welcome to spice and pans subscribe to our channel for our recipes weekly nothing but natural goodness beautiful well fantastic great hi and welcome to spicy pens today were cooking Rito low or fishy a symbol so let's start cooking first let me show you how to choose the fish hit the ice must be clear like this and the fresh must be firm to touch you can ask the fishmonger to spray it open for you and it can ask them two kinds of smaller pieces but for me actually I'll provide this way and I don't like to cut it myself because then I can choose what kind of size I want it to be so now I'll show you just how to clean it off we need to read the fish of all this blood over here as you can see there's a lot of blood over here this is what causes the fishy smell and fishy taste so we need to clear everything up so just taking our own eyes okay along the skin here just mix on my cuts like this crate open okay you can see there's a lot of all these blood over here this is we all need to clear all this like all these need to be clear so just this washes or mitigate I guess the water to a small trickle yeah I'm using a toothbrush I got from an overseas travel those disposable toothbrush so just rinse it under I just brush it off like this okay remember the trimmer you make it the tastier your fish egg will be because you'll be less fishy just continue to do this with the other fish eat the other side of fish and the other so now I finish one of the site this is the one that I've cleaned already as you can see is free of any blood this one is still full of the blood some goon to clean this piece now so this is how it should look like when it's clean so after we finish cleaning the fish I'll show you how to clean it which can feel I'm going to show you how to clean that you can fit basically we just click this last section of the nails we don't need that just go like this very simple and if you tend to see some chicken I which is the raw spot over here just cut them off steam em almost about this is very nice so is okay so another piece so just show you again step up the meals the last section itself very simple just cut it off like this became very careful to cut yourself across the last cloth after you've done this put any 1 teaspoon or so of salt wash them thoroughly you just want to clean them off after that all you need to do is just rinse them and blanch them and they are ready to be made into soup I'm going to dry rose on it can't believe so anchovies like this I'd rinse the anchovies Arabian let it dry a little bit but you're going to be more fragrant you can actually fry it a little bit without oil just to try Rose it these 300 grams as I'm roasting meaning that you don't have to add any oil just had a medium to low heat just turn them around when you feel that anchovies have dried up it's ready for the soup let's spread it out into your hen about mini or so before you stir them up again you Frank this until it has dried up stir them around place them flat like this for mini or so before you start it okay this looking possibly serve it to in minutes when you start to have the aroma the ikan bilis coming up or the anchovies coming up the mace is ready already so what we got to do is just put these all in the Muslim back view or so and in one full pop of garlic 30 grams of ginger crushed 1 tablespoon of white peppercorn orange like this Muslim back can we read in the anchovies to just like this just fill them up and you just put them into a pot of boiling water now we're going to help fry some dry so fish like this this will enhance the flavor of the soup I'm using three pieces so here are some oil in a pan let's put them in what we'll do is I'm going to brown this this is pretty fast right like this would be fine on site we'll just put it finish to the other side after this is done what we'll do is I'm bill cutting this into smaller pieces and just drop them in the soup so later when you have your fishes steamboat there'll be little pieces of this floating around this one enhance the flavor of the soup when it's drawn like this does that just take them out and rip off the excess oil hey this this is a very nice very fragrant you just going to fry the other piece now so just do the same for this and you're cutting into smaller pieces and drop them into the a pot of boiling water have a pot of boiling water this five liters of that I'm going to add in 1.2 kilograms of chicken feet wash of course the entropies ginger peppercorn and garlic just everything in and of course the Tri flounder that we have just fried what everything here put the lid back on heavy at a rapid boil for 30 minutes before we turn it down had low flame just to see my for another one to one a half hours so there'll be a total at least when the half-hours to two hours ten to make this beautiful so now we're going to season the fish head first we need to chop them up into smaller pieces like this if you think that you have a problem chopping this up you can actually as your Ishmael go to do this for you will cut them into two smaller piece because they will disintegrate if you hold it for long in this soup so what we need very simple one big tablespoon of a fresh ginger juice grate some ginger squeeze them out this is the fresh ginger juice right for the more heat one teaspoon of salt now the purpose of seasoning the fish head is for the ginger juice is to carry out the fishiness this once you add a little bit of taste into the fish this what we want and of course white pepper mix them up well and put them in the fridge for at least half an hour the soup has been burning for one and half hours let's have a look you can a color beautiful milky soup we have not added any salt to this soup yet so I'm just going to add 2 TSP of this salt and we're going to give it a taste nothing but natural goodness beautiful soup well fantastic great now I'm going to transfer the soup into a clay pot now I'm going to transfer the soup into this clay pot underneath this scrape off yourself I landed up with cabbages yet over here and of course the fish a look at how beautiful this soup is so I'm just going to pour everything in okay chop it up a little bit more do not cross the line otherwise you'll feel we're just waiting for this to come to a boy once this come to a boy we are covering it up and let it cook for another 15 to 20 minutes trenches are much as much as you can into the soup all these are natural goodness no MSG just pure goodness I'm using a clay pot here is the about normal steamer because I want to retain the heat normally if you were to eat outside they won't deep-fry the e/m as well as the fish head first why they want to do that is because they do not want the fish to disintegrate into the soup so that you will only see bones but since we're eating at home anyone inhale we are not deep frying anything the important thing is not to stay away too much so just leave it like this first we came when the boy says cover in case you don't know what to use fish head you can always replace it with pomfrit flesh of fish or anything like that no adjustment for this to come to a boil as you can see bubbles already popping up from all over the clay pot is getting to point now so I'm just going to cover it and let it boil for 15 to 20 minutes 15 minutes is up let's have a look beautiful to top it off I'm good to add in some spring onions as well as some cilantro and it's time to serve this and ladies and gentlemen this how we cook our fish it steamboat I hope you liked our video do click on our video and do subscribe to our channel thank you for watching