I bought 2 kilos of fresh salmon at Bilka. It's so fresh and tender. I love salmon sashimi with lots of wasabi and my seafood dip. It's so delicious and it's dancing in my mouth. Today I'm using the hashtag #savetheseafooddip. Watch this video to find out why.
Link to english comments:
ginpaithairang.com/en/c/WpRoK...
#yainangdenmark
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Here I have... salmon.
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I bought this 2 kg piece.
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It was about 110 kr. per kilo.
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I got it at a Danish supermarket.
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So, I bought it and froze it at -23º C for 8 days.
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You can do it for more days, but the texture won't be the same.
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You freeze it to kill the parasites and...
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At -18º C, parasites die, but at -23º their eggs die too.
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I had to adjust the fridge's temperature so that...
0:00:43
I could freeze this piece of salmon.
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It's something I was taught in culinary school. I didn't figure that out myself.
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I think most Japanese or Europeans do this.
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Or at restaurants. That's it.
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I can make tons of dishes with salmon, like
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phat kaphrao [stir fry with holy basil].
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You can top the salmon with kaphrao sauce.
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Or eat it with pesto.
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I personally love salmon sashimi.
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Here. I'm having salmon sashimi and this Danish giant radish. It's 10 kr. each.
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It goes great with the salmon. I'll wash this and cut huge pieces.
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I'm not grating it. It won't taste good enough.
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This one isn't acrid, unlike our Thai small radishes.
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That's it. Let's take a look.
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I'll cut a piece to make a steak.
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This is for the steak.
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When I cook salmon steak, I keep the skin. I really like the skin.
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Like this.
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These go in a plastic bag.
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I'll use this part for my sashimi.
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I will...
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I will cut the sirloin part.
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I'll cut the sirloin off.
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Following the bone curve.
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Like this.
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Here. This part is called sirloin.
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This is the sirloin-- the best part of the fish.
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But for me, this part is the best.
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I could have removed the skin before, but I forgot.
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I'm removing it now.
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So...
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Here. It's easy to remove.
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Pull and then gently slice off.
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Pull it like this.
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And then...
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It's coming off so easily. Pull it.
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Use the knife to push the meat the other way.
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Done.
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This piece weighs 32 g.
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These are the sashimi slices.
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One mouthful sashimi slice.
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For the seafood dip, I use 3 cloves of garlic,
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about 15 fresh chilies,
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a bit of coriander.
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That's optional. I personally like coriander.
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And don't forget the soda.
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I'll pour that in the mix.
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A lot of you asked why I use it.
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I use it because it prevents the dip from going bad easily. I like that.
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The colors will stay pretty and it won't spoil easily.
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After blending for a bit, I'll add seasoning and blend again.
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Squeeze in some lemon juice.
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This is syrup and tamarind juice.
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I mixed these two ingredients for this.
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Use 3 tbsps. of that. It'll taste a bit sweet.
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MSG.
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This is optional.
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Fish sauce.
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I'll use 2 tbsps. of fish sauce first.
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I already tasted it.
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This needs more sourness. I usually use one whole lemon.
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I had added half a lemon.
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Now I'm adding the rest. So, that's one whole lemon.
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A bit more fish sauce.
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Look. Now I'm adding pla ra [fermented fish sauce].
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Because... I think seafood dip with pla ra tastes amazing.
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That's delicious.
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Welcome to Gin Pai Thai Rang!
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Hi, guys. Hello, everybody.
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It's very special today... for Japan.
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Konnichiwa! Konbanwa!
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It's sashimi.
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Everybody knows that salmon is super cheap here in Denmark.
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So don't be surprised that I eat salmon ever so often.
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Can I cook something else? Yes, I can.
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I like salmon a lot, but this is my favorite dish.
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Come on. Let's eat.
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I'm using Kikkoman soy sauce.
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Here it says, "less salt".
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That's good. I like that.
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Look.
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Pour that in.
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I don't know why I'm so in love with the spiciness of wasabi.
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It's probably because I have allergies, and when it's hard to breathe,
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wasabi really helps clear that up.
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So I've bought only a bit of that.
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Look.
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My wasabi.
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Not just one tube. It's about a dozen.
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I have to thank my niece for ordering these for me, straight from Japan.
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Don't be so surprised that I love wasabi and that I'm good at eating it.
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Don't forget this.
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Seafood dip.
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We must save the seafood dip.
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Let me have a tas...