Tiger’s Milk Fish Stew

[@朱砂-w9v]

酸辣味浓郁，一定好正👍！

[@dgh25]

HOW?! How is this not a 1mio sub channel???? Hey! KZbin algo look here! Absolutely brilliant 👍

[@user-vc1nt1kp2n]

it's going to come

[@kstephens10008]

gonna make this over the weekend :)

[@javil2548]

Made this today with salmon, wow that was really good, i didnt except to pull it of on the first try

[@w2kitchen]

I am so glad!

[@l.l.2463]

That looks wonderful! Until I watched your channel I did not realize that coriander stalks had magical properties. I had always gone mostly for the leaves and left out the stalks as much as possible. I just thought of them as sticks. Ooops! :)

[@w2kitchen]

😂

[@Control747]

great video! i bet this would be great if you also used your beef rendang hax to add some coconut flavour.

[@w2kitchen]

Definitely! To be honestly, I had to work hard to not use the rendang hack all the time to not turn this into a full on rendang channel. 😂

[@javil2548]

Looks savory and easy to make, what would be the flavor profile for that "aji amarillo paste" is something spicy like gochujang or more sweet?

[@w2kitchen]

It is moderately spicy, with a fruity and slightly tangy taste. While it has some heat, it’s definitely not as fiery as gochujang. Imagine a spicy yellow bell pepper purée.

[@javil2548]

Sounds good, If i can find it i'll give it a try, thanks for the response!

[@chubby_deity3143]

Not a soup guy but I bet this would be amazing if I thicken it up like a sauce and have with some white rice, would have to rethink the timing on the fish but still, lol.

[@w2kitchen]

Maybe add more but fish out all the sweet potatoes before you add the fish. Blitz that with a bit of cooking liquid while you poach the fish, then add the purée back when the fish is cooked.

[@x-75hurricane65]

Where can I find the printed recipe? Not a Tic Toc follower.

[@w2kitchen]

I've added the recipe in description.

[@w2kitchen]

I've added the recipe in description. Hope that helps!

[@x-75hurricane65]

@@w2kitchen Thank you my friend! I live in Aotearoa New Zealand where we have an abundance of kaimoana so your recipe will be put to good use for my whanau. Cheers from the other side of the planet💚