Chinese-style Sea Bass Recipe | Marco Pierre White

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Watch Chef Marco Pierre White as he runs through how to prepare this deceptively simple Sea Bass recipe. An easy recipe from Knorr. This Sea Bass in a Bag re…

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15 Responses

  1. Wayne TsengSeptember 25, 2013 at 6:29 amReply

    right on. the flavors are so much better if you simply use a sauce pan, pour in the fish soy sauce, ginger strips, chopped garlic, red chili pepper, and pinch of brown sugar. After the fish is done steaming sitting on the table, just pour that heated sauce over the herbs of ginger, scallions, garlic, chili atop the fish. Can’t beat the flavor.

  2. phoenixkoolSeptember 25, 2013 at 6:33 amReply

    why i he being ‘generous’ with the soy sauce, then diluting it hahahaha

  3. James WorthingtonSeptember 25, 2013 at 6:48 amReply

    Ommmmmmmmmmmm

  4. bllybaoSeptember 25, 2013 at 7:08 amReply

    you don’t even have to cook the garnish. so if u compare it to something like omelet then yes, it’s complicate.

  5. genuie johnSeptember 25, 2013 at 8:04 amReply

    sure it good but toooooooo complecate

  6. okasha61September 25, 2013 at 8:37 amReply

    i wish he’d cut into the foods he cooks

  7. tempo1889September 25, 2013 at 9:36 amReply

    I wonder if Marco sharpens his own knives or has a guy do it for him.

  8. BallowallSeptember 25, 2013 at 9:43 amReply

    Everyone’s an expert.

  9. Snow FalconSeptember 25, 2013 at 10:14 amReply

    LOL!

  10. Son DaoSeptember 25, 2013 at 10:33 amReply

    jafeae, Pierre-White is the one to returned his Michelin stars and gave the establishment the finger if you remember. it’s not about bringing anyone down. it’s not about anyone trying to attain prestige either. it is a comment about cooking. moreover, he is the one who also came back into the industry and now does food/travel shows for posh brits and is pushing an instant stock product. how does that fit into a Michelin star level chef who is classical trained and makes everything from scratch?

  11. jafeaeSeptember 25, 2013 at 11:08 amReply

    blablabla Is it not enough that you have a genius cooking for the masses, without pretentiousness or pomp? You people are really ridiculous. He should be praised for what he is doing, not brought down by people who have never attained half of the prestige he has gotten.

  12. Beth LogginsSeptember 25, 2013 at 11:44 amReply

    The real secret to Chinese steamed fish is superheated oil poured over top just before serving.

  13. Long ZhangSeptember 25, 2013 at 12:43 pmReply

    I hate it that he always cook with a f**king CUBE!!!!!

  14. Long ZhangSeptember 25, 2013 at 1:14 pmReply

    I hate it that he always cook with a f**king cube.

  15. Son DaoSeptember 25, 2013 at 1:24 pmReply

    This is not really Chinese except for using soy and ginger. This is a classic en papillote recipe; totally French. He is full of crap.

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