well up foodtubers okay we’re going to
do an incredible dish we’re going to be
doing fish cooked in salt it’s epic it’s
amazing it’s delicious its nutritious
we’re gonna do it with Asian style
healthy greens beautiful this is
romantic it’s a special occasion this is
next-level to show us how to do it we’ve
got the one and only bar from bald fish
tails whoo
are you doing brother thank you for
having me what I do I traveled the world
to live to fishing to cook together with
the most amazing beautiful sustainable
fisheries around the globe so yesterday
morning went fishing right in the middle
of the North Sea and we’ve got this
bunch of beautiful sea bass and drove it
all the way to London if you know these
stories behind it it tastes even better
so we made this sea bass in a salt crust
so which means that all the flavors will
stay inside so I have a big bowl some
rock salt we have a fish of 1 1 kilo and
on one kilo fish you use like 1/2 kilo
of rock salt okay and you use for every
500 gram you use like 1 what egg whites
so we need 3 egg whites for dish dish
I’ve added a little splash of water you
want to make it kind of muggy and kind
of yeah it should stick to your hands
that looks beautiful
great tell me about this fish we make it
an Asian style so I cut my lemon grass a
bit diagonal I have some some lime
slices going to add into the belly of
the sea bass beautiful some coriander
just fold it first we make a beautiful
nice little bit of the seacrest about 1
centimeter thick yeah this should be
close because you want to have these
juices stay inside of the fish ok so we
come to cover it all around yeah very
important make sure that the skin is not
damaged because if the skin is damaged
um all these salty flavors come inside
and will influence the the taster are
you happy with that there’s beautiful
Jade it’s a beautiful child again
sandcastles how long we gonna cook that
for so it’s 190 degrees right yeah and
we have it in the oven for like 25 to 30
minutes
we’re going to make a beautiful salad
okay so seaweed and sea plants really
rich in vitamin b12 really good for your
bones it’s nutritious and it’s a food
for our future and it’s sustainable and
there’s loads of it so here we have
rockem a so we get rid of the leaves so
you’re using the stalk yes we’re going
to slice it in stripes I just want to
show you this is coming straight out of
the sea yeah you have a pan of boiling
water
no salt you add it to the water you take
it out Wow look at that goes from brown
to mean that’s the before and after guys
look at the difference wowzers if you go
to any supermarket in the UK especially
you can get all the dried stuff in bags
and you just soak it in boiling water
and it’s really really good so I’ve
blanched these stalks for like two
minutes so far shall I just prep these
down so that’s quite small and delicate
yeah so at the same time I’m boiling
water here I’m going to prep the scent
fire and a sea lavender and also guys
spinach chard you know all those
gorgeous cabbages you can do exactly the
same as what we’re doing now beautiful
look at those amazing colors okay so
let’s talk about this dressing then
brother what flavors are we using
where’s the inspiration from yeah well
the inspiration comes out of Japan so we
started with like one and a half
tablespoon soy sauce add some lemon a
bit of rice vinegar some mirin to make
it sweet brown sugar 1tsp some chili
garlic to half or whole half and we use
some ginger about teaspoon fantastic
whisk perfect so we’re going to put this
onto the greens yeah yeah add some
sesame seed roasted white ones really
really good so this is essentially gonna
marinate now yep and then it’s a little
bit of lime zest over top that’s so
delicious look at these guys why Asian
salt crested sea bears I just go around
the outside of the fish like this
if we’re lucky what we’re gonna get
is the red able fish beautiful
there’s your oven there guys I start
cutting from the head side towards the
tail and now you’re going to fold it
open whoo
look how easy this meat just kind of
clumped away from the bone I’m just
pushing it look at that
whoa no waste the bones actually give
the taste to the flesh – man we got to
plate this up look at how juicy these
guys nice job bark gorgeous
miso sauce there’s only one thing to do
now eat it it’s almost raw the fish
first Oh
the flavor is outrageous it’s so clean
it’s so juicy and then of course the
seaweed it’s got texture flavor so there
you go guys something a little bit
different if you want to check out any
more about fish tails then go over to
his channel now hit the box down there
guys if you liked it give us a thumbs up
of course if you haven’t subscribed
subscribe because it’s free and also
subscribe to Bart’s channel as well if
you love your fish until next time from
me and Bart bye how do we say bye in
your language bye bye ciao
that’s it do it good
do an incredible dish we’re going to be
doing fish cooked in salt it’s epic it’s
amazing it’s delicious its nutritious
we’re gonna do it with Asian style
healthy greens beautiful this is
romantic it’s a special occasion this is
next-level to show us how to do it we’ve
got the one and only bar from bald fish
tails whoo
are you doing brother thank you for
having me what I do I traveled the world
to live to fishing to cook together with
the most amazing beautiful sustainable
fisheries around the globe so yesterday
morning went fishing right in the middle
of the North Sea and we’ve got this
bunch of beautiful sea bass and drove it
all the way to London if you know these
stories behind it it tastes even better
so we made this sea bass in a salt crust
so which means that all the flavors will
stay inside so I have a big bowl some
rock salt we have a fish of 1 1 kilo and
on one kilo fish you use like 1/2 kilo
of rock salt okay and you use for every
500 gram you use like 1 what egg whites
so we need 3 egg whites for dish dish
I’ve added a little splash of water you
want to make it kind of muggy and kind
of yeah it should stick to your hands
that looks beautiful
great tell me about this fish we make it
an Asian style so I cut my lemon grass a
bit diagonal I have some some lime
slices going to add into the belly of
the sea bass beautiful some coriander
just fold it first we make a beautiful
nice little bit of the seacrest about 1
centimeter thick yeah this should be
close because you want to have these
juices stay inside of the fish ok so we
come to cover it all around yeah very
important make sure that the skin is not
damaged because if the skin is damaged
um all these salty flavors come inside
and will influence the the taster are
you happy with that there’s beautiful
Jade it’s a beautiful child again
sandcastles how long we gonna cook that
for so it’s 190 degrees right yeah and
we have it in the oven for like 25 to 30
minutes
we’re going to make a beautiful salad
okay so seaweed and sea plants really
rich in vitamin b12 really good for your
bones it’s nutritious and it’s a food
for our future and it’s sustainable and
there’s loads of it so here we have
rockem a so we get rid of the leaves so
you’re using the stalk yes we’re going
to slice it in stripes I just want to
show you this is coming straight out of
the sea yeah you have a pan of boiling
water
no salt you add it to the water you take
it out Wow look at that goes from brown
to mean that’s the before and after guys
look at the difference wowzers if you go
to any supermarket in the UK especially
you can get all the dried stuff in bags
and you just soak it in boiling water
and it’s really really good so I’ve
blanched these stalks for like two
minutes so far shall I just prep these
down so that’s quite small and delicate
yeah so at the same time I’m boiling
water here I’m going to prep the scent
fire and a sea lavender and also guys
spinach chard you know all those
gorgeous cabbages you can do exactly the
same as what we’re doing now beautiful
look at those amazing colors okay so
let’s talk about this dressing then
brother what flavors are we using
where’s the inspiration from yeah well
the inspiration comes out of Japan so we
started with like one and a half
tablespoon soy sauce add some lemon a
bit of rice vinegar some mirin to make
it sweet brown sugar 1tsp some chili
garlic to half or whole half and we use
some ginger about teaspoon fantastic
whisk perfect so we’re going to put this
onto the greens yeah yeah add some
sesame seed roasted white ones really
really good so this is essentially gonna
marinate now yep and then it’s a little
bit of lime zest over top that’s so
delicious look at these guys why Asian
salt crested sea bears I just go around
the outside of the fish like this
if we’re lucky what we’re gonna get
is the red able fish beautiful
there’s your oven there guys I start
cutting from the head side towards the
tail and now you’re going to fold it
open whoo
look how easy this meat just kind of
clumped away from the bone I’m just
pushing it look at that
whoa no waste the bones actually give
the taste to the flesh – man we got to
plate this up look at how juicy these
guys nice job bark gorgeous
miso sauce there’s only one thing to do
now eat it it’s almost raw the fish
first Oh
the flavor is outrageous it’s so clean
it’s so juicy and then of course the
seaweed it’s got texture flavor so there
you go guys something a little bit
different if you want to check out any
more about fish tails then go over to
his channel now hit the box down there
guys if you liked it give us a thumbs up
of course if you haven’t subscribed
subscribe because it’s free and also
subscribe to Bart’s channel as well if
you love your fish until next time from
me and Bart bye how do we say bye in
your language bye bye ciao
that’s it do it good
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