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Steamed Fish w/ Ginger Soy Sauce ปลานึ่งซีอิ้ว – Hot Thai Kitchen



A healthy and easy fish recipe that’s great for any kind of white, mild flavoured fish. I’m using black cod (also known as sablefish) because I love its tender flakiness, but in Thailand barramundi is the most common type used. Chewy mushrooms and spicy ginger makes this one of those dishes that’s just hard to stop eating!

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WRITTEN RECIPE: https://hot-thai-kitchen.com/fish-with-ginger-soy-sauce/

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

28 Comments

  1. @PailinsKitchen

    HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  4. @tianalam1194

    This is delicious, thank you!! I don't have that huge steamer so I poured the sauce on top of the fish in a shallow cast iron and steamed it together, the sauce gives the fish a delicious flavour this way, AND you don't need the steamer!! Win win

  7. @kcr7860

    Yesterday, in connection with Matthias Höfs and Alison Balsom, I quoted the dialogue from a documentary trailer on the occasion of the coronation of a well-known and popular trumpeter as Female Artist of the Year 2009 at the _Classical Brits_. There it says in the intro:
    Fiona: I got tickets for a classical concert tonight
    Nigel: I don't like classical concerts
    Fiona: You listen to classical all day
    Nigel: Yes, but i don't need to see them, all old, boring and uptight, right?
    RIGHT?
    … content of the documentary trailer about the crowned person …
    boring
    Right Nigel?

    In a figurative sense, this also applies to you, Pailin, as well as to many of your YouTube cooking colleagues. It is the people who inspire us and encourage us to permanently follow you in acting and performing. The copied recipes are almost irrelevant. But thank you for this recipe.

  8. @plee587

    Hello Pai, thanks for your video's. I love them. May I ask, what do you think about putting the sauce with the fish before steaming. Tent a parchment paper to prevent water from getting into the dish. I was wondering if the infusion of the sauce to the fish while steaming would make it more flavorful? .. I will try it both ways soon. Thanks again for your video!

  13. @rc8306

    Instead of using stock, I sautéed all the aromatics and mushrooms and put them on the fish before steaming the fish. This way, all the flavor will be infused inside the fish making it more flavourful. I also squeezed fresh lemon before steaming the fish.

  15. @JAnotherday

    Did you know that if you soak that shiitake mushrooms and then squeeze them in a bowl and save the juice you can flavor your soups, sauces with that juice or use it also as a form of stock. So don't waste that shiitake juice when squeezing them dry after soaking. You are an amazing cook however and I enjoy your videos.

  20. @alessandraforlani152

    I am so glad I found you. Your recipes are simply amazing and cannot wait to try them. Thai /Asian food is one of my favorites. Could you please share where you purchased your steaming pot. The one you used in this video?

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