I recall when you splash the hot oil, its better to make a small pile of Sichuan peppercorn, on top is chili grinds, and then on top with minced garlic, then oil. This way you can protect easy burn dry pepper corm and chili and you can use super hot oil to spark that good smell
Hello, Chef. Thank you for the recipe. I saw a video before yours, but it was in Chinese. But yours popped right after. Thank you! The paste…. is it homemade? Would I be able to find it in an Asian market?
Fantastic. What is missing is a Made in Japan meat cleaver. Wouldn't that be better for cutting the fish bones? And one question, those dried chillis have a reputation for being dirty when bought raw. Do you have any tips on how to clean them thoroughly? Thanks Chef.
they arent famous for cleaver and it isnt widely use in the cuilnary application. Small fish bones are usually easy enough to handle with a chef knife. As for the dried chilies, you can always give a quick rinse and let it air dry before using it to prevent any oil splatter!
saya mau bikin versi halal tanpa cooking wine, itu bisa diganti apa ya chef? spicy bean paste yg dijual ga ada label halalnya, tolong ajarin buat sendiri donk chef 😊🙏🏻
Dear Chef Sawarto, I've travelled to China and had an oil poached fish without any water. I've searched TH-cam and haven't been able to find the recipe. Would you know if oil poached fish dish (without water) is a traditional Sichuan recipe?
Spicy sichuan poached fish so delicious..wish you success and always be healthy
Thank you very much. Looks delicious!👍👍😊😊
I recall when you splash the hot oil, its better to make a small pile of Sichuan peppercorn, on top is chili grinds, and then on top with minced garlic, then oil. This way you can protect easy burn dry pepper corm and chili and you can use super hot oil to spark that good smell
Its all about the food.
Very detailed & Patient
Appreciate this so much ! Thank you.
Looks good
yes its that good
I can't go to my favorite restaurant for this dish, so here I am. I even bought the peppercorns.
Good to hear! Happy cooking!
You're videos are amazing!
Great job!
Thank you very much
great version 👌
Hello, Chef. Thank you for the recipe. I saw a video before yours, but it was in Chinese. But yours popped right after. Thank you! The paste…. is it homemade? Would I be able to find it in an Asian market?
Yes you can find them most asian groceries shop. Look for 豆瓣酱。meaning fermented bean sauce/paste.
Sopa de aceite? Al final te bebes un montón de aceite vegetal, crees que eso esté bien haciendo a un lado el sabor?
Can share resepi for fish cook asam laksa ,like at seafood shop
Certainly! When we have our next wchedule
Love your menu. Thank you so much for a perfect recipe ❤️
Thanks and glad you liked them
Fantastic. What is missing is a Made in Japan meat cleaver. Wouldn't that be better for cutting the fish bones? And one question, those dried chillis have a reputation for being dirty when bought raw. Do you have any tips on how to clean them thoroughly? Thanks Chef.
they arent famous for cleaver and it isnt widely use in the cuilnary application.
Small fish bones are usually easy enough to handle with a chef knife.
As for the dried chilies, you can always give a quick rinse and let it air dry before using it to prevent any oil splatter!
saya mau bikin versi halal tanpa cooking wine, itu bisa diganti apa ya chef? spicy bean paste yg dijual ga ada label halalnya, tolong ajarin buat sendiri donk chef 😊🙏🏻
Bisa masak tanpa wine. Dan merek bean paste lee kum kee asa yang halal choice
@@ChefSawarto thaks jawabannya chef 🙏🏻
You are most welcomed
What type of fish to use for this dish?
I used barramundi / seabass
Dear Chef Sawarto, I've travelled to China and had an oil poached fish without any water. I've searched TH-cam and haven't been able to find the recipe. Would you know if oil poached fish dish (without water) is a traditional Sichuan
recipe?
Hello Thomas yes it is. But it maybe too heavy for some palate. For this you have to slow poached and simmer in medium hot oil.
Are you using spicy soybean sauce or paste?
Hi there. We are using paste
Thank you Chef appreciate it
What kind of fish did u use?
@@destineliamsadventures8147 I used Tilapia. Omg this recipe was the best. I’m in love with it. I make it weekly extra spicy
I used barramundi. You may wish to use any freshwater fish. Tilapia works too!
i gotta say your knife is pretty blunt
knife looks blunt