To those who are asking: SS pans require a preheat. I heat mine for 5 minutes on MEDIUM because SS is a far better conductor of heat than teflon, etc. When water dances on the pan and doesn't sizzle, add oil. Make sure fish is at room temp or it will stick. Cold food + hot pan = bad news. Score the fish to keep from curling up. Put some kind of herb or juice in the pan and baste. You will know it's done when the thick side is 2/3 white. THEN flip.
Stephen has personality. Friendly, fun, a little goofy and informative. This video needs a soundtrack to compliment Stephen's joyous approach to cooking. I have always let the fish sit still when it first hits the pan. I am gonna try Stephen's method of shaking the pan a little to seperate the fish from the pan before it enjoys it's quality time in the pan over low heat. I like the opening logo shot with the street lights.
oh and PS..I cooked it in a stainless pan instead of a non stick because the non stick pans will start to smoke and impart flavor in the fish . AND the stainless pans can get so much hotter then non stick. when I say good weighted pan I'm referring to an all clad style of pan. clad-style construction, meaning that the entire pan is made of layers of stainless steel sandwiched around an aluminum or copper core. Its best for heat retention and distribution of heat.
dude, i love ur stove..u got the right tools to seared a fish fillet good job on the smoking hot pan and the brown color on ur salmon..ill be finishing my fish with some brown butter thyme garlic and some rosemary for some extra aroma nad flavor!!!
mpfeif123 - Hi there and glad you liked the video! 1. In theory the skin side goes in the pan first as it is the "presentation" side. The fat in the skin needs to be rendered. put it in the pan on high heat - then drop it down to medium low so you don't burn the skin. slow and low=crispy 2. you score the skin simply to prevent the fillet from curling or bowing in the pan. 3. lastly to answer your primary question. If the skin is sticking then try a non-stick pan.
good question. Once the skin side of the fish hits the hot pan it will start to cook. you'll see the color start to turn white around the base and then creep up the side. When the color has moved 1/2 way up the side of the fillet then flip the fish over. With most thin fillets you should turn over as soon as you start to see the change. It usually takes only two minutes, or less, a side. be careful to overcook. remember residual cooking can dry out fillet.
Great tip, thanks for this. I did heat the pan before adding the oil, but I like the idea of popping them in the oven for a few minutes before frying, should do the trick :)
Hi jtking2504. are you letting the pan get hot before you add the oil? it might very well be the case that your fillets are too thick to cook all the way in the pan. next time pre-heat your oven to 450 prior to cooking the fish. Brown on both sides then pop in oven for 5 to 8 minutes. Pull out and put back on gas and then add your oil, garlic and wine. hope this works!
I'm trying to find the on-ramp to the flavor highway, and I think I just found it. My fish always sticks to stainless steel. So I guess the takeaway from this video, is the pan needs to be hot.
cast iron rocks! I cook 75 percent of my food in them. simply get your pan super hot and lay the fish down. much like a hot grill, the flesh of the fish will become crisp and loosen from the pan. this is when you flip it over. make sure your pan is oiled prior. not to be confused with adding extra oil as it will burn.
@MissWynne100 sure, vegetable oil is just fine. All you want is an oil or fat that does not burn in the pan. extra virgin olive oil or butter would burn and produce a bitter flavor.
I've just started cooking in a quality stainless steel pan (after non-stick), but my fish has been coming out a bit undercooked. I walked away and left it for 5 minutes but it was STILL underdone and the pan looked like it was browning. Should I just leave it longer and let the pan burn? I can't get the fish cooked enough and don't know how, the fish wasn't burnt but the pan was starting to (I added oil, fish, wine, garlic & chilantro in that order at the start). Any tips?
cast iron rocks! I cook 75 percent of my food in them. simply get your pan super hot and lay the fish down. much like a hot grill, the flesh of the fish will become crisp and loosen from the pan. this is when you flip it over. make sure your pan is oiled prior. not to be confused with adding extra oil as it will burn.. chef stephen g
@Oyin E. Modern Ghee has loaded artifiical hormones... Creates an imbalance of eastrogen amd murated eastrogrn receptors...that is the cause of many metabolic imbalances like chronic fatigue syndrome
How can I tell if the stainless steel pan is hot enough? Gordon Ramsay always uses this trick: he puts olive oil in the hot pan, and when it starts to smoke, he puts in the ingredients. But I'm not sure which type of olive oil he uses because there are different types of olive oil with different smoke points.
kartiloco. typically oils with a lot of fat in them burn at a low temp, such as extra virgin olive oil. I like rice bran or vegetable oils for this type of cooking because of the low amount of fat and lack of flavor.
Stephen Gibbs But you said in the beginning of this video, at about 0:46 that you used olive oil for searing the salmon! So was it extra virgin olive oil ? And how could you tell at which point your pan had the perfect temperature, neither too cold nor too hot?
To those who are asking: SS pans require a preheat. I heat mine for 5 minutes on MEDIUM because SS is a far better conductor of heat than teflon, etc. When water dances on the pan and doesn't sizzle, add oil. Make sure fish is at room temp or it will stick. Cold food + hot pan = bad news. Score the fish to keep from curling up. Put some kind of herb or juice in the pan and baste.
You will know it's done when the thick side is 2/3 white. THEN flip.
thank you for the room temp tip!!
I just cooked frozen fish. It stock a bit but mostly okay. I'll try it with room temp next time
Stephen has personality. Friendly, fun, a little goofy and informative. This video needs a soundtrack to compliment Stephen's joyous approach to cooking. I have always let the fish sit still when it first hits the pan. I am gonna try Stephen's method of shaking the pan a little to seperate the fish from the pan before it enjoys it's quality time in the pan over low heat.
I like the opening logo shot with the street lights.
THIS MAN NEEDS A TV SHOW!
"Hey Fish, I WANT TO SAUTE YOU!!"
Thank you app much for your video!!! I just tried your technique & less scrubbing the pan for me & an absolutely delicious meal!
oh and PS..I cooked it in a stainless pan instead of a non stick because the non stick pans will start to smoke and impart flavor in the fish . AND the stainless pans can get so much hotter then non stick.
when I say good weighted pan I'm referring to an all clad style of pan. clad-style construction, meaning that the entire pan is made of layers of stainless steel sandwiched around an aluminum or copper core. Its best for heat retention and distribution of heat.
dude, i love ur stove..u got the right tools to seared a fish fillet
good job on the smoking hot pan and the brown color on ur salmon..ill be finishing my fish with some brown butter thyme garlic and some rosemary for some extra aroma nad flavor!!!
mpfeif123 -
Hi there and glad you liked the video!
1. In theory the skin side goes in the pan first as it is the "presentation" side.
The fat in the skin needs to be rendered. put it in the pan on high heat - then drop it down to medium low so you don't burn the skin. slow and low=crispy
2. you score the skin simply to prevent the fillet from curling or bowing in the pan.
3. lastly to answer your primary question. If the skin is sticking then try a non-stick pan.
good question. Once the skin side of the fish hits the hot pan it will start to cook. you'll see the color start to turn white around the base and then creep up the side. When the color has moved 1/2 way up the side of the fillet then flip the fish over. With most thin fillets you should turn over as soon as you start to see the change. It usually takes only two minutes, or less, a side. be careful to overcook. remember residual cooking can dry out fillet.
Great tip, thanks for this. I did heat the pan before adding the oil, but I like the idea of popping them in the oven for a few minutes before frying, should do the trick :)
Hi jtking2504. are you letting the pan get hot before you add the oil? it might very well be the case that your fillets are too thick to cook all the way in the pan. next time pre-heat your oven to 450 prior to cooking the fish. Brown on both sides then pop in oven for 5 to 8 minutes. Pull out and put back on gas and then add your oil, garlic and wine. hope this works!
Does this work on all fish. I tried this with Cod and it didn’t turn out well.
I'm trying to find the on-ramp to the flavor highway, and I think I just found it. My fish always sticks to stainless steel. So I guess the takeaway from this video, is the pan needs to be hot.
@Mrsjones28sj31 glad you liked it! Here's to healthy eating in 2012.
Love your videos. Keep them coming.
Not. One of these videos say the temperature of the oil.
Unless you're cooking with induction. I've heard it's easier to control the exact temperature.
@MrStephentg thanks for your comment and for tuning in to the hog channel!
How do I know when to turn it over? Especially when it is a thinner piece of fish?
cast iron rocks! I cook 75 percent of my food in them. simply get your pan super hot and lay the fish down. much like a hot grill, the flesh of the fish will become crisp and loosen from the pan. this is when you flip it over. make sure your pan is oiled prior. not to be confused with adding extra oil as it will burn.
Couple questions
1. All i have are cast iron pans, will this change the way the fish cooks?
2. Will this recipe work with Cod fish?
=] Thank you!
@MissWynne100
sure, vegetable oil is just fine. All you want is an oil or fat that does not burn in the pan. extra virgin olive oil or butter would burn and produce a bitter flavor.
He's very entertaining
I've just started cooking in a quality stainless steel pan (after non-stick), but my fish has been coming out a bit undercooked. I walked away and left it for 5 minutes but it was STILL underdone and the pan looked like it was browning. Should I just leave it longer and let the pan burn? I can't get the fish cooked enough and don't know how, the fish wasn't burnt but the pan was starting to (I added oil, fish, wine, garlic & chilantro in that order at the start). Any tips?
cast iron rocks! I cook 75 percent of my food in them. simply get your pan super hot and lay the fish down. much like a hot grill, the flesh of the fish will become crisp and loosen from the pan. this is when you flip it over. make sure your pan is oiled prior. not to be confused with adding extra oil as it will burn.. chef stephen g
Fish turned out great - however I used coconut oil which is much healthier for cooking.
Olive oil is the best but becomes carcinogenic when heated!
@Oyin E.
Modern Ghee has loaded artifiical hormones...
Creates an imbalance of eastrogen amd murated eastrogrn receptors...that is the cause of many metabolic imbalances like chronic fatigue syndrome
ALSO, WHAT A GOOBER
How can I tell if the stainless steel pan is hot enough?
Gordon Ramsay always uses this trick: he puts olive oil in the hot pan, and when it starts to smoke, he puts in the ingredients. But I'm not sure which type of olive oil he uses because there are different types of olive oil with different smoke points.
kartiloco. typically oils with a lot of fat in them burn at a low temp, such as extra virgin olive oil. I like rice bran or vegetable oils for this type of cooking because of the low amount of fat and lack of flavor.
Stephen Gibbs But you said in the beginning of this video, at about 0:46 that you used olive oil for searing the salmon! So was it extra virgin olive oil ? And how could you tell at which point your pan had the perfect temperature, neither too cold nor too hot?
Karti Loco Dude its just searing a fish not a chemical solution lr maths lol
Can Kurumoglu Hahaha yeah I know but I haven't been able to sear it without the fish sticking... I use a similar pan
Karti Loco ramsey used a non stick in his vid. no shame in that for fish i think,
AFTER frying he said ^^
Nice eat fish for health
@italiaunited that is hilarious!
Mmm goood!