TASTE OF ASIA @ HOME POACHED RED SNAPPER w GINGER&SCALLIONS
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Can you tell me the difference between steaming the fish and this method......i always steam the fish but this looks intresting too.
Thanks for al the videos....very usefull and explained very good....keep the dishes coming.
cartroadster 1 month ago
@cartroadster - If you have a steamer set up or an improvised one big enough for a whole fish that is great. Steaming captures the juices of the fish. I find poaching a little easier with larger fish and the meat has a soft and juicy texture. The key in both methods is to not overcook the fish. Give it a try and see how you like the taste versus steaming! Thanks for the question and for watching!
jui49 1 month ago
@- nzipman - You're Welcome! This recipe works with any bottom type fish such as small grouper, black sea bass etc. Hope you try and enjoy, thanks for watching!!
jui49 8 months ago
Great recipe thanks - making for Easter Sunday - Cheers
MSKR111 1 year ago
@MSKR111 -Good luck with the recipe, remember to turn the heat to barely simmering cover and depending on the size of the fish go for about 15 to 20 min for a 3-4 lb. snapper. Carefully lift out with two spatulas and let drain before putting on the platter. The hotter the oil the better and sizzle over the head first for Good Luck!! Have a Great Easter!
jui49 1 year ago
Thanks for sharing! Can u pls make a video of Salt and pepper fish...that's also one of my favorites. YUMMY!!! :) Thanks in advance.
TheLilflip704 2 years ago
I have made salt and pepper shrimp, but I have never had fish! I'd be interested in seeing that and what type of fish is used, etc. Thanks for watching!
jui49 2 years ago