Steamed Fish w/ Ginger Soy Sauce ปลานึ่งซีอิ้ว – Hot Thai Kitchen
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A healthy and easy fish recipe that’s great for any kind of white, mild flavoured fish. I’m using black cod (also known as sablefish) because I love its tender flakiness, but in Thailand barramundi is the most common type used. Chewy mushrooms and spicy ginger makes this one of those dishes that’s just hard to stop eating!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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Thank you for watching!
wow…very good video..steam fish so delicous🌟🌟🌟🌟🌟👍👍👍
I have something similar to that steamer. But do I have to use the dish? Can I just put the fish directly in to steam?
it was delicious
It is rather a Chinese dish what you cook!
Looking good – really encouraging to hear that this dish can be made with a wide variety of fish. Am off to the fishmonger's real soon! That's a great phrase about the bones – "People just navigate through it.."!
Hey Pai, for the stock can I substitute with stock from Bonita flakes?
An advance new year to you Pai. Came back here again to get the recipe. I'm cooking this tonight. ☺
Urgh. I love this food. I’m gonna give it a go. 😁
What kind of onions are those?
Very healthy hi
can i just use water instead of chicken stock?
Prefer fresh fish and make simple.can you make for us shrimps or prawn with out chilli pls.I love your cooking.
I like your style!
Thank you for the show 🌹
❤️♥️👍
I’ve been peeling ginger all these years and now I learn it was wasted work… 😒😒😒
You talk to much!!! very iriateting
Thank you. I wanted to cook this dish for a long time. Now you show me how to do it. Thank you..
Nice recipe 👌 and also you have got a good English accent , this amazed me a lot !
Residue steam . . . Nice, I learn something new,
I do a similar dish and add a bed of bok choy or choy sum on the bottom. That and rice – done! No need for anymore side dishes.
What is a substitute for cooking wine?
If you try some BOCK MULE medium well with a little salt and pepper that's good as well.
That looks so good.
I'm Filipino and I love also cooking I like also thai cuisine and before I always eating in Thai restaurant in jeddah KSA. I really appreciated thai cuisine because there is a similarity with Filipino cuisine. I clearly understand your explanation and your also good in terms of English. Love it.. 😍by the what is your fb account?
Your explanations are simple to understand. Thank You for sharing your recipe !
Yummy
Impressive, love it😋😋I am hungry🤭
looks lovely but I find the chicke or pork stock funny with such a subtle taste of the fish, I would rather use vistock, would it be thai to do so?