FACT - Nobody used the whole fish in this episode. They used maybe 80% of the fish but ate less than 70%. Nobody cooked with the guts and nobody ate the head, bones, scales, fins or guts. Some Asian cuisines literally use 100% of the fish eaten whole. Usually baby anchovies/sardines about the size of a matchstick dried and then fried and eaten whole. 67% of the hosts are Asian so they should have made dishes that used whole dried anchovies or recipes that use the guts and even deep fry the scales/fins to make a type of fish chips. If they really wanted to use the whole fish this would be considered "too ethnic/authentic" for this channel's audience's main demographics.
@@toolbaggers are those things common in japan or taiwan? Just because they are asian, doesn't make them experts or representatives of all asian cuisines. Inga makes cantonese and taiwanese foods. Sean makes japanese foods.
Usually I don't comment cuz it doesn't get noticed like ever but Sean is such a good addition to this channel,he needs to have as many videos as Adam he deserves it.
Sean's brought up a good point: you guys should try cooking meals with ingredients that can be sourced from the wild, survival cooking. Meats could be venison or rabbit. That would be cool to watch.
This is completely dependent on where you live. This would be an easy challenge if you lived in California but extremely difficult if you lived in the Australian outback, in the Amazon or in northern Canada during the winter.
Please don't tell them to do that, they don't seem to know too much and might accidentally eat a poisonous plant. I do that, but I advise others not too if they appear not so bright.
2:39 Inga is so right on! My aunt and her friends, all natives of Hong Kong, adhere to 11 minutes, give or take 1 minute depending on the fish size. Now this Cantonese method of steaming fish is fast spreading throughout Mainland China and Taiwan. Ethnic Chinese in Malaysia, Singapore, Indonesia, etc. have always been using this method because many of their ancestors are Cantonese.
A little tip for anybody scaling fish so it doesn't fly everywhere in their kitchen, is have a sink/bowl of water and scale the fish while its underwater. (learnt that from one of Brad's Its Alive eps)
All of the dishes were so special and methodically executed! However, would love to highlight Inga’s steamed fish and how she made this dish look so approachable- it’s actually considered a real skill in Chinese cuisine to make the perfect steamed fish with that fragrant oil soy sauce (my family will always say it’s a sauce that ‘pulls the rice’- because like Inga, you just want to keep having more rice because of it!). Thanks so much Inga, Sean and Andrew for sharing and can’t wait to see more, more!
I loved sean's take on using his ingredients multiple different ways would love to see him in more videos. Also love ya'll just standing awkwardly even though its not a zoom call setting anymore it made me feel like im still watching the same show I fell in love with during the pandemic
Every time i see Inga make Cantonese food it makes my heart so happy!! As someone who was also raised in Hong Kong, it's amazing to see Cantonese culture/dishes being represented on such a large platform like this! :~))
That final dish by Andrew, we also do that in the Philippines, with smaller fish like anchovies. Other ways we cook fish is to braise it in coconut milk and vinegar or just with vinegar, using red snapper. Another popular dish is the relleno, usually with milkfish, it's like meatloaf but using fish meat.
you can tell that they have become really good friends through this channel . i especially love how Inga hugs Andrew's pot, then Andrew told her she's not taking the pot back. It is such a cute wholesome moment
I am so incredibly excited for this video- I grew up eating steamed fish for almost every meal and I'm glad that Inga made steamed fish! Scallion is a MUST, so is soy sauce. I love the vibes of this channel way too much
Love how they all find excuses to buy new kitchen stuff, it's for the video but they actually really want that thing. And Inga holding the pan like a baby is adorable.
I’ve never tried whole fish, but I eat fish several times a week. I love these videos! Thank you for many inspirations. I’m going to look for a place to even find whole fish right now.
FACT - Nobody used the whole fish in this episode. They used maybe 80% of the fish but ate less than 70%. Nobody cooked with the guts and nobody ate the head, bones or guts. Some Asian cuisines literally use 100% of the fish eaten whole. Usually baby anchovies/sardines about the size of a matchstick dried and then fried and eaten whole.
im from singapore and my dialect, being teochew, the traditional way my mother would steam a fish is with ginger slices and pickled sour plum. the plum is sliced and placed whole with the fish to steam. some sauce from the plum would be drizzled over the fish as well along with chinese cooking wine and sometimes sliced tomato wedges are added. best fish ever imo
This channel needs more subs, stat. I’ve been wanting to try cooking with a whole fish for awhile now and seeing you all either keep is simple or explain mistakes along the way or both, made the hill a bit less daunting. Thank for that☺️
Love the little fish fried whole- reminds me of a trip to Greece where they were selling these fresh at a local market. So delish and fresh, I miss that place :)
Andrew’s little fishes reminds me of my childhood. We would usually find fishes so small in collects of rain water, whilst playing. I’m not sure that any of us took them home to be eaten, though we had a good time scooping then pouring them back. Aww, nostalgia. The good ol’ days
In reference to Andrew, whiting are one of my favourite fish for this sort of cooking. Unsure how accessible/popular they are in NA, but they're very good for whole frying. I'd imagine they're found in Greece, but Spain and Portugal I've had them plenty of times. In Ireland it's easy to find them prepared, and have sometimes found them for from-scratch home cooking. Splash of lemon juice is all you really need, but the tzatziki I'm sure was great with them.
OMG!! Love seeing Inga introduce Hong Kong style steamed fish to ATE team. Steamed fish is one of my favorite dishes to eat growing up, and it’s the best way to enjoy a good quality fresh fish.
While most high-res shows traffic in off-putting image gloss for its own sake, A.T.E. transports you into a meta-reality that consistently achieves authenticity. No mean feat. It quietly celebrates food excellence as an achievable goal - you experience the effort-worthy approachability of craftsmanship vs the high pedestals of artisans. The result: an immersive show uniquely primed for next gen immersion. Buzzfeed overlords: if you’re not thinking of pervasive AR/VR just ahead, you should be. Andrew++ are already next level. We the audience are waiting to join them there.
My family does steamed fish too, pretty much exactly the same as Inga’s recipe. Usually we do it for Lunar New Year because it’s good luck to eat a whole fish during the new year
Everything looked so good! I’m definitely going to try the steamed fish. The only whole fish I’ve done is to take a small red snapper, stuff the cavity with a crabmeat mixture and bake it. Serve with beurre blanc.
Inga's enthusiasm is infectious!! I cant believe how late I am to discovering this channel. I have been on a binge!! All the videos are great, and the camera work is also fantastic. I just love it.
I love how different the dishes they all make are. I guess it's the point of the series, but uts genuinely so nice to see the options available for random things
12:39 A hint about frying. If you are going for a specific color, pull your food out of the oil before it gets to that color because it will continue to cook after it gets out of the oil.
This is my first time watching this channel or this series. Wow - the presentation style that comes with having 3 people explaining their process to *each other* rather than to the camera/the people watching… is really, really great. I feel like a fly on the wall and it’s wonderful.
Ooohohoho steamed fish is the bomb! Although since I’m Southeast Asian, the aromatics used are slightly different-so think garlic, lemongrass, bird’s eye chilli, lime, cilantro, and a good dash of fish sauce. So goooood. Other interesting applications with whole fish that I’ve had: 1. Ikan singgang - simmering fish (usually mackerel) with shallots, lemongrass, ginger, turmeric, garlic, cilantro, and tamarind juice 2. Fried fish with sambal - deep fried fish marinated with turmeric, served with sambal (ground red chillies + garlic + shallots, slow cooked until the oil separates from the mixture) 3. Ikan bakar - marinated charcoal grilled fish, can either be served with soy sauce + vinegar + bird’s eye chilli condiment, and a squeeze of lime. Another variant is ikan bakar percik, in which the grilled fish is slathered with a flavorful coconut-based sauce. Of course, since I don’t have a charcoal grill, I just bake it in the oven😂 4. Asam pedas ikan - fish simmered in a tamarind-based broth, with kaffir lime leaves, lady fingers, and sambal. Everything is great. Y’all should try alllll of them… I’m glad A.T.E did a whole fish recipe. I was so entertained. Great episode!
Inga holding onto the pot until the end is such a mood. I have done this on multiple occasions with small miscellaneous items from my friends in hopes of conveniently forgetting I have them.
Ostra in Boston (Back Bay) has fantastic seafood including the popular Grilled Sea Bream in Trevisano Leaf. Mistral is their sister restaurant focusing on French cuisine. Both places are gorgeous with superb food worth the prices.
Guys I have to say I really enjoy your show. It inspires me to cook. And I’m not so good at it. But I watch the episodes while I cook my meals and it gives me a sense of enjoyment and I’ve noticed now I appreciate more my food and the process. Thank you for sharing. Greetings from Ecuador 🇪🇨 maybe one day you could prepare a dish from here “Encebollado” or “Bolon de maduro y chicharrón” 😄
I love your tell us what you made series it’s so fun to watch. I don’t feel too intimidated like when I watch most cooking shows. I’m Thai I would say that we use whole fish a lot in Thai cooking. deep fried with fish sauce, steam with lemon. the one that inga made, we always have the dipping sauce on the side and of course some steam veggie. My husband is a keen fisherman and he loves cooking fish stock whenever he gets good size of fish for it. it’s good for many things;) great episode!
Here in my place the Philippines. My family taught me how to clean small fishes. I just open the jaw and pluck the gills and the innards will come out with it. And snip a small cut in the belly and clean it off. When we fry small fish we eat the head with it and for me that's the best part with a dipping sauce (vinegar and soy sauce)
I love how Inga at the end of the video is holding onto the Pot like it's some sort of stuffed animal. also I would love to know what type of pot that was, maybe Andrew could post an Amazon link.
Andrew's Greek fish reminds me of a Finnish dish. We use a fish called vendace. It's even smaller than the smelt Andrew used. Coat in rye flower seasoned with salt and black pepper, and fry in a mix of butter and oil. Serve with potatoes and sour cream.
Here in south india (Kerala) we cook whole fish ,first by frying it whole and then making a spice mix and stuffing the fish with that and then cover it the fish with banana leaf and again frying and steaming it at the same time . It's really good. The dish's called "karimeen pollichath".
I'm from Hong Kong, and when I steam the fish I steam it together with my plate 😂 The idea is that when you steam it from of the fish juice would come out so when I pour with the soy sauce and oil it'll mix in with the fish's natural flavors (like a stock I guess idk I don't cook often) 😂😂😂
Don't know how I missed this one. Very cool. I want to cook more fish. Particularly I'd like to try those whole small fish. We used to have a restaurant in town that had smelts, but it is long gone.
Andrew’s dish is similiar to ”paistettu muikku” here in Finland. ”paistettu muikku” means fried fish, but uses butter instead of oil. The dish is often served with garlic sauce and lemon wedge.
We eat something similar to what Andrew made here in Finland. It's called paistetut muikut and it means fried vendaces. Very easy to find in the old markets but not very popular to eat nowadays.
Eaten all of these dish, inga’s / steamed with soy is hands down the best juiciest fragrant easy way to eat and respect the fish. You truly havent eat seafood until you it that way.
I’m so excited to see steamed fish! It’s so simple yet so tasty, I also like to add a bit of star anise and peppercorns to flavour the oil just for that extra touch :) the other dishes looked incredible too!
I looove making Cantonese whole steamed fish! Super simple but feels impressive and indulgent and so so delicious - one of those celebrate-the-ingredient dishes for sure!
Can you guys also do the part where u cook different items, and then bring them together to enjoy each other's food ? Would love to see u guys actually sharing & eating each other's dishes and the expressions. 🤩
I’m always so excited when a new video comes out! Sean, such a pleasure to meet you. I loved your creativity and the passion you showed! Though I’m veggie, I really appreciated learning about these new techniques. Keep up the great work A.T.E.!
Andrew’s dish is something quite common in homecooking in Viet Nam (and i suppose many other SEA countries). We pair it with garlic lemon fish sauce, add some dill too if we have it on hand
It'd be fun for a series too see how many meals Sean can make from one main ingredient like his one fish thing, maybe one cut of beef, one rabbit, etc etc
He could have deep fried the scales and fins to make a kind of fish chips. The guts are too intense for most people except for maybe the liver and swim bladder and roe if there were any.
![ตีสิบเดย์ [FULL] | นางเอกหมอลำเงินล้าน "อุ๋งอิ๋ง เพชรบ้านแพง" & ไฮโซสาวสุดฮอต "ลิลลี่ เหงียน"](http://i.ytimg.com/vi/jPxQS_EgrJ4/mqdefault.jpg)
Love Sean's commitment to use every part of the fish he can
Yes, Sean was really good!!
YES! that was amazing
a true king
FACT - Nobody used the whole fish in this episode. They used maybe 80% of the fish but ate less than 70%. Nobody cooked with the guts and nobody ate the head, bones, scales, fins or guts. Some Asian cuisines literally use 100% of the fish eaten whole. Usually baby anchovies/sardines about the size of a matchstick dried and then fried and eaten whole.
67% of the hosts are Asian so they should have made dishes that used whole dried anchovies or recipes that use the guts and even deep fry the scales/fins to make a type of fish chips. If they really wanted to use the whole fish this would be considered "too ethnic/authentic" for this channel's audience's main demographics.
@@toolbaggers are those things common in japan or taiwan? Just because they are asian, doesn't make them experts or representatives of all asian cuisines. Inga makes cantonese and taiwanese foods. Sean makes japanese foods.
Usually I don't comment cuz it doesn't get noticed like ever but Sean is such a good addition to this channel,he needs to have as many videos as Adam he deserves it.
He utilized that fish so well it made Inga and Andrew look lazy in comparison.
@@shehanmello2489 yeah lol
Sean's brought up a good point: you guys should try cooking meals with ingredients that can be sourced from the wild, survival cooking. Meats could be venison or rabbit. That would be cool to watch.
Foraging the sidewalks of California
This is completely dependent on where you live. This would be an easy challenge if you lived in California but extremely difficult if you lived in the Australian outback, in the Amazon or in northern Canada during the winter.
Please don't tell them to do that, they don't seem to know too much and might accidentally eat a poisonous plant. I do that, but I advise others not too if they appear not so bright.
@@adriennefloreen so bring someone with you who knows what is and is not dangerous. If you go solo, it’s your problem.
2:39 Inga is so right on! My aunt and her friends, all natives of Hong Kong, adhere to 11 minutes, give or take 1 minute depending on the fish size. Now this Cantonese method of steaming fish is fast spreading throughout Mainland China and Taiwan. Ethnic Chinese in Malaysia, Singapore, Indonesia, etc. have always been using this method because many of their ancestors are Cantonese.
A little tip for anybody scaling fish so it doesn't fly everywhere in their kitchen, is have a sink/bowl of water and scale the fish while its underwater. (learnt that from one of Brad's Its Alive eps)
Ooo, thanks. Im planning to try out their recipes👌🏽👌🏽👌🏽
Sean is such a wonderful addition to the team, he puts in the careful(as in, filled with care) attention to food that the A.T.E. team is known for.
13:59 the way Andrew and Inga look at each other and compliments is so pure
"Thanks" - Andrew 2022
andrew is so cute haha, he is so excited on what she has to say
Inga holding onto the pan while saying bye is adorable too
anyone else got a little bit of a romantic vibe?
@@martinrendon6270 pretty sure he has a wife
I'm loving Sean's dedication to respecting the fish and being so resourceful. Not to mention he's charming as heck.
All of the dishes were so special and methodically executed! However, would love to highlight Inga’s steamed fish and how she made this dish look so approachable- it’s actually considered a real skill in Chinese cuisine to make the perfect steamed fish with that fragrant oil soy sauce (my family will always say it’s a sauce that ‘pulls the rice’- because like Inga, you just want to keep having more rice because of it!). Thanks so much Inga, Sean and Andrew for sharing and can’t wait to see more, more!
I loved sean's take on using his ingredients multiple different ways would love to see him in more videos. Also love ya'll just standing awkwardly even though its not a zoom call setting anymore it made me feel like im still watching the same show I fell in love with during the pandemic
Sean you put so much care and effort, you’re doing great we love the content!
I really enjoy the "3 ways" series!
Sean is a great addition to A.T.E. and not just for his existential ponderings lol
Now that it's in person, you should all try the food together as part of the show
Every time i see Inga make Cantonese food it makes my heart so happy!! As someone who was also raised in Hong Kong, it's amazing to see Cantonese culture/dishes being represented on such a large platform like this! :~))
Agree, also born in HK but live in the states and feel so happy when Canton style foods are highlighted.
I love that inga was just hugging the pan at the end lmao :D
So happy to see that this is in person! I love these types of vids as I do try and make them after watching and the recipes usually turn out amazing!
I think one of the magic elements of this channel is that every single member is an introvert. Introvert magic.
That final dish by Andrew, we also do that in the Philippines, with smaller fish like anchovies. Other ways we cook fish is to braise it in coconut milk and vinegar or just with vinegar, using red snapper. Another popular dish is the relleno, usually with milkfish, it's like meatloaf but using fish meat.
wow braising fish with coconut milk sounds delicious
They can't handle whole dilis.
you can tell that they have become really good friends through this channel . i especially love how Inga hugs Andrew's pot, then Andrew told her she's not taking the pot back. It is such a cute wholesome moment
I am so incredibly excited for this video- I grew up eating steamed fish for almost every meal and I'm glad that Inga made steamed fish! Scallion is a MUST, so is soy sauce. I love the vibes of this channel way too much
Love how they all find excuses to buy new kitchen stuff, it's for the video but they actually really want that thing. And Inga holding the pan like a baby is adorable.
You didn't see Andrew's episode "Was Buying This Pan A Mistake?"
TLDR; "ultimately, honestly, yes, it was"
Inga holding onto that pot like it's her child 😂
I love how Inga has all the weird stuff in her kitchen like ice cream maker and that 300$ toaster oven but doesn't have a steamer
My family is Italian (-Canadian) and we eat fried smelts! We buy them whole and just fry them, heads and all.
I was gonna say, Italians do this too. 👍
Sean: “so i broke down a Prius” LOLOL
I remember reading a similar factoid about a car designer using a penguin as inspiration for aerodynamics.
I’ve never tried whole fish, but I eat fish several times a week. I love these videos! Thank you for many inspirations. I’m going to look for a place to even find whole fish right now.
Sea Bass and Sea Bream (the ones in the video) are both amazing options to start with.
We steamed red snapper for Mother’s Day. Wonderful!
FACT - Nobody used the whole fish in this episode. They used maybe 80% of the fish but ate less than 70%. Nobody cooked with the guts and nobody ate the head, bones or guts. Some Asian cuisines literally use 100% of the fish eaten whole. Usually baby anchovies/sardines about the size of a matchstick dried and then fried and eaten whole.
im from singapore and my dialect, being teochew, the traditional way my mother would steam a fish is with ginger slices and pickled sour plum. the plum is sliced and placed whole with the fish to steam. some sauce from the plum would be drizzled over the fish as well along with chinese cooking wine and sometimes sliced tomato wedges are added. best fish ever imo
That sounds amazing!
Hei bee hiang or sambal, peanuts and dried anchovies would be recipes that literally use the whole fish
This video felt so warm and even more wholesome than normal somehow. Sean makes a great addition! 🥰
This channel needs more subs, stat. I’ve been wanting to try cooking with a whole fish for awhile now and seeing you all either keep is simple or explain mistakes along the way or both, made the hill a bit less daunting. Thank for that☺️
I've always had issues with filleting the fish, but I think that now I've found the perfect technique
loving Sean and the knowledge he's bringing! such a wealth of cooking wisdom at About to Eat and im happy to learn from yall!
Myeolchi Bokkeum would have been literally using the WHOLE fish.
I love how Inga is cradling the pot at the end
Love the little fish fried whole- reminds me of a trip to Greece where they were selling these fresh at a local market. So delish and fresh, I miss that place :)
Come to indonesia too ❤️
in Turkey, they are using corn meal to coat anchovies and fry them also, sometimes they butterfly two and slap together before frying
Andrew's recipe is perfect for California grunion run season that comes up next month (June). Thank you for the recipe!
You guys really killed it this time around. I can only but imagine what Rie would end up doing with this challenge.
Andrew’s little fishes reminds me of my childhood. We would usually find fishes so small in collects of rain water, whilst playing. I’m not sure that any of us took them home to be eaten, though we had a good time scooping then pouring them back.
Aww, nostalgia. The good ol’ days
In reference to Andrew, whiting are one of my favourite fish for this sort of cooking. Unsure how accessible/popular they are in NA, but they're very good for whole frying. I'd imagine they're found in Greece, but Spain and Portugal I've had them plenty of times. In Ireland it's easy to find them prepared, and have sometimes found them for from-scratch home cooking. Splash of lemon juice is all you really need, but the tzatziki I'm sure was great with them.
OMG!! Love seeing Inga introduce Hong Kong style steamed fish to ATE team. Steamed fish is one of my favorite dishes to eat growing up, and it’s the best way to enjoy a good quality fresh fish.
This was awesome! Really surprised you did it in person but didn't get to taste each other's dishes
While most high-res shows traffic in off-putting image gloss for its own sake, A.T.E. transports you into a meta-reality that consistently achieves authenticity. No mean feat. It quietly celebrates food excellence as an achievable goal - you experience the effort-worthy approachability of craftsmanship vs the high pedestals of artisans. The result: an immersive show uniquely primed for next gen immersion. Buzzfeed overlords: if you’re not thinking of pervasive AR/VR just ahead, you should be. Andrew++ are already next level. We the audience are waiting to join them there.
My family does steamed fish too, pretty much exactly the same as Inga’s recipe. Usually we do it for Lunar New Year because it’s good luck to eat a whole fish during the new year
“So I broke down a Prius “🤣
Everything looked so good! I’m definitely going to try the steamed fish. The only whole fish I’ve done is to take a small red snapper, stuff the cavity with a crabmeat mixture and bake it. Serve with beurre blanc.
I don't ever comment but Inga using those tea bags for the stock is super smart!
Inga's enthusiasm is infectious!!
I cant believe how late I am to discovering this channel. I have been on a binge!! All the videos are great, and the camera work is also fantastic. I just love it.
Wow. All 3 were great but Sean knocked it out of the park!
I love how different the dishes they all make are. I guess it's the point of the series, but uts genuinely so nice to see the options available for random things
Love how calm and collected all these people are like what is this zen energy you guys have
12:39 A hint about frying. If you are going for a specific color, pull your food out of the oil before it gets to that color because it will continue to cook after it gets out of the oil.
This is my first time watching this channel or this series. Wow - the presentation style that comes with having 3 people explaining their process to *each other* rather than to the camera/the people watching… is really, really great. I feel like a fly on the wall and it’s wonderful.
Ooohohoho steamed fish is the bomb! Although since I’m Southeast Asian, the aromatics used are slightly different-so think garlic, lemongrass, bird’s eye chilli, lime, cilantro, and a good dash of fish sauce. So goooood.
Other interesting applications with whole fish that I’ve had:
1. Ikan singgang - simmering fish (usually mackerel) with shallots, lemongrass, ginger, turmeric, garlic, cilantro, and tamarind juice
2. Fried fish with sambal - deep fried fish marinated with turmeric, served with sambal (ground red chillies + garlic + shallots, slow cooked until the oil separates from the mixture)
3. Ikan bakar - marinated charcoal grilled fish, can either be served with soy sauce + vinegar + bird’s eye chilli condiment, and a squeeze of lime. Another variant is ikan bakar percik, in which the grilled fish is slathered with a flavorful coconut-based sauce. Of course, since I don’t have a charcoal grill, I just bake it in the oven😂
4. Asam pedas ikan - fish simmered in a tamarind-based broth, with kaffir lime leaves, lady fingers, and sambal.
Everything is great. Y’all should try alllll of them… I’m glad A.T.E did a whole fish recipe. I was so entertained. Great episode!
Inga holding onto the pot until the end is such a mood. I have done this on multiple occasions with small miscellaneous items from my friends in hopes of conveniently forgetting I have them.
Thoroughly enjoyed every bit of this episode. Always leave an A.T.E. video feeling so inspired to try a new dish. Keep up the good work!
This proves it people we need more sean content
Love what Sean brings to the table! Such a good addition to the team.
Ostra in Boston (Back Bay) has fantastic seafood including the popular Grilled Sea Bream in Trevisano Leaf. Mistral is their sister restaurant focusing on French cuisine. Both places are gorgeous with superb food worth the prices.
love this series. cooking fish whole can be a hassle but these recipes seem relatively easy.
Guys I have to say I really enjoy your show. It inspires me to cook. And I’m not so good at it. But I watch the episodes while I cook my meals and it gives me a sense of enjoyment and I’ve noticed now I appreciate more my food and the process. Thank you for sharing. Greetings from Ecuador 🇪🇨 maybe one day you could prepare a dish from here “Encebollado” or “Bolon de maduro y chicharrón” 😄
I love your tell us what you made series it’s so fun to watch. I don’t feel too intimidated like when I watch most cooking shows.
I’m Thai I would say that we use whole fish a lot in Thai cooking. deep fried with fish sauce, steam with lemon. the one that inga made, we always have the dipping sauce on the side and of course some steam veggie. My husband is a keen fisherman and he loves cooking fish stock whenever he gets good size of fish for it. it’s good for many things;) great episode!
Here in my place the Philippines. My family taught me how to clean small fishes. I just open the jaw and pluck the gills and the innards will come out with it. And snip a small cut in the belly and clean it off. When we fry small fish we eat the head with it and for me that's the best part with a dipping sauce (vinegar and soy sauce)
i want to listen to a podcast of just sean talking. Its so calming
I love how Inga at the end of the video is holding onto the Pot like it's some sort of stuffed animal. also I would love to know what type of pot that was, maybe Andrew could post an Amazon link.
Andrew's Greek fish reminds me of a Finnish dish. We use a fish called vendace. It's even smaller than the smelt Andrew used. Coat in rye flower seasoned with salt and black pepper, and fry in a mix of butter and oil. Serve with potatoes and sour cream.
Wow, Sean is really bringing it for his first cooking video! Love this
Here in south india (Kerala) we cook whole fish ,first by frying it whole and then making a spice mix and stuffing the fish with that and then cover it the fish with banana leaf and again frying and steaming it at the same time . It's really good. The dish's called "karimeen pollichath".
And whole fish fried like ayala
Mr Sean was the MVP her. Commitment and reverence to the whole ingredient.
Inga hugging that pot like it's going to go home with her 😂❤ girl I feel you that is a nice pot
This is the kind of content I’ve been waiting for. So good!
Ahhh, Boquerones Fritos. Nice, reminds me of the time when I was living as an exchange student in Madrid
Growing up in a family of fish vendor, this video makes me so nostalgic
The fried smelt we have in Cantonese cuisine too!! The fried heads get sooooooo crispy and crunchy when they're fried.
The steamed fish Inga made is something I ate so much as a child and I LOVED IT SO SO MUCH
Inga’s volume level fluctuates a lot😂
I'm from Hong Kong, and when I steam the fish I steam it together with my plate 😂
The idea is that when you steam it from of the fish juice would come out so when I pour with the soy sauce and oil it'll mix in with the fish's natural flavors (like a stock I guess idk I don't cook often) 😂😂😂
Don't know how I missed this one. Very cool. I want to cook more fish. Particularly I'd like to try those whole small fish. We used to have a restaurant in town that had smelts, but it is long gone.
I love how inga holds the pot for the rest of the episode
Small bait fish are really great sustainable fish option. Really good with gremolata or something similar
Andrew’s dish is similiar to ”paistettu muikku” here in Finland. ”paistettu muikku” means fried fish, but uses butter instead of oil. The dish is often served with garlic sauce and lemon wedge.
Sean is moving crazy bro! Congrats! I got tired even thinking about doing all of that. But you truly did SO MUCH. Congrats!
My aunt used to cook larger sardines and cook them over charcoal. She'd then serve them with roca leaves and some extra virgin olive oil. So good.
We eat something similar to what Andrew made here in Finland. It's called paistetut muikut and it means fried vendaces. Very easy to find in the old markets but not very popular to eat nowadays.
Loved meeting Sean! The whole video is the kind of content I look for. Really loved this video.
more sean please!! loved watching his part!!
Living in Japan fresh fish is so readily accessible. Love it. Oishī! 😋
Eaten all of these dish, inga’s / steamed with soy is hands down the best juiciest fragrant easy way to eat and respect the fish. You truly havent eat seafood until you it that way.
I’m so excited to see steamed fish! It’s so simple yet so tasty, I also like to add a bit of star anise and peppercorns to flavour the oil just for that extra touch :) the other dishes looked incredible too!
the juxtaposition of the moods and behaviours here and in the strong opinions videos always gets me
I looove making Cantonese whole steamed fish! Super simple but feels impressive and indulgent and so so delicious - one of those celebrate-the-ingredient dishes for sure!
A variation of Andrews recipe I know from turkish cooking is to sub flour for coarse cornmeal. It gets super crispy and tastes amazing
I am in love with this video 😍😍 thank you guys!
Inga's natural voice.
One of the very few things my mother made well were fried smelts. Just a coating of seasoned flour, fried in hot oil. Very Midwestern.
Can you guys also do the part where u cook different items, and then bring them together to enjoy each other's food ? Would love to see u guys actually sharing & eating each other's dishes and the expressions. 🤩
there's something so nice about them being in person together
I’m always so excited when a new video comes out! Sean, such a pleasure to meet you. I loved your creativity and the passion you showed! Though I’m veggie, I really appreciated learning about these new techniques. Keep up the great work A.T.E.!
Andrew’s dish is something quite common in homecooking in Viet Nam (and i suppose many other SEA countries). We pair it with garlic lemon fish sauce, add some dill too if we have it on hand
It'd be fun for a series too see how many meals Sean can make from one main ingredient like his one fish thing, maybe one cut of beef, one rabbit, etc etc
He could have deep fried the scales and fins to make a kind of fish chips. The guts are too intense for most people except for maybe the liver and swim bladder and roe if there were any.
I would loveeeeee for Andrew to cook more Greek dishes! 🤩🤩
Hey
Another great job 👏
Cheers from San Diego California