To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com.

Culinary Arts

Fried Branzino With Thai Chili Lettuce Cups

Gordon Ramsay

Lesson time 14:36 min

Gordon demystifies cooking with whole fish. Learn how to trim, marinate, and shallow fry a whole branzino with a stunning presentation that encourages guests to be interactive and build their own lettuce cups.

Play
Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
Get Started

Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I think tasting, gradual seasoning and the seasoning each ingredient rather than the mixture are some of my key learnings. Also a few tricks: depositing an ingredient into hot oil by laying it away from you, letting rest the chicken uncovered to preserve its crispiness and not worrying about keeping it warm so much...

An intimate class with visual tips that expound the written instructions. He is so expressive in his explanations you can smell the food.

The tidbits of reminders and practical tips that Chef Ramsay sprinkles throughout his lectures and demos are really helpful and contributes to helpful execution! Wonderful course and teacher!

I'm very happy with my progress. The lessons are very good done, and the recipes are delicious.


Comments

A fellow student

i believe this tastes good---- all good matches. but the presentation, the layout of the plate, is like a kid's drawing

Kevin M.

This was the first time I shallowed fried fish, turned out great. 2 questions about the recipe: Gordon mentions that he "brings to a boil" the marinade. This seems to be omitted from the recipe (and of course, you must like this cool back down, otherwise, it would start to cook the fish). The other is the wine choice. Shaoxing comes in both red and white. I used the red, since it is a little sweeter, and it turned out great.

Thomas B.

What other fish would work with this? I can’t get this fish at any local fish market. Maybe rockfish?

Ramona W.

Fried Branzino with Thai Chili Lettuce Cups. It was so delicious. The whole fish fried in a wok. The little lettuce cups took a whole head of Iceberg lettuce, just for the few untorn cups...hahaha. They had pickled Mango, Japanese Cucumber and Carrots and a homemade Thai Chili Dipping Sauce. The only ingredient that I could not get my hands on was a Chinese Wine, Shaoxing Wine (not to be mistaken with Cooking Wine) It's only available in New York and with Texas law, they can't ship it. I used Dry Sherry and it worked...would love to try it with the actual wine. The fish was not over cooked and the method of frying in the wok basting it with the hot oil wasn't hard at all. The crunch skin but yet the moist white flakey meat and just a little of the dipping sauce, nestled in the lettuce cups was sweet, sour, light fishy and crunch all in one bite! Delicious!

A fellow student

I don’t eat spicy. Is there a way to modify the sauce to give it flavor without so much spice?

Tamara D.

Seared sesames crusted ahi is my favorite and the marinated cucumber is such a nice complement

Jennifer T.

That was really fun to watch! And as others have mentioned, I appreciate that he showed us how to cut the fish pieces and eat with the lettuce cup once finished.

Gary M.

I've seen this fried fish application on several "Travel Channel or Food Network Channel" "extreme cooking" shows. Gordon has taken this technique from extreme to mainstream. Thank you. I believe that I could replicate this dish in my home kitchen now.

Stephen K.

Chef Master Baster Notice how the flour dredge slides right off with the first ladle of oil. Lovely presentation, though, with the butchered carcass of the fish as centerpiece. Hmm!

Ann B.

My husband and I watch these videos while eating supper...it's so much fun and we always find something inspiring. Thank you, Gordon Ramsey and Masterclass!