HELLO LOVELY VIEWERS! First, a special thanks to our sponsor Care/Of, and let me know in the comments if healthy living is also your goal for 2022! **NOTE: If you love and want to support our show, please consider becoming a Patreon member! We say thanks to you with EARLY and AD-FREE access to my videos, PLUS a bonus content with every episode! More details here: www.patreon.com/pailinskitchen IF YOU HAVE QUESTIONS about this recipe be sure to watch the whole video and also read the blog post on the website and your question might be answered there: hot-thai-kitchen.com/broccoli-salted-fish/ If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments. As always, thank you for watching! - Pai
I never browned the broccoli in my wok, just cooked regular and a bit crunchy. That extra step in the beginning looks good. This whole recipe looks great. 👍
I just made this. I cheated because I couldn't find fresh mackerel at the supermarket today so used smoked mackerel instead, which is also cured, firm and salty. Wow. The ingredients don't seem to add up to much and this dish has no business being as delicious as it is, but there's an amazing balance between the ingredients that perfectly complement and contrast textures and flavours. It just works. I can't wait to eat it again and it's only been ten minutes...
Thanks Pailin, this and your Wombok with garlic and fish sauce are my favourite Thai vegetable dishes now. You're a great RUclips chef, should be on TV
Fun fact: Kosher salt was originally used for "koshering" meat, which is just salting raw meats to draw out the blood to make them kosher for the Jewish diet. So coarse grain kosher salt that chefs are always using these days is perfect for this salted fish recipe, it's literally what it's made for.
Thanks to P’Pai these days I ALWAYS put my broccoli on the grill whenever I go to a Korean BBQ place and people are just losing their mind on how good it becomes!
I use to hate stir fried veggies with salt cured fish, but when I had it with alcohol! It changed everything. The combination of funk and liquor works, like cheese and wine.
This makes me think of my favorite way to cool broccoli which is with anchovies, garlic, capers, and just a little squeeze of lemon for brightness. I like the tip of cutting the broccoli for better surface cooking.
I'm so anxious to try this recipe if for no other reason, but to allow me to experience my own FIST OF FLAVOR! Love your videos. Thanks for sharing these great recipes.
When I spent about 3 weeks in Chiang Mai, I found some salted fish as you've described here at the Warorot Market-- sooo salty! I've since found small mackerel here in the Philippines and made some of my own. Great fun!
I can't wait to try this! I love stir-fried regular old American broccoli and REALLY love gai lan (Chinese broccoli), especially with toasty charred bits and oyster sauce. I'm guessing the salted fish will add even more umami and I'm looking forward to making my own salted mackerel! love the tip about the flat cuts on the broccoli; I'll definitely start doing that. I also always peel and cut up the stems because they're totally delicious as well. thanks!!!
Pai's five spice cauliflower recipe has been my go-to cauliflower prep for years and I've done that with broccoli as well. I'll have to give this a try at some point but it'll definitely be hard to beat the five spice and crispy garlic :)
Fantastic recipe! So easy to make, none of the ingredients are hard to come by and the flavors are great. I used salmon, broccoli (with the smooth side trick!) and some Thai 🌶. Wonderful and great weekend meal. We aren’t even broccoli people in this house and there was none left.
I did your brocolli trick while making udon noodles. But this time I had the inside scoop, so I got my salt fish, my beef, some other stuff and i made beef broth udon w/saltyfishbeef, mushroom and brocolli (with flat sides!!!) I usually like the tree look but the taste didn't lie. You are angel of thai cooking. If you ever need a husband for some reason ME ME ME ME. JK. But you're amazing keep making stuff and I will keep using your recipes as inspiration.
mmmm i've never seen salt cured fish used that way :O but that totally makes sense! I use dried shrimps with veggie stirfries all the time. I bet this will be delicious :3 Gonna try this next time I get mackerel! (love mackerel hehe)
This is going to be delicious! I'm having a great day and this is helping! Off to the poissonnerie for mackerel! If you're ever in the Gaspé peninsula, mackerel is real easy to catch: right off the pier. Bonne Journée!
Question- what would you recommend for a good vegan/vegetarian substitute for the salted fish (I'm allergic to fish, but am definitely passing the cured fish technique along to friends and family! :)
I'm obviously not Pai, but probably firm tofu, pressed for an hour, then marinated with vegan tamari (gluten free soy sauce). Firm, marinated tofu will actually flake somewhat similar to fish, once fried and broken up. Or also any big, savory mushroom (lions mane, trumpet, oyster, etc.) would work well.
So I think Josh's suggestion for marinating tofu is probably what I would start with, and if you can get a whole of pressed tofu there's no need to press it yourself. But what I would do is cut or crumble the tofu before marinating to make sure the tofu can have max surface area to absorb the salt, and also you'd need much less soy sauce than if you were to marinate the whole block. See my vegan laab video for the tofu I use for that.
Love broccoli. I'll have to try this recipe. Actually, about 75% of what I eat is veggies. Can I use Chinese salted fish (鹹魚) instead? I have plenty of this.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Hi! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers! Adam
@@PailinsKitchen Hi Adam, is she your boss? Can you pls ask her for me? Coz im not sure if she replies om her fb or ig. The milk fish is bangus in Tagalog, that is what is called here in the Philippines 🇵🇭
That looks so delicious! I will try this for sure! I am just curious because you were talking about cooking this recipe for children. Here in Germany everyone is stressing out about not adding too much salt to your baby’s diet. I cook a lot of your meals and feel like they might be too salty for babies - 1 year + What is your take on that?:)
Hi Peter and Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Hello first I wish you all the best for the new year, above all health. I've been watching your RUclips for years. If I can make a wish, there would be a recipe with young ginger. There is a natural red color from Thailand, it looks like earth I forgot the name, you probably know it. Greetings from Germany, Michael
Hello from Norway 🖖 What do you think about marinating/soaking the fish in fish sauce instead of salt? I will try that because I love fish sauce, and because I probably cannot add much fish sauce if already using salted fish. I will make experiments of this recipe: I will try it with norwegian mackerel, already salted herring and also pickled herring to see what's happening/working. I dont like the consitency of salted ot pickled herring, but if fried firmer, it might be a new healty favourite☺ Broccoli is cheap here now because of price war: less than a us dollar a piece😁 Maybe I'll put some ginger in too 🙄 Thanks for your videoes! 🖖 'Heidi'
Hi Heidi, and Adam here! ... and thanks! :) I think you're going to have to ask her that one directly though as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers!
I have a head of brocolli in the fridge, thinking what else I can do with it other than chop suey. This comes just in time!! And an unopened frozen packet of mackerel from the Korean store. 😃
HELLO LOVELY VIEWERS! First, a special thanks to our sponsor Care/Of, and let me know in the comments if healthy living is also your goal for 2022!
**NOTE: If you love and want to support our show, please consider becoming a Patreon member! We say thanks to you with EARLY and AD-FREE access to my videos, PLUS a bonus content with every episode! More details here: www.patreon.com/pailinskitchen
IF YOU HAVE QUESTIONS about this recipe be sure to watch the whole video and also read the blog post on the website and your question might be answered there: hot-thai-kitchen.com/broccoli-salted-fish/
If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments.
As always, thank you for watching! - Pai
I never browned the broccoli in my wok, just cooked regular and a bit crunchy. That extra step in the beginning looks good. This whole recipe looks great. 👍
I just made this. I cheated because I couldn't find fresh mackerel at the supermarket today so used smoked mackerel instead, which is also cured, firm and salty. Wow. The ingredients don't seem to add up to much and this dish has no business being as delicious as it is, but there's an amazing balance between the ingredients that perfectly complement and contrast textures and flavours. It just works. I can't wait to eat it again and it's only been ten minutes...
I just discovered your channel. I love it. I lived in Thailand for 3 years and learned some of the language. It's so great to hear the language again.
Thanks Pailin, this and your Wombok with garlic and fish sauce are my favourite Thai vegetable dishes now. You're a great RUclips chef, should be on TV
I'll have to give this broccoli and salted fish a try this coming weekend. I'm hooked on your Prik Nam Pla recipe, I put that stuff on everything now.
Fun fact: Kosher salt was originally used for "koshering" meat, which is just salting raw meats to draw out the blood to make them kosher for the Jewish diet. So coarse grain kosher salt that chefs are always using these days is perfect for this salted fish recipe, it's literally what it's made for.
Hy👋
It also doesnt have iodine which is non kosher
Interesting. Why is iodine not kosher?
@@juditcserny9612 The short answer is iodized salt uses an anti-clumping agent that is not kosher. Iodine itself is fine.
Thank you.
Wow, I love broccoli and was just thinking about it. Will have to try this. The salted mackerel reminds me of the Italian method of adding anchovies.
YES!
Great observation! But also, . . if I don't have anchovies on hand, I often substitute bottled fish sauce.
Collards green or Brussel sprout with anchovy is my kanaa pad pla khem substitute. So delicious.
Thanks to P’Pai these days I ALWAYS put my broccoli on the grill whenever I go to a Korean BBQ place and people are just losing their mind on how good it becomes!
Yes it's all about the CHAR!
This recipe is a poem to simplicity and taste. Refined cuisine with everyday run if the mill ingredients. AMAZING THAILAND!
I use to hate stir fried veggies with salt cured fish, but when I had it with alcohol! It changed everything. The combination of funk and liquor works, like cheese and wine.
Your universal stir fry sauce and cutting broccoli with flat surface makes broccoli taste good. So much better than boiled.
This makes me think of my favorite way to cool broccoli which is with anchovies, garlic, capers, and just a little squeeze of lemon for brightness.
I like the tip of cutting the broccoli for better surface cooking.
I'm so anxious to try this recipe if for no other reason, but to allow me to experience my own FIST OF FLAVOR! Love your videos. Thanks for sharing these great recipes.
wow. what a pickle to be you, walking around town, bringing spring wherever you go❤
I just did a cabbage version with a 2 day salted mackerel. Great side dish! Thanks Pai
Ima gonna try this tomorrow (as it's past midnight today already). Thank you~
When I spent about 3 weeks in Chiang Mai, I found some salted fish as you've described here at the Warorot Market-- sooo salty! I've since found small mackerel here in the Philippines and made some of my own. Great fun!
Broccoli boring? never! it's so good in so many ways! I love the tip to slice them in half for more surface contact.
คิดถึงๆๆๆหายไปนานเลย
I can't wait to try this! I love stir-fried regular old American broccoli and REALLY love gai lan (Chinese broccoli), especially with toasty charred bits and oyster sauce. I'm guessing the salted fish will add even more umami and I'm looking forward to making my own salted mackerel! love the tip about the flat cuts on the broccoli; I'll definitely start doing that. I also always peel and cut up the stems because they're totally delicious as well. thanks!!!
Pai's five spice cauliflower recipe has been my go-to cauliflower prep for years and I've done that with broccoli as well. I'll have to give this a try at some point but it'll definitely be hard to beat the five spice and crispy garlic :)
Fantastic recipe! So easy to make, none of the ingredients are hard to come by and the flavors are great. I used salmon, broccoli (with the smooth side trick!) and some Thai 🌶. Wonderful and great weekend meal.
We aren’t even broccoli people in this house and there was none left.
New subscriber!! I’m in love with Asian cuisine and your recipes look so good! Glad I found your channel 🙏😃❤️
I needed more veggie recipes and this looks so perfect! Thanks so much!❤️
I normally follow the steps of recipes, this will be my first recipe and finding my favor. Thanks for the recipe
I did your brocolli trick while making udon noodles. But this time I had the inside scoop, so I got my salt fish, my beef, some other stuff and i made beef broth udon w/saltyfishbeef, mushroom and brocolli (with flat sides!!!) I usually like the tree look but the taste didn't lie. You are angel of thai cooking. If you ever need a husband for some reason ME ME ME ME. JK. But you're amazing keep making stuff and I will keep using your recipes as inspiration.
I love your NEW KITCHEN !!!
Love your videos! I love smoking mackerel so I’m thinking maybe smoking it may make the flavor pop even more?
Healthy and easy mackerel recipe! I like how you browned the broccoli for more flavor! 👍
I love Thai food and especially your cooking channel. Always tasty and super easy 👍🏻
This recipe sounds delicious! Broccoli is one of my favourite vegetables, and I can imagine how the salted fish enhances the flavour.
So sad you would use a ignorant name on a food blog.
Had no idea salted fish only takes a few hours. Definitely giving it a try!
Hi there miss pretty what a wonderful day seeing you enjoying you preparing healthy food as always stay safe stay lovely.
Loved when Pailin made a video for Mark Wiens, now loving one for Mikey Chan😁
Well this just looks fantastic! Ingredients added to shopping list 🛒
mmmm i've never seen salt cured fish used that way :O but that totally makes sense! I use dried shrimps with veggie stirfries all the time. I bet this will be delicious :3 Gonna try this next time I get mackerel! (love mackerel hehe)
Just made it and it’s sooo delicious! Thanks!!!
Pai, you’re a gift. Thank you again.
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Wow! It's 12:07 in the AM and all I can counter with is some canned Salmon...nice dish, my stomach is grumbling!
Ohhh just in time!
I’ve got a couple of unused broccoli in the fridge 🥦
Thanks Pai!!!
Thank you, Pai.
The cutest Thai
Love your veggie recipes!
Can't wait to try this out! I'm always looking for more interesting ways to cook broccoli.
Hi Pai and Adam,
I bet Adam had some of this dish this time.
Happy new year to you all.
Hi Tavit - and lol - yes indeed! :) Hope you're well!
Wow I love broccoli thank you so much for this recipe honey, sending love and thanks from Australian ❤️🧡🌸🌸
รีเควสตำผลไม้กับตำแตงครับ 😍 ช่วงนี้ชอบกินมาก
Hy
The dish looks tasty !
I can’t wait to try this ! Thank you so much 😋
This is going to be delicious! I'm having a great day and this is helping! Off to the poissonnerie for mackerel! If you're ever in the Gaspé peninsula, mackerel is real easy to catch: right off the pier. Bonne Journée!
Broccoli is my fav vegie👍
I love to eat Broccoli with salted fish. This recipe really sounds delicious. I'll try this recipe 😋
Thanx for sharing ♥️♥️
I love this recipe...tq ... Looking forward for more Vege dish 😊
Nice dish. Mackerel is so underrated. Heart healthy and inexpensive.
AGREED!
And….. unavailable.
Yum Yum , excellent idea ! I will try with smoked salmon ... Thank you Pailin ... Enjoy ans Happy New Year !
I’ve tried broccoli different ways but, never satisfied. I think this may be my choice going forward. Will try it soon and, see how it goes.
Thank you!!
Great recipe, gonna try it. The girls love broccoli so this will work.
Hello! I love to watch you cook.
Question- what would you recommend for a good vegan/vegetarian substitute for the salted fish (I'm allergic to fish, but am definitely passing the cured fish technique along to friends and family! :)
I'm obviously not Pai, but probably firm tofu, pressed for an hour, then marinated with vegan tamari (gluten free soy sauce). Firm, marinated tofu will actually flake somewhat similar to fish, once fried and broken up. Or also any big, savory mushroom (lions mane, trumpet, oyster, etc.) would work well.
Miso Paste would be good. 👍👍👍
So I think Josh's suggestion for marinating tofu is probably what I would start with, and if you can get a whole of pressed tofu there's no need to press it yourself. But what I would do is cut or crumble the tofu before marinating to make sure the tofu can have max surface area to absorb the salt, and also you'd need much less soy sauce than if you were to marinate the whole block. See my vegan laab video for the tofu I use for that.
@@PailinsKitchen Okay Awesome! I usually use Mushroom Soy Sauce for that Umami taste in stirfries so I might give both a try!
Love broccoli. I'll have to try this recipe. Actually, about 75% of what I eat is veggies. Can I use Chinese salted fish (鹹魚) instead? I have plenty of this.
Hi Adam here - and probably and she mentions substitutions in the written recipe here hot-thai-kitchen.com/broccoli-salted-fish/ Cheers!
Hi , it is really look very delicious, but why should we add salt to the fish can we use it without salt i just asking
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
นึกถึงปลาสลิดทอดขึ้นมาเลย🤣😋
i love this Pailin!! will definitely try it. Can I use milk fish instead?
Hi! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers! Adam
@@PailinsKitchen Hi Adam, is she your boss? Can you pls ask her for me? Coz im not sure if she replies om her fb or ig. The milk fish is bangus in Tagalog, that is what is called here in the Philippines 🇵🇭
Excellent and delicious recipes as always 👍👍👍👍😋😋😋😋🥰
Very healthy and looks delicious recipe
What oven are you using ? Love new kitchen.
HI Carol, Adam here, and thanks! :) Info on the stove is here kit.co/hotthaikitchen Cheers!
Love broccoli 🥦 this recipe look so good, 👍
Mikey Chen should try this recipe, he hates broccoli. This looks so yummy, I will definately give it a try.
Pai is my ultimate fantasy
I'll be making this dish!
Lol.....i love you little comment you add to your videos, "wow so pro" 😁😁. Thank you for the recipe! I gotta try it.🌼🌼🌼
Gaud! I can't wait to try this :-) As usual, a great recipe...
That looks so delicious! I will try this for sure! I am just curious because you were talking about cooking this recipe for children. Here in Germany everyone is stressing out about not adding too much salt to your baby’s diet. I cook a lot of your meals and feel like they might be too salty for babies - 1 year +
What is your take on that?:)
Hi Peter and Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Awesome dish! Thanks for sharing!
I really enjoy your channel. I would like to know where did you get your wooden spoon that you use when using your wok?
Hi Henry! Adam here, and she got this one from T&T. Cheers!
Looks so good!
great food
Deliciousness 😋
Do you have a video on how to make Kanom Tha-Go or Saku Sai? I’d love to make more small bite desserts and snacks for my coworkers at work :D
Hi Ayana and Adam here :) ... and she doesn't, so have added these the the "request" list :) Thanks and cheers!
Broccoli is Mikey Chen’s mortal enemy 😂. But I can’t wait to try this, it looks soooo yummy ❤️
OMG it looks so good. I am wondering if I can substitute the oysters sauce with fish sauce to get a more savoury taste for my veggies
Yes you can!
Spanish Mackerel is one of my favorites. Very oily type of fish. Can't ever find it in store though.
Wondering if you could use water packed sardines in this dish and get a somewhat similar result.
Hello first I wish you all the best for the new year, above all health. I've been watching your RUclips for years. If I can make a wish, there would be a recipe with young ginger. There is a natural red color from Thailand, it looks like earth I forgot the name, you probably know it. Greetings from Germany, Michael
Broccoli coated in mortar and pestled garlic ,Thai chillies,olive oil and canned tuna flakes then roasted in the oven is hard to beat.
So pretty.
This with bamboo shoot . Sooo good
Do yourself a big flavour I love it
Lovely dish Pai! What kind of oil do you use?
Hi Joshua and Adam here - and canola in this case for frying. She tells me any neutral vegetable oil will do though. Cheers!
@@PailinsKitchen great thanks Adam!
サバ🐟 ブロッコリー🥦大好き 👍レシピ
日本のしめサバのお寿司🍣も美味しいですよ😋
Mackerel sushi is my favourite! :)
🌹@@adamthehtkminion6750
You forget to mentioned the Salty Fish (Fish Sauce) Smell while frying fish. That may cause some problems with neighbor in apartments. :P
Happy New Year 2022 ka.🙏🙏🙏💪💰💸💰🎊🎉🎊
Hello from Norway 🖖
What do you think about marinating/soaking the fish in fish sauce instead of salt? I will try that because I love fish sauce, and because I probably cannot add much fish sauce if already using salted fish. I will make experiments of this recipe: I will try it with norwegian mackerel, already salted herring and also pickled herring to see what's happening/working. I dont like the consitency of salted ot pickled herring, but if fried firmer, it might be a new healty favourite☺ Broccoli is cheap here now because of price war: less than a us dollar a piece😁 Maybe I'll put some ginger in too 🙄
Thanks for your videoes! 🖖
'Heidi'
Hi Heidi, and Adam here! ... and thanks! :) I think you're going to have to ask her that one directly though as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers!
I have a head of brocolli in the fridge, thinking what else I can do with it other than chop suey. This comes just in time!! And an unopened frozen packet of mackerel from the Korean store. 😃
I feel like everyone has a head of broccoli in the fridge that is waiting for a better idea ;)
Nice
way to go mam.