THE BEST Fish Recipe That Will Make Everyone Enjoy Fish! Green seabass & Cauliflower Pilav

today is about two things one it's about the fish it's about cooking the fish greatly so that everyone will love it even the people say oh i don't like fish it makes me fiji i don't like to i'll smell you tips and in 10 minutes tops you're going to make one of the best fish you've ever eaten in your life second it's going to be about a flower and this flower is called the cauliflower she is one of the best things that the soil gives us sometimes she smells weird and if you don't understand from her language and not cook it so well the house might smell not so nice or you might not like the taste but if you understand from her language she gives you heavens on earth so two things all together i'm going to make a cauliflower pilaf and also i'm going to make this green fish with incredible taste [Music] [Applause] now i have half a cauliflower here yesterday i got carried on i was going to cook this for a friend of mine in burak and bahar amazing from 10 out of 10 11. i made the rest like into small pieces like this and i'm going to put this to the food processor it will cover all the food processor but i'm not going to do that i'm going to divide it into two halves otherwise when it's working the bottom becomes like a puree and on the top there will be like thick chunks and i don't want that and i'm going to also throw in one garlic each time so two garlics for the whole thing [Applause] so it's going to be chunks like this now i'm turning the heat on about three tablespoons of olive oil if there are big chunks like this take them in again and also this time i'm going to add two handfuls of walnuts as well this is not a necessity you cook the two parts separately as well no no no i will rub now my cauliflower started to cook there are big chunks if you have like chunks like this you can always chop them later on this will cook on full whack it's very important for this kind of in a way let's say smelly vegetables to be cooked on the highest heat this way the outside caramelizes it keeps the water inside and it's just something we want because we want to have the crunch but we want to have the caramelization and the sweetness from that caramelization the carbohydrate is really working there it increases the taste dramatically and it's in the highest heat because i don't want the juiciness of the vegetable to go away so everything has to happen fast for this first i'm going to add almost one teaspoon of salt that's more than half a teaspoon of black pepper one half teaspoon of curry this is very important just heat it a bit like this and then half a glass of water what this does this opens up the curry and also cleans the bottom of the pan which where the taste is the kitchen starts to smell amazingly because there's garlic the curry but what's important now as you can see it's a bit soggy this sogginess should go away again and then we are ready and as you can see the bottom is cleaned our cauliflower pillow is ready and now i'm going to show you how to make one of the greatest fish in the world [Music] now i'm going to make a topping for the fish so the flavors will go to the fish and i'm going to also cook it in the grill i want a bit of crunchiness some hotness some sourness all together so for this what i'm going to need is some garlic if you love garlic i'm going to be very generous eight cloves of garlic but these are small if you're big like three big garlics and these are hot chilies from my garden and i'm going to have some almonds if you cannot find almonds where you live you can use walnuts cashews will be very nice these are raw but both would do and i'm going to use a bit of parsley and also their coriander could be used but this combination is going to be great now the hardest thing about this recipe is making the chopping so for the almonds i want some very thin chunks and some thicker ones what this does is it adds a dimension to the fish recipe so this becomes a joyful dish with a lot of flavors actually why i'm showing how to cut it for example you can cut the almonds like this but when they're in the oven they're going to be brown but because these are thick they're not going to be crunchy but when you cut it like thin like this some of the parts will turn really brown and it will be crunchy like chips and there will be bigger chunks for the flavor to get that milkiness so it acts like two different ingredients what i like from cooking is like the name is not like preparing food but it's cooking so when you combine it with fire everything changes depending on how you combine it together now the almonds are done i'm going to do the same for the garlic parsley and red peppers you might not be great with your knife and you might have a hard time finely chopping some things here's for example garlic and because i'm dyslexic i've never been great with this precise knife skills making everything equal but what i do is for example i put tip of the knife somewhere and like i'm going to have a space of making like a half circle what i do i collect everything together put the top here and then press with my finger and then start to chop by not moving the top not making it like a half circle make sure if you're putting your hand to the knife just never bottom up but always top down and then collect everything together start again collect start again this way you'll always have nice small pieces of finely chopped things i want my peppers to be chunky because i want them to hit and i run i also want plenty of parsley like half a batch and turkey we have big batches so i think you designed this knife to finely chop better no yes actually that's what happened you know a friend of mine she's living in san diego and she's called denise she brought me a storm the storm was saying be the change you need to see in the world gandhi for me i need the better knife which would help me finely chop better because turkish food is all about finely chopping stuff so i made it myself can we find the knife on etsy as well yes of course i think we're soon going to be in amazon as well but we're in etsy right now i put the parsleys the almonds the red pepper and the garlic all together this goodness is already great actually the story of this recipe goes way back year 1995 i was 15. i went to portugal and there was a fish sauce which was similar to this and i loved it and i said one day i have to make it so 25 year old inspiration there to this i'm going to add 3 tablespoons of white wine vinegar and then ate 9 tablespoons of olive oil this you can even increase bit of salt and bit of pepper as well why white wine vinegar actually if it doesn't intervene with your belief system if you make it first into a wine and then to vinegar the taste becomes incredibly better this is a very nice mixture you can use this for meat you can use this for cheese and now i have a tray here i'm going to put some more olive oil to the tray no cooking paper it's not going to stick at all it will work as miracles and i have here the sea bass these are nurtured near boardroom they're not wild but we're a bit crowded so i'm making from three sea bass they have to be skinned on but today brock was having a phone call while the guy was probably filiting the fish it's much much much better when the skin is on i'm scoring the fish like this so that the taste gets in if you don't have access to sea bass any kind of meaty fish they can be thicker layered as well will work we have to be very generous in this so like this we cover all of it it looks like a christmas tree yes if guests are coming it's a very guest friendly dish because it looks as if you've done so much by the way if you like not so good with chopping and etc you can put them into the food processor and it will still be good not as good as done with the knife but it will be good now my fish is ready if you're going to cook this for like two hours later please do not put the mixture on top because the salt is going to work and it will be more watery and your fish would fry very fast in the oven it will start to boil in their own water and we don't like that so i'm going to put it to the oven for 200 degrees celsius with the grill on and the fan on and nothing else this is very important i'm going to put it on the highest rack and it will cook in eight minutes if you cook the fish too much it will be dry and it will stick to each other and it's not going to be so sweet if it's raw again we don't like it but the right moment is when you put a fork and take it it has to fall apart and that's what we like [Music] [Applause] [Music] now we have the pilaf we have the fish if you want to make like a posh plate like this put the cauliflower at the bottom and then let's get our fish i'm going to show you this this is how the fish should be wow inside very juicy and it should fall apart like this almonds the parsley's garlic the thing that comes last is the kerdi one what makes it jump crisscross [Music] what makes it so good is the juiciness of the fish first of all [Music] [Applause] bahar would you like to join guys it's really really good hope you try it if your face is a little thicker maybe one or two more minutes but not much not not perfect how are you on the clouds this cauliflower pilaf by itself it's amazing and it makes you very happy but the fish turns it into something else i know as a person who doesn't like fish you are how is it different it's very juicy and you get the parsley you get the oil you get the almonds and it's not fishy the fishiness that you don't like is usually most of the time over cooking and the skin when it's overcooked turns into something bitter and probably what you don't like is that so that doesn't exist yeah thank you for watching this video if you loved it please press like that's how the word spreads and please share it with your loved ones through what's up telegram signal or something that would be lovely take great care have a great weekend love you all so very much bye

Channel: Refika's Kitchen

Views: 93,799

Keywords: refika, refika's kitchen, fish, how to cook fish, perfect fish, fish recipe, cauliflower, cauliflower recipe, cauliflower recipes, recipes with cauliflower, what does fish go well with, fish recipes, seabass, how to cook seabass, how to cook sea bass, sea bass, sea bass recipe, recipes with fish, fish that doesn't smell, how to cook perfect fish, cauliflower salad, salad, salad recipe, cauliflower salad recipe, salad recipe with nuts, recipes with nuts, how to use nuts in salad

Id: MFBi4lgYdQA

Length: 12min 18sec (738 seconds)

Published: Sat Jan 30 2021