My Mother's Red Mullet Recipe

[@LarryToussaint]

what a channel! i subscribed after the first video that came in my feed. much love and keep it up!

[@itsmederek1]

Deeply underrated channel, have been subscribed for a week or so and the high output of content in relation to the outstanding quality makes no sense to me. Even massive channels with loads of funding don't put out this level of quality, let alone anywhere near this frequency. This is clearly because the presenters already possess the skills and knowledge necessary to make countless in-depth videos without even needing to practice or do detailed research, ie. the benefits of expertise. To be able to watch this for free is frankly criminal. If I had one complaint its that the explanations and information are seem quite tailored to 'average' UK viewers which as a Dutch person is a bit noticeable, maybe we have much better access to Asian ingredients and a more diverse palette etc which I kind of doubt as we are surprisingly similar in many ways. I think the issue in this sense is more that you are tailoring videos to an average (Anglo-)person. You should really understand that your demographic is cooking nerds who already are quite understanding of the basics and don't need constant shortcuts, encouragement and explanation of fundamentals. Having said this the channel is absolutely fantastic and if this is part of your vision for it keep going. The recipes are original, attention to detail is stellar, quality of filming is very high and hosts are fantastic presenters with a wealth of knowledge. Again it is criminal that nobody is paying for this.

[@w2kitchen]

Thank you so, so much for taking the time to write those kind words. And thank you for your suggestion. I am trying to find the right balance in terms of explanations, as I want the non-cooking-nerds to feel encouraged to try to cook a dish that feels 'hard' and I think the somewhat 'over' explaining could be the nudge they need. For each week, I try to have some everyday dishes and some "nerd" dishes and hopefully I can adjust the level of explanation accordingly. Please, please keep the complaints and constructive criticisms coming. And I promise you, no matter what happens to the channel, you'll always get to watch it criminally free. 🤣

[@ellebenenati7787]

thank you evan's mum for this delicate n delicious red mullet recipe!!... a question for each of you: mum, what would you serve with this fish??? evan, which type of wine or cocktail do we try with this fishy dish??? much thanks!!! ❤️🛎❤️

[@w2kitchen]

For wine, most dry white wines, like a sauvignon blanc, would do, but if you're feeling adventurous, I would highly recommend trying this (or any skin on fish) with a Torrontés. It's a relatively cheap white wine from Argentina that, in my opinion, reacts incredibly well with fish fat. It makes the fish taste a lot more fishy (the good kind). As for food pairing, definitely rice!

[@nikolaitsang]

浸鱼汤那包是什么料？

[@w2kitchen]

It was a Japanese dashi sachet (だし/日式上湯).