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1 | 00:00:01,040 | 00:00:03,000 | MAEVE O'MEARA: It's Thai Week on The Chefs' Line... | MAEVE O'MEARA: It's Thai Week on The Chefs' Line... |
2 | 00:00:03,200 | 00:00:04,400 | We're good. (LAUGHS) | We're good. (LAUGHS) |
3 | 00:00:04,600 | 00:00:09,520 | ..and tonight, we're kicking off with classic Thai starter, fishcakes. | ..and tonight, we're kicking off with classic Thai starter, fishcakes. |
4 | 00:00:09,720 | 00:00:12,640 | I'm just going to give it a taste. Yeah, happy with that. | I'm just going to give it a taste. Yeah, happy with that. |
5 | 00:00:12,840 | 00:00:17,600 | Made from fish and a blend of aromatic herbs and spices, | Made from fish and a blend of aromatic herbs and spices, |
6 | 00:00:17,800 | 00:00:20,720 | they're served with a sweet chilli dipping sauce. | they're served with a sweet chilli dipping sauce. |
7 | 00:00:20,920 | 00:00:23,040 | Sweet, spicy and delicious. | Sweet, spicy and delicious. |
8 | 00:00:23,240 | 00:00:25,880 | Some of Australia's best home cooks | Some of Australia's best home cooks |
9 | 00:00:26,080 | 00:00:28,400 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
10 | 00:00:28,600 | 00:00:31,240 | against top Thai restaurant Long Chim. | against top Thai restaurant Long Chim. |
11 | 00:00:31,440 | 00:00:33,680 | CHEF: We stay true to the Thai taste. | CHEF: We stay true to the Thai taste. |
12 | 00:00:33,880 | 00:00:36,840 | And tonight, our home cooks are facing the first stop | And tonight, our home cooks are facing the first stop |
13 | 00:00:37,040 | 00:00:40,280 | in their chefs' line, apprentice chef Sam. | in their chefs' line, apprentice chef Sam. |
14 | 00:00:40,480 | 00:00:41,760 | Slap it! Yes, chef. | Slap it! Yes, chef. |
15 | 00:00:41,960 | 00:00:43,320 | As the week progresses, | As the week progresses, |
16 | 00:00:43,520 | 00:00:45,920 | the competition will escalate in difficulty, | the competition will escalate in difficulty, |
17 | 00:00:46,120 | 00:00:48,320 | from the apprentice, all the way... | from the apprentice, all the way... |
18 | 00:00:48,520 | 00:00:50,640 | Come on, chef! Unanimous! | Come on, chef! Unanimous! |
19 | 00:00:50,840 | 00:00:52,120 | ..to the head chef. | ..to the head chef. |
20 | 00:00:52,320 | 00:00:55,600 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
21 | 00:00:55,800 | 00:00:57,840 | renowned chef Mark Olive | renowned chef Mark Olive |
22 | 00:00:58,040 | 00:01:01,040 | and food writer Melissa Leong, | and food writer Melissa Leong, |
23 | 00:01:01,240 | 00:01:04,040 | whose fishcakes will win them the chance | whose fishcakes will win them the chance |
24 | 00:01:04,240 | 00:01:07,920 | to reach the end of... the chefs' line? | to reach the end of... the chefs' line? |
25 | 00:01:15,160 | 00:01:18,440 | Hi, guys, and welcome to The Chefs' Line! | Hi, guys, and welcome to The Chefs' Line! |
26 | 00:01:18,640 | 00:01:20,360 | (ALL CLAP AND CHEER) | (ALL CLAP AND CHEER) |
27 | 00:01:22,680 | 00:01:24,440 | This week, it's Thai Week | This week, it's Thai Week |
28 | 00:01:24,640 | 00:01:27,120 | and we're joined by top Sydney Thai restaurant, | and we're joined by top Sydney Thai restaurant, |
29 | 00:01:27,320 | 00:01:28,600 | Long Chim. | Long Chim. |
30 | 00:01:28,800 | 00:01:31,640 | So head chef Meena, are you ready for action? | So head chef Meena, are you ready for action? |
31 | 00:01:31,840 | 00:01:34,360 | We're ready, we're more than ready. | We're ready, we're more than ready. |
32 | 00:01:34,560 | 00:01:36,720 | We're ready to bring it. | We're ready to bring it. |
33 | 00:01:36,920 | 00:01:39,720 | We're about to find out who makes the best fishcakes. | We're about to find out who makes the best fishcakes. |
34 | 00:01:39,920 | 00:01:42,960 | Is it the professionals or one of you four home cooks? | Is it the professionals or one of you four home cooks? |
35 | 00:01:43,160 | 00:01:44,840 | Apprentice chef Sam, please step up. | Apprentice chef Sam, please step up. |
36 | 00:01:45,040 | 00:01:46,840 | You are the first in the line at Long Chim | You are the first in the line at Long Chim |
37 | 00:01:47,040 | 00:01:49,440 | to take on our home cooks. | to take on our home cooks. |
38 | 00:01:49,640 | 00:01:52,640 | So we're here to cook and taste Thai fishcakes tonight. | So we're here to cook and taste Thai fishcakes tonight. |
39 | 00:01:52,840 | 00:01:56,200 | They're made out of mashed fish, red curry paste, green beans | They're made out of mashed fish, red curry paste, green beans |
40 | 00:01:56,400 | 00:01:59,360 | and usually served with a delicious dipping sauce. | and usually served with a delicious dipping sauce. |
41 | 00:01:59,560 | 00:02:02,680 | So judging your fishcakes tonight will be Mark. | So judging your fishcakes tonight will be Mark. |
42 | 00:02:02,880 | 00:02:05,760 | We'll be keeping him safely tucked away out the back | We'll be keeping him safely tucked away out the back |
43 | 00:02:05,960 | 00:02:09,120 | so he'll have no idea who cooked what. | so he'll have no idea who cooked what. |
44 | 00:02:09,320 | 00:02:12,080 | Love a fishcake. Good luck, everyone! | Love a fishcake. Good luck, everyone! |
45 | 00:02:12,280 | 00:02:13,840 | Thank you. Thank you. | Thank you. Thank you. |
46 | 00:02:18,240 | 00:02:20,480 | Apprentice chef Sam, home cooks, | Apprentice chef Sam, home cooks, |
47 | 00:02:20,680 | 00:02:23,880 | you all have 90 minutes to give us your best fishcakes. | you all have 90 minutes to give us your best fishcakes. |
48 | 00:02:24,080 | 00:02:26,800 | Let's cook! (ALL CHEER) | Let's cook! (ALL CHEER) |
49 | 00:02:35,880 | 00:02:39,280 | Melissa, I love fishcakes. Me too! | Melissa, I love fishcakes. Me too! |
50 | 00:02:39,480 | 00:02:42,880 | I think it's one of my favourite street foods of all time. | I think it's one of my favourite street foods of all time. |
51 | 00:02:43,080 | 00:02:44,480 | Yep. I love the texture of them. | Yep. I love the texture of them. |
52 | 00:02:44,680 | 00:02:47,320 | That sort of bouncy you, know, deliciousness. | That sort of bouncy you, know, deliciousness. |
53 | 00:02:47,520 | 00:02:50,360 | Mmm. You want that red curry to shine through. | Mmm. You want that red curry to shine through. |
54 | 00:02:50,600 | 00:02:52,920 | You want to taste that galangal, the chilli. Little bit of heat. | You want to taste that galangal, the chilli. Little bit of heat. |
55 | 00:02:53,120 | 00:02:56,480 | The ginger and then also definitely what it's served with. | The ginger and then also definitely what it's served with. |
56 | 00:02:56,680 | 00:02:59,520 | Thai food, it's about that sweet, sour, hot, salty, | Thai food, it's about that sweet, sour, hot, salty, |
57 | 00:02:59,720 | 00:03:01,840 | really has to hit all of those four points. | really has to hit all of those four points. |
58 | 00:03:05,880 | 00:03:08,840 | I'm Andrew. Tonight, I'm cooking flathead fishcakes, | I'm Andrew. Tonight, I'm cooking flathead fishcakes, |
59 | 00:03:09,040 | 00:03:11,760 | um, with a dipping sauce and noodles. | um, with a dipping sauce and noodles. |
60 | 00:03:14,160 | 00:03:16,400 | My connection with, uh, Thai food | My connection with, uh, Thai food |
61 | 00:03:16,600 | 00:03:19,360 | comes from living in Thailand for 10 years. | comes from living in Thailand for 10 years. |
62 | 00:03:19,560 | 00:03:21,920 | Um, basically ate a lot of food | Um, basically ate a lot of food |
63 | 00:03:22,120 | 00:03:24,200 | and learned how to cook, um, from the locals there. | and learned how to cook, um, from the locals there. |
64 | 00:03:24,400 | 00:03:26,640 | Every time I cook dinner, I think of sitting out on the porch | Every time I cook dinner, I think of sitting out on the porch |
65 | 00:03:26,840 | 00:03:30,400 | at home in Chiang Mai and um, and being warmer than I am in Melbourne. | at home in Chiang Mai and um, and being warmer than I am in Melbourne. |
66 | 00:03:31,680 | 00:03:33,840 | That's not a standard addition knife. No. | That's not a standard addition knife. No. |
67 | 00:03:34,080 | 00:03:35,760 | You've brought your own, though? Yeah. Yeah. | You've brought your own, though? Yeah. Yeah. |
68 | 00:03:35,960 | 00:03:40,160 | I've got a few knives, uh, like this baby here and this baby here | I've got a few knives, uh, like this baby here and this baby here |
69 | 00:03:40,360 | 00:03:43,600 | and... and this old steel is actually my grandfather's - he was a butcher. | and... and this old steel is actually my grandfather's - he was a butcher. |
70 | 00:03:43,840 | 00:03:47,120 | You've asked for skin-on flathead fillets. Mm-hm. | You've asked for skin-on flathead fillets. Mm-hm. |
71 | 00:03:47,320 | 00:03:49,960 | Can you tell me why you didn't ask for skinless? | Can you tell me why you didn't ask for skinless? |
72 | 00:03:50,200 | 00:03:53,840 | Uh, I am going to attempt to deep-fry the skin. Ah. | Uh, I am going to attempt to deep-fry the skin. Ah. |
73 | 00:03:54,080 | 00:03:57,080 | Just have a little crunchy thing to put on top of the fishcakes when they're done. | Just have a little crunchy thing to put on top of the fishcakes when they're done. |
74 | 00:03:57,280 | 00:03:59,800 | Good luck. Cheers, thank you. | Good luck. Cheers, thank you. |
75 | 00:04:00,000 | 00:04:02,320 | Going to bring out one for the chef. | Going to bring out one for the chef. |
76 | 00:04:04,880 | 00:04:07,360 | Not yet. A little bit more. | Not yet. A little bit more. |
77 | 00:04:15,960 | 00:04:18,760 | I'm Manisha, I'm cooking the flathead fishcakes | I'm Manisha, I'm cooking the flathead fishcakes |
78 | 00:04:18,960 | 00:04:23,240 | with a coriander, lime and cucumber salad with a dipping sauce. | with a coriander, lime and cucumber salad with a dipping sauce. |
79 | 00:04:23,440 | 00:04:27,520 | So, my background is Indian, um, Gujarati specifically, | So, my background is Indian, um, Gujarati specifically, |
80 | 00:04:27,720 | 00:04:30,400 | and the reason why I love Thai food, | and the reason why I love Thai food, |
81 | 00:04:30,600 | 00:04:33,160 | I think it's because it's very similar to my heritage, | I think it's because it's very similar to my heritage, |
82 | 00:04:33,360 | 00:04:35,800 | it's full of robust and really big flavours. | it's full of robust and really big flavours. |
83 | 00:04:40,480 | 00:04:43,040 | So I'm making my curry paste for the fishcakes | So I'm making my curry paste for the fishcakes |
84 | 00:04:43,240 | 00:04:45,800 | because that's the most important element of the dish. | because that's the most important element of the dish. |
85 | 00:04:46,000 | 00:04:51,560 | So my curry paste, uh, has galangal, lemongrass, peppercorns, | So my curry paste, uh, has galangal, lemongrass, peppercorns, |
86 | 00:04:51,760 | 00:04:56,360 | shrimp paste, garlic, chilli, uh, which I pound up, | shrimp paste, garlic, chilli, uh, which I pound up, |
87 | 00:04:56,560 | 00:05:01,160 | a little bit of salt just to get all the galangal and garlic going. | a little bit of salt just to get all the galangal and garlic going. |
88 | 00:05:02,600 | 00:05:04,280 | With the technique of making fishcakes, | With the technique of making fishcakes, |
89 | 00:05:04,480 | 00:05:09,240 | I'm hand-cutting my fish, um, and making sure that it's textured enough | I'm hand-cutting my fish, um, and making sure that it's textured enough |
90 | 00:05:09,440 | 00:05:10,920 | but not too fine. | but not too fine. |
91 | 00:05:11,120 | 00:05:15,040 | I notice you just, um, hand-chopped your fish, you didn't blitz it. | I notice you just, um, hand-chopped your fish, you didn't blitz it. |
92 | 00:05:15,240 | 00:05:19,200 | No, 'cause I don't like the texture going, it could get gluey | No, 'cause I don't like the texture going, it could get gluey |
93 | 00:05:19,400 | 00:05:21,800 | and I want the nice, like, bouncy mouth feel | and I want the nice, like, bouncy mouth feel |
94 | 00:05:22,000 | 00:05:23,720 | so I prefer to actually hand-cut | so I prefer to actually hand-cut |
95 | 00:05:23,920 | 00:05:26,320 | because then for me, it's all about texture. | because then for me, it's all about texture. |
96 | 00:05:26,520 | 00:05:28,080 | Alright, well, good luck. (LAUGHS) | Alright, well, good luck. (LAUGHS) |
97 | 00:05:28,280 | 00:05:30,480 | Thank you, Dan. All good. Thanks. Cheers. | Thank you, Dan. All good. Thanks. Cheers. |
98 | 00:05:45,520 | 00:05:46,840 | Um, my name is Kiet. | Um, my name is Kiet. |
99 | 00:05:47,040 | 00:05:49,520 | Today, I'm going to cook a basa fishcake | Today, I'm going to cook a basa fishcake |
100 | 00:05:49,720 | 00:05:52,480 | with a traditional Thai dipping sauce. | with a traditional Thai dipping sauce. |
101 | 00:05:52,680 | 00:05:54,760 | Very excited. (LAUGHS) | Very excited. (LAUGHS) |
102 | 00:05:54,960 | 00:05:57,400 | We grew up in the farmer family. | We grew up in the farmer family. |
103 | 00:05:59,360 | 00:06:02,600 | I'm helping the worker pick up a durian. | I'm helping the worker pick up a durian. |
104 | 00:06:06,480 | 00:06:09,320 | I learned how to cook when I was very younger. | I learned how to cook when I was very younger. |
105 | 00:06:09,520 | 00:06:13,560 | When I come to Australia, I miss the taste of Thai food | When I come to Australia, I miss the taste of Thai food |
106 | 00:06:13,760 | 00:06:19,040 | and... I want to recreate those memories and those experience, | and... I want to recreate those memories and those experience, |
107 | 00:06:19,240 | 00:06:21,680 | those tastes that I crave for. | those tastes that I crave for. |
108 | 00:06:23,520 | 00:06:24,800 | To make the fishcake, | To make the fishcake, |
109 | 00:06:25,000 | 00:06:29,600 | I will mix fish with, um, store-bought red curry paste. | I will mix fish with, um, store-bought red curry paste. |
110 | 00:06:30,800 | 00:06:33,360 | Can you tell me about all the other ingredients that you're using | Can you tell me about all the other ingredients that you're using |
111 | 00:06:33,560 | 00:06:36,080 | to amp up the flavour of that beautiful curry paste? | to amp up the flavour of that beautiful curry paste? |
112 | 00:06:36,280 | 00:06:41,080 | So, um, this is the rhizome, or in Thai it's called kachai. | So, um, this is the rhizome, or in Thai it's called kachai. |
113 | 00:06:43,920 | 00:06:45,880 | It's almost got that gingery heat. Yeah. | It's almost got that gingery heat. Yeah. |
114 | 00:06:46,080 | 00:06:48,680 | But it's very, very savoury. That's right. | But it's very, very savoury. That's right. |
115 | 00:06:48,880 | 00:06:50,440 | And it does have a little bit of a... | And it does have a little bit of a... |
116 | 00:06:50,640 | 00:06:53,600 | ..a sharp, almost citric kind of quality to it as well. | ..a sharp, almost citric kind of quality to it as well. |
117 | 00:06:53,800 | 00:06:55,160 | Yeah, yeah. Delicious! | Yeah, yeah. Delicious! |
118 | 00:06:55,360 | 00:06:57,600 | OK. And you have your... You have your beans, | OK. And you have your... You have your beans, |
119 | 00:06:57,800 | 00:06:59,840 | of course, your beautiful kaffir limes. | of course, your beautiful kaffir limes. |
120 | 00:07:00,040 | 00:07:01,720 | Yeah, very hard to find. | Yeah, very hard to find. |
121 | 00:07:01,960 | 00:07:05,040 | Very hard to find and very crucial for good Thai cooking, right? It is, yeah. | Very hard to find and very crucial for good Thai cooking, right? It is, yeah. |
122 | 00:07:05,240 | 00:07:08,320 | Best of luck and we'll see you soon. Thank you. Alright, thank you. | Best of luck and we'll see you soon. Thank you. Alright, thank you. |
123 | 00:07:19,440 | 00:07:20,760 | My name's Emma. | My name's Emma. |
124 | 00:07:20,960 | 00:07:23,480 | Tonight, I'm planning to serve up the mackerel fishcakes, | Tonight, I'm planning to serve up the mackerel fishcakes, |
125 | 00:07:23,680 | 00:07:28,280 | served with the beautiful orange dipping sauce on radicchio leaves. | served with the beautiful orange dipping sauce on radicchio leaves. |
126 | 00:07:28,480 | 00:07:29,960 | I'm quite a basic mum cook. | I'm quite a basic mum cook. |
127 | 00:07:30,160 | 00:07:34,520 | I love the flavours of Thai food and I love the aromas. | I love the flavours of Thai food and I love the aromas. |
128 | 00:07:34,720 | 00:07:38,120 | The most amazing thing about Thai cuisine that people should know, | The most amazing thing about Thai cuisine that people should know, |
129 | 00:07:38,320 | 00:07:40,520 | that it's easy to cook, anyone can do it. | that it's easy to cook, anyone can do it. |
130 | 00:07:45,200 | 00:07:47,080 | That's nearly cooked. | That's nearly cooked. |
131 | 00:07:47,280 | 00:07:50,320 | How's your fishcakes going? Yeah, good, I've cooked the fish... | How's your fishcakes going? Yeah, good, I've cooked the fish... |
132 | 00:07:50,520 | 00:07:52,160 | You what the fish? I've cooked the fish. | You what the fish? I've cooked the fish. |
133 | 00:07:52,360 | 00:07:53,960 | The fish is cooling. You've cooked the fish? | The fish is cooling. You've cooked the fish? |
134 | 00:07:54,200 | 00:07:56,760 | It's cooling in... What do you mean you've cooked the fish? Are you... | It's cooling in... What do you mean you've cooked the fish? Are you... |
135 | 00:07:56,960 | 00:07:58,840 | That's very interesting. I've precooked the fish. | That's very interesting. I've precooked the fish. |
136 | 00:07:59,080 | 00:08:01,520 | What's going to bind it together, how are they going to hold? Eggs. | What's going to bind it together, how are they going to hold? Eggs. |
137 | 00:08:01,720 | 00:08:04,680 | Right. And a little bit of, um, cornflour. | Right. And a little bit of, um, cornflour. |
138 | 00:08:04,880 | 00:08:07,360 | OK, so sort of like a cross between a Thai fishcake | OK, so sort of like a cross between a Thai fishcake |
139 | 00:08:07,560 | 00:08:09,200 | and like an English fishcake. | and like an English fishcake. |
140 | 00:08:09,400 | 00:08:11,240 | Probably, yes. (LAUGHS) | Probably, yes. (LAUGHS) |
141 | 00:08:11,440 | 00:08:14,360 | This is about the second time I've cooked fishcakes. | This is about the second time I've cooked fishcakes. |
142 | 00:08:14,560 | 00:08:16,560 | (LAUGHS) So I'm winging it. | (LAUGHS) So I'm winging it. |
143 | 00:08:16,760 | 00:08:18,240 | But I love eating them. | But I love eating them. |
144 | 00:08:19,840 | 00:08:22,240 | How are you going? I think I'm OK. Nervous. | How are you going? I think I'm OK. Nervous. |
145 | 00:08:22,440 | 00:08:26,520 | MAEVE O'MEARA: First up from Long Chim is apprentice chef Sam. | MAEVE O'MEARA: First up from Long Chim is apprentice chef Sam. |
146 | 00:08:26,720 | 00:08:30,240 | The pressure is on because these four home cooks | The pressure is on because these four home cooks |
147 | 00:08:30,440 | 00:08:34,920 | have a passion for Thai cuisine that will be tough to match. | have a passion for Thai cuisine that will be tough to match. |
148 | 00:08:35,120 | 00:08:38,920 | Tonight, I'm making snapper fishcakes with cucumber relish. | Tonight, I'm making snapper fishcakes with cucumber relish. |
149 | 00:08:39,120 | 00:08:41,400 | I'm feeling pretty confident, I've been taught by the best. | I'm feeling pretty confident, I've been taught by the best. |
150 | 00:08:41,600 | 00:08:43,040 | It's gonna be a piece of cake. | It's gonna be a piece of cake. |
151 | 00:08:43,240 | 00:08:45,440 | A piece of fishcake. (CHUCKLES) | A piece of fishcake. (CHUCKLES) |
152 | 00:08:45,640 | 00:08:47,960 | What makes our fishcakes at Long Chim quite special | What makes our fishcakes at Long Chim quite special |
153 | 00:08:48,160 | 00:08:53,480 | is the fresh ingredients, fresh kachai, galangal that goes into it. | is the fresh ingredients, fresh kachai, galangal that goes into it. |
154 | 00:08:54,680 | 00:08:57,920 | And the, um, accompanying sauce is nice and fresh. | And the, um, accompanying sauce is nice and fresh. |
155 | 00:08:58,160 | 00:09:01,160 | Think ahead to what you need to do next, yeah? Yeah. | Think ahead to what you need to do next, yeah? Yeah. |
156 | 00:09:01,360 | 00:09:06,120 | And sweet-and-sour to accompany the saltiness of the fishcakes. | And sweet-and-sour to accompany the saltiness of the fishcakes. |
157 | 00:09:06,320 | 00:09:09,240 | You're doing everything properly, roasting your shrimp paste, | You're doing everything properly, roasting your shrimp paste, |
158 | 00:09:09,440 | 00:09:11,960 | pounding all that, making your own red curry. | pounding all that, making your own red curry. |
159 | 00:09:12,160 | 00:09:13,520 | How do you think he's going? | How do you think he's going? |
160 | 00:09:13,720 | 00:09:15,480 | Taking pretty long on his curry paste, you know? | Taking pretty long on his curry paste, you know? |
161 | 00:09:15,680 | 00:09:18,040 | ALL: Good food takes time. That's true, that's true. | ALL: Good food takes time. That's true, that's true. |
162 | 00:09:18,240 | 00:09:21,120 | It was so stressful watching Sam. | It was so stressful watching Sam. |
163 | 00:09:21,360 | 00:09:23,600 | Let's go, Sam! Come on, Sam. Chop, chop, chop, chop! | Let's go, Sam! Come on, Sam. Chop, chop, chop, chop! |
164 | 00:09:23,800 | 00:09:26,600 | There was nothing wrong with the way he was working | There was nothing wrong with the way he was working |
165 | 00:09:26,800 | 00:09:28,080 | and what he was doing. | and what he was doing. |
166 | 00:09:28,280 | 00:09:31,120 | It just needed to be picked up a notch on the speed. | It just needed to be picked up a notch on the speed. |
167 | 00:09:31,320 | 00:09:32,640 | So Chef Meena, | So Chef Meena, |
168 | 00:09:32,840 | 00:09:36,200 | what's so special about this recipe it takes 90 minutes? | what's so special about this recipe it takes 90 minutes? |
169 | 00:09:36,400 | 00:09:37,680 | Like, why does it take so long? | Like, why does it take so long? |
170 | 00:09:37,880 | 00:09:41,320 | Well, as you can see, Sam started everything from scratch. | Well, as you can see, Sam started everything from scratch. |
171 | 00:09:41,520 | 00:09:44,120 | Also, what is really important about this dish | Also, what is really important about this dish |
172 | 00:09:44,320 | 00:09:47,720 | is that you want a really light and springy fishcake. | is that you want a really light and springy fishcake. |
173 | 00:09:47,920 | 00:09:49,920 | You don't want something that's really dense. | You don't want something that's really dense. |
174 | 00:09:50,120 | 00:09:52,840 | I'll taste now, Chef. Right, Sam, you can do it, come on. | I'll taste now, Chef. Right, Sam, you can do it, come on. |
175 | 00:09:55,800 | 00:09:57,360 | It's tasting good. | It's tasting good. |
176 | 00:10:01,480 | 00:10:03,760 | Manisha is way ahead of the curve. | Manisha is way ahead of the curve. |
177 | 00:10:03,960 | 00:10:05,640 | She's pretty much got her fishcakes done | She's pretty much got her fishcakes done |
178 | 00:10:05,840 | 00:10:07,520 | and there's still 60 minutes to go. | and there's still 60 minutes to go. |
179 | 00:10:07,720 | 00:10:08,560 | Wow. | Wow. |
180 | 00:10:08,760 | 00:10:11,400 | But the thing is she didn't blend her fish mousse, | But the thing is she didn't blend her fish mousse, |
181 | 00:10:11,600 | 00:10:13,760 | she actually hand-cut it. | she actually hand-cut it. |
182 | 00:10:13,960 | 00:10:16,560 | So it will be more piece-y... That's right. | So it will be more piece-y... That's right. |
183 | 00:10:16,760 | 00:10:20,080 | Even though we are looking for that mousse-like texture, I am... | Even though we are looking for that mousse-like texture, I am... |
184 | 00:10:20,280 | 00:10:22,320 | ..I think that Mark might be open to the idea | ..I think that Mark might be open to the idea |
185 | 00:10:22,520 | 00:10:24,440 | of something a little bit different. | of something a little bit different. |
186 | 00:10:24,640 | 00:10:26,360 | What I'm loving about Andrew is | What I'm loving about Andrew is |
187 | 00:10:26,560 | 00:10:28,680 | what he's doing is filleting the fish himself | what he's doing is filleting the fish himself |
188 | 00:10:28,880 | 00:10:30,600 | and then he's going to deep-fry the skin | and then he's going to deep-fry the skin |
189 | 00:10:30,800 | 00:10:33,800 | to add a little bit of garnish texture to the end result. | to add a little bit of garnish texture to the end result. |
190 | 00:10:34,000 | 00:10:35,480 | So I think it's... That's very chef-y! | So I think it's... That's very chef-y! |
191 | 00:10:35,680 | 00:10:38,680 | Very, very chef-y. I wonder if maybe Mark might not be able to tell | Very, very chef-y. I wonder if maybe Mark might not be able to tell |
192 | 00:10:38,880 | 00:10:41,160 | between his dish and the restaurant's dish. | between his dish and the restaurant's dish. |
193 | 00:10:50,640 | 00:10:53,320 | MAEVE O'MEARA: Restaurant Long Chim's apprentice chef Sam | MAEVE O'MEARA: Restaurant Long Chim's apprentice chef Sam |
194 | 00:10:53,520 | 00:10:56,320 | is facing off against our four home cooks | is facing off against our four home cooks |
195 | 00:10:56,520 | 00:10:58,560 | who are preparing their own version | who are preparing their own version |
196 | 00:10:58,760 | 00:11:02,040 | of the classic Thai starter, fishcakes. | of the classic Thai starter, fishcakes. |
197 | 00:11:02,240 | 00:11:05,600 | Tonight's blind judge, Mark, will taste each dish | Tonight's blind judge, Mark, will taste each dish |
198 | 00:11:05,800 | 00:11:08,240 | with no idea of who cooked what. | with no idea of who cooked what. |
199 | 00:11:08,440 | 00:11:09,960 | MARK OLIVE: For me, a perfect Thai fishcake | MARK OLIVE: For me, a perfect Thai fishcake |
200 | 00:11:10,160 | 00:11:11,920 | is where the protein's been worked well. | is where the protein's been worked well. |
201 | 00:11:13,440 | 00:11:15,760 | Not overworking it where it's like rubber. | Not overworking it where it's like rubber. |
202 | 00:11:15,960 | 00:11:17,280 | I love chilli. | I love chilli. |
203 | 00:11:17,480 | 00:11:19,520 | It just can't be too hot. | It just can't be too hot. |
204 | 00:11:19,720 | 00:11:22,240 | Everybody knows how I react to chilli... (CHUCKLES) | Everybody knows how I react to chilli... (CHUCKLES) |
205 | 00:11:22,440 | 00:11:23,760 | ..I start glowing. | ..I start glowing. |
206 | 00:11:23,960 | 00:11:26,840 | Great Thai sauce has got to have that sweet-and-sour element. | Great Thai sauce has got to have that sweet-and-sour element. |
207 | 00:11:27,040 | 00:11:28,880 | Again, nothing too overpowering. | Again, nothing too overpowering. |
208 | 00:11:29,080 | 00:11:31,560 | I don't want it too vinegary and I don't want it too sour. | I don't want it too vinegary and I don't want it too sour. |
209 | 00:11:43,000 | 00:11:45,760 | Thai food is about the simplicity. | Thai food is about the simplicity. |
210 | 00:11:47,000 | 00:11:51,360 | It's all just very simple, a combination of sugar and vinegar | It's all just very simple, a combination of sugar and vinegar |
211 | 00:11:51,560 | 00:11:56,680 | and then I got a slice of onion, also cucumbers and chilli. | and then I got a slice of onion, also cucumbers and chilli. |
212 | 00:11:57,880 | 00:12:01,560 | Sweet-and-sour and a bit of crunchiness from the peanut. | Sweet-and-sour and a bit of crunchiness from the peanut. |
213 | 00:12:01,760 | 00:12:04,680 | The fishcake itself is very spicy, | The fishcake itself is very spicy, |
214 | 00:12:04,880 | 00:12:08,240 | kind of like a combination of really, really good food. | kind of like a combination of really, really good food. |
215 | 00:12:08,440 | 00:12:11,320 | Every time I cook, I think of my grandmother | Every time I cook, I think of my grandmother |
216 | 00:12:11,520 | 00:12:15,640 | and I want to show my grandma the recipe that helped me | and I want to show my grandma the recipe that helped me |
217 | 00:12:15,840 | 00:12:18,360 | growing up to be the person who I am today. | growing up to be the person who I am today. |
218 | 00:12:18,560 | 00:12:22,120 | The Thai fishcake, you have to look at the texture. | The Thai fishcake, you have to look at the texture. |
219 | 00:12:22,320 | 00:12:27,760 | It feels a bit elastic and tender, a bit like crunchy, in a way. | It feels a bit elastic and tender, a bit like crunchy, in a way. |
220 | 00:12:32,120 | 00:12:33,800 | Very good. (LAUGHS) | Very good. (LAUGHS) |
221 | 00:12:34,000 | 00:12:38,360 | Hey, we've reached halfway! 45 minutes to go! | Hey, we've reached halfway! 45 minutes to go! |
222 | 00:12:40,240 | 00:12:42,800 | Sam, make sure there aren't any bones in those, yeah? | Sam, make sure there aren't any bones in those, yeah? |
223 | 00:12:43,000 | 00:12:44,320 | Yes, chef. | Yes, chef. |
224 | 00:12:44,520 | 00:12:46,560 | Stressing me out. | Stressing me out. |
225 | 00:12:46,760 | 00:12:48,880 | So I've just finished pounding the paste | So I've just finished pounding the paste |
226 | 00:12:49,080 | 00:12:51,080 | so now, I'm going to blend the fish. | so now, I'm going to blend the fish. |
227 | 00:12:51,280 | 00:12:52,800 | Ah, there we go. | Ah, there we go. |
228 | 00:12:53,000 | 00:12:54,480 | Once there's no lumps anymore, | Once there's no lumps anymore, |
229 | 00:12:54,680 | 00:12:56,720 | put it into a bowl with all the other ingredients - | put it into a bowl with all the other ingredients - |
230 | 00:12:56,920 | 00:13:00,160 | palm sugar, fish sauce, galangal powder. | palm sugar, fish sauce, galangal powder. |
231 | 00:13:01,360 | 00:13:02,800 | And then I'll just start to slap it. | And then I'll just start to slap it. |
232 | 00:13:07,120 | 00:13:10,800 | What happens to the fish meat when you treat it that way? | What happens to the fish meat when you treat it that way? |
233 | 00:13:11,000 | 00:13:12,880 | Well, you're working the proteins in the fish | Well, you're working the proteins in the fish |
234 | 00:13:13,080 | 00:13:14,480 | and then you're turning the fish | and then you're turning the fish |
235 | 00:13:14,680 | 00:13:19,640 | from almost like a mushy grainy texture to a smooth, bouncy texture. | from almost like a mushy grainy texture to a smooth, bouncy texture. |
236 | 00:13:19,840 | 00:13:22,160 | Almost like a mousse in a way, yeah. That's right. | Almost like a mousse in a way, yeah. That's right. |
237 | 00:13:22,360 | 00:13:24,360 | Slap it! Yes, chef. | Slap it! Yes, chef. |
238 | 00:13:26,320 | 00:13:28,400 | Slap it, mate, slap it! Oh, yeah. | Slap it, mate, slap it! Oh, yeah. |
239 | 00:13:28,600 | 00:13:30,120 | (ALL LAUGH) | (ALL LAUGH) |
240 | 00:13:30,320 | 00:13:32,600 | I used to do ten kilo batches. Oh, really? | I used to do ten kilo batches. Oh, really? |
241 | 00:13:32,800 | 00:13:35,040 | So I had to do like boom! Yeah. | So I had to do like boom! Yeah. |
242 | 00:13:35,280 | 00:13:37,920 | How long are you going to slap this for? Ten minutes? Oh... | How long are you going to slap this for? Ten minutes? Oh... |
243 | 00:13:38,120 | 00:13:39,400 | Well, I'm gonna slap it. | Well, I'm gonna slap it. |
244 | 00:13:39,640 | 00:13:41,400 | Then I'm going to put eggs through it. Yeah. | Then I'm going to put eggs through it. Yeah. |
245 | 00:13:41,640 | 00:13:44,840 | So whip the eggs up, put it through and then slap it again to bring it all back together. | So whip the eggs up, put it through and then slap it again to bring it all back together. |
246 | 00:13:45,040 | 00:13:47,000 | This is awesome. Well, good luck mate. | This is awesome. Well, good luck mate. |
247 | 00:13:47,200 | 00:13:48,640 | Thank you. | Thank you. |
248 | 00:13:49,760 | 00:13:51,800 | Chucking it into the bowl brings it all together | Chucking it into the bowl brings it all together |
249 | 00:13:52,000 | 00:13:54,960 | so when you fry it, you get that nice bouncy texture. | so when you fry it, you get that nice bouncy texture. |
250 | 00:13:55,160 | 00:13:59,040 | The catch is that, um, they're only good for about 20 minutes | The catch is that, um, they're only good for about 20 minutes |
251 | 00:13:59,240 | 00:14:00,800 | and then they turn into car tyres. | and then they turn into car tyres. |
252 | 00:14:01,000 | 00:14:04,040 | The reason I love cooking so much, it's my peaceful place. | The reason I love cooking so much, it's my peaceful place. |
253 | 00:14:04,240 | 00:14:06,480 | It's what I do when I'm not... not working. | It's what I do when I'm not... not working. |
254 | 00:14:07,640 | 00:14:10,640 | The noodles, they have to be boiled for five minutes | The noodles, they have to be boiled for five minutes |
255 | 00:14:10,840 | 00:14:13,480 | and then rinsed in cold water to get the starch off them | and then rinsed in cold water to get the starch off them |
256 | 00:14:13,680 | 00:14:16,960 | otherwise they turn into glue and they're just, ew, impossible. | otherwise they turn into glue and they're just, ew, impossible. |
257 | 00:14:17,160 | 00:14:20,040 | So as soon as I've got my noodles cooled, | So as soon as I've got my noodles cooled, |
258 | 00:14:20,240 | 00:14:23,880 | washed then sitting in water, then I can pipe out my fishcakes. | washed then sitting in water, then I can pipe out my fishcakes. |
259 | 00:14:24,080 | 00:14:26,600 | Living in Thailand this little old lady, | Living in Thailand this little old lady, |
260 | 00:14:26,800 | 00:14:30,240 | she used to use an old plastic bag - well, a new plastic bag every time, | she used to use an old plastic bag - well, a new plastic bag every time, |
261 | 00:14:30,440 | 00:14:32,480 | but she used a plastic bag and put her fishcakes in there | but she used a plastic bag and put her fishcakes in there |
262 | 00:14:32,680 | 00:14:33,960 | and squeeze them out like this | and squeeze them out like this |
263 | 00:14:34,160 | 00:14:36,080 | because it's so sticky on your hands. | because it's so sticky on your hands. |
264 | 00:14:37,880 | 00:14:39,320 | Ha-ha! (LAUGHS) | Ha-ha! (LAUGHS) |
265 | 00:14:39,520 | 00:14:42,360 | You've got like a magician show going on over there. | You've got like a magician show going on over there. |
266 | 00:14:46,240 | 00:14:50,440 | My secret to a fishcake is the hero of the dish, which is fish. | My secret to a fishcake is the hero of the dish, which is fish. |
267 | 00:14:50,640 | 00:14:53,280 | I chose flathead because it's, um, a beautiful texture, | I chose flathead because it's, um, a beautiful texture, |
268 | 00:14:53,480 | 00:14:54,920 | it holds its shape well. | it holds its shape well. |
269 | 00:14:56,000 | 00:14:58,400 | This part of cooking my fishcakes is pretty risky | This part of cooking my fishcakes is pretty risky |
270 | 00:14:58,600 | 00:15:01,080 | because it can make everything golden brown on the outside | because it can make everything golden brown on the outside |
271 | 00:15:01,280 | 00:15:02,800 | and then inside it could be raw as | and then inside it could be raw as |
272 | 00:15:03,000 | 00:15:06,520 | so I've got to really make sure that I do these justice. | so I've got to really make sure that I do these justice. |
273 | 00:15:06,720 | 00:15:09,680 | Instead of saying, "I love you" to someone or, "I care about you", | Instead of saying, "I love you" to someone or, "I care about you", |
274 | 00:15:09,880 | 00:15:12,240 | I'd rather cook them a fantastic meal. | I'd rather cook them a fantastic meal. |
275 | 00:15:12,440 | 00:15:15,760 | OK, still a bit raw, so it definitely needs longer time. | OK, still a bit raw, so it definitely needs longer time. |
276 | 00:15:15,960 | 00:15:18,080 | This stuff's done, I'm just going have a taste. | This stuff's done, I'm just going have a taste. |
277 | 00:15:18,280 | 00:15:20,560 | Mm! Yeah. | Mm! Yeah. |
278 | 00:15:20,760 | 00:15:23,520 | Happy with that, and definitely chilli. | Happy with that, and definitely chilli. |
279 | 00:15:23,720 | 00:15:26,800 | Let's go! Almost there, guys! You're doing great. | Let's go! Almost there, guys! You're doing great. |
280 | 00:15:29,680 | 00:15:31,920 | EMMA: Now that my fishcake mixture is ready, | EMMA: Now that my fishcake mixture is ready, |
281 | 00:15:32,120 | 00:15:33,560 | I'm going to move onto the sauce. | I'm going to move onto the sauce. |
282 | 00:15:35,320 | 00:15:38,880 | The sauce I'm making today is a orange sauce. | The sauce I'm making today is a orange sauce. |
283 | 00:15:39,080 | 00:15:41,280 | And I made it up. It's my creation. | And I made it up. It's my creation. |
284 | 00:15:41,480 | 00:15:45,640 | Oranges, rice vinegar, chillies | Oranges, rice vinegar, chillies |
285 | 00:15:45,840 | 00:15:48,080 | and whatever else I feel like putting in. | and whatever else I feel like putting in. |
286 | 00:15:48,280 | 00:15:50,520 | Coriander? (GIGGLES) I'm not sure yet. | Coriander? (GIGGLES) I'm not sure yet. |
287 | 00:15:50,720 | 00:15:52,920 | Hey, guys, there's 15 minutes to go. | Hey, guys, there's 15 minutes to go. |
288 | 00:15:54,280 | 00:15:55,840 | CHEF MEENA: You're good on time, Sam. | CHEF MEENA: You're good on time, Sam. |
289 | 00:16:00,960 | 00:16:03,280 | Are you going to serve them in the radicchio leaves, are you? | Are you going to serve them in the radicchio leaves, are you? |
290 | 00:16:03,480 | 00:16:04,640 | Yes, yes. | Yes, yes. |
291 | 00:16:04,840 | 00:16:07,640 | Oh, it's like an English style fishcake san choy bow | Oh, it's like an English style fishcake san choy bow |
292 | 00:16:07,840 | 00:16:09,640 | in radicchio leaves? (LAUGHS) | in radicchio leaves? (LAUGHS) |
293 | 00:16:09,840 | 00:16:11,160 | Yeah? Yep. | Yeah? Yep. |
294 | 00:16:11,360 | 00:16:13,360 | Italian influence there too. Yeah, yeah. | Italian influence there too. Yeah, yeah. |
295 | 00:16:13,560 | 00:16:16,240 | Nice, I like it. Part of my genetics. | Nice, I like it. Part of my genetics. |
296 | 00:16:16,440 | 00:16:17,880 | I'm all about that fusion. | I'm all about that fusion. |
297 | 00:16:20,320 | 00:16:23,680 | OK, you want to start thinking about plating up. | OK, you want to start thinking about plating up. |
298 | 00:16:23,920 | 00:16:26,680 | Alright let's go, let's start plating, Sam. Yep. | Alright let's go, let's start plating, Sam. Yep. |
299 | 00:16:30,360 | 00:16:32,480 | DAN HONG: Good job, first to the pass! (APPLAUSE) | DAN HONG: Good job, first to the pass! (APPLAUSE) |
300 | 00:16:32,680 | 00:16:34,440 | MELISSA LEONG: Well done! | MELISSA LEONG: Well done! |
301 | 00:16:39,200 | 00:16:42,840 | (APPLAUSE) Nice one, Kiet. That looks good. | (APPLAUSE) Nice one, Kiet. That looks good. |
302 | 00:16:47,480 | 00:16:48,960 | Well done, Sam. | Well done, Sam. |
303 | 00:16:49,160 | 00:16:50,640 | Oh, my God, that looks delicious. | Oh, my God, that looks delicious. |
304 | 00:16:50,840 | 00:16:53,200 | CHEF MEENA: Yeah, good job, Sam! (APPLAUSE) | CHEF MEENA: Yeah, good job, Sam! (APPLAUSE) |
305 | 00:16:58,680 | 00:17:01,720 | Lots of colour, lots of texture. Well done! | Lots of colour, lots of texture. Well done! |
306 | 00:17:03,280 | 00:17:05,440 | Well done, guys. ANDREW: May the best person win. | Well done, guys. ANDREW: May the best person win. |
307 | 00:17:05,640 | 00:17:08,560 | Thank you. Thanks so much. Well done. | Thank you. Thanks so much. Well done. |
308 | 00:17:12,920 | 00:17:15,680 | MAEVE O'MEARA: All of our cooks have served up their best fishcakes | MAEVE O'MEARA: All of our cooks have served up their best fishcakes |
309 | 00:17:15,880 | 00:17:17,520 | with dipping sauce. | with dipping sauce. |
310 | 00:17:19,800 | 00:17:21,800 | Now it's time for judge Mark | Now it's time for judge Mark |
311 | 00:17:22,000 | 00:17:26,600 | to taste all of the dishes without knowing who created which plate. | to taste all of the dishes without knowing who created which plate. |
312 | 00:17:26,800 | 00:17:28,440 | Hi. Hello, Mark. | Hi. Hello, Mark. |
313 | 00:17:28,640 | 00:17:31,160 | Well, look at this festival of fishcakes on the pass tonight, | Well, look at this festival of fishcakes on the pass tonight, |
314 | 00:17:31,360 | 00:17:32,640 | I hope you're hungry. | I hope you're hungry. |
315 | 00:17:32,840 | 00:17:35,320 | Well, just looking at the five of these... | Well, just looking at the five of these... |
316 | 00:17:36,840 | 00:17:41,960 | ..there's a great assortment of shapes, sizes and colours. | ..there's a great assortment of shapes, sizes and colours. |
317 | 00:17:42,160 | 00:17:43,880 | I can't wait to tuck in. | I can't wait to tuck in. |
318 | 00:17:44,080 | 00:17:47,040 | DAN HONG: OK, Mark, these are flathead fishcakes | DAN HONG: OK, Mark, these are flathead fishcakes |
319 | 00:17:47,240 | 00:17:50,880 | with cucumber, coriander and lime salad. | with cucumber, coriander and lime salad. |
320 | 00:17:52,520 | 00:17:55,480 | I love flathead, one of my favourite fish. | I love flathead, one of my favourite fish. |
321 | 00:17:55,680 | 00:17:58,320 | You can see chunks of the flathead, which is nice. | You can see chunks of the flathead, which is nice. |
322 | 00:17:58,520 | 00:18:00,280 | I'm gonna go in. | I'm gonna go in. |
323 | 00:18:08,240 | 00:18:10,240 | What do you think of the taste, mate? | What do you think of the taste, mate? |
324 | 00:18:10,440 | 00:18:12,960 | It's not a bad fishcake. | It's not a bad fishcake. |
325 | 00:18:13,160 | 00:18:14,920 | You know that consistency you're looking for, | You know that consistency you're looking for, |
326 | 00:18:15,120 | 00:18:16,640 | not rubbery but that nice soft... | not rubbery but that nice soft... |
327 | 00:18:16,840 | 00:18:18,120 | Bounce. Bouncy. | Bounce. Bouncy. |
328 | 00:18:18,320 | 00:18:20,880 | ..juicy, bouncy, it's just not there. | ..juicy, bouncy, it's just not there. |
329 | 00:18:21,080 | 00:18:24,560 | Overall, not bad, not bad. | Overall, not bad, not bad. |
330 | 00:18:27,600 | 00:18:33,320 | Mark, these are mackerel fishcakes with coriander. Ooh. | Mark, these are mackerel fishcakes with coriander. Ooh. |
331 | 00:18:35,920 | 00:18:38,200 | OK, I'm going to try a little bit of the sauce first. | OK, I'm going to try a little bit of the sauce first. |
332 | 00:18:40,960 | 00:18:44,600 | Oh, it's really sweet. OK. | Oh, it's really sweet. OK. |
333 | 00:18:44,800 | 00:18:49,200 | I'm really not getting, um, a sourness there at all. | I'm really not getting, um, a sourness there at all. |
334 | 00:18:49,400 | 00:18:51,400 | I can get a little bit of the heat. Sure. | I can get a little bit of the heat. Sure. |
335 | 00:18:56,600 | 00:18:58,360 | Overall, it's pretty bland. | Overall, it's pretty bland. |
336 | 00:18:58,560 | 00:18:59,840 | OK. OK. | OK. OK. |
337 | 00:19:00,040 | 00:19:03,080 | You can really taste the mackerel, which is OK, | You can really taste the mackerel, which is OK, |
338 | 00:19:03,280 | 00:19:05,080 | I can't taste any chilli. | I can't taste any chilli. |
339 | 00:19:05,280 | 00:19:09,480 | These are snapper fishcakes with a cucumber relish. | These are snapper fishcakes with a cucumber relish. |
340 | 00:19:09,680 | 00:19:11,040 | Ooh. | Ooh. |
341 | 00:19:12,520 | 00:19:15,240 | Wow, look at this! Great presentation. | Wow, look at this! Great presentation. |
342 | 00:19:15,440 | 00:19:18,280 | It's beautiful. It's got a nice bounce to it. | It's beautiful. It's got a nice bounce to it. |
343 | 00:19:18,480 | 00:19:19,840 | I love that texture. | I love that texture. |
344 | 00:19:20,040 | 00:19:22,720 | What do you think about this beautiful relish? | What do you think about this beautiful relish? |
345 | 00:19:22,920 | 00:19:26,320 | Look at the colours in that, really vibrant. | Look at the colours in that, really vibrant. |
346 | 00:19:35,480 | 00:19:37,520 | (SIGHS) I'm starving. | (SIGHS) I'm starving. |
347 | 00:19:37,720 | 00:19:39,680 | God, that's nice. (LAUGHS) | God, that's nice. (LAUGHS) |
348 | 00:19:39,880 | 00:19:41,240 | You're killing me! | You're killing me! |
349 | 00:19:41,440 | 00:19:43,160 | The texture... | The texture... |
350 | 00:19:43,360 | 00:19:48,320 | ..the flavour, you know it's all there, really enjoyable. | ..the flavour, you know it's all there, really enjoyable. |
351 | 00:19:50,080 | 00:19:52,280 | And I'd definitely go back for seconds on this. | And I'd definitely go back for seconds on this. |
352 | 00:19:52,480 | 00:19:54,200 | So, let's move on. | So, let's move on. |
353 | 00:19:56,760 | 00:20:00,440 | So Mark, these are basa fishcakes with dipping sauce. | So Mark, these are basa fishcakes with dipping sauce. |
354 | 00:20:03,080 | 00:20:05,760 | This looks really nice. This could be the restaurant dish. | This looks really nice. This could be the restaurant dish. |
355 | 00:20:05,960 | 00:20:08,280 | It's got that, you know, that look about it, the style. | It's got that, you know, that look about it, the style. |
356 | 00:20:08,480 | 00:20:09,320 | Mm. Mm-hm. | Mm. Mm-hm. |
357 | 00:20:09,520 | 00:20:11,640 | I'm going to try the sauce first. Mm-hm. | I'm going to try the sauce first. Mm-hm. |
358 | 00:20:15,520 | 00:20:17,800 | It's a nice balance, it's a really nice balance. | It's a nice balance, it's a really nice balance. |
359 | 00:20:18,000 | 00:20:19,480 | The fishcakes look great. | The fishcakes look great. |
360 | 00:20:22,080 | 00:20:23,160 | Mm. | Mm. |
361 | 00:20:26,480 | 00:20:28,800 | It's missing something, it's missing the bite, | It's missing something, it's missing the bite, |
362 | 00:20:29,000 | 00:20:31,080 | it's missing the... the spice in there. | it's missing the... the spice in there. |
363 | 00:20:31,280 | 00:20:34,120 | But overall, look, great, great job. | But overall, look, great, great job. |
364 | 00:20:35,320 | 00:20:38,240 | Just not quite there in the flavour stakes? Just not quite there at the moment. | Just not quite there in the flavour stakes? Just not quite there at the moment. |
365 | 00:20:38,440 | 00:20:41,640 | These are flathead fishcakes with dipping sauce. | These are flathead fishcakes with dipping sauce. |
366 | 00:20:51,680 | 00:20:53,600 | That's a nice fishcake. | That's a nice fishcake. |
367 | 00:20:53,800 | 00:20:55,080 | There's that little bit of bite, | There's that little bit of bite, |
368 | 00:20:55,280 | 00:20:57,480 | you can taste the heat in there, which is nice. | you can taste the heat in there, which is nice. |
369 | 00:20:57,680 | 00:21:02,320 | There's also a little bit of a crispy garnish component | There's also a little bit of a crispy garnish component |
370 | 00:21:02,520 | 00:21:04,760 | which is the skin of the flathead. | which is the skin of the flathead. |
371 | 00:21:04,960 | 00:21:06,640 | (CRUNCH) I can hear it. | (CRUNCH) I can hear it. |
372 | 00:21:06,840 | 00:21:08,360 | Mm. Mmm. | Mm. Mmm. |
373 | 00:21:08,560 | 00:21:10,840 | (LAUGHS) That's brilliant. | (LAUGHS) That's brilliant. |
374 | 00:21:15,320 | 00:21:18,920 | Best plate on the pass - do you think you've narrowed it down, Mark? | Best plate on the pass - do you think you've narrowed it down, Mark? |
375 | 00:21:19,120 | 00:21:20,600 | I've got a fair idea. | I've got a fair idea. |
376 | 00:21:28,760 | 00:21:30,040 | MAEVE O'MEARA: It's Thai week | MAEVE O'MEARA: It's Thai week |
377 | 00:21:30,240 | 00:21:35,120 | and apprentice chef Sam has faced off against our four home cooks. | and apprentice chef Sam has faced off against our four home cooks. |
378 | 00:21:37,160 | 00:21:39,080 | Now it's time to find out | Now it's time to find out |
379 | 00:21:39,280 | 00:21:42,880 | which dish had judge Mark reaching for a second bite. | which dish had judge Mark reaching for a second bite. |
380 | 00:21:43,080 | 00:21:46,920 | Well, what a way to kick off Thai week with a street food classic, | Well, what a way to kick off Thai week with a street food classic, |
381 | 00:21:47,120 | 00:21:48,520 | the humble fishcake. | the humble fishcake. |
382 | 00:21:48,720 | 00:21:53,360 | And we have five beautiful plates up on the pass tonight. | And we have five beautiful plates up on the pass tonight. |
383 | 00:21:54,760 | 00:21:58,080 | Well, let's not keep you in suspense anymore. | Well, let's not keep you in suspense anymore. |
384 | 00:21:58,280 | 00:22:03,320 | Let's find out who made the best plate on the pass. | Let's find out who made the best plate on the pass. |
385 | 00:22:05,360 | 00:22:08,480 | Look, how amazing to have all of this put in front of me | Look, how amazing to have all of this put in front of me |
386 | 00:22:08,680 | 00:22:10,560 | and I get to taste it all. | and I get to taste it all. |
387 | 00:22:10,760 | 00:22:13,880 | You brought the spirit of Thailand into the kitchen. | You brought the spirit of Thailand into the kitchen. |
388 | 00:22:14,080 | 00:22:17,520 | The flavours that came through with these Thai fishcakes was amazing. | The flavours that came through with these Thai fishcakes was amazing. |
389 | 00:22:17,720 | 00:22:21,880 | Tonight's best plate on the pass is... | Tonight's best plate on the pass is... |
390 | 00:22:30,760 | 00:22:33,440 | MARK OLIVE: The best plate on the pass is... | MARK OLIVE: The best plate on the pass is... |
391 | 00:22:35,760 | 00:22:38,840 | ..the snapper fishcakes with a cucumber relish. | ..the snapper fishcakes with a cucumber relish. |
392 | 00:22:39,040 | 00:22:40,520 | (APPLAUSE) | (APPLAUSE) |
393 | 00:22:45,760 | 00:22:47,120 | Is that you, Sam? It is. | Is that you, Sam? It is. |
394 | 00:22:47,320 | 00:22:49,600 | Smarty pants. (LAUGHS) | Smarty pants. (LAUGHS) |
395 | 00:22:49,800 | 00:22:51,400 | I learnt from the best. | I learnt from the best. |
396 | 00:22:52,560 | 00:22:54,520 | Flawless fishcake, to me. | Flawless fishcake, to me. |
397 | 00:22:54,720 | 00:22:56,840 | Flavours were well balanced. | Flavours were well balanced. |
398 | 00:22:57,040 | 00:23:00,480 | Accompaniment just worked so well with it. | Accompaniment just worked so well with it. |
399 | 00:23:00,680 | 00:23:02,080 | I really enjoyed this. | I really enjoyed this. |
400 | 00:23:02,280 | 00:23:06,920 | Apprentice chef Sam, well done. One-nil for Long Chim. | Apprentice chef Sam, well done. One-nil for Long Chim. |
401 | 00:23:07,120 | 00:23:09,160 | You happy with Sam's effort? Oh, my gosh, ecstatic. | You happy with Sam's effort? Oh, my gosh, ecstatic. |
402 | 00:23:09,360 | 00:23:12,120 | Congratulations, Sam. Thank you. | Congratulations, Sam. Thank you. |
403 | 00:23:12,320 | 00:23:14,000 | I'm not getting fired. (ALL LAUGH) | I'm not getting fired. (ALL LAUGH) |
404 | 00:23:15,520 | 00:23:17,720 | So, Mark, I know you don't like this part of the night | So, Mark, I know you don't like this part of the night |
405 | 00:23:17,920 | 00:23:19,240 | but it is time for you to tell us | but it is time for you to tell us |
406 | 00:23:19,440 | 00:23:20,920 | which of these plates on the pass | which of these plates on the pass |
407 | 00:23:21,120 | 00:23:23,160 | didn't have you reaching for a second bite | didn't have you reaching for a second bite |
408 | 00:23:23,360 | 00:23:26,240 | and who won't be joining us again next time. | and who won't be joining us again next time. |
409 | 00:23:26,440 | 00:23:28,520 | Look, this was really hard... | Look, this was really hard... |
410 | 00:23:29,840 | 00:23:32,520 | ..but I'm sorry to say... | ..but I'm sorry to say... |
411 | 00:23:32,720 | 00:23:35,280 | ..there was one plate that... | ..there was one plate that... |
412 | 00:23:35,480 | 00:23:37,880 | ..didn't live up to my expectations.. | ..didn't live up to my expectations.. |
413 | 00:23:39,280 | 00:23:41,280 | ..and that plate is... | ..and that plate is... |
414 | 00:23:43,360 | 00:23:45,680 | It was the mackerel fishcakes. | It was the mackerel fishcakes. |
415 | 00:23:45,880 | 00:23:48,320 | Who made the... Oh. (LAUGHS) | Who made the... Oh. (LAUGHS) |
416 | 00:23:48,520 | 00:23:50,760 | Emma. It's alright, that's OK. | Emma. It's alright, that's OK. |
417 | 00:23:50,960 | 00:23:53,760 | I was just looking for a bit more of a punch | I was just looking for a bit more of a punch |
418 | 00:23:53,960 | 00:23:56,440 | but it just didn't quite get there. | but it just didn't quite get there. |
419 | 00:23:56,640 | 00:23:59,840 | You've done a great job here. This was a cracking good effort. | You've done a great job here. This was a cracking good effort. |
420 | 00:24:00,040 | 00:24:01,840 | (APPLAUSE) | (APPLAUSE) |
421 | 00:24:03,840 | 00:24:07,200 | Well, I've been waiting all night to try these fishcakes | Well, I've been waiting all night to try these fishcakes |
422 | 00:24:07,400 | 00:24:08,760 | and I'm sure you have too. | and I'm sure you have too. |
423 | 00:24:08,960 | 00:24:10,760 | So come on in. Let's try them. | So come on in. Let's try them. |
424 | 00:24:18,360 | 00:24:20,440 | Oh, it's fine. | Oh, it's fine. |
425 | 00:24:20,640 | 00:24:23,560 | Sam. Thanks, mate. | Sam. Thanks, mate. |
426 | 00:24:23,760 | 00:24:25,040 | Mmm, delicious. | Mmm, delicious. |
427 | 00:24:25,240 | 00:24:27,080 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
428 | 00:24:27,280 | 00:24:28,560 | Delicious. (CHUCKLES) | Delicious. (CHUCKLES) |
429 | 00:24:28,760 | 00:24:31,360 | ..things are going to get hot and spicy... | ..things are going to get hot and spicy... |
430 | 00:24:31,560 | 00:24:32,840 | Oh! | Oh! |
431 | 00:24:33,040 | 00:24:34,640 | ..with Thai green curry. | ..with Thai green curry. |
432 | 00:24:34,840 | 00:24:39,760 | And our home cooks will be facing Long Chim's station chef, Parvit. | And our home cooks will be facing Long Chim's station chef, Parvit. |
433 | 00:24:39,960 | 00:24:41,680 | CHEF MEENA: You can do it, Parvit. | CHEF MEENA: You can do it, Parvit. |