Seabass & Lemongrass Noodle Bowl | Thuy Pham-Kelly

hi there I’m tweet from the little bit

hi there I’m tweet from the little bit kitchen welcome I’m here to show you how

kitchen welcome I’m here to show you how

kitchen welcome I’m here to show you how to do a dry noodle bowl this is called

to do a dry noodle bowl this is called

to do a dry noodle bowl this is called getting syrup now that’s a pan-seared

getting syrup now that’s a pan-seared

getting syrup now that’s a pan-seared sea bass using lemongrass and a chili so

sea bass using lemongrass and a chili so

sea bass using lemongrass and a chili so if you’re looking for a dish that is

if you’re looking for a dish that is

if you’re looking for a dish that is really healthy for you this is perfect

really healthy for you this is perfect

really healthy for you this is perfect you’ve got the fish here that is very

you’ve got the fish here that is very

you’ve got the fish here that is very lean the lemongrass will just burst when

lean the lemongrass will just burst when

lean the lemongrass will just burst when you eat and you’ve got the chili and the

you eat and you’ve got the chili and the

you eat and you’ve got the chili and the garlic that we just bring out the flavor

garlic that we just bring out the flavor

garlic that we just bring out the flavor and give just the right amount of kick

and give just the right amount of kick

and give just the right amount of kick I’m going to do two portions today I’ve

I’m going to do two portions today I’ve

I’m going to do two portions today I’ve got two fillets here but if you want to

got two fillets here but if you want to

got two fillets here but if you want to leave another portion for tomorrow it’s

leave another portion for tomorrow it’s

leave another portion for tomorrow it’s actually one of those dishes where if

actually one of those dishes where if

actually one of those dishes where if you leave it overnight at the marinade

you leave it overnight at the marinade

you leave it overnight at the marinade would go into the fish no it tastes much

would go into the fish no it tastes much

would go into the fish no it tastes much better okay so I’m going to start off

better okay so I’m going to start off

better okay so I’m going to start off with marinating the fish but I’m gonna

with marinating the fish but I’m gonna

with marinating the fish but I’m gonna score it to make sure that all the

score it to make sure that all the

score it to make sure that all the seasoning goes straight ER add some

seasoning goes straight ER add some

seasoning goes straight ER add some sesame oil just a teaspoon is enough I’m

sesame oil just a teaspoon is enough I’m

sesame oil just a teaspoon is enough I’m just gonna rub this all along the skin

just gonna rub this all along the skin

just gonna rub this all along the skin part now this is going to help this can

part now this is going to help this can

part now this is going to help this can get crispy when you’re frying on the pan

get crispy when you’re frying on the pan

get crispy when you’re frying on the pan now some garlic two cloves and you want

now some garlic two cloves and you want

now some garlic two cloves and you want to chop this quite finely okay four

to chop this quite finely okay four

to chop this quite finely okay four chilies this is a red chili pepper I’m

chilies this is a red chili pepper I’m

chilies this is a red chili pepper I’m going to use about half but if you want

going to use about half but if you want

going to use about half but if you want to use more that’s completely fine too

to use more that’s completely fine too

to use more that’s completely fine too so take off a stem of the lemongrass I

so take off a stem of the lemongrass I

so take off a stem of the lemongrass I want you to cut this very very finely

want you to cut this very very finely

want you to cut this very very finely add it with the chilies and the garlic

add it with the chilies and the garlic

add it with the chilies and the garlic and combined this together if you leave

and combined this together if you leave

and combined this together if you leave the piece is too big I find it burns a

the piece is too big I find it burns a

the piece is too big I find it burns a lot quicker which is why I’m making it

lot quicker which is why I’m making it

lot quicker which is why I’m making it small I want you to rub this all over

small I want you to rub this all over

small I want you to rub this all over the fish make sure you get the seasoning

the fish make sure you get the seasoning

the fish make sure you get the seasoning in between the gaps here make sure you

in between the gaps here make sure you

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

okay now the fish is gonna sit on one side to marinate this is the exciting

side to marinate this is the exciting

side to marinate this is the exciting part it’s actually really beautiful too

part it’s actually really beautiful too

part it’s actually really beautiful too so I’m going to prepare the noodle with

so I’m going to prepare the noodle with

so I’m going to prepare the noodle with the salads on top I’m using the

the salads on top I’m using the

the salads on top I’m using the Vietnamese rice noodles I’ve pre-boiled

Vietnamese rice noodles I’ve pre-boiled

Vietnamese rice noodles I’ve pre-boiled I like my noodles so I’m going to use

I like my noodles so I’m going to use

I like my noodles so I’m going to use this much but at the same time I want to

this much but at the same time I want to

this much but at the same time I want to save space for the salad so that’s my

save space for the salad so that’s my

save space for the salad so that’s my portion there now I’m gonna start off

portion there now I’m gonna start off

portion there now I’m gonna start off with using iceberg now I prefer this

with using iceberg now I prefer this

with using iceberg now I prefer this it gives it a really good crunch and

it gives it a really good crunch and

it gives it a really good crunch and when you’re seasoning and dressing on it

when you’re seasoning and dressing on it

when you’re seasoning and dressing on it it doesn’t wilt next I’m using carrots

it doesn’t wilt next I’m using carrots

it doesn’t wilt next I’m using carrots forget these as thin as possible it’s

forget these as thin as possible it’s

forget these as thin as possible it’s sweet but it can taste bland if it’s too

sweet but it can taste bland if it’s too

sweet but it can taste bland if it’s too thick so if you have it thin he actually

thick so if you have it thin he actually

thick so if you have it thin he actually combines with all the other herbs next

combines with all the other herbs next

combines with all the other herbs next I’m using cucumber cucumber is great

I’m using cucumber cucumber is great

I’m using cucumber cucumber is great because it runs about freshness to the

because it runs about freshness to the

because it runs about freshness to the dish in Vietnam we use a lot of

dish in Vietnam we use a lot of

dish in Vietnam we use a lot of cucumbers and I grew up in the farm and

cucumbers and I grew up in the farm and

cucumbers and I grew up in the farm and my grandma grows them so I guess I’m so

my grandma grows them so I guess I’m so

my grandma grows them so I guess I’m so used to the flavor that now when I make

used to the flavor that now when I make

used to the flavor that now when I make a salad almost the first thing I think

a salad almost the first thing I think

a salad almost the first thing I think of is cucumber and after that would be

of is cucumber and after that would be

of is cucumber and after that would be daikon I love daikon so if you’ve never

daikon I love daikon so if you’ve never

daikon I love daikon so if you’ve never had a daikon radish before it pretty

had a daikon radish before it pretty

had a daikon radish before it pretty much tastes the same as the other radish

much tastes the same as the other radish

much tastes the same as the other radish the little red ones that we have here

the little red ones that we have here

the little red ones that we have here but uh it’s peppery it’s really moist

but uh it’s peppery it’s really moist

but uh it’s peppery it’s really moist lots of water really juicy there you go

lots of water really juicy there you go

lots of water really juicy there you go it’s beautiful

it’s beautiful

it’s beautiful next I’m going to show you how to make

next I’m going to show you how to make

next I’m going to show you how to make the dressing coordinate gum and nebula

the dressing coordinate gum and nebula

the dressing coordinate gum and nebula is actually a Vietnamese fish sauce that

is actually a Vietnamese fish sauce that

is actually a Vietnamese fish sauce that we use for most of our dishes and it

we use for most of our dishes and it

we use for most of our dishes and it goes fantastic with fish salad so I’m

goes fantastic with fish salad so I’m

goes fantastic with fish salad so I’m going to use some warm water this is

going to use some warm water this is

going to use some warm water this is going to be about a cup and then I’m

going to be about a cup and then I’m

going to be about a cup and then I’m going to do a quarter of a cup of fish

going to do a quarter of a cup of fish

going to do a quarter of a cup of fish sauce I’m going to add it to the warm

sauce I’m going to add it to the warm

sauce I’m going to add it to the warm water now I’m going to add some lime we

water now I’m going to add some lime we

water now I’m going to add some lime we want the same amount of lime as the

want the same amount of lime as the

want the same amount of lime as the amount of fish sauce there you go okay

amount of fish sauce there you go okay

amount of fish sauce there you go okay so I’ve got about a quarter in there and

so I’ve got about a quarter in there and

so I’ve got about a quarter in there and I’m going to add that to my fish sauce

I’m going to add that to my fish sauce

I’m going to add that to my fish sauce so sugar here I’m going to add three

so sugar here I’m going to add three

so sugar here I’m going to add three teaspoons the water should be warm

teaspoons the water should be warm

teaspoons the water should be warm enough to melt the sugar just help to

enough to melt the sugar just help to

enough to melt the sugar just help to balance out the flavors with the fish

balance out the flavors with the fish

balance out the flavors with the fish sauce so all we have to add to this now

sauce so all we have to add to this now

sauce so all we have to add to this now is chili and garlic chop these really

is chili and garlic chop these really

is chili and garlic chop these really finely so basically you have to make

finely so basically you have to make

finely so basically you have to make sure that the fish sauce has cooled down

sure that the fish sauce has cooled down

sure that the fish sauce has cooled down in temperature before adding this okay

in temperature before adding this okay

in temperature before adding this okay so I think it’s ready

so I think it’s ready

so I think it’s ready it’s fine enough I’m kind of proud of

it’s fine enough I’m kind of proud of

it’s fine enough I’m kind of proud of this right now oh okay I’m going to add

this right now oh okay I’m going to add

this right now oh okay I’m going to add this into the sauce

this into the sauce

this into the sauce we’ve kept the salad so plain and so

we’ve kept the salad so plain and so

we’ve kept the salad so plain and so simple it’s got its own natural flavors

simple it’s got its own natural flavors

simple it’s got its own natural flavors I think this will just give that them it

I think this will just give that them it

I think this will just give that them it needs okay so now everything’s done all

needs okay so now everything’s done all

needs okay so now everything’s done all we need to do is fry the fish

we need to do is fry the fish

we need to do is fry the fish smart with high heat I’m going to add

smart with high heat I’m going to add

smart with high heat I’m going to add very little oil one teaspoon is enough I

very little oil one teaspoon is enough I

very little oil one teaspoon is enough I want you to put the skin down first this

want you to put the skin down first this

want you to put the skin down first this is Heather skin with a crispy I keep the

is Heather skin with a crispy I keep the

is Heather skin with a crispy I keep the heat low smells really good the

heat low smells really good the

heat low smells really good the lemongrass is really coming through you

lemongrass is really coming through you

lemongrass is really coming through you can see if the white color has gone

can see if the white color has gone

can see if the white color has gone through there I think it’s ready to turn

through there I think it’s ready to turn

through there I think it’s ready to turn over I would recommend checking the

over I would recommend checking the

over I would recommend checking the color go up the color at least three

color go up the color at least three

color go up the color at least three minutes per side be very careful because

minutes per side be very careful because

minutes per side be very careful because the garlic and the lemongrass is

the garlic and the lemongrass is

the garlic and the lemongrass is slightly to burn if the heats too high

slightly to burn if the heats too high

slightly to burn if the heats too high now it’s ready I’m going to take it off

now it’s ready I’m going to take it off

now it’s ready I’m going to take it off heat mmm it smells really good so I’m

heat mmm it smells really good so I’m

heat mmm it smells really good so I’m going to season the salad toss it up a

going to season the salad toss it up a

going to season the salad toss it up a bit I’m going to chop this with spring

bit I’m going to chop this with spring

bit I’m going to chop this with spring onions now these have been thinly slice

onions now these have been thinly slice

onions now these have been thinly slice and then soaked in cold water and when

and then soaked in cold water and when

and then soaked in cold water and when you do that they turn into curls like

you do that they turn into curls like

you do that they turn into curls like this now you can dress it with whatever

this now you can dress it with whatever

this now you can dress it with whatever herbes you want I love sweet basil

herbes you want I love sweet basil

herbes you want I love sweet basil it gives that fragrant taste I’m adding

it gives that fragrant taste I’m adding

it gives that fragrant taste I’m adding another of my favorite to help you this

another of my favorite to help you this

another of my favorite to help you this is also known as our Morning Glory or

is also known as our Morning Glory or

is also known as our Morning Glory or water spinach okay and some mint I love

water spinach okay and some mint I love

water spinach okay and some mint I love mint so now it’s ready for the fish okay

mint so now it’s ready for the fish okay

mint so now it’s ready for the fish okay this is the exciting part there you go

this is the exciting part there you go

this is the exciting part there you go I’ve got dried shallots here so it’s

I’ve got dried shallots here so it’s

I’ve got dried shallots here so it’s really lovely to sprinkle that on top

really lovely to sprinkle that on top

really lovely to sprinkle that on top gives it a crunch when you’re eating the

gives it a crunch when you’re eating the

gives it a crunch when you’re eating the salad then I’ve got some peanuts here

salad then I’ve got some peanuts here

salad then I’ve got some peanuts here roasted peanuts now you can crush these

roasted peanuts now you can crush these

roasted peanuts now you can crush these but I like them in big chunks okay this

but I like them in big chunks okay this

but I like them in big chunks okay this is it this is my lemon grass sea bass

is it this is my lemon grass sea bass

is it this is my lemon grass sea bass noodle ball this smells really good so I

noodle ball this smells really good so I

noodle ball this smells really good so I hope you like it

hope you like it

hope you like it if you do like the whole recipe that

if you do like the whole recipe that

if you do like the whole recipe that I’ve just said and do give me a thumbs

I’ve just said and do give me a thumbs

I’ve just said and do give me a thumbs up if you want to see more of my dishes

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foodtube down here and if you really want to eat this in person or more of my

want to eat this in person or more of my

want to eat this in person or more of my cooking I have a restaurant in London

cooking I have a restaurant in London

cooking I have a restaurant in London the little fake kitchen and I would love

the little fake kitchen and I would love

the little fake kitchen and I would love to cook for you so yeah that’s it do

to cook for you so yeah that’s it do

to cook for you so yeah that’s it do come and I hope you enjoyed this all

come and I hope you enjoyed this all

come and I hope you enjoyed this all right – kay bye bye