Marion, you are truly gifted. But to share that gift with us so that we can also put smiles on the faces of our loved ones.. Just makes you a gifted ANGEL for us! I tried this recipe today and my husband and boys loved it!!!! Thank you from the bottom of my heart... 💕💕
Marion, YOU ARE EPIC!! Thank you for sharing your talents!! You are a gift! Every one of your recipes I make for my husband is sooo great! He looks at me like I’m the best cook ever b/c of you!❤️
Hi Samia. I love Marion’s recipes too and this is next on my list. Where are you based in Pakistan? I’m not sure if doubanjiang chilli paste will be available here.
@@mahayousufi8346 hey maha! I'm from karachi and you can find almost everything here. Check daraz if they deliver in you city they've this doubanjiang.
@@mahayousufi8346 and if you live in a same city th try aghas, naheed or any supermarket. Most of them have suree chilli paste with soy bean, this you can use as an alternative.
@@samiasalman3 Hi! I’m from Karachi too 😀 Daraz has doubanjian powder not paste. Thanks i’ll check out Paradise for the suree paste. I’m really excited to try this!
Hello hello oh my Lord everything you do Marion is so appetizing and looks so delicious and makes me believe I can make this..So glad u show the world You can do it @ home. These videos make u want to run out to the store and buy every ingredient that you need for this dish or these dishes that you're putting out!!! All are just amazing thank you so much for the help in the kitchen and can you do this with other meat, example< can you do it with pork or chicken or shrimp??> let me know out here in California 🙋🌉🤩💟💟💟
Fantastic recipe, instantly subscribed. I also eat spicier than most and enjoy cooking Asian dishes. Thanks for introducing me to several new ingredients that I have seen but never used, like the Sichuan peppercorns flakes. You are very personable and I really felt the passion you invoke through the video camera and I was literally salivating with each new layer of ingredients. I look forward to exploring your channel and your recipes.
When I saw your wok pan, I immediately approved! This is the right wok (old, rusty, wounded) but you can tell it fought through too many battles and made enormous dishes.
I would settle for lovely neighbour, so I get to enjoy the beautiful place Marion lives in and her cooking, at least the aromas coming out of the kitchen 🤩
Omg! I think I’m going to make this tonight. I LOVE sichuan flavors, and have been wanting a new way to cook the halibut in my freezer. I’m so tired of the same old lemon-garlic-butter halibut recipes you see everywhere. This is way more my style!
My favorite dish but for some reason Sichuan spicy fish can mean so many different things in different Chinese restaurants. I always mean to order the above and sometimes get totally different dishes. So glad to see this yay!
Well you'd have to go to a Sichuan restaurant to get the Sichuan traditional one... and even then, you might not. It's the same idea as ordering pizza. If you go to an NY spot, an Italian spot, a Chicago spot, or Dominos. Also, I'm surprised non-Sichuan restaurants HAVE this? What kind of restaurant did you go to? I know for a fact I never see this dish in Shanghainese restaurants or Cantonese restaurants. And **IF** they do (I have never seen it), the Cantonese palate leans more towards sweeter recipes in their cuisine (most southerners do), so it'll be much less spicy. And I don't even know what Shanghainese would do, I have simply just never even heard of a Shanghainese restaurant making it. Where are you seeing all these different Sichuan spicy fish recipes..?
Marion I have fallen in love with your videos and recipes. Wonderful explanations, beautiful shots, tasty flavour bombs. You and your team are amazing!
Anyone know what the Chinese name for this dish is? Only asking because I like to try and be authentic (if possible) and not do any westernised style of Chinese food Marion - I watch your channel almost daily and such easy to follow recipes. In fact when I am shopping in the supermarket and need ingredients, I open your video right there in the aisle to remind me of what you used to make a certain dish. Never stop repping that AsianFoodLife!!
Ok this is next for me Marion. If you loved this (I CANNOT WAIT TO DIVE INTO THIS) you need to make Rachael Ray's Cioppino. I've got my own variation tuned over the last 20 years and I'm certain it's "milder" than this, but? I kick mine up and no matter the heat level you choose the flavor is off the HOOK!. Give it a shot, you wil LOVE! Ok, just finished (the video!) and I ate already tonight! OH MY GOD! And? It's the Sichuan version of Cioppino! Just add a few sea scallops and a couple mussels! BAM!!! Heck you could add shrimp too! This, is incredible and will become a regular dish for me. Heat, and lovely exotic complex flavors with tender fish!!! THANKS!!!
Sawasdee krub 🙏🏻. You really do spoil us Marion. I really can’t wait to try this; it looks quite spectacular, and Sichuan peppercorns have such an incredibly wonderful aroma and numbing but pleasant heat. Khob khun mak mak krub 🙏🏻
🙉 soup? no!!! 🤭 you eat the fish with steamed rice...not too much of the broth, that is just a coy, to delightfully and bewitchingly enchant the fish's flavor...👌 my all time fav dish! now I know how to make it! love Sichuan peppers!!! Thank you Marion!🙏💎👏🥇🤗💓🙏
Dear Marion. Can you please make your recipes harder to follow? Ever since I have been cooking using your easy to follow recipes, my husband expects delicious meals every day 🙄😂😂.All jokes aside, thank you for sharing your talent 💐💞😊You’re awesome!
Love it! I'll be sure to try it at home. Is there another recipe you'd recommend using the leftover broth/oil? I can't imagine eating all of it just with fish over rice.
Right there with you. Marion’s got a nice kitchen with everything setup. It’s also her living to make these all time consuming dishes. I’m sure most nights she’s probably heating boiling water for instant noodles any how, lol.
Marion....Could you please please have some recipes for those of us with wimpy tongues LOL. I love your videos. But there are so few I can try since I just can't handle heat.
Definitely will make this since my family love spicy food! No idea why but Szechuan peppercorns don't work on me?😂 It's so flavourful and fragrance but I don't feel any numbing or spiciness. But again I can eat bird's eyes chillies like a boss so I guess that's why I didn't really bother me🤔
For anyone who wants to go the eat route, they usually have prepackaged sichuan spicy fish at Chinese markets. You'd just boil water and put the packet in, then oil some oil and pour it on top.
Hi dear Marion, my next dish of your fantastic recipes will be that one. My question, does the broth stay quite liquid as I can see in your clip? And, what do you serve in addition just the Veggies you added or anything else? Greetings from Germany Uwe
Basically kaoyu aka ‘bbq fish’ simplified as far as I can tell? At some restaurants they actually bbq and then it keeps getting cooked in the sauce with a small candle burner while you eat it, all of the RUclips recipes I’ve seen other than this have you cook the fish in the oven basically alone, then add it to the broth after. Curious if it matters. Maybe that’s part of why the texture is firmer despite it cooking in liquid after for so long. I found the Shaoxing wine with the cornstarch to be surprising I’m curious how effective that is for texture
The flavor is so off! The aromatics for the stir-fry should be pickled red chilies (泡椒), ginger, garlic, and a lot more Sichuan chili bean paste. Star anise and cinnamon are either never used or extremely rare for 水煮 dishes. Dried red chilies should be cut into bite sized pieces and toasted along with the Sichuan pepper. Some of these chilies can be set aside but the rest should be ground into a powder which can be used to top the dish before hot oil is added. Fermented black beans are also not common, but I have had them in 水煮 dishes outside of Sichuan. Fish stock is a nice addition, but not totally necessary and can be subbed with water, chicken bouillon powder (鸡精), and MSG. After the fish and soup are added to the bowl, it should be topped with the toasted chili mix, a handful of dried red chili pieces, chopped garlic, white sesame seeds, and cilantro. Scallion is sometimes added, but almost always with cilantro and never in the amount that you added. that's way too much scallion. The oil to splash the dish should be pure oil. Never mix in chili oil because the oil will denature. It should be rapeseed oil or peanut oil that's been heat to nearly it's smoke point. Because the oil gets so hot, you'll burn any chilies or Sichuan pepper if you add them directly to the wok. The oil is meant to be splashed over the dish, which will sizzle and cook all the toppings. Afterwards, a little more cilantro is often added as a garnish.
interesting! I didn't know you could use green cardamom for yu xiang seasoning -- I thought you had to use black for Sichuan food (and occasionally white ones).
I'd like to try green one of these days to compare. I usually use the big smoked black cardamom pods in Sichuan/similar cuisines. still figuring out how to use the white ones, other than as a sweet spice in Swedish baking. I spend way too much money on spices, but it's fun.
@@doodahgurlie the green pods are essential in savory Indian dishes too! they are amazing using in those brilliant combinations of spices used in various Indian cuisines. and shopping for spices for Indian food will fill your cabinet as fast as buying spices for true Chinese cuisines as well! fortunately, there's a good amount of crossover in Indian/Chinese, so you can use many spices for both (star anise is a power player, for example!). sounds like you and I could talk spices and compare cabinets if we knew each other in real life! I'm always looking for someone to take excess when I buy a pound of turmeric or whatever (because often that price is the same as a tiny bottle, and sometimes the pound is a superior product). Burlap and Barrel has gotten too much of my money with their single origin spices. their Royal Cinnamon, for example, is like no other cinnamon I've ever tasted -- it's actually sweet on its own, somehow -- not sugary, but just spicy and sweet and incredibly cinnamon-y. The Spice House is another money trap for people like us!
@@doodahgurlie oh, Vietnamese cuisine is AMAZING. Indian food is almost the opposite of it, really. it can be kind of heavy, creamy, comfort-food-ish, whereas Vietnamese food is so bright and light and zingy and beautiful. I love them both, but I too prefer lighter things. I do use my dried spices mainly to make braising liquids for various things that only spend a short amount of time in there (Chinese 卤水/lushui), but oh, now I'm thinking of rice noodles, fresh cilantro and mint, peanuts and more! Thai food seems like a perfect match for your taste. the Aerogarden works??? wow!
@@doodahgurlie my friend Kimchimari has a blog you should check out -- she does some light, fresh, raw salads and her blog is all about Korean food! she also seasons her food more delicately. but I hear you re: the need for fresh, raw, crunchy things. I love the way Vietnamese and Thai food incorporate those. it would be hard to live without cucumbers, raw cabbage, lightly pickled radishes, etc! and fresh herbs. have you tried Persian cuisine? many dishes use TONS of herb really brilliantly. also you might like some Middle Eastern cuisines, especially Lebanese. lots of fresh raw vegetables and herbs there.
Woooow that ruby red colour is amazing Marion 🔥🔥🔥
Best Asian culinary channel on YT!
Marion, you are truly gifted. But to share that gift with us so that we can also put smiles on the faces of our loved ones.. Just makes you a gifted ANGEL for us! I tried this recipe today and my husband and boys loved it!!!! Thank you from the bottom of my heart... 💕💕
This is the dish that changed my life when visiting friends in Virginia. How exciting that Marion has showed us this recipe!
I would LOVE to see a video on your top tools you use for asian cooking - like what type of wok you have, strainers, steamers, anything like that ☺️
I can't wait for technology to allow us to sense smell through screens
I wouldn't leave this channel I think.
@@ninadiamant8937 imagine all the ASMR of people just frying onions and garlic in olive oil, lol
Cann't hardly wait😁
I wish...i wish..🤣🥰
@@ninadiamant8937 Me too...definitely 💚💚
i really like fish. and this one is a new recipe for me.something to discover a new taste for me as a grandma!
Marion, YOU ARE EPIC!! Thank you for sharing your talents!! You are a gift! Every one of your recipes I make for my husband is sooo great! He looks at me like I’m the best cook ever b/c of you!❤️
i am from Bangladesh❤️ ur recipes are so classy🥀thank you dear🌸
That opening dramatic music 👌👌 How many more ways can we say editing on point?!!!
I swear my wife gets jealous every time I say I am about to watch my cooking lady! I love this channel!!!!!! Lol
I'm from Pakistan. I really love your channel. Always wanted to make Sichuan fish and you made it easier for me. Thanks!
Hi Samia. I love Marion’s recipes too and this is next on my list. Where are you based in Pakistan? I’m not sure if doubanjiang chilli paste will be available here.
@@mahayousufi8346 hey maha! I'm from karachi and you can find almost everything here. Check daraz if they deliver in you city they've this doubanjiang.
@@mahayousufi8346 and if you live in a same city th try aghas, naheed or any supermarket. Most of them have suree chilli paste with soy bean, this you can use as an alternative.
@@samiasalman3 Hi! I’m from Karachi too 😀 Daraz has doubanjian powder not paste. Thanks i’ll check out Paradise for the suree paste. I’m really excited to try this!
@@samiasalman3 If you have made this, let me know how it turns out.
Only Marion can cook this dish with white dress! AMAZING!
More Sichuan recipes please. I don't each fish but I'm watching anyway. Really want to understand how to cook with these special little peppercorns❗❗❗
I’m so ghetto because I’d totally put some ramen in this lol 😂
You're not alone, was thinking the same or inviting some friends and doing a hotpot setup 😂😂😂 that broth just looks 😋😋😋😋😋😋
Me too
You’d turn into a fire breathing dragon if you think that’s a soup LOL
@@ezura4760 😂😂😂😂😂 true
That’s right! That’s one way of eating it. Some people dunk heir bowls of white rice right into the soup.
This reminds me of "Sichuan Water Boiled Beef" so out-of-this world amazing!
Just when I’m looking for a fish dish. I’m going to try this for sure. Looks amazing.
Hello hello oh my Lord everything you do Marion is so appetizing and looks so delicious and makes me believe I can make this..So glad u show the world You can do it @ home. These videos make u want to run out to the store and buy every ingredient that you need for this dish or these dishes that you're putting out!!! All are just amazing thank you so much for the help in the kitchen and can you do this with other meat, example< can you do it with pork or chicken or shrimp??> let me know out here in California 🙋🌉🤩💟💟💟
my husband would cry at that level of spice but I am still tempted to try.
This looks like a recipe that has EVERYTHING I love- broth, seafood, Asian flavors, and heat.
How I wish I can try this someday...you are the best and an inspiration 😊 sooo genuine 😍
This is my favorite restaurant dish!!! yours is the only version I think I could attempt lol!
Happiness is watching her smile ❤️love you dear 😘😍😘😘
Fantastic recipe, instantly subscribed. I also eat spicier than most and enjoy cooking Asian dishes. Thanks for introducing me to several new ingredients that I have seen but never used, like the Sichuan peppercorns flakes.
You are very personable and I really felt the passion you invoke through the video camera and I was literally salivating with each new layer of ingredients.
I look forward to exploring your channel and your recipes.
I wish I could live in a place where I could eat these sorts of food. Thank you for your upload.
Every time there’s a video for fish, I just think of the one filmed outside with the grilled fish. Marion: “My fish is sinking!!!” 🤣🤣🤣
I had this for the first time about a week or so ago, I have a need. 水煮鱼 is so good I love it.
When I saw your wok pan, I immediately approved! This is the right wok (old, rusty, wounded) but you can tell it fought through too many battles and made enormous dishes.
You really don't want rust anywhere near your pans. It is brown because it is seasoned. That's not rusty
There is no such thing as too much chilli for me! Yum! Ty Marion I will try this recipe.
Marion, I wish you were my Mum or Aunty or Sister!
I would settle for lovely neighbour, so I get to enjoy the beautiful place Marion lives in and her cooking, at least the aromas coming out of the kitchen 🤩
I would settle for SANCHO 🙄
Omg! I think I’m going to make this tonight. I LOVE sichuan flavors, and have been wanting a new way to cook the halibut in my freezer. I’m so tired of the same old lemon-garlic-butter halibut recipes you see everywhere. This is way more my style!
I've been trying to recreate this recipe for years! Thank you 🙏
oooh yummy! Another great recipe to try! Thanks Marion x
My favorite dish but for some reason Sichuan spicy fish can mean so many different things in different Chinese restaurants. I always mean to order the above and sometimes get totally different dishes. So glad to see this yay!
Well you'd have to go to a Sichuan restaurant to get the Sichuan traditional one... and even then, you might not. It's the same idea as ordering pizza. If you go to an NY spot, an Italian spot, a Chicago spot, or Dominos.
Also, I'm surprised non-Sichuan restaurants HAVE this? What kind of restaurant did you go to? I know for a fact I never see this dish in Shanghainese restaurants or Cantonese restaurants. And **IF** they do (I have never seen it), the Cantonese palate leans more towards sweeter recipes in their cuisine (most southerners do), so it'll be much less spicy. And I don't even know what Shanghainese would do, I have simply just never even heard of a Shanghainese restaurant making it.
Where are you seeing all these different Sichuan spicy fish recipes..?
This spicy fish recipe looks amazing! Great video!
This looks absolutely amazing!!
Spicy and slow motion, my saliva is drooling on the edge of my mouth.....
Marion I have fallen in love with your videos and recipes. Wonderful explanations, beautiful shots, tasty flavour bombs. You and your team are amazing!
I need to make this I don’t have a few of the ingredients but I’m gonna put my twist on it.
This is one of my favorite dishes 😍😋
yummy!👌🥇
this is my all time fav dish!
and now I know how to make it!
I so much love Sichuan peppers! 💓💓💓
Thank you Marion! 🙏💎👏🥇🤗💓🙏
Had this as well as other dishes at a Szechuan restaurant (dead heat of Summer) and it's a one in lifetime experience that I'll never do again.
It looks sooooo good....my mouth is watering
Woww....Ms Marion, I can smell that gloriously spicy fish right out of my phone....love it 10x
I love watching cooking videos love ❤️ watching all your videos you make great 👍 dishes this dish is sick very dangerous excellent.
Anyone know what the Chinese name for this dish is? Only asking because I like to try and be authentic (if possible) and not do any westernised style of Chinese food
Marion - I watch your channel almost daily and such easy to follow recipes. In fact when I am shopping in the supermarket and need ingredients, I open your video right there in the aisle to remind me of what you used to make a certain dish.
Never stop repping that AsianFoodLife!!
This is something will definitely be making. Luckily we get fresh snapper fillets ...oh, can’t wait to make for Friday!! Yummmmmm!!!
Sichuan food is literally fire.
Yum, amazing imagery in the intro
Damn Marion, thank you for all the sichuan recipes 🙏🏼
Made it with corvina fish, which I get here in Mexico, tastes incredible
Ok this is next for me Marion. If you loved this (I CANNOT WAIT TO DIVE INTO THIS) you need to make Rachael Ray's Cioppino. I've got my own variation tuned over the last 20 years and I'm certain it's "milder" than this, but? I kick mine up and no matter the heat level you choose the flavor is off the HOOK!. Give it a shot, you wil LOVE! Ok, just finished (the video!) and I ate already tonight! OH MY GOD! And? It's the Sichuan version of Cioppino! Just add a few sea scallops and a couple mussels! BAM!!! Heck you could add shrimp too! This, is incredible and will become a regular dish for me. Heat, and lovely exotic complex flavors with tender fish!!! THANKS!!!
My family is not into heat WHATSOEVER so I've always tried your recipes avoiding the heat 😑... but this looks 💥💥💥
So well done!
Sawasdee krub 🙏🏻. You really do spoil us Marion. I really can’t wait to try this; it looks quite spectacular, and Sichuan peppercorns have such an incredibly wonderful aroma and numbing but pleasant heat. Khob khun mak mak krub 🙏🏻
They look delicious definitely going to try this
Sounds and looks amazing! But do you eat it plainly as a kind of soup? Or with noodles?
🙉 soup? no!!! 🤭 you eat the fish with steamed rice...not too much of the broth, that is just a coy, to delightfully and bewitchingly enchant the fish's flavor...👌
my all time fav dish! now I know how to make it! love Sichuan peppers!!!
Thank you Marion!🙏💎👏🥇🤗💓🙏
Excellent recipe. Have you done this with whole fish, fried?
Dear Marion. Can you please make your recipes harder to follow? Ever since I have been cooking using your easy to follow recipes, my husband expects delicious meals every day 🙄😂😂.All jokes aside, thank you for sharing your talent 💐💞😊You’re awesome!
😆😆😆 Love that! I try to make them harder LOL
Love it! I'll be sure to try it at home. Is there another recipe you'd recommend using the leftover broth/oil? I can't imagine eating all of it just with fish over rice.
You mau use it for Beef
Nicely presented
Right there with you. Marion’s got a nice kitchen with everything setup. It’s also her living to make these all time consuming dishes. I’m sure most nights she’s probably heating boiling water for instant noodles any how, lol.
My hubby asked me to make this for Father's day
This Sichuan spicy fish is So popular in China for over a decade already! One of my favorites!
Hi Marion, any substitute for the rice wine? Much appreciate your help hehe
I also suggest turning the fire to maximum to shorten cooking time when boiling the fish:)
THANK YOU FOR THE GREAT RECIPE)
Looks fantastic! Exactly like Shui Zhu Niu Rou (Beef tenderloin version)!!
I would cry eating that(the level of 🌶🌶🔥) 🥵🥵but yet continue eating😭😭because it’s soooo goood🤩
Time to make dinner 🥘 hungry now 😉
This looks so good! i'm just wondering about what to eat with it? just some rice and blanched veggies? or something else? i'm not sure..
Love your recipes 🤤
IT'S LOOKS YUMMY YUMMY!!"THANKS"
Marion....Could you please please have some recipes for those of us with wimpy tongues LOL. I love your videos. But there are so few I can try since I just can't handle heat.
Definitely will make this since my family love spicy food! No idea why but Szechuan peppercorns don't work on me?😂 It's so flavourful and fragrance but I don't feel any numbing or spiciness. But again I can eat bird's eyes chillies like a boss so I guess that's why I didn't really bother me🤔
Oh my goshhh i need rice from just watching
It looks amazing🤤🔥🔥
Best thing in life
For anyone who wants to go the eat route, they usually have prepackaged sichuan spicy fish at Chinese markets. You'd just boil water and put the packet in, then oil some oil and pour it on top.
Its really makes my day
All the ingredients are available in my kitchen right now but im afraid to try it bcs it looks SUPER spicy
In my opinion, this is ridiculously spicy. 😅
@@alejandromare2061 i was right to be afraid 😂
Hi dear Marion,
my next dish of your fantastic recipes will be that one. My question, does the broth stay quite liquid as I can see in your clip?
And, what do you serve in addition just the Veggies you added or anything else?
Greetings from Germany
Uwe
Oh...it seems like so delicious.
That dish is scary spicy. 😁
I love spicy! I just wish it loved me back...lol
I know that I do not have to look Abu further when I find a video recipe from you 🙂
Basically kaoyu aka ‘bbq fish’ simplified as far as I can tell? At some restaurants they actually bbq and then it keeps getting cooked in the sauce with a small candle burner while you eat it, all of the RUclips recipes I’ve seen other than this have you cook the fish in the oven basically alone, then add it to the broth after. Curious if it matters. Maybe that’s part of why the texture is firmer despite it cooking in liquid after for so long. I found the Shaoxing wine with the cornstarch to be surprising I’m curious how effective that is for texture
Love, love, love...it!:)
I drooled on my phone 😂
Marion, What brand of knifes do you use? The one in this video looked like a Miyabi.
Wow!looks so yummy.
That’s a lot of spicy’s. I can’t say no to this recipe. It sounds like I’ll gonna eat fish with fire soon ! I love Marion ‘s cooking
Looks spicy good YUMMMMMMM
Greetings from Germany!
Delicious 🤤
Looks so good. Love the pea sprouts idea too. Can't wait to try but I'd use less chilli peppers LOL. Thanks, Marion. Love your channel!
This is next level spicy. Like SCARY!!!! Hahaha
The flavor is so off! The aromatics for the stir-fry should be pickled red chilies (泡椒), ginger, garlic, and a lot more Sichuan chili bean paste. Star anise and cinnamon are either never used or extremely rare for 水煮 dishes. Dried red chilies should be cut into bite sized pieces and toasted along with the Sichuan pepper. Some of these chilies can be set aside but the rest should be ground into a powder which can be used to top the dish before hot oil is added. Fermented black beans are also not common, but I have had them in 水煮 dishes outside of Sichuan. Fish stock is a nice addition, but not totally necessary and can be subbed with water, chicken bouillon powder (鸡精), and MSG. After the fish and soup are added to the bowl, it should be topped with the toasted chili mix, a handful of dried red chili pieces, chopped garlic, white sesame seeds, and cilantro. Scallion is sometimes added, but almost always with cilantro and never in the amount that you added. that's way too much scallion. The oil to splash the dish should be pure oil. Never mix in chili oil because the oil will denature. It should be rapeseed oil or peanut oil that's been heat to nearly it's smoke point. Because the oil gets so hot, you'll burn any chilies or Sichuan pepper if you add them directly to the wok. The oil is meant to be splashed over the dish, which will sizzle and cook all the toppings. Afterwards, a little more cilantro is often added as a garnish.
interesting! I didn't know you could use green cardamom for yu xiang seasoning -- I thought you had to use black for Sichuan food (and occasionally white ones).
I'd like to try green one of these days to compare. I usually use the big smoked black cardamom pods in Sichuan/similar cuisines. still figuring out how to use the white ones, other than as a sweet spice in Swedish baking. I spend way too much money on spices, but it's fun.
@@doodahgurlie the green pods are essential in savory Indian dishes too! they are amazing using in those brilliant combinations of spices used in various Indian cuisines. and shopping for spices for Indian food will fill your cabinet as fast as buying spices for true Chinese cuisines as well! fortunately, there's a good amount of crossover in Indian/Chinese, so you can use many spices for both (star anise is a power player, for example!). sounds like you and I could talk spices and compare cabinets if we knew each other in real life! I'm always looking for someone to take excess when I buy a pound of turmeric or whatever (because often that price is the same as a tiny bottle, and sometimes the pound is a superior product).
Burlap and Barrel has gotten too much of my money with their single origin spices. their Royal Cinnamon, for example, is like no other cinnamon I've ever tasted -- it's actually sweet on its own, somehow -- not sugary, but just spicy and sweet and incredibly cinnamon-y. The Spice House is another money trap for people like us!
@@doodahgurlie oh, Vietnamese cuisine is AMAZING. Indian food is almost the opposite of it, really. it can be kind of heavy, creamy, comfort-food-ish, whereas Vietnamese food is so bright and light and zingy and beautiful. I love them both, but I too prefer lighter things. I do use my dried spices mainly to make braising liquids for various things that only spend a short amount of time in there (Chinese 卤水/lushui), but oh, now I'm thinking of rice noodles, fresh cilantro and mint, peanuts and more! Thai food seems like a perfect match for your taste. the Aerogarden works??? wow!
@@doodahgurlie my friend Kimchimari has a blog you should check out -- she does some light, fresh, raw salads and her blog is all about Korean food! she also seasons her food more delicately. but I hear you re: the need for fresh, raw, crunchy things. I love the way Vietnamese and Thai food incorporate those. it would be hard to live without cucumbers, raw cabbage, lightly pickled radishes, etc! and fresh herbs. have you tried Persian cuisine? many dishes use TONS of herb really brilliantly. also you might like some Middle Eastern cuisines, especially Lebanese. lots of fresh raw vegetables and herbs there.
Could you use chicken stock instead of fish stock. Fish stock is a bit too strong for me or does it mild out with the other flavours? TIA