hi there I’m tweet from the little bit
kitchen welcome I’m here to show you how
to do a dry noodle bowl this is called
getting syrup now that’s a pan-seared
sea bass using lemongrass and a chili so
if you’re looking for a dish that is
really healthy for you this is perfect
you’ve got the fish here that is very
lean the lemongrass will just burst when
you eat and you’ve got the chili and the
garlic that we just bring out the flavor
and give just the right amount of kick
I’m going to do two portions today I’ve
got two fillets here but if you want to
leave another portion for tomorrow it’s
actually one of those dishes where if
you leave it overnight at the marinade
would go into the fish no it tastes much
better okay so I’m going to start off
with marinating the fish but I’m gonna
score it to make sure that all the
seasoning goes straight ER add some
sesame oil just a teaspoon is enough I’m
just gonna rub this all along the skin
part now this is going to help this can
get crispy when you’re frying on the pan
now some garlic two cloves and you want
to chop this quite finely okay four
chilies this is a red chili pepper I’m
going to use about half but if you want
to use more that’s completely fine too
so take off a stem of the lemongrass I
want you to cut this very very finely
add it with the chilies and the garlic
and combined this together if you leave
the piece is too big I find it burns a
lot quicker which is why I’m making it
small I want you to rub this all over
the fish make sure you get the seasoning
in between the gaps here make sure you
have enough so you can do both sides
okay now the fish is gonna sit on one
side to marinate this is the exciting
part it’s actually really beautiful too
so I’m going to prepare the noodle with
the salads on top I’m using the
Vietnamese rice noodles I’ve pre-boiled
I like my noodles so I’m going to use
this much but at the same time I want to
save space for the salad so that’s my
portion there now I’m gonna start off
with using iceberg now I prefer this
it gives it a really good crunch and
when you’re seasoning and dressing on it
it doesn’t wilt next I’m using carrots
forget these as thin as possible it’s
sweet but it can taste bland if it’s too
thick so if you have it thin he actually
combines with all the other herbs next
I’m using cucumber cucumber is great
because it runs about freshness to the
dish in Vietnam we use a lot of
cucumbers and I grew up in the farm and
my grandma grows them so I guess I’m so
used to the flavor that now when I make
a salad almost the first thing I think
of is cucumber and after that would be
daikon I love daikon so if you’ve never
had a daikon radish before it pretty
much tastes the same as the other radish
the little red ones that we have here
but uh it’s peppery it’s really moist
lots of water really juicy there you go
it’s beautiful
next I’m going to show you how to make
the dressing coordinate gum and nebula
is actually a Vietnamese fish sauce that
we use for most of our dishes and it
goes fantastic with fish salad so I’m
going to use some warm water this is
going to be about a cup and then I’m
going to do a quarter of a cup of fish
sauce I’m going to add it to the warm
water now I’m going to add some lime we
want the same amount of lime as the
amount of fish sauce there you go okay
so I’ve got about a quarter in there and
I’m going to add that to my fish sauce
so sugar here I’m going to add three
teaspoons the water should be warm
enough to melt the sugar just help to
balance out the flavors with the fish
sauce so all we have to add to this now
is chili and garlic chop these really
finely so basically you have to make
sure that the fish sauce has cooled down
in temperature before adding this okay
so I think it’s ready
it’s fine enough I’m kind of proud of
this right now oh okay I’m going to add
this into the sauce
we’ve kept the salad so plain and so
simple it’s got its own natural flavors
I think this will just give that them it
needs okay so now everything’s done all
we need to do is fry the fish
smart with high heat I’m going to add
very little oil one teaspoon is enough I
want you to put the skin down first this
is Heather skin with a crispy I keep the
heat low smells really good the
lemongrass is really coming through you
can see if the white color has gone
through there I think it’s ready to turn
over I would recommend checking the
color go up the color at least three
minutes per side be very careful because
the garlic and the lemongrass is
slightly to burn if the heats too high
now it’s ready I’m going to take it off
heat mmm it smells really good so I’m
going to season the salad toss it up a
bit I’m going to chop this with spring
onions now these have been thinly slice
and then soaked in cold water and when
you do that they turn into curls like
this now you can dress it with whatever
herbes you want I love sweet basil
it gives that fragrant taste I’m adding
another of my favorite to help you this
is also known as our Morning Glory or
water spinach okay and some mint I love
mint so now it’s ready for the fish okay
this is the exciting part there you go
I’ve got dried shallots here so it’s
really lovely to sprinkle that on top
gives it a crunch when you’re eating the
salad then I’ve got some peanuts here
roasted peanuts now you can crush these
but I like them in big chunks okay this
is it this is my lemon grass sea bass
noodle ball this smells really good so I
hope you like it
if you do like the whole recipe that
I’ve just said and do give me a thumbs
up if you want to see more of my dishes
do you go to my facebook or instagram
and don’t forget to subscribe to
foodtube down here and if you really
want to eat this in person or more of my
cooking I have a restaurant in London
the little fake kitchen and I would love
to cook for you so yeah that’s it do
come and I hope you enjoyed this all
right – kay bye bye
you
kitchen welcome I’m here to show you how
to do a dry noodle bowl this is called
getting syrup now that’s a pan-seared
sea bass using lemongrass and a chili so
if you’re looking for a dish that is
really healthy for you this is perfect
you’ve got the fish here that is very
lean the lemongrass will just burst when
you eat and you’ve got the chili and the
garlic that we just bring out the flavor
and give just the right amount of kick
I’m going to do two portions today I’ve
got two fillets here but if you want to
leave another portion for tomorrow it’s
actually one of those dishes where if
you leave it overnight at the marinade
would go into the fish no it tastes much
better okay so I’m going to start off
with marinating the fish but I’m gonna
score it to make sure that all the
seasoning goes straight ER add some
sesame oil just a teaspoon is enough I’m
just gonna rub this all along the skin
part now this is going to help this can
get crispy when you’re frying on the pan
now some garlic two cloves and you want
to chop this quite finely okay four
chilies this is a red chili pepper I’m
going to use about half but if you want
to use more that’s completely fine too
so take off a stem of the lemongrass I
want you to cut this very very finely
add it with the chilies and the garlic
and combined this together if you leave
the piece is too big I find it burns a
lot quicker which is why I’m making it
small I want you to rub this all over
the fish make sure you get the seasoning
in between the gaps here make sure you
have enough so you can do both sides
okay now the fish is gonna sit on one
side to marinate this is the exciting
part it’s actually really beautiful too
so I’m going to prepare the noodle with
the salads on top I’m using the
Vietnamese rice noodles I’ve pre-boiled
I like my noodles so I’m going to use
this much but at the same time I want to
save space for the salad so that’s my
portion there now I’m gonna start off
with using iceberg now I prefer this
it gives it a really good crunch and
when you’re seasoning and dressing on it
it doesn’t wilt next I’m using carrots
forget these as thin as possible it’s
sweet but it can taste bland if it’s too
thick so if you have it thin he actually
combines with all the other herbs next
I’m using cucumber cucumber is great
because it runs about freshness to the
dish in Vietnam we use a lot of
cucumbers and I grew up in the farm and
my grandma grows them so I guess I’m so
used to the flavor that now when I make
a salad almost the first thing I think
of is cucumber and after that would be
daikon I love daikon so if you’ve never
had a daikon radish before it pretty
much tastes the same as the other radish
the little red ones that we have here
but uh it’s peppery it’s really moist
lots of water really juicy there you go
it’s beautiful
next I’m going to show you how to make
the dressing coordinate gum and nebula
is actually a Vietnamese fish sauce that
we use for most of our dishes and it
goes fantastic with fish salad so I’m
going to use some warm water this is
going to be about a cup and then I’m
going to do a quarter of a cup of fish
sauce I’m going to add it to the warm
water now I’m going to add some lime we
want the same amount of lime as the
amount of fish sauce there you go okay
so I’ve got about a quarter in there and
I’m going to add that to my fish sauce
so sugar here I’m going to add three
teaspoons the water should be warm
enough to melt the sugar just help to
balance out the flavors with the fish
sauce so all we have to add to this now
is chili and garlic chop these really
finely so basically you have to make
sure that the fish sauce has cooled down
in temperature before adding this okay
so I think it’s ready
it’s fine enough I’m kind of proud of
this right now oh okay I’m going to add
this into the sauce
we’ve kept the salad so plain and so
simple it’s got its own natural flavors
I think this will just give that them it
needs okay so now everything’s done all
we need to do is fry the fish
smart with high heat I’m going to add
very little oil one teaspoon is enough I
want you to put the skin down first this
is Heather skin with a crispy I keep the
heat low smells really good the
lemongrass is really coming through you
can see if the white color has gone
through there I think it’s ready to turn
over I would recommend checking the
color go up the color at least three
minutes per side be very careful because
the garlic and the lemongrass is
slightly to burn if the heats too high
now it’s ready I’m going to take it off
heat mmm it smells really good so I’m
going to season the salad toss it up a
bit I’m going to chop this with spring
onions now these have been thinly slice
and then soaked in cold water and when
you do that they turn into curls like
this now you can dress it with whatever
herbes you want I love sweet basil
it gives that fragrant taste I’m adding
another of my favorite to help you this
is also known as our Morning Glory or
water spinach okay and some mint I love
mint so now it’s ready for the fish okay
this is the exciting part there you go
I’ve got dried shallots here so it’s
really lovely to sprinkle that on top
gives it a crunch when you’re eating the
salad then I’ve got some peanuts here
roasted peanuts now you can crush these
but I like them in big chunks okay this
is it this is my lemon grass sea bass
noodle ball this smells really good so I
hope you like it
if you do like the whole recipe that
I’ve just said and do give me a thumbs
up if you want to see more of my dishes
do you go to my facebook or instagram
and don’t forget to subscribe to
foodtube down here and if you really
want to eat this in person or more of my
cooking I have a restaurant in London
the little fake kitchen and I would love
to cook for you so yeah that’s it do
come and I hope you enjoyed this all
right – kay bye bye
you
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