Pai is gorgeous! I love her TV presenter voice, language and demeanor too! 😍 Mark specialises in eating delicious foods and Pai makes them so beautifully! Win/win! Hahaha
OMG!!! I made this today for the family and they loved it!!! It exceeded my daughter's expectations and definitely mine's too. 😁 This recipe is a keeper! Thank you so much for sharing this yummy recipe.
I can't believe this. Pailin and Mark collaborated. I love how Pai cooks and I love how Mark travels through Thailand and other places. Love for you both and definitely will try this recipe. 💗
+Pailin's Kitchen and Mark me and my Mom made it yesterday with mahi-mahi and turned out so great. We started digging and omg I forgot to take pictures. Thank you for your fabulous recipe!. Love from Indonesia.
Omg I am watching as I write this. I didn't think it was going to happen. I am so excited to see my two favourite Thai people. There should be a drool warning. Such a great vlog.
Wow Pai is so beautiful and such a good cook! Love her personality as well. Definitely would watch more of her videos. Thank you for introducing her to us Mark!! :)
Pai!!!! i am a loyal fan to your youtube channel. just made your Thai beef stew. always tried your receipes but too shy to post it in instagram and tag you except i did once with the agar agar receipe and you commented. great to see you both in this video.. and that fish is my fav!
I made it today!!!! Exactly followed the whole recipe.. the outcome of the cooking is out of the world!!! So delicious and so Soooo healthy !!! I was beyond excited about the whole cooking process and I can't tell you how I enjoyed the dish! Thank you so much for sharing such wonderful recipe! And also thank you the way both of you explained the whole thing. Haha!! I even checked the cooked fish the way you told in the video! My family thoroughly enjoyed the meal
I just made this and must say that I worship your cooking and food!!! Thank you soooo sooo much - it turned out really nice and I can only imagine how much more better it would taste with Coriander root and peppers in Thailand.
Made this tonight with Golden Pampano fish. Used half of your listed ingredients, a lot less Thai red pepper. Delicious! Really bring out the sweetness of the fish.
The problem with fresh water fish is it smell more fishy especially if it is from farmfish. For preparation, I normally rub the salt and juicing the citrus on the fish. and let it sit after a few minutes before cleaning it again with water. In my opinion, it brings more satisfying result compared to other techniques. The fish will be less slimy and there is whitish fat is formed. but still I add lemon grass to steam the fish to cover the remaining fishy smell.
@@LalaMontenegro1 I use rice wine as it doesn't burn as much as vinegar, salt and lemon to clean all my meats and fish before seasoning. It also helps to get rid of any freezer smells and tastes and dirty ice:) I can not eat my food unless its cleaned that way. That is why i rarely eat out
its amazing that you both collab cause im subcribed to you both but would be nice if you put Pai's name in the title, otherwise id think ill just be watching a normal recipe vid :)
Another great video Mark. Two of my favourite Thai food specialists on RU-vid. My mouth is literally watering from watching that. Can't wait to come to Thailand in March !!
Mark and Pai, I made this dish tonight for my family's Chinese New Year reunion dinner and it turned out beautifully! The sauce is so delish and hits all the right notes in my taste buds. Thank you so much and hope to try more of your recipes! If I could post a picture of my fish here, I would :) I used a mid sized Branzino and steamed for ten minutes.
Awesome to see both of you together in a video. Mark is my Bangkok food expert and Pai is my US food expert when I'm missing real Thai food. Will try cooking this recipe this weekend! Just had it in Yaowarat at Fikeaw in December, so yummy!
We are definitely gonna try to make this. Thank you so much for this video, glad to see the 2 great people PinoyPaCham have been following. Always have it in the Thai restaurants where we go.
I'm smiling :) Mark he has a signature move with his head everytime he eat and I like it, it's awesome. Pai your so natural and amazing gal. Keep it guys ! keep inspiring us :)
I loved this dish, and the preparation was very easy. Im going to try it. I will cook and post on my channel that we also make very good fish recipes using garlic. Congratulations! (Me encanto este plato, y la preparacion muy facil. Voy a probarlo. Lo cocinare y publicare en mi canal que tambien hacemos muy buenas recetas de pescado usando ajo. Felicidades!)
So lovely to see you colab!!! And what a lovely dish, one of my favorite, but didnt know its so simple to do!! Will make it for the upcoming Chinese new year! Gotta have fish for chinese new year!!
Mark and Pai....awesome episode! I did not know that both of you knew each other. I love the delicious recipe. Keep up the good work both of you. My wife and I watch both of your videos all the time!
+Pailin's Kitchen . Pai, know you're in Canada and Mark does his videos mostly on site in Thailand, but if every any of you two are in Fresno, CA (or even know where that is), our Hmong culture has a lot of Thai influence in it and would love to have you cook for us...or do an episode with us....or anything. We'd love to see you in person is what I'm really trying to say...
+Pailin's Kitchen your videos amazing we do the sauce a bit defferently though. it is cool rather than warm with grilled fish. but yours look fantastic. good job😘
mark, i miss your shoulder rolls. truly a motion of your love for the food you are eating. btw i know you were criticized (mocked by a nobody bully) this is why you are more popular and a stand out celebrity.
Pai... I tried your recipe for the first time and it was simply amazing!!! Really loved it. Wish I could show you a picture of how it turned it! We totally enjoyed it! Thanks alot!
Dear Mark and Pai, Thank you soo much for wonferful recipe! i tried with a couple of barramundis this afternoon and it came out spectacular. I used an electric steamer. I did not have chicken at hand so used japanese combu and dashi to prepare stock for the sauce, the result was stunning :). Thanks againg and warm greetings from Australia
