Tried this recipe for lunch yesterday using Senangin / Threadfin. Family loved it. Added a small piece of onion to refine the strong flavor of ground ginger. Paired this dish with sambal prawn... Awesome 😍
Last time you steamed a fish you raised it on chopsticks in the bowl. You told us to always do this to lift the fish out of it's juices. Was there a particular reason you didn't do it this time?
This is the recipe i've been looking for. The one with paste not roughly chopped . Btw strong earthy smelling fish indicate it is farmed in a dirty water. Really murky , muddy water & fishes r fed dubious things even carcass of animals . I've witnessed this kind of farm. I always avoid supermarket dead freshwater fish . Go for barramundi/grouper/snapper.
Bro, you could buy organic curcumin powder and wash the fish with curcumin and Himalayan pink salt. Leave the curcumin for about 5 minutes. Wash it with the pink salt. Smell would be down by at least 50%.
Don't understand what's there not to love about this simple recipe. Was surprise that you didn't add in any Chinese rice wine. Was it Malaysian fish sauce you used? Would you happen to know which country's fish sauce is mildest? The strong smell and taste are acquired preferences.
Tried this recipe for lunch yesterday using Senangin / Threadfin. Family loved it. Added a small piece of onion to refine the strong flavor of ground ginger. Paired this dish with sambal prawn... Awesome 😍
Simple yet so comforting a food to have! Nice!!
How to cook sweet black pork
It may be good to inform viewers how much ginger to use based on weight rather then the length or thickness of the ginger. Great recipe. Thank you
Cooking Ah Pa, I tried this for dinner. It's simply delicious. Thank.you for sharing.
Welcome
I am looking for this... Perfectly explained... Thanks... I will try this.... Will leave you the feedback....
Im already try to cooking this...and sooooo delicious 👍👍..btw im late to watching... 😂1 years ago....
Very nice and thanks for sharing Ah Pa! Frm JoyKitchenJoy cooking Chnl
Tq
Last time you steamed a fish you raised it on chopsticks in the bowl. You told us to always do this to lift the fish out of it's juices. Was there a particular reason you didn't do it this time?
The fish is ady butterfly cut, the surface contacting the hot steam has ady been maximised
Hi,
I wonder how similar this fish is to a similar fish I tried in "Sin Kee" restaurant (which is very close to KL Sentral)
Sin kee is closed down
Ah Pa, can we have one steam fish with pickle radish and crispy pork lard.
Ok
@@CookingAhPa tqvm, looking forward to it...slurps
Have cooking ah pa restaurant?
Ha ha, no no
Ah Pa. Can we dont use fish sauce?
Can
This is the recipe i've been looking for. The one with paste not roughly chopped . Btw strong earthy smelling fish indicate it is farmed in a dirty water. Really murky , muddy water & fishes r fed dubious things even carcass of animals . I've witnessed this kind of farm. I always avoid supermarket dead freshwater fish . Go for barramundi/grouper/snapper.
Bro, you could buy organic curcumin powder and wash the fish with curcumin and Himalayan pink salt. Leave the curcumin for about 5 minutes. Wash it with the pink salt. Smell would be down by at least 50%.
Don't understand what's there not to love about this simple recipe. Was surprise that you didn't add in any Chinese rice wine. Was it Malaysian fish sauce you used? Would you happen to know which country's fish sauce is mildest? The strong smell and taste are acquired preferences.
I am using Vietnamese fish sauce, to me, they r the best fish sauce one can find in the market
Use Vietnamese fish sauce
Can use any chicken stock?
It’s ur dinner, ur choice of course
The color is not interrupting
Where can get chicken stock?
Homemade
delish thank you
Earty smell ouchhh distinguish