I've followed you since the beginning and just wanted to say how professional your videos are becoming! I love that you get to the point and pack so much useful info in such a short segment.
Thank you kindly for your video tutorial. As you have said many times on almost every video segment to "feel free to substitute or add your own style". Those are my words of interpretation. I did however make a couple or so changes. I released the ginger and garlic first in the wok with Mizkin Mirin wine and honey, but not too long so it would not brown. Only till I could feel my nose tingle when I smelled it cooking. I removed the ginger and wine mixture to cool. Then I added that mixture with the garlic with the chopped scallion or spring onions to the fish to rub in the sliced cuts in the fish and skin and let set for about 5-10 mins. When it was time to put the fish back into the pan with the sauce I added red and green Sichuan pepper corns with once again a tsp of honey. Then Voila! Beautiful fish thanks to your kind insiration! Thank you again!
With so many attention to detail and explanation this is the best cooking channel ever, I have to admit that this Dou Ban sauce is my favorite, I use it on everything LOL.
One of the best fish recipes I have ever made! Thank you for sharing this wealth of experience for so many other people to enjoy. You are more appreciated than these words can describe. Thank you!
This is perfect! I bought this chili bean paste from Amazon and I didn't realize that the two pack was HUGE. Like I have so much of this paste haha. So I'm always looking for great ways to use it! Thank you for the recipe!
I just subscribed to this channel and I'm so glad. Each video is simple, straight to the point, packed with information. I will continue watching videos to learn the art of Chinese cooking.
This is a fantastic video! I know it's a good recipe, and that's what I came for, but I was really pleased with all the tips for how to keep the wok from sticking, in particular. Great job, and thank you for the wonderful content!
My mouth was like a tap 🚰 watching the end results 😂😂 I will definitely try this receipt on Sunday. As usual, your method of cooking is so clean and simple 👏 You won the Gold knife !
made this tonight, it was really good. No problem with the fish sticking or anything. A bit spicy, my face was burning a bit. Served it over jasmine rice. Thanks for another great recipe.
I LIVE for spicy food! The hotter, the better! Next time I get some fish, I plan on trying this recipe. And if I can find some Carolina Reapers, even better.
That fish looks fantastic, but I noticed something in this video I don't remember seeing in your others. It's a small thing, but the edits through the prepping of the ingredients and some of the cooking steps to skip through most of it were very well done; shortened the over-all video time while still showing enough of those steps to make sense. Well done.
One method I use to keep the fish from sticking to the wok is to lightly dust bothers sides with rice flour. This has worked well for me. Give it a try.
I've made several variants of the dish before coming across your video and I have yet to try your recipe out; it's one of my favorite Asian foods out there! Unfortunately, I have to wait for my new assortment of cookware to arrive; I threw away my old cook set including my wok because they were coated with Teflon. Nonetheless, the wok I've ordered is carbon steel and will be used for Asian dishes as such. Thanks for sharing your recipe and I will see your future content soon!
Long ago,, I was in a small mom-and-pop restaurant and they served a fish dish with small fried fish that had been fried until the bones were cooked and then it was covered in a flavorful spicy sauce and lots of green onions that was absorbed by the fish meat and bones. The fish could be eaten whole, bones and all! Do you have a similar recipe? This reminded me of that dish, and I'd love to make it.
QUESTION: Hello Mandy. I hope you don't mind if I ask a question which has nothing to do with the subject of this video. I'm a gardener and would like to harvest my own pea vines for stir frying. Nothing that I've searched has included info on how they are produced. Are they garden bed thinnings when the pea plants are young? Are they trimmings of off-shoots from mature plants? Are they sprouted from pea "seeds" like alfalfa sprouts? Thank you very much.
Another great video - I became a huge fan and cooked a few things you showed. I'd love to see, well, in a way..."how to eat". I mean by that, do you provide individual bowls for everyone and your guests just take a bit of the main dish to eat..? Do you always provide rice? Or how is this done? It's more a cultural question, I suppose. Thank you for your videos and keep up the good work! :)
Yes, as an Asian I do rinse the blender jar with water and use it to cook the sauce. I don't want to waste every little piece in jar 😁 Greeting from Indonesia 👋
Hello helloooo souped up recipes 🍢 I am really glad you are doing well really enjoying your videos a lot excellent videos as always hope you and your family a wonderful day looking forward for new videos go souped up recipes 🍢 go.😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😻😻😻😻😻😻😻😻😻😻😻😻😻😸😸😸😸😸😸😸😸😸😸😸😸😸😻😻😻😻😻😻😻😻😻😻😻😻😻😸😸😸😸😸😸😸😸😸😸😸😸😸😻😻😻😻😻😻😻😻😻😻😻😻😻
I've followed you since the beginning and just wanted to say how professional your videos are becoming! I love that you get to the point and pack so much useful info in such a short segment.
Actually, I believe she has always been very professional and a great teacher!
She is an amazing teacher.
I make your sichuan spicy jerky about twice a month. My family and I can’t get enough :) Thank you so much for posting the recipe!
I did, too! What great flavor!
Thank you kindly for your video tutorial. As you have said many times on almost every video segment to "feel free to substitute or add your own style". Those are my words of interpretation. I did however make a couple or so changes. I released the ginger and garlic first in the wok with Mizkin Mirin wine and honey, but not too long so it would not brown. Only till I could feel my nose tingle when I smelled it cooking. I removed the ginger and wine mixture to cool. Then I added that mixture with the garlic with the chopped scallion or spring onions to the fish to rub in the sliced cuts in the fish and skin and let set for about 5-10 mins. When it was time to put the fish back into the pan with the sauce I added red and green Sichuan pepper corns with once again a tsp of honey. Then Voila! Beautiful fish thanks to your kind insiration! Thank you again!
As usual , properly explained and properly cooked ! Best channel amongst cookings!!!!so,so intelligent!!!!!!👍🏼👍🏼👍🏼👍🏼💐💐💐
With so many attention to detail and explanation this is the best cooking channel ever, I have to admit that this Dou Ban sauce is my favorite, I use it on everything LOL.
One of the best fish recipes I have ever made!
Thank you for sharing this wealth of experience for so many other people to enjoy.
You are more appreciated than these words can describe. Thank you!
This is perfect! I bought this chili bean paste from Amazon and I didn't realize that the two pack was HUGE. Like I have so much of this paste haha. So I'm always looking for great ways to use it! Thank you for the recipe!
I am only subscribed to 2 channels and you are one of them! I am lucky to have an excellent Chinese grocery close to me. Thank you!
Wow! We will definitely be making this recipe. We bought your wok and it is really a great product. Thanks
I just subscribed to this channel and I'm so glad. Each video is simple, straight to the point, packed with information. I will continue watching videos to learn the art of Chinese cooking.
I have learned a great deal about the ingredients and the techniques of chinese cooking from this channel.
I love fish.. This looks awesome
This is a fantastic video! I know it's a good recipe, and that's what I came for, but I was really pleased with all the tips for how to keep the wok from sticking, in particular.
Great job, and thank you for the wonderful content!
Your technique and mastery of the English language are exceptional. I am adding that paste to the shopping list I must try this!
This is my favorite cooking channel, thanks much for this recipe and the tips to make it successful
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Ok lo kk8ok
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i realize it is kind of randomly asking but do anyone know of a good site to watch newly released series online ?
@Emmanuel Harlan i watch on Flixzone. You can find it on google :)
Looks very tasty.
That looks divine, Mandy. You are such a good cook.
My mouth was like a tap 🚰 watching the end results 😂😂 I will definitely try this receipt on Sunday. As usual, your method of cooking is so clean and simple 👏 You won the Gold knife !
I've only just come across you and I absolutely love your recipes!!! Cant wait to see the rest!!!!
Love your recipes love your cooking keep up the good job!!!🤓🍻👍
Hi Everyone....
Great intro... keep up the great videos!!!
You're Awesome Mandy!
made this tonight, it was really good. No problem with the fish sticking or anything. A bit spicy,
my face was burning a bit. Served it over jasmine rice. Thanks for another great recipe.
As always, it looks delicious and everything is very well explained.
I tried this tonight... God it was insanely delicious! 100% authentic Chinese flavor, it turned a cheap ass sea bream into a delicacy!
Very nice. Thank you.
I made this meal and it came out so good I will do it again thanks for the recipe and I love watching your channel
I simply adore these dishes you know it's my favorite one though is the rock cod with a black bean sauce
Wow! Great recipe and tutorial 👏👏👏👏
Yum. I’m going to try this with some plaice fillets.
You are so insightful and tell what you are doing and a great cook wow awesome.😊😊❤🙏
Love this show!!!
This is frikkin amazinggggg
Mindy, se ve rico! Can't wait to hopefully try to make. Need to go to my chinese market and get the ingredients. Gracias!
I LIVE for spicy food! The hotter, the better! Next time I get some fish, I plan on trying this recipe. And if I can find some Carolina Reapers, even better.
Looks delicious!
Very good girl looks delicious I love the preparation for the sauce 😋 thanks for sharing
I'm not able to eat anything containing hot/spicy peppers and this video still makes me drool. Lol. Thank you for sharing so many awesome recipes.
Nice recipe 👌
Amazing content
Looks amazing!
Well Dunn recipe so yummy
Thanks for the videos! I do have a request though. Please cook ganshao xianyu!
I just bought the same dou ban Jiang brand... will make this soon
That fish looks fantastic, but I noticed something in this video I don't remember seeing in your others. It's a small thing, but the edits through the prepping of the ingredients and some of the cooking steps to skip through most of it were very well done; shortened the over-all video time while still showing enough of those steps to make sense. Well done.
Looks so tasty and full of flavour...😋
Yummy
I just got your wok in the mail. Love it!
Excellent!!!
👍👍
had this dish 2006 in beijing. tasted awesome!
Wow delicious!
One method I use to keep the fish from sticking to the wok is to lightly dust bothers sides with rice flour. This has worked well for me. Give it a try.
Awesome channel 👌
What other foods would that sauce work with? It looks really delicious.
Hi, great recipe. Your link to the USA Amazon site does not link to your wok. Just thought you'd want to know.
Love your channel.
This looks so good! I can't wait to try it.
Thanks for your detailed explanation.
I want to try your food. 😊
That looks yummy, and you are Adorable
I've made several variants of the dish before coming across your video and I have yet to try your recipe out; it's one of my favorite Asian foods out there! Unfortunately, I have to wait for my new assortment of cookware to arrive; I threw away my old cook set including my wok because they were coated with Teflon. Nonetheless, the wok I've ordered is carbon steel and will be used for Asian dishes as such. Thanks for sharing your recipe and I will see your future content soon!
I've been missing this since I left china, thanks!
yummy
Could you do a video on what rice you use Mandy and how you cook it in a standard put
I showed how to make rice in this video - ruclips.net/video/Skgp53_PYKo/видео.html
Long ago,, I was in a small mom-and-pop restaurant and they served a fish dish with small fried fish that had been fried until the bones were cooked and then it was covered in a flavorful spicy sauce and lots of green onions that was absorbed by the fish meat and bones. The fish could be eaten whole, bones and all! Do you have a similar recipe? This reminded me of that dish, and I'd love to make it.
look yummy!
You definitely make these videos easy to follow. I was wondering if you've done a long bean beef recipe or mandarin chicken?
Lovely
Do you know how to make Songshu Guiyu（(松鼠鳜鱼)? It was my favorite dish from China
❤ your recipes6 !
Ahh this looks so good. I hope that I get to try it soon 😋
QUESTION: Hello Mandy. I hope you don't mind if I ask a question which has nothing to do with the subject of this video. I'm a gardener and would like to harvest my own pea vines for stir frying. Nothing that I've searched has included info on how they are produced. Are they garden bed thinnings when the pea plants are young? Are they trimmings of off-shoots from mature plants? Are they sprouted from pea "seeds" like alfalfa sprouts? Thank you very much.
Could you make video about Fermented Bean Curd. I just bought also the red one and don't know what to do...
Another great video - I became a huge fan and cooked a few things you showed.
I'd love to see, well, in a way..."how to eat".
I mean by that, do you provide individual bowls for everyone and your guests just take a bit of the main dish to eat..?
Do you always provide rice?
Or how is this done?
It's more a cultural question, I suppose.
Thank you for your videos and keep up the good work! :)
Does anyone know what is in the bottom of the pickle jar below the peppers? Celery maybe?
Boy don't that look good! It would be nice if I could go to a Chinese restaurant and order that.
I usually being impatient so they stick to the pan😅 Thank you for the tips. Will find the paste at the nearest store. Thank you for the recipe.
hi does anyone have a replacement for the sichuan dou ban jiang?
Which knife you use?
Amazing fish recipe 🤤💞💯🐲👋
you can also put some diced tofu in the sauce
so it is to be eaten with the skin on?
Can someone tell me. What is the alternative of dou ban jiang? Can we use gochujang instead?
Yes. Add some chilli flakes/powder to gochujang
Why do you cut the root off garlic?
Famous cooking saying. "Hot Wok cold oil food won't stick".
I have to try this for hubby.
We should put the fish vertically so if the oil splatters, it'll be to the sides and not towards us. 😊
i want to lick the screen. definitely have to make this dish soon.
Yum
Yes, as an Asian I do rinse the blender jar with water and use it to cook the sauce. I don't want to waste every little piece in jar 😁
Greeting from Indonesia 👋
Great stuff as always, reminds me of fargo. but that fish looks not so fresh. Always check the eyes.
impressive!
Yummmm
Hello helloooo souped up recipes 🍢 I am really glad you are doing well really enjoying your videos a lot excellent videos as always hope you and your family a wonderful day looking forward for new videos go souped up recipes 🍢 go.😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😻😻😻😻😻😻😻😻😻😻😻😻😻😸😸😸😸😸😸😸😸😸😸😸😸😸😻😻😻😻😻😻😻😻😻😻😻😻😻😸😸😸😸😸😸😸😸😸😸😸😸😸😻😻😻😻😻😻😻😻😻😻😻😻😻
Is there anyway to buy this for India 😭
just use curry
Looks delicious
Can I use your wok with Electric cook top?
Yes, that's why her wok has a flat bottom, so that it could be used on electric and other types of stovetops easily
I wish you were my neighbor 🤣
This looks goddamn good and I dont even like fish that much. One thing I didnt catch, what kind of fish was this? I couldnt understand what she said.
👍🏻👍🏻👍🏻👍🏻👍🏻👏👏👏👏🧑🏻🍳💐❤️
💜💜💜💜👍👍👍👍👍🐟🐟🐟🐟🐟
🥰😋
🥳👍👍👍😁