Recioi bagus dan lenkap, haya Hong Kong dan Malaysia cara tak dama sahaja.. Sebenar terus steam rak paya rebus air, kerana ikan sudah jadi tawar dan isi ikan kurang manis dan harum.. In cara Penang Malaysia.. Gd job.. Nice.. Nice .Nice, Kam Sheah. !
Happen to come across your channel. Like this way of cooking fish. The fish will be smooth, and you are certain it will be cooked thoroughly. Thsnks. New supporter.
1 mistake step for cooking ginger and garlic oil .. fish already long awaited for the oil and getting cold to eat.. suppose ginger and garlic oil should be prepare 1st
Kepada, Gon Orge.. Jika kamu pandai, kamu rakamlah video bagi Oelangan -.Pelangan You Tube lihat.. Jangan marah dan ludah orang atau Chef.. Bagi Comment yg betul dan cara yg betul, bukan ludah pada orang yg masak.. Jika kamu tak tahu steam.. Duduk diam diam majan sudah.... Ok. !
1. Fish looked unfresh. 2. Normally we don’t add garlic in Hong Kong fish soy sauce. 3.Don’t boil soy sauce. It will taste bitter. 4. The way u cooked is not steam fish. It’s called oil salt water cook fish(油鹽水浸鷹倉）
Hallo Top Chef.. Ada setengah orang jealous dan hati busuk melihat orang memasak, bagi comment yg betul, tepat bukan.. Pui Pui.. Pui, meludah orang.. Ini adalah kelakuan dan perangai yg kurang sopan dan hormat.. Harap dia buat jahat jangam sekali, buat baik selalu, kerana semasa kita kecil, ibu bapa kurang ajar pada kita.. Yg salah ialah Ibu Bapa kita.. Sikap macam ini tak betul nya.. Pi mai.. Pi mai tantu juga. !
No, the taste of fish will not go away because you are not boiling the fish. the technique is making use of the heat of hot water to cook the fish. you see the chef use a very small fire to keep the water hot. In Hong Kong, expensive fish use the same method, oil salt water cook fish 油鹽水浸
![豉汁蒸金鯧魚［家常小菜］Steamed Pomfret with Fermented Soybean [Eng Sub]](http://i.ytimg.com/vi/jJi3RwwoLWg/mqdefault.jpg)
我喜欢，因为容易掌握，零失败。谢谢分享。😘😘🤗🤗
蒸鱼好簡單，😊攪到覆習化。
I love your HongKong-Style Steamed Pomfret 🐟. Delicious 😋! Thank you for sharing. 🏡
教学简单容易，跟大餐厅做的一样……👍👍👍
純素
哗，好香哦。👍👍
這個鯧魚不錯，鮮嫩入味，巴適
厲害吖 沒見過這樣做法👍
Recioi bagus dan lenkap, haya Hong Kong dan Malaysia cara tak dama sahaja.. Sebenar terus steam rak paya rebus air, kerana ikan sudah jadi tawar dan isi ikan kurang manis dan harum.. In cara Penang Malaysia.. Gd job.. Nice.. Nice
.Nice, Kam Sheah. !
應該先落滾油才落豉油比較好，免魚吸太多鼓油味會過咸，建議不加蒜搶味更佳更能食到魚本身嘅鮮甜味
果然是食家 讲得头头是道
Simple cooking, very delicious food. Great
Previous kitchen very packed, this is new kitchen 👍
Wow easy faster and delicious thank you very much
这就是传说中的“滑浸”鱼煮法吗...!!？好怀念
今天试试，没有试过
Chef, please advise what brand the Steam Fish Soy Sauce you are using. tq
廣東燕魚永遠不落蒜，這樣才嚐到新鮮魚味。落蒜是馬拉方法或者魚不新鮮才用。
Super tasty fish,Bes!
Happen to come across your channel. Like this way of cooking fish. The fish will be smooth, and you are certain it will be cooked thoroughly. Thsnks. New supporter.
不错学到
谢谢师付分享！🙏
很棒啊❤❤
請不要誤導,這不是港式蒸魚,至少不会放蒜頭,但在臨油前会放葱/薑絲,當然不等於閣下做的不好食.
Thanks
這個是白煮魚啊？為什麼叫蒸呢？太讓人誤解了
你这个切菜板哪里买的
一般教学都不建议把酱汁淋在鱼身上，请问你的意见如何？
別誤人子弟⋯⋯．蔥絲先放才下熱油⋯⋯最後才下豉油😂😂⋯⋯你自己的次序安排都錯了．還教人😂😂😂⋯⋯
may i know how big is your fish, chef? tq
请问其他的鱼可以用一样的水煮方法吗？例如红、白枣，石斑
Thank you very much.
I use this brand of soy sauce, Hoi Tin, but difficult to find. Could anyone help me where to buy. Thanks
那里可以賣到这个鍋?
Great delicious
Beside pomfret,cn use other fish?pls reply!
almost any white meat fish. Cod is really good with it too. Avoid strong flavoured fish like salmon.
keli,sepat ,tioman also can
@@luakeongeam5585 ya Puyu, ikan laga, Ikan pikok also can
不是蒸魚。广东话是 涩！也叫(水浸鱼)。涩和蒸是不一样的！ 哈哈哈！
请问鱼需要事先用盐腌制去腥吗？（抱歉我是厨房小白
不需要喔☺️
@@biaodiselected 好的，谢谢🙏
@@biaodiselected ，用熱水浸熟魚，也可以去腥味是嗎？
赞
這不是蒸魚，這是油鹽水浸魚（潮州菜）。
Wow, My friend, It's a delightful video just to watch. It looks really delicious. Thank you for delivering my happiness.
Have a nice day.
斗䱽，香港叫鷹䱽。
之所以叫港式是因为放酱油最后洒热油😅
你知唔知咩叫蒸？烚魚當蒸魚，唔好教壞人⋯ 離曬譜😂
师傅是福建人？
浸魚可能比較滑但擔心唔熟😂太多工程不煮也吧
不腥吗？
落咗薑蔥喺水浸，一定唔會腥。不過我唔落薑蔥浸都未試過覺得腥，香港家庭一般做法好普遍
吃蒸鯧魚沒人比潮州人厲害，那是真的把鯧魚當命一樣認真去料理，把魚鮮味昇華，不同港式下一堆化學材料去掩蓋魚味。
最難吃的是台灣蒸鯧魚, 蘇味太重 🤗
請問港式用一堆什麼化學材料呢？謝謝.
@@lawrenceli2264 做生意的港式蒸魚醬油會用雞粉、蠔油去調味。
@@normanlee4322 還真的沒吃過
我是香港人,祖籍潮州,經營过粵菜,落雞粉是個別廚師喜好,但一定不會或不應該放蚝油,因為蒸魚主要食魚鮮味.
這叫做不nun之所謂式煑魚！
😂
该是盐水浸斗鲳
1 mistake step for cooking ginger and garlic oil .. fish already long awaited for the oil and getting cold to eat.. suppose ginger and garlic oil should be prepare 1st
The oil is burning hot so it’s quite ok, but it seems too much garlic to me.
@@billshun3963 after steam the fish and pour those oil is best way to eat these promfet fish ..the taste could be different after cold
thisisMOT steamedbut boiledpomfret!
我以后要重新定义什么是蒸什么是煮了
Kepada, Gon Orge.. Jika kamu pandai, kamu rakamlah video bagi Oelangan -.Pelangan You Tube lihat.. Jangan marah dan ludah orang atau Chef.. Bagi Comment yg betul dan cara yg betul, bukan ludah pada orang yg masak.. Jika kamu tak tahu steam.. Duduk diam diam majan sudah.... Ok. !
这不是港式。是馬来西亞式
Hk人60多年末聽/見過。😂
@@TakWahCHIU-ho2eu HK人四十多年，我婆婆在生時經常咁浸俾我食
Ps 婆婆差不多90高齡仙遊
讲明蒸鱼，怎么不是用蒸的😮
How2🙏
這個是港式？我也孤陋寡聞了！
why you call it steamed pomfret when you actually boiled it?
這是浸魚不是蒸魚
这是煮不是蒸。
這是浸 不是煮！
Make Right
I just hate to see cooks who do not trim off the fins and tail of fish. Tell me why? Especially the tail, it is troublesome if it is not cut off.
Because presentation, it looks better on plate.
The whole fish can be ate , just chef preference.
你識唔識蒸㗎🤔 不是蒸。
是港式蒸煮斗鯧吧！呵呵！
表弟这道菜一看就不好吃
不是蒸魚，蒸魚豉油和落油全錯，沒見過香港這樣蒸，你不浪費食物
馬拉式亂來法。😅
有冇搅错, 仲話简单😅
Indonesia enak👍👍👍
1. Fish looked unfresh.
2. Normally we don’t add garlic in Hong Kong fish soy sauce.
3.Don’t boil soy sauce. It will taste bitter.
4. The way u cooked is not steam fish. It’s called oil salt water cook fish(油鹽水浸鷹倉）
說得好，全錯了。通常大量起菜時用，叫川。通時做一百條魚時，浸6分鐘，去水，上熱碟，下滾油，最後鼓油放邊
。
@@TakWahCHIU-ho2eu 没错，“大量起菜”是这么处理鱼的。家庭自家制，可以慢慢隔水蒸。若遇上鱼太大条，而锅不够大，又不想一开为二，表弟的方法还是可取的。
呢個不是港式煮，簡直馬拉做發
佢識吾識㗎
Hallo Top Chef.. Ada setengah orang jealous dan hati busuk melihat orang memasak, bagi comment yg betul, tepat bukan.. Pui Pui.. Pui, meludah orang.. Ini adalah kelakuan dan perangai yg kurang sopan dan hormat.. Harap dia buat jahat jangam sekali, buat baik selalu, kerana semasa kita kecil, ibu bapa kurang ajar pada kita.. Yg salah ialah Ibu Bapa kita.. Sikap macam ini tak betul nya.. Pi mai.. Pi mai tantu juga. !
廣東人吃魚就是要吃魚的鮮味，你這麼水煮把魚的鮮味都煮去了。我是香港廣東人，廣東人從來都沒有這樣蒸魚的! 你這叫水煮魚! 麻煩不會做菜，禮不要丟人現眼了!
TOO MUCH SAUCE WAS VERY SALTY.
这不是港式
喜欢表弟这个称呼👍订了
港式是廣式，不是港。廣東式斗鯧！我斷定你不是廣東人。也難怪嘛…
这种不是蒸鱼，是水sap 鱼…. 里D煮法，鱼的鲜味没晒…阿叔，唔好唔识扮识
浸就叫浸，不要叫蒸。浸蒸都分不清楚，怎教人做菜
不好
不能叫港蒸。
鱼鲜难保，随水而去。
整条鱼，没关系的吧。
No, the taste of fish will not go away because you are not boiling the fish. the technique is making use of the heat of hot water to cook the fish. you see the chef use a very small fire to keep the water hot. In Hong Kong, expensive fish use the same method, oil salt water cook fish 油鹽水浸
X 69
96
亂浪費條魚無人理你，但用到個“蒸/港”兩字就聽比人⋯⋯
🤔一定呸呸呸！这是水煮 鱼味都给你煮走晒
有錢人在吃的，我不配看
不倫不類的港式蒸魚!
水平一般般！