Don’t Eat Raw Fish at Home Until You Watch This | Techniquely with Lan Lam

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Preparing raw fish at home is much easier (and safer) than you think—if you know the right formula. In this episode of Techniquely, Lan Lam breaks down three delicious preparations for raw fish: a marinated tuna bowl, Peruvian ceviche, and homemade gravlax right in your own kitchen. Plus, Lan reveals the ultimate rules for buying and handling seafood safely, so you never have to guess at the fish counter again.

Ginger-Soy Ahi Tuna Rice Bowl Recipe:
Red Snapper Ceviche with Radishes and Orange Recipe:
DIY Gravlax Recipe:

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42 Comments

  3. Searing gives tuna a much more complex flavour (Maillard reaction) than blanching. The biggest problem with searing is that it has to be done at extremely high temperature to avoid cooking the tuna too much.

  4. Cooking rice is hard I feel especially regarding the amount of water and tools we use, either regular pot or instant pot or rice cooker… As the rice might be used for different purpose after cooked like fried rice or build in a bowl. Water is the main issue I am facing to know exactly how much I should use.

  15. YES please do a video about cooking rice especially cooking asian white rice like for sushi or Korean white rice – and please cover how to make it without a rice cooker, and address water ratios and how to get it to not stick to the pot. I grew up with a rice cooker in the house, so i am actually way worse at cooking rice in a pot on the stove. Korean rice needs to be rinsed SOOO clear and its so hard. Trust me, i've asked many people and seen stuff online, but i want to know WHY it turns out sometimes and why it fails others! Thanks so much for your videos, I watch them even if I don't need to learn the topic!

  18. Always love these techniquely videos, thanks for making them! I'd love a rice video.

    My request is how to make brown rice tasty. I'm trying to make healthier choices and substituting brown rice in place of white rice is an obvious one. But it doesn't work with every dish right… What are some good ideas where to use brown rice. Any tips for cooking brown rice for meal prep so you can take it to work for lunch during the week? It often dries out more than white rice I find

  29. What are the pros/cons of steaming with just the right amount of water until the pot is dry at the same time the rice is cooked (what is always written on the bag, and how rice cookers work, but seems so finicky), vs boiling and straining (seems more popular in Indian recipes, and more foolproof). When should you use one vs the other?

  32. Lan, I love eating wild rice. Please make a video talking about how to fully cook wild rice or a wild rice blend. I have such trouble with it. Please make a video showing how to properly make wild rice. I read the ATK review article talking about wild rice. Would be a big help, thanks.

  36. After I saw my cousin in the hospital at a very young age due to e-coli issues, I always make sure my steaks or steakhouse burgers are cooked to medium. I’m only speaking for me, myself, and I. That’s the reason I very rarely order burgers/steak. But thankful this video exists. I never knew how easy it is to prepare raw fish. I know as long as I follow the guidelines and other FDA regulations, everything will work out great.

  37. Lan can be my party guest anytime! Was hoping for something about smoked fish, too. I guess technically it's not raw because it's heated, but isn't smoke temp below that of the recommended internal fish temp?

    RE rice: YES! Especially sticky rice and rice noodles and what the best vinegar seasoning ratio is to add to short grain rice (I don't want to keep 2 bottles of rice vinegar if I don't need to!), and upland rice (like at Purple Mountain Organics), do we always wash rice, why some rice is aromatic, and why Wild Rice isn't rice?

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