I'm very interested in this dish. I made the spicy Sichuan poached beef. It was a hit everyone loved it including myself. I love making Sichuan dishes. I will make this one next thank you for sharing this recipe.
The title has a misspelling! Says pouched instead of poached. Love your videos! you are teaching me so much about Chinese cuisine. Edit: Glad you caught it!
So delicious! I made it with striped bass and all of the flavors were amazing. I didn’t need to add any additional salt. Make sure to serve with plenty of rice to absorb the tangy goodness of the broth.
howdy mandy! this looks SO good! i'd love to try making this! i'm a HUGE fan of fermented veggies, and do a lot of my own ferments. i'm glad i'm on the early list for the wok. i wondered about cast iron, cuz it didn't look like that. carbon steel is EXACTLY what i was looking for in a wok, btw. seriously, i've been shopping, and i studied materials science in engineering school, so i've looked into this at a very serious level. question: did you study dance? i've always liked your expressive movements, and they're a lot like a dancer. very smooth and graceful. but you're also a badass that ain't afraid to clean a fish either, lol! i'm in love ❣️❤️ the pretty lady with the awesome cooking videos, whose voice rings like a bell, and moves like a dancer. what's not to like? i'm certain that every time i use that wok i'll think of you. i can hardly wait.
This looks amazing! Thanks for explaining how to make it. When making chicken or beef bone broth, some people recommend to add a bit of vinegar to bring out the collagen from the bones. Would you do that with fish bones or is that not recommended? Thanks Mandy!
Could you please show us how to make chicken lo mein like in the resteraunts? Ever since I moved there is nowhere to get good noodles here and after trying your egg drop soup, I'm confident your lo mein recipe would be delicious!! ♥️
hi.i used to go fishing too in my home city Aberdeen Scotland....rainbow trout..nice to relax...the trout you catch are rainbow....fun to catch.....I had a dish like this when I was in china...nice and lots of flavour....Sichuan dishes are so nice.many thanks for the video...
It is so kind of you to share the ingredients in such a competent and thorough way. Much thanks, I have been looking for the name in Chinese for 酸菜 for years. Good luck in your future business endevaors. How do I get on your email list?
As always a very good video with very good instructions. Your filleting skills are awesome. I’m definitely going to give this recipe a crack, it looks delicious, Thanks very much beautiful young lady.
I wonder if you can answer a question I have thought about for a long time? In Chinese cooking when seasoning meat, the meat is put into a bowl first, then the seasonings are added one by one. Wouldn't it be better to thoroughly mix all the seasons first, then add to the meat? Thanks.
I cooked the soup, and the broth with the flavor of the mustard was absolutely amazing, but chewing the mustard with incredibly intense flavor was not fun. I absolutely will cook the soup again, but what I will do - I will add some other vegetables to the soup, and remove the mustard before serving, since it's already released it's flavors to the broth.
I wish I did have a Chinese or just more asian friends in general. I only have 4 asian friends and they're all Filipino. 2 live in the Philippines, 2 are from the US. Also 2 of them do RU-vid videos.
the black inside the fish belly is coagulated blood, to prevent this next time when the fish is caught straight away cut out the gills and hang the fish head down. this bleeds the fish out fast
You mentioned in the video that you went fishing for the trout you used in the recipe. Can you tell us more about your fishing hobby? That sounds really interesting! Thanks!
All her trout look to be exactly the same size and look like the trout I get at a state fish hatchery near me. They grow them there to stock trout streams. The ones they put in the fake stream are really tame and will bite anything you put in front of them. It's great fun for the kids and cheaper and fresher than the fish market.
Love the plastic wrap cut comment, I too tend to injure myself on anything except my knives in the kitchen :) That’s a good looking wok too, good luck with your sales.
Count on me throwing you an email about the wok, because I am thoroughly interested! Supporting you in that manner would be wonderful and if it helps keep your smiling face and happy delivery on my radar, I'll be glad to do it. :)
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That fish is looking great and the recipe is nice and I have to try making that dish at home. We use to have plenty of trout here when I was a teenager during the 1960's, but they was nearly fished out. The Game and Fish Commission in our state began growing them in fish ponds and putting them into the lakes and rivers so they are making a come back. I like the look of that wok and if I didn't already have one I would be ordering one from you.
I live in a city where I was able to get all ingredients for this, except my pickled chilies were Thai bird's eyes, so I decided to make it for dinner yesterday. It was one of the best dishes I've eaten in years - it's exciting, salty, spicy, sour, the fish was juicy, the broth had a nice zing. The entire dish was absolutely amazing, what a great treat! Thank you for sharing the recipe, Mandy!
This looks really good!! I think you would like Sinigang. It’s a Philippine dish. Its sour and savory and reaaaally good with rice. You could use any meat with it. It’s made with tamarind. There’s lots of vegetables in it too and it’s easy to make.
I just skipped ahead to @8:35 and my god does that soup look absolutely gorgeous. You need to have a bit more confidence in your cooking. There is nothing to be ashamed about this at all.
Reccomendation. Always fry ginger and garlic for at least 30 secs till fragrance before adding other ingredients. Fry the mustard green till half dry. Without burning the garlic. For soup. Always coat fish slices with some cornstarch and white wine to remove the smell and make the fish silky.
The black line against the spine is the blood inside what would be the aorta and distributes blood to every part of the fish's body. It turns dark purple/black because it deoxygenates and then coagulates. I, personally, love eating that bloodline.
It’s absolutely great yet I can’t printout receipts because it’s going to different page Can’t you make a book by years you introduce the receipts it would be absolutely spec
