Welcome to FridgeCam we are SORTEDfood,
get your comments and your likes at the ready because it's battle time. And if
you hang on to the end I've got something a little bit special for them.
Me or for them? Both. Today's theme is broad. It is a seafood battle
- the boys have got plenty to choose from, they're gonna go
head to head to head to see who can come up with the winning dish. And for added
jeopardy, because the tides coming in, we're only giving them an hour.
Told you it was s***. Poke bowls. They've been popping up in
trendy restaurants all over the US and the UK for the last few months, maybe a
year we're still on trend, it's okay, don't
worry about it. But where did they originate? Hawaii! So I'm going to make a
fairly traditional poke bowl with sushi rice underneath, and then on top it's
going to have the topping which is going to be raw tuna and salmon cubed it's
gonna be great. For me, the ultimate seafood dish every day of the week is
calamari. I've had it in every corner of this country and I'm gonna make the best one
yet. Now, they may not look it, but squid, they
are a thing of beauty I promise you. To look at they are a little
bit gross, but to eat as long as they're fresh and cooked to perfection
they are delicious. You know when you buy clothes off the internet because it
looks good on the model. I'm making tropical fish and chips, which is why I'm
dressed in the clownfish costume not because I'm feeling sexy and free and
this comes with an amazing mango ketchup deep fried fish and chips. Beautiful
lovely flavors inspired from the time I went to Hook in this video and it's
certainly gonna win and it starts with ketchup. Right you've done your intros. Your hour starts now. First
thing I need to do ... But I need to start! We're starting
with the rice it's sushi rice, I've got to wash it under cold water.
Oh noooo - I've watered my flowers What you doing?! Just seeing how waterproof
your hat is. Why would you drain your rice on my head... that's going down
my neck. My rice is cooking that's going to take ten minutes, we're gonna take it
off the heat and then leave it for 15 minutes. In the meantime we can get on
with my toppings: seaweed, onion, spring onion, avocado, tuna and salmon. Okay I've
got my coriander my limes and my chilli's prepped. That's my garnish done. So to go
with my calamari, which is my surf, I've also got some turf. Not grass and mud,
I've got some chorizo, I fried some off in a bit of olive oil. I can add that
into a mayonnaise to put on top as well. What is it Barry? Frying some more chorizo - big
chunky bits to pull top as well to give a bit more texture and a bit more variety.
Chorizo a chorizo Jamie. You seemed to put T in it a minute ago. Chorizo,
chorizo, forget you're the expert when it comes to this. I can't help but think
that if the tables were turned - Jamie would be absolutely slaughtering
me if I were making his dish. Why would that be? Because you're not cooking firstly. Oh
what's this? You're not cooking your fish you're doing raw fish and you're doing seaweed and I just got a
funny feeling that you'd give me a hard time. If the ingredients were high quality enough why would you cook them? That is the stupidest thing you've ever
said. Also, you're doing a poke bowl it's a pokey little portion for a
pokey little man. Oh oh oh this this coming from the
lowest rent Jean Paul Gaultier model that you could
find. It is a bit weird - crossed with Paddington Bear. Ketchup consists of peeling mangoes, chopping them and then throwing them into a pan
with loads of other ingredients that I'm gonna tell you about in a minute. I'm gonna
say there - no! Wait how big is this stone? This is...I'm trying to cut around
the stone but the stone seems to be everywhere and it's so slippery I'm
gonna take my gills off. There are so many things going into this ketchup that
I'm just gonna have to list them, so here they are: mango, water, ginger, squeeze of
lime, cinnamon, all spice, cayenne pepper, brown sugar, coconut oil, fish sauce, white
wine vinegar. Just like that. Okay let's marinate some fish so
squeezing some lime juice in here throw in some Thai seven spice, which is
amazing I highly recommend putting it on everything including your cereal, and we're
going to leave that marinating for 10 minutes but I'm gonna turn it after five.
Can you tell me what the seven spices are in that in Thai seven spice? Yeah. I'd
really like to know now they're all in Thai you understand. Yeah there must be
some English translations. Yeah probably are. Now on to the fish
we've gone... now on to our fish we've gone for sashimi grade tuna and salmon.
It's gonna be spectacular. A key factor with crispy squid is the crispy bit. It's
really simple to get it extra crispy. All you got to do is get some flour - we're
gonna cover them a flower but a seasoned flour that's half a teaspoon of cayenne
pepper 1/2 teaspoon of pepper and the same with salt. Mix it up and then we can
move on to the fishy bit. If they come already filetted your life is very easy.
All we're doing is cutting these up into rings, like onion rings but slightly thicker.
With all my toppings chopped up its into a bowl, stir it together, and then we can
move on to the sauce that goes with it. It's gonna be grapefruit juice, it's
gonna be lime juice, it's gonna be soy sauce, it's gonna be mirin, it's all gonna
be whisked together in a bowl and then combined with our salmon. So while my cod is
marinating, while my ketchup is stewing, I'm going to chop up some potatoes into
1 centimeter thick chips. I'm patting them down with tissue paper to get rid of the
excess moisture because apparently that lowers the temperature of the fryer
and that would be bad - then I'm gonna chuck all of these into
the deep fat fryer at 180. Watch them crisp up.
Right my cod has marinated in the lime juice and my seven spice, now time to
pane it before deep-frying. Flour, eggs, bread
crumbs, there's some Thai seven spice inside the breadcrumbs as well. It's not cooked properly. Isn't cooking properly... I don't have time
to start that again. Okay let's go let's go let's go. I didn't get fresh new pastry did I? When I screwed my pasty up Good job that this is timed. What's
happened? My rice isn't cooked properly. What it
hasn't cooked on the way through? James' only recommendation is to
start again but we've only got 4 minutes. Is it gonna... it's probably not gonna cook
in 4 minutes is it? If it hasn't cooked in 56. 4 minutes! Okay right so my
fruit has stewed. There it is off the heat I'm now going to blend that up and leave
that to chill. The chips are done so I'm gonna raise them and now I'm gonna
empty them out onto here cover them with salt straightaway so it gets on them. Obviously some more seven spice. Now it's
time to go in with my fish. It's flour-y! Oh god! Oh sorry mate. Sushi rice 2 is nearly done and then we
can construct all of this. I can't remember if I already told you this or
not so I'm going to tell you again just in case: sesame seeds into sushi rice,
sesame oil into sushi rice. Give it a stir. Into a bowl, top it all off, make it
look pretty, get it in the yummies and then we can eat it. I didn't tell you
about this bit it's sambal, it's a chilli paste and it's gonna finish
the dish off. Ben, where do you want to start? Shall I go left to right? Yeah. Take your hood down - there you are! He's the
same colour as his outfit. Number one it looks great. Thank you. I
like the fact you've gone for the tentacles the crispy bits. Smearing piece.
It's very kind of tapas-y style thing going on with the chorizo mayo. Phwoar,
that is good calamari. There is nothing worse than chewy calamari and that is
delicious. It's just cooked but the flour is crispy
on the outside it's well seasoned. The chorizo, the lime. It's simply delicious.
That mayo is quality mate. That's Spafftastic I love this. Okay let's go for these
poke bowls. This is the most un-Jamie thing ever.
Why? because it's poke. I like that I like that this year we're going for
things that aren't as obvious to each individual I don't think this is obvious
for you. It's not. You know what you have to do with it. Yep, I'm also
wondering how hot's that sambal before I mix it all in it.
It's about as hot as the chillies that you guys have been using. That is brutal.
So bit of that, a bit of the fish. Seafood battles great fun but what made you go for poke bowls. Because I wanted to do raw fish I wanted to do something that was like
sashimi went through a few different options and these are massively
on trend *was* ...2015-2016 means that we're now getting into it in 2018. It's
not sharing with anyone... It's no good. Nice rice I like the
sesame. Took a couple of attempts. Again good quality fish doesn't need a
lot I like the fact that in a seafood battle the seafood isn't necessarily
just the fish you've got the seaweed in there as well. Do yourself a favour and
dust some of that chilli off. Is it warm? It's very warm chilli. My garnish is so
hot. First off, idea inspired by something we did a few months ago. I copied it.
The idea was copied but you didn't have their recipe so you've been
working on it. But yeah look I've done you fish nugs. So beautiful
flakes of fish - that mango ketchup is a game changer. Probably the best bit init.
Oh you should try some chips guys sorry. This is close this is very subtle
degrees of cooking from no cooking to just cooking to perfect cooking when it
comes to the white fish and it flaking. Everyone loves fish and chips and that
is a very very good version of that and something you want on a Friday, fish is
Friday, that is awesome. That is something you want every single time you get
together with friends with a nice cold drink outside in the summer and this is
something I'd been wanting to so as a recipe on the channel for ages and you
beat me to it, it's delicious. What we can really take them is if you
need to cook all three. You need to go and get yourself some amazing fresh fish,
go to a market get some fresh fish and try all three. My least favourite, and
they're all my favourite...okay I like them all but I think on this occasion
number three based on the fact it's the only one no one went back for seconds
for even though it was delicious. We were all drawn to fried fish and I
think it's gonna be 2, 1. Because that Thai 7 spice and the mango ketchup is to die
for. That was nerve-wracking. Can I just say I think it's really difficult to keep going back for seconds this isn't really a picky dish. They were
all delicious you want to give them all the go and get all the recipes downstairs but also you get another vote on the polls so check that out on YouTube
and see where you would have put your vote. What a wonderful outcome. Was it? Yes.
I told you to stick around didn't I for something special. This is my dad
joke of the week which is gonna be a new segment that we're gonna have. Oh really?
Yeah, I'm gonna have dad joke of the week and the reason that we're gonna
have that joke for the week is - you're a dad. I'm a dad. And you're a joke FridgeCam comes out on a Sunday so people
get to Sunday blues they don't wanna go to work, school, uni tomorrow
whatever it is that they're doing so I thought why not cheer them up a little bit.
Or potentially make their Sunday worse. Or potentially make their day a lot worse.
I love dad jokes! Right I came for this. Hit me yeah. What's the difference between roast beef and pea soup? I don't know.
Anyone can roast beef Ed actually groaned from behind the
camera. I like this, how long are you gonna keep this up? That was one of the shorter ones, I've
already planned some longer ones for the next few weeks.
Oh wow, great. Well if you like this video please give it like, but until Wednesday
have a wonderful week and we shall see you then. Good bye!
