From Gordon Ramsay's MasterClass

Fried Branzino With Thai Chili Lettuce Cups

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.

Topics include: Appetizer • Main • Fried Whole Fish

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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.

Topics include: Appetizer • Main • Fried Whole Fish

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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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.

Travelling from Hong Kong to London, Paris, Las Vegas, Italy and the rest of the globe. Cooking helps me with stress, put enjoying the best chef in the world, is an experience like no other.

i have learned new skills that i will cary with me. i love learning things every day

I am very intimidated to try any of these dishes, but I feel like I have learned so many useful tips and tricks.

Living Legend! Can we have another masterclass with more recipes from Gordon?

Comments

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!

Rasa C.

I am really glad he showed us how to eat it. I wish he did that with every meal.

A fellow student

That's a show-stopper. Branzino has such a rich flavor that this approach guarantees a standout meal, as well as presentation...and who but Chef Ramsay would have thought to use the much benighted Iceberg lettuce?

Chuck O.

Does the dipping sauce come from the marinade? Also is the pickling sauce rice wine vinegar, water and sugar?