THAI - STYLE GARLIC CHILI LIME STEAMED FISH | SHERSON LIAN
I am back with another simple recipe and definitely, a dish that you wanna try. It is the Thai - Style Garlic Chilli Lime Steamed Fish. It's sour, spicy, savoury, and packed with umami flavour. When you try this recipe, tag me on Instagram, TikTok, Facebook, or any platform you have, and leave us a comment on the dish.
I've shared some tips on the easiest way to steam the fish at the end of the video. Don't forget to share this video, like, and subscribe my channel.
INGREDIENTS
(For The Fish):
Pearl Snapper - 1kg
Salt
Lemongrass - 3 Stalks
(Sauce - Bruising In Pestle & Mortar):
Garlic - 8 cloves
Bird eye chilli - 5
Coriander root - 1
Fish sauce - 1 ½ Cup
Kaffir Lime - 4 nos
Chicken stock - 3 ¼ Cups
Brown sugar - 3 tsp
(Garnish):
Kaffir lime - 1 nos
Coriander leaves
#SteamedFish #SiakapStim #ThaiStyleSteamedFish #Fish #Foodie #Recipe #SimpleRecipe #ResepiMudah #Halal
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[SHERSON LIAN - TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including Amazing Food Challenge; Fun in the Philippines', ‘Great Dinners of The World’, 'Reality Bites' and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.
Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef's table sessions, and restaurant/menu consultancy among other services.
For business inquiries, please contact:
Sofy Mohsen
+6012 235 1567
Make the CRISPIEST crispy fish fillets at home | Crispy Sweet Chilli Sambal Fish | Marion's Kitchen
My guide to making crispy pan-seared fish fillets at home. Making crispy fish fillets when you've got friends for dinner is easy with my little tips and tricks.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
After this recipe you will only want salmon like this!
INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
Click on the link below and access other delicious recipes!
How to Cook Crispy Whole Skillet Fish
Red Snapper Pan Fried then finished in the oven. The perfect warm weather solution to healthy, light and satisfying meals to make any day of the weak!
Crispy Lemony Whole Fish
Prep Time: 10 Min Cook Time: 20-25 min
Serves 4
Ingredients
1 Red Snapper – gutted and scaled (about 2 ½ to 3 lbs)
1 Lemon
2 Tbs Canola Oil (Expeller pressed, organic preferred)
3 Tbs unsalted butter
Kosher Salt, Black Pepper, Garlic Powder
Pinch of Cayenne Pepper (about 1/8 tsp)
2 Tbs All Purpose Flour
Preparation
Step 1 Pre heat Oven to 425 degrees (218C)
Step 2 Cut the lemon in half. Slice thin about 6 rings for one half and cut wedges for second half, set aside. Rinse and thoroughly dry the fish inside the cavity and outside with clean paper towels. Trim any fins leaving the dorsal fin in tact if you’d like.
Step 3 With a sharp pairing or filet knife cut diagonal incisions on each side of the fish. Be careful not to cut down to the bone, you just want to make about 3 deep scores on each side of the fish. Season fish all over with salt pepper and garlic powder to taste. Make sure to season inside the cavity as well. Add 2-3 lemon rings inside the cavity of the fish. In a small bowl mix flour, a heavy pinch of salt, pepper, garlic and cayenne thoroughly. Evenly coat fish with a thin layer of the flour mixture tapping off any excess flour.
Step 4 Using a heavy-bottomed oven safe skillet or cast-iron pan, heat the oil on Medium-High. Add 1 tbs of butter to the oil and once it’s foamy add the fish to the pan carefully. (Holding the fish by the tail and lowering it into the pan away from you is the safest method to avoid oil from splattering onto you) Immediately begin pressing the fish down into the skillet with a spatula to sear the skin. Repeat this process for 2-3 minutes. Carefully lift the fish and flip.
Step 5 Add the remaining butter and lemon rings. Once the butter is foamy, gently tilt the pan towards you and begin basting the fish all over with a large spoon, about 1-2 minutes.
Step 6 Move the entire pan into the oven and finish cooking the fish another 15-20 minutes, depending on how large the fish is. If it’s on the smaller side, 15 minutes should be just right.
Remove from oven, transfer to a paper lined platter and serve with the lemon wedges.
For a classic fish fry, serve with fries, coleslaw and macaroni salad! To make it super healthy serve with grilled veggies and brown rice.
Find all my awesome recipes and videos on sevenspicelife.com
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xo
Lisa
8 recipes for Fish lovers
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Find recipes and ingredient list at the following links:
Recipe 1: Fish Stew - tasty tilapia fish stew
Recipe 2: Fried Red Snapper Fish
Recipe 3: Smothered fried Tilapia fish - Inspired by East Africa's Samaki wa Kupaka dish
Recipe 4: Crispy Fried Red Snapper Fish - how to fry whole red snapper fish
Recipe 5: Easy way to make the tastiest oven grilled Tilapia fish recipe for your family
Recipe 6: the best Mackerel in Tomato Sauce recipe - better than canned mackerel
Recipe 7: Oven Grilled Red Snapper
Recipe 8: quick, easy and tasty Fish Stew for your family
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Crispy Fried Fish
Crispy fish fries, crispy fish fry, crispy flakey crust, crispy flaky crust
Ingredients:
haddock fillet 1.2kg
salt 2g / 1/4 teaspoon
black pepper 1g / 1/8teaspoon
all purpose flour 70g / 1/2cup
oil for frying
all purpose flour 150g / 1cup
corn starch 75g / 1/2cup
baking powder 4g / 1 teaspoon
salt 2g / 1/4 teaspoon
baking soda 1g / 1/4 teaspoon
chili powder 1g / 1/4 teaspoon
white vinegar 2g / 1/4 teaspoon
garlic 2g / 1 clove
salt 1g / 1/8teaspoon
sour cream 50g / 1/4 cup
milk 15g / 1 tablespoon
Evening Fall Piano by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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