".. Make it a little more fragrant" *shoves a fucking leaf up his nostril"

the black pan @0:02 magically became a stainless steel one after 7 seconds on the stove. ABSOLUTELY amazing!

I made this. Really good! I replaced fish stock with vegetable stock as I am really sensitive to fishiness. Added spring onions and lime juice! Really fantastic! I would say... Bring the stock to a boil first, then reduce heat and add the miso paste. Dump in the chilli and ginger. As i could not find kaffir lime leaves at such short notice, i replaced it with lime juice. THEN poach the salmon for 8-10mins (or 6-7minutes if you like the center slightly undercooked). Remove the fish, add the vegetables of your choice in the broth, and cook for 5minutes. While waiting, flake the salmon and throw it back into the broth. Serve. The family loved it!

I love how he's so passionate about what he cooks. He puts so much care and effort into a dish and I think that's what makes everything look so delicious. Just that ease and grace he has when dealing with food...a blind man could see that he knows what he's doing.

Miso hungry now

Cooked this yesterday - absolutely incredible. And very easy! Couldn't get enoki mushrooms or fish stock, so used thin-sliced oyster mushrooms and homemade chicken stock instead. Also used dried kaffir lime leaves, followed all other ingredients and instructions to the letter. The broth is sublime.

First, we're going to prepare Olive Oil, it's simple,robust and I use 50 bottles of it a month, first add some olive oil in the pan then add a knob of butter, then fry the olive oil and add a dash of olive oil. Let the olive oil rest, then lightly drizzle some olive oil, amazing, simple and cost fuck all! That is how you make Olive Oil

I just made it tonight's dinner. All I had was miso paste, wild salmon, corn 🌽, enoki mushroom, ginger , and dried basil. I followed all the steps and everyone in the house loved it. My youngest finished it and fell sleep right away. I'm not sure if it was filling or just tired running around all day. I'm grateful and appreciate for your love and dedication to cook and spread your talent around the world!

Thank you, Chef Ramsay! I really enjoy learning from your cookbook and the fact that so many of those same recipes are available to watch you do in a video step-by-step is such a big deal. I'm a visual learner and having so many tools to guide me through these recipes is extremely effective. Much love from Oregon!

I tried this recipe and the taste is amazing, very different from anything else I've ever tried. I swapped the salmon with sea bass and it works perfectly. Only problem I had was the MISO, I also read that miso should not be cooked, but I did it as in the recipe but I tried really hard not to let the soup start boiling. Everything was fine while I was poaching the fish. After I took the fish out the flavor was brilliant, but after that everything started to go bad. After putting in broccoli and other ingredients the miso broke and started to separate, it also became kind of acidy like I put vinaigrette in. In the end it didn't taste like it tasted in the middle of preparation. Next time I'll just put some salt on the fish and poach in fish stock, then cook the broccoli and put the miso in at the end. I hope this helps other people trying to cook this.

as a japanese person I know how salmon and miso goes so well together!! fantastic recipe

I'd like to borrow your kitchen permanently

I love it how he can just make anything look really nice, the presentation of the food is so good!

thought he said something about christmas, turned on cc and it said "national christmas" found out he said "nice sort of crispness"

I can literally sit here watching Ramsey all day long! Complete legend, love how passionate he is for what he is doing, its never wavered. If he's tearing in to some sub standard chef, or home cooking, its all quality entertainment. He's definitely given me more of an interest in cooking too.

Great recipe! Be careful with the Miso paste (or have additional Fish Stock to adjust) because it can get very salty. I have exchanged Enoki mushrooms (which have little taste) with Shitake. They have an earthy flavour which complements the Miso greatly.

im really looking forward to making this. I have read the recipe from his book and it seemed complicated, but after watching the video I see how simple it is. I hope I can find the kaffir lime leaves in my local market

i can watch this man cooking forEVER i guess.. love you Gordon.. respect you for being yourself all the time.. great personality

I made this at home, and it came out super great and was delicious. I would also recommend adding a bay leaf to the stock

thanks to your videos i am able to cook food without exact measurements for ingredients so thanks !

My body was totally relaxed after watching this video

god dam, no homo but i could listen to gordon talk about food all day.

Gordon Ramsy so artistic in every aspect he is doing wow it gives all time appetite to eat the food he prepared

I'm Asian, and THREE WHOLE TABLESPOONS of miso is literally SALT CITY

Thank you for sharing:). I love salmon but have never cooked it myself. You really inspire me!

Hi! I love to watch your videos and sometimes I try to cook some of your recipes but i can't keep track of the ingredients, it would be perfect if there was an ingredients list...

Hey, they actually listened and made it so you can see what hes doing. Usually its so zoomed in all you can see is the pan, its nice that they actually had it normal for once

I never get tired of seeing your magic in the kitchen, thanks ramsey

wow. an experience for the senses. I could almost taste that amazing salmon and all the fragrances filling up the kitchen. great food is pure indulgence.

I often follow this recipe, its excellent

Sorted. I was looking for a nice salmon recipe for tonight’s dinner, I think I might have a new favourite! im off to the store now to buy a few extra ingredients and making this tonight.

Watching Ramsay cooking is like watching Bob Ross painting

Love this fusion between what feels like Japanese and Thai/Vietnamese. Very interesting and very tasty!

This looks like a typical Japanese dish: delicate and beautiful presentation, simple and elegant taste.

That looks amazing. Reminds me of our dish here in the Philippines, "Sinigang Miso" but I'm sure both dishes will their distinct flavors because different process and ingredients.

Eating regular old salmon while watching Gordon make it makes it taste better

In the Philippines, we use mustard greens with our miso dish, and instead of salmon, it's various seawater fishes native to our country. You should try it Gordon!

I have made this once in the oven and it does taste incredible

always comforting to know that the first ingredient he uses, ive never heard of

I eat salmon a lot. It's good for stroke prevention and strokes run in my family. I used to make salmon like this: salt, pepper, thyme, and sugar, throw it into the broiler. If I'm not watching it, it can dry out easily. Now I make salmon this way poached with the miso paste and it's divine. I add sliced potatoes so it has more substance for my husband, but I eat this a lot. Haven't tried it with the mushrooms yet but the basics are there for versatility.

Very interesting take. Clearly differ from standard usage of miso (heck you can call it breaking the rule in fact) and the dish do look nice. I gotta try this sometime soon. Kinda look like appetizer-ized salmon miso soup.

Please upload more videos! I love you and I really TRY my hardest to recreate your meals! xoxoxo

So delicate, so smooth, so good! Simply The best!

i love the sesame oil touch and the salmon looks amazing

"just so that they're nice, sort of Christmas" Ha ha, what?

I can't get enough of the music in this video!

I enjoy it immensely that, unlike other chefs, you hardly wastes anything!! Enjoy your meal!! 🐟

This is just incredible. What an expert

Can you please make a recipe for black cod miso? I really want to make that and all your recipes are awesome !

"Skin side down, now slide that in" I will remember that thanks Gordan

He is amazing I love watching his cooking shows 💖

I am Japanese and this recipe + cooking style are not traditional (as far as I know), but this looks amazing!! I will try tonight!

and then finally and then finally and then finally and then finally

Warm broth fish soup dished,loved it.

He didnt "lay away." Gordon's cooking videos: "Let the knife do the work" "The secret here is..." "And just...." "And then finally"

i think i'll try to cook this as a way to procrastinate studying for midterms :D

Nice video as always.Can we take tuna instead of salmon?

So hungry, yet I can't stop watching these videos. D:

i was mouth-watering when i was wacthing this.

Would love to try this.

Absolutely amazing

He just made a salmon missoshiro but in a way more complicated way. Just cut and add the salmon in the beginning and add all ingredients at once. Everything cooks in 5 minutes or less. We always cook it here in Asia.

'Just so you've got that nice sort of... Christmas'

Dear chef, can I do cold-start poach with this recipe? Thanks.

Great video as always. Do you think some seaweed would ruin the taste?

Gave this a whirl after having bad luck with traditional japanese cooking - hats off Gordon that shit paused - whole family stopped and for once the food was the focus of conversation... Thanks a lot, its a brilliant recipe

I'm watching this video and snacking on cup ramen. 'MURICA!

This was Art....and now im hungry!!!

That's one Hell of a Delicious Dish. Make this for a Date Night and more points for you. Putting this on my Menu soon.

I need this in my life yesterday

I've been watching gordon since last year and god damn I still have no idea how the earthy flavour is supposed to taste like.

I gave the mushroom a little fry in a pan to add some color to them, worked well for me.

Im gonna make this with some fresh ram\en.

"Misu poached salmon soup" Well done, Gurdun.

that salmon looks so beautiful. if only i could cook like him

Any info on the stock he uses? Want to make this myself but I'm missing that info...

the jazz in the background.

that backround music is great anyone know what it is? Or maybe even the genre would be nice to know

Going to do it tomorrow. Going to try my best

I am not a fan of fish but man did my mouth water.

It's a good dish for the experimenting home cook, but I think these tweaks bring this closer to true Japanese cuisine: - Fry the salmon on all sides with a drop of tamari before poaching in the ginger and chilli infused fish stock (not using the kaffir). - Half the pak choy and pouch in larger pieces. - Add noodles - Add the miso (mixed well into a small cup of boiled water) at this point, instead of at the start. - Top the soup with julienne raw carrot, finely sliced spring onion greens and sesame seeds. Big improvements with the golden salmon, more crunch on the pak choy and the sesame seed and spring onion topping.

Freaking amazing! I really need to make this

This is equivalent to having him read you a fairytale before bed.

Our supermarkets have all been looted Chef Gordon ... South Africa 🇿🇦 😂😂

where do you get the fish stock/lime leafs??

I like this dish

How long did you exactly poach the salmon so it didn't overcooked?

I'm really curious about the creamy fish stock. Fish stocks I have produced using salmon bones have always been relatively clear but the one Chef uses is much more opaque. How is that achieved? Also, if it's a standard Western stock, would it clash with the Asian flavors? Could a dashi be used in its stead?

I'm having flu and fever now at 2:30am watching this, and I want that spicy gingery broth!

A good recipe and a great ASMR video too!

Miso sea bass Miso marinade: Miso 100ml sake 100ml mirin 1 tbl spn light soy 1 tbl spn dark soy 5 drops of sesame oil 2 tbl spn of ginger extract (grate ginger and squeeze out the juice) Score fish skin. Marinade fish in liquid (make sure some of the marinade enters the scores) 2+ hours. Remove fish from liquid (keep marinade) and pat down the skin side dry with kitchen towel. Add some salt to the skin and fry skin side down until crispy. Turn the fish and finish off for a couple of minutes. Remove the fish and add the marinade back into the pan, bring to the boil and reduce for a minute or so. Add marinade as a sauce to the fish. Serve with shiitake mushrooms and rice. Shiitake mushrooms - fry lightly with thinly sliced ginger matchsticks and garlic slices. Add soy just before finish.

Awesome . I'm looking foward to seeing more videos from you

it cannot be denied , I sincerely admire the concept and skill of his cuisine . but the negative aspect , which I literally hate and cannot stand the arrogance and attitude of his mental characteristic. actually every time watch his video , I make sure the sound is off , specially with his kids , a big show off unnecessary. it does really get on my skin , big time , as I said only when the sound on . you know I mean. in time I have seen top chefs in France, or even Italy , Germany , Swede.and Us , they wipe the floor with him. my last line , my hero is marco pierre white and raymon blanc in England . globally , French chefs .

scrumptious gordon.. i think we dont have the same mushrooms here in the philippines.can u name some alternative mushroom that i can use with this dish. TIA.

Wonderful dish, as usual.

Best way to treat salmon 🙏

itz quite cute/funny the way tat gordon pronounce bok choy while the words are in.contonese

Hmmmm, I can smell it through my computerscreen!

*tastes the fish-stock with salmon in it* "Now it tastes really fishy!" Yeah, I'm not a world-class chef, but I'm confident I could have made that call, too...

I went to buy all the ingredients and I found out that my miso soy beans fermented paste color was brown and not caramel, I tried the recipe anyways and it tourned out pretty good !