Largemouth Bass Deep fried with Thai sauce
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- เผยแพร่เมื่อ 7 ก.พ. 2025
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SAUCES
Light Soy Sauce
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Dark Soy Sauce
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Shaoxing Wine
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Oyster Sauce
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Hosin Sauce
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Wild Caught largemouth bass from local reservoir in Baltimore County
Siu's Cooking
Cha Ya Asian Bistro
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Video produced by Edmond Shum
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Ingredients: Largemouth bass, salt, cornstarch, egg, broccoli, green beans, bamboo shoots, red pepper, cherry, basil, garlic, lime juice, oyster sauce, soy sauce, cooking wine, chilli sauce, and fish soy sauce.
Well I just got done making this dish and feeding it to my family. Delicious! I used a whole fluke and cut it with cross hatched diamond pattern. I caught a fluke yesterday and some sea robin and so fried some extra fillets of the the sea robins. I looked for this recipe because fluke can sometimes be a bit dry and I remembered when I had it whole at a restaurant the bones kept it moist. Sea robins are usually discarded by fishermen, but if you catch the larger ones and have the patients to fillet them, they are as good as any white meat fish. Shhh..... it's a secret!
Anyway,The crispy batter was perfect and I used all the sauce ingredients you showed unmeasured because I am an experienced home cook. I love Asian cooking so I had all the ingredients on hand including fish sauce and Thai basil that I grow in my garden. I did add corn starch to thicken sauce and a little finishing touch of cilantro for garnish since I love it so much. Thank you again for making me a kitchen hero!
glad to see the videos start coming again. Keep them coming!
Professional! Thanks for sharing delicious recipe. Keep videos coming.
Looks delicious
Yummy
She says it taste like chicken. How's that a compliment? Bass is so much better than chicken. I'd be irritated to make that for her and then hear her say it taste like chicken.
Haha, I don't think she meant to be offensive, the largemouth bass at that size has very firm meat.
Yeah, I I know she didn't. But just imagine it was a lobster and she says it doesn't taste like lobster but taste like chicken! I ugh!! Anyway it looks delicious. I was surprised you didn't use cornstarch to thicken the sauce at the end.
Ever heard of "chicken of the sea'?...people referring it to a TUNA :D
Charles Le Yes, I understand what you mean and always cringe when people compliment a fish dish by saying it doesn't taste like fish. Huh???? Then why use expensive fish in the first place? and what's wrong with the taste of fish anyway? Now, there is some confusion because there are so many types of fish and some are more strong in flavor than others. Some are more oily than others and so may taste as people say more "fishy". Then there is fish that has gone bad, which people also describe as being more fishy, but when someone eats a a piece of chicken that's gone bad, do we say it tastes more chicken-y? Anyway, I think what upsets me most is that for some reason many people are put off by the idea of fish or they are squeamish eaters in general and so they need to convince themselves that what they are eating is ok because it tastes like something they trust. In this instance their compliment is sort of back handed and actually an insult to the well considered ingredients. Basically they are amateurs in the food ring.
***** haha, yes, you understood what I'm talking about. Sea Bass is expensive and a has a delicate and delicious flavor of it's own and for her to say it taste like chicken would prompt me to serve chicken nuggets next time she visits.
This bass looks outstanding! I will definitely try this. Just out of curiosity, and because I can't see well enough on my phone to tell, but we're the scales left on this fish? Thanks Chef for sharing your wonderful cooking with us!
+Valerifon1 oh yeah, there were a whole buttload o' scales left on the fish. I think the main body was scaled, but the area just posterior to the gill plates as well as the area around the dorsal fin of the bass still had scales -- which annoys me because I like eating the skin but I don't like eating scales.
Beautiful!!!
idk its just me but when i cook a whole fish i dont want NO scales at all even if its just at the top dorsal fin lol
I'm a bass fisherman and practice catch and release. But sometimes I foul hook a fish and have to take it home. This is the way to cook fish, filleting your fish is too wasteful. Steaming your bass is also very good.
Need to remove the scale first.
Otherwise good recipe
in the place i live, the chef do not show what brand of source they use , they put it in a container...some of them put the brand source for display and use the cheap source for cooking.
shoulda subscribe longtime
Coo
mouth watering 9:23
She sounds like Jessica Simpson.. she can't even tell the difference between chicken and fish... anyway I can eat this yummy fish anytime 😋
You shouldn't be killing and eating Black Bass/Largemouth Bass. Why don't you kill and eat some Asian Carp instead.