OK im sick and tired of saying things like "marco is a cheat because he uses the stock pot". Any one who's worked in a kitchen knows that making a white stock or a brown stock takes time, money and carefull attention. NOW to the avereage home cook, that can become a major chore. Using stock pot cant come anywere close to a perfectly made brown stock ( simmering for 6-8 hours depending on the stock being made).....the knoor stock pots isnt perfect but its ideal for ahome cook.
I made your Roasted Chicken with Thyme & Gray for my picky 85 yr old mother and she called me the next day and wants me to make it again for her this weekend. Marco you can't begin to understand how hard it is to make my mother happy when it comes to food. The Knorr cubes and stock pots are fantastic! Having a difficult time finding the fish & lamb cubes in the states but I will keep trying. Please keep the videos coming and Anthony Boudain was so right about what a great Chef you are.
I don't think some people understand what MPW has achieved. Trained the likes of Ramsay & Blumenthal to name a few, owned XX amounts of successful restaurants, was the youngest chef to achieve 3 Michelin stars, single handedly re-defined British cuisine, Inspired countless chefs across the world. And yet some of you knock him for passing on a fraction of his knowledge, and that's a bad thing... how?
@SeanSidious Marco is obviously a legend. What people don't understand is the easiness with which he shoves bs about knorr's artificial products, just because he was paid to do so. It's a bit sad and very much a sign of hypocrisy. Just watch the non-knorr videos of Marco cooking. Best NATURAL ingredients, no taking shortcuts in cooking, pure mastery.
well, original chinese style is much simpler. the key is the freshness of the fish. Just steam the fish 5-6mins. when the fish's eyeball pops out, its done. then dip some sweet soy sauce, put the herb on the topof fish and then splash hot oil on the herb, done!
@haobingstone I'm glad you mentioned that the freshness of the fish is key. Extremely important. And also the hot oil. Makes so much of a difference too.
i woudlnt say its legit... but im guessing that people have their own way... cause we steam it.. by putting water. and boiling it ....not through foil
its CLOSE to legit...except that the Chinese don't use a lighter version of sweetened soy sauce for fish, instead of using regular soy sauce as shown in this vid.
@holkn wrong oil too, he was using olive oil when it should be sesame oil or at least normal oil. not olive. and those cubes he should just avoid, oh and rice wine!
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OK im sick and tired of saying things like "marco is a cheat because he uses the stock pot". Any one who's worked in a kitchen knows that making a white stock or a brown stock takes time, money and carefull attention. NOW to the avereage home cook, that can become a major chore. Using stock pot cant come anywere close to a perfectly made brown stock ( simmering for 6-8 hours depending on the stock being made).....the knoor stock pots isnt perfect but its ideal for ahome cook.
sebyjoseph01 1 month ago
I think it would be also good to use a sesame oil instead of olive oil for a more asian flavor. :)
batzomighty 1 month ago
I made your Roasted Chicken with Thyme & Gray for my picky 85 yr old mother and she called me the next day and wants me to make it again for her this weekend. Marco you can't begin to understand how hard it is to make my mother happy when it comes to food. The Knorr cubes and stock pots are fantastic! Having a difficult time finding the fish & lamb cubes in the states but I will keep trying. Please keep the videos coming and Anthony Boudain was so right about what a great Chef you are.
wslandry 1 month ago 5
What temp for the oven?!
penGWYNN15 1 month ago
he sounds like a sleepy gordan ramsay
cheatdathz 1 month ago
That is one of my favourite ways to prepare fish :)
pickledtochus 2 months ago
I don't think some people understand what MPW has achieved. Trained the likes of Ramsay & Blumenthal to name a few, owned XX amounts of successful restaurants, was the youngest chef to achieve 3 Michelin stars, single handedly re-defined British cuisine, Inspired countless chefs across the world. And yet some of you knock him for passing on a fraction of his knowledge, and that's a bad thing... how?
SeanSidious 2 months ago 21
@SeanSidious Marco is obviously a legend. What people don't understand is the easiness with which he shoves bs about knorr's artificial products, just because he was paid to do so. It's a bit sad and very much a sign of hypocrisy. Just watch the non-knorr videos of Marco cooking. Best NATURAL ingredients, no taking shortcuts in cooking, pure mastery.
CyclopsPL 3 weeks ago
commom every one!! how can u come and critize marco for doing his version of steamed fish ?? this has only shown how closeminded you are
eddbau 2 months ago
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this style was stolen to the asian, food style,,,,but anyway,,it look greats ,to me,,hmmmmi loved steamed,fish,but not this way
joel80435 3 months ago
this style was stolen to the asian, food style,,,,but anyway,,it look greats ,to me,,hmmmmi loved steamed,fish,but not this way
joel80435 3 months ago
knorr?? are u serious.....
10cookman 3 months ago
well, original chinese style is much simpler. the key is the freshness of the fish. Just steam the fish 5-6mins. when the fish's eyeball pops out, its done. then dip some sweet soy sauce, put the herb on the topof fish and then splash hot oil on the herb, done!
haobingstone 4 months ago
@haobingstone I'm glad you mentioned that the freshness of the fish is key. Extremely important. And also the hot oil. Makes so much of a difference too.
uberathlete 3 months ago
i woudlnt say its legit... but im guessing that people have their own way... cause we steam it.. by putting water. and boiling it ....not through foil
H0neyB4dger 5 months ago
@H0neyB4dger I believe he's doing it the French method. But I think when he says "Chinese-Style" it's the herbs/spices the fish is infused with.
gotrice15278 2 months ago
its CLOSE to legit...except that the Chinese don't use a lighter version of sweetened soy sauce for fish, instead of using regular soy sauce as shown in this vid.
holkn 6 months ago
@holkn i mean the chinese do use a lighter version of sweetened soy sauce for fish
holkn 6 months ago
@holkn wrong oil too, he was using olive oil when it should be sesame oil or at least normal oil. not olive. and those cubes he should just avoid, oh and rice wine!
wanyiren 3 months ago
@wanyiren ...what the hell is "normal" oil? Sesame oil is more Korean and Japanese cooking than Chinese, anyway.
gotrice15278 2 months ago
the quality of his ingredients is so high.
EvelcyclopS 7 months ago
its legit... coming from an Asian family that eats fish like this alot... what he adds is pretty much what all restaurants/families uses.
But then again... He is a professional chef. I don't need to tell him how its made!
aznlilboi1021 7 months ago 9
@aznlilboi1021
dude how is this legit? white wine? wrong soy sauce? chicken/fish stock pot? WTFFFFFFF
arixue 3 months ago
would taste better with sesame oil instead of olive
randomjoe333333 8 months ago
@randomjoe333333 sesame oil is alot stronger taste but you can use just a little, or it will over power all the other flavors
krismoore1984 7 months ago
It's sea bass, I think the person who uploaded this video made a honest mistake!
guitarfrozenintime 8 months ago
Is it Sea bass or is it Cod?! Come on Marco pay attention!
MrDarkTides 8 months ago
@MrDarkTides thats definitely a sea bass...
retrotw 3 months ago
@MrDarkTides its seabass..... clearly Portuguese Seabass....
10cookman 3 months ago
mr. ishi would approve
latinelover24 9 months ago 2
@latinelover24 macro would probably make Mr ishi sit on a smaller table next to him and feed him the scraps
mayen67 9 months ago 2
tried this the other night with wasabi instead of the chili and my god was it good!
96JUSTIN 1 year ago
@96JUSTIN he is the man,Marco!
fabiochrist 9 months ago