, Thai cooking, recipes, demonstration, cooking show, educational, recipe, Ginger (Ingredient), Sauce (Type Of Dish), black cod, sable fish, steamed, fish, soy sauce, neung see ew, Shiitake (Ingredient), ปลานึ่งซีอิ้ว, นึ่งซีอิ้ว, healthy

Id: zC8ra20Wz68

Length: 9min 6sec (546 seconds)

Published: Fri Jan 16 2015