🐟 My dad's secret recipe for Steamed Fish (蒸鱼)!
ฝัง
- เผยแพร่เมื่อ 10 พ.ค. 2024
- Watch Daddy Lau teach us how to make steamed fish, a classic Chinese recipe that's a must-have for holidays and banquets, and a staple of my parents' easy weeknight dinners.
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/steam...
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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🔗 LINKS MENTIONED 🔗
- How to Buy Fish: • 🛒 How to Buy Meat at t...
- Steamed Spare Ribs: • 🤤 My dad's Steamed Sp...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Light Soy Sauce: geni.us/h5GrZ
- Dark Soy Sauce: geni.us/VIgg0
- Rice Cooking Wine: geni.us/ZHJK
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Premium Oyster Sauce: geni.us/BplS8
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
🎥 MY CAMERA GEAR! 🎥
- My Workhorse Camera: geni.us/DAeHJ
- My Lens for Wide Shots: geni.us/cLfu64x
- My Lens for Detail Shots: geni.us/9aDaf5
- My Macro Lens: geni.us/bzn6Vy
- My Main Light: geni.us/ZK5XVe
- My Light Softbox: geni.us/PmOs8FK
- My Camera Slider: geni.us/BUd8
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Intro
01:04 - On buying fish sustainably
01:33 - How to prepare a fish for steaming?
02:47 - 3 ways to remove fish scales
04:07 - Slice the fish to cook it evenly
04:48 - Start preparing flavors
05:14 - On Mandarin Orange Peels
05:45 - Mince ingredients
07:12 - Prepare sauce
08:01 - Start preparing fish & wok for steaming
09:10 - Add fish to steamer
09:50 - How do you adjust cook time for larger fish?
10:37 - How to know when the fish is done?
11:09 - Differences steaming other stoves?
11:22 - How to tell if it’s undercooked and what to do?
12:09 - How to keep the skin intact?
12:28 - Finishing steaming
13:22 - Add vegetables, oil to the fish
14:37 - How to debone and serve steamed fish?
16:16 - Meal Time!
17:04 - Fish: Chinese sayings, symbols, and superstitions
20:37 - My parents’ favorite parts of the fish
23:01 - How do you get rid of the “fishy” taste?
23:19 - The fish my parents ate for Lunar New Year
25:42 - What are the best + favorite types of fish to steam?
27:40 - Why do you heat up the oil?
28:29 - How to steam fish fillets?
28:57 - Steamed fish should be the last dish cooked
29:51 - How do restaurants make steamed fish?
30:47 - Cam says bye!
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Overhead Camera Rig built by P.Oak - / p.oak.co
Chinese Subtitles by Wynee Pan - / gotchacafenyc
Your dad is so genuine. He teaches from the heart. We can learn so much from him. Thank you.
Thanks so much Mimi! We are so happy to hear that you enjoy learning from him. Grateful for your support and can't wait to keep sharing videos with you!
Yes,I agree with u.He is good n genuine chef for I can cook.
8
AGREED!
yes he is a good dad from another dad who also loves cooking
Im half italian and half Taiwanese, so both sides to me are culturally heavy on cooking and food. My yeye passed away about 6 years ago and he was the cook of the familly, i wish i got to learn more from him and how to make these traditional dishes. So thank you to you and your dad for making these and helping me learn more about my culture's food and how to carry it on ❤❤ cant put a price on that 🙏
🙏🏼 Wow thank you so much Alicia for the kind comment. We are so grateful that you found our channel and are enjoying the recipes we share. Food is so connected with family and memories. We are grateful to be able to share with you and can’t wait to continue sharing many more with you in the future! ❤️
Sorry to say, as your yeye is Taiwanese, I bet he is Minnanese (閩南人） instead of Cantonese, whom are originally come from Fujian （福建）， cuisines from Canton is different from Fujian, so these may not be your culture’s food.
instaBlaster...
@@FF-yb1vr My parents are Hokkiens from Xiamen. My Cantonese mother in law taught me Cantonese cuisine. Hence, food has no boundaries. Just my own personal view.
Amerlyn Teo of courses food has no boundaries. Food has different cultures, and it makes different cuisines, I believe you agree with that😂😂😂
This is a channel that I turn to for authentic Cantonese recipe. Daddy Lau and Randy make a good pair - one sharing his experience and the other asking the right questions to further probe for the finer tips. Excellent job guys!
What this channel does not only gives you the finer points of cooking, they give you practical tips. For example, Daddy Lau tells you that steaming fish is not an exact science i.e. not like steaming 10 minutes for every pound of fish... it's not like that. But he goes on to tell you how to estimate - look at the eye colour turning from black (uncooked) to white (cooked). He also tells you to slit the fish to ensure an even cooking time - most recipes don't tell you that. They assume you know. That is why this channel is so good for novices like me. Really, you can't go wrong.
Great job Randy and Daddy Lau. And to Mummy Lau, interesting facts and historical perspective. Many thanks guys!
He’s perfect in front of the camera. Very good patient teacher.
I cannot even begin to tell you how much I appreciate your dad and mom. They are literally the perfect epitome of asian wisdom and humbleness.
I found this channel a week ago. And to be honest your videos with your dad are both oh so enjoyable, but painful for me to watch at the same time. I never thought I'd write this, but this recipe especially brought up lot of happy memories for me and I couldn't help but share it.
My dad passed away June last year due to lymphoma. He was the most humble, kind-hearted, sporty and outgoing man I've ever known. Even though he was filipino, due to his mixed bloodline he had very prominent chinese features. Altho my dad had lost his hair decades ago😂, your father really reminded me of him, especially his gestures and his confident way of talking.
While my mom was the one who would cook for us the most growing up, she could never cook seafood like my dad. Seafood was his speciality coming from a poor fisherman's family in a small coastal village. Whenever he visited the PH he'd set out with his pumpboat and fish (or play basketball). Whenever he was free from work here in Norway he'd also fish (or play basketball) filling up our freezer with fish every season.
He would cook seafood, fish especially, with so much excitement and pride. I could never forget his joyful expression whenever he'd taste his own food, or his excited voice whenever he'd usher me to taste as well. When we were eating he even had his signature quotes he'd repeat like, 'Fish is good for your heart (in broken Norwegian)' or 'Fresh from the sea!'.
Luckily, I got interested in cooking a few years ago. Out of his 4 children I'm the only one who picked up his signature dishes. Altho it's not the same, it's a great comfort to know we can preserve his legacy in a way.
I miss him so much.
Thank you all so much. I wish you and your family all the best:) Stay safe and take care always.
Also, I hope you make some videos with you cooking your dad's dishes as well!
🙏
Lovely story, it was very nice to hear you talk about your father.
@@bendosia thank you:)
Hey Eun. I also just watched this video and I got practically the same sentiments you did. I'm Chinese Filipino, or Chinoy. Pretty much the same ancestry as your dad. I don't know if he ever taught you this from our culture but we have something we say in Chinese, amongst family, and that is the phrase "there's no need to thank you", either in Chinese or in Filipino. The phrase is meant to imply, that amongst family, there is no need ever to express gratitude because we express this in action, not words. When our parents sacrifice for us or do something nice for us, and we say thank you, especially when we're older and we are in a difficult situation, Chinese Filipinos parents would help and when we thank them, they would always tell us, you don't have to, I am your parent, and I would do anything and sacrifice everything for you, there is no need to thank me, I do this willingly. I'm sure your father would be so happy to have read what you wrote now, and would be elated knowing you are cooking similar recipes he taught you. His memory lives on in your food now, and that is a great feeling to have any day.
@@chris24ng What wonderful sentiments. Eun, you are keeping the legacy of your father alive. There is no greater honour. Keep cooking and learning!
Love the way the Dad explains things all the time - I learn so much from him. Thanks a million for sharing!
🥰🥰 We love him and are so grateful to him! Glad we get to share his cooking with you!
I love your dad and his explanation on how to cook..the tips on little details. So heartwarming to hear your dad teaching in Cantonese and look so happy doing the things he loves. Thanks for sharing the recipe with us.
Your dad's passion for cooking shines through.
So happy to hear that you can see his passion for cooking through these videos!
Your dad is a remarkable soul! .. he teaches from his heart with pure love and affection!
I love how in these videos we are always given what the essential parts of the recipe are and why they are used or done, how to addapt the recipe and what can be swaped out with recommendations for substituts. This makes the recipes very easy to work with while mantaining what it is ment to be about.
The sound of your dad's cleaver chopping is a wonderful, rhythmic sound. What I call kitchen music. It is the sound of a master artist making beautiful art to eat. Please thank him for sharing his skills with us. These recopies are treasures and so are your parents!
Your dad is so nice. I love how he keeps checking if you got what he says.
Daddy Lau is so generous giving tips and tricks on everything! Love the way he explain it in details. GBUA ♥️
Thank you so much Putri 🙇🏻♂️🙇🏻♀️ We are so grateful that you are enjoying our family's videos and learning from dad!
Love your dad’s explanations in Cantonese. So interesting and meaningful. Plus the cooking steps. I love the belly of the fish too, and the cheeks and eyes of the fish! Your dad is super cool.
Thank you so much Monica! We are so grateful that you found our channel and are enjoying watch how dad teaches. Can't wait for you to try some of the recipes and to continue sharing many videos recipes with you! ❤️
TONS OF THANKS TO DADDY LAU.
TO BE A GREAT CHEF.FIRST OF ALL YOU,VE TO TO PUT YOUR HEART AND SOUL AND PATIENCE IN COOKING.
SO THIS WAY YOU CAN BECOME A GOOD CHEF.AFTER BEING A GOOD CHEF YOU,VE TO USE YOUR HEART. THEN LEARN THE ART OF COOKING ART AND SKILL.
THEN YOU CAN BECOME A GREAT GRAND MASTER .
THANKS TO DADDY LAU.
FOR SHARING HIS ART AND SKILL FROM THE BOTTOM OF HIS HEART.LONG LIVE DADDY LAU.
Thank you again Bobby for all of your support and kind words 🙏🏼❤️
Looks wonderful! A tip for anyone who wants to scale a fish at home, place the fish in the plastic bag like Daddy Lau says, then use a vegetable peeler to scale the fish. The vegetable peeler should catch on all the scales as you rub it back and forth, but won't damage the skin of the fish. The bag will stop the scales from flying all over the kitchen, then you just throw it out when done scaling. It's a really quick method and I'd recommend using a Y shape peeler for this.
NICE! Great tip to use the vegetable peeler as well 🙌
I saw a really effective home made fish scaler. It was made with a piece of wood and 4 metal bottle caps nailed into it.
What'd you think of the recipe? Let us know what other recipes you'd like to see next!
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Check out our enhanced recipe guide + ingredients list: madewithlau.com/recipes/steamed-fish
Maybe a bit boring, but I always wondered how the breakfast soups you get for dim sum are made. I'm from the east bay, so the oakland restaurant type with the thick broth, tofu, and ground beef one. But anything is really fun to watch!
I made it within a few hours after the video was posted. I went to an Asian market near our home to get a live fish thinking steamed fish with soy sauce as I was driving home. Strangely I checked TH-cam subscriptions for your new video and this dish was there. I had everything in my pantry including dry tangerine peels. Daddy Lau must be proud of me for having a stash of tangerine peels. It’s the little remnant of Guangzhou blood from my mom’s side in me. Many thanks.
Would you please ask Daddy Lau to teach us HongKong crispy noodles stir fry or more noodles dishes? Thanks a bunch.
Some comments after watching the video:
> Steam can be more than 100°C, which is why the intensity of the heat needs to be controlled. I usually steam at medium high heat for 1-2 mins, then medium low for the remaining time
> Another way to tell if the fish is cooked or almost cooked is when water is released from the fish. i.e. meat shrinks as it's cooked
> The bigger the steam chamber, the better the fish is cooked
> Some fish are more tolerant to over cooking but others are not. Groupers (aka 石斑) gets rubbery when overcooked so timing has to be right.
Is it tilapia? Why it's red and white? Tilapia in the Philippines are black in color
Thank you indeed for helping your Dad sharing his skills and Cook wisdom. You are a great Family.
Your dad is a great cook. He gives very detailed instructions. I love watching him. Thank you for sharing your dad's recipes.
Thank you SO MUCH for this video! I've been interested in whole fish steaming techniques but couldn't really grok it just from reading other recipes. I really appreciate having all this context and discussion.
Oh awesome! So glad to hear that the video made it seem more approachable! Can't wait to hear how it turns out after you try making it 🙌❤️
Great steamed fish recipe! Detail explanations on the cooking time of the fish by Daddy Lau. Love to try out all of Made With Lau classic recipes.
Thank you so much! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Daddy Lau is such a dedicated cook in so many ways! What a great contribution to society to share such good knowledge, techniques and tips! Randy bless you and your whole family!!
I’m so glad I found your Channel. I’m really enjoying your videos. I love how your dad explains everything while cooking and how you dive into the cultural meanings as well. Thank you for posting!
I made the mistake of watching this at work and I am SO hungry.
When it's safe to travel again - Mommy and Daddy Lau should make a trip out to Florida. We have TONS of grouper here!
Haha glad to hear the video does the dish justice. It's sooo tasty we love eating it! Oh yum, that would be fun to make the trip out to Florida!
@@MadeWithLau I've never even had this dish but I can imagine what it tastes like and I'm like your dad and love fish and seafood.
Grouper is basically our national fish here where I live and restaurants make a lot of dishes with it. Fried grouper sandwiches are really popular but one of my favorite ways to eat it is from a Thai restaurant here that makes a red curry with it. It's SO good.
Yum that sounds delicious! If you try with grouper you will have to let us know what you think!
great cooking demo as usual, love the background stories as these enrich the whole experience
Thank you so much Brian! Appreciate you watching another of our videos!
Your dad is a true foodie and chef because on the dining table, he never talks unless needed and he always looks at the food and relishes each bite! Love your family!
you're lucky to have a dad so expert at cooking and so willing to teach, thank you!
Thanks for sharing your dad with us!
I'm Chinese-Malaysian and based in Canada now. My grandparents are from 广东新会 and I will never forget my root. Your channel has so many good videos and I can relate alot!! 👍👍👍
So happy to hear that you are enjoying our videos JoJo! Thank you so much for watching we can't wait to share more with you!
This reminds me of my grandma 😔❤️❤️ we used to watch her cook away happily and demonstrate everything in detail. Really love watching your videos!
I just wanted to tell you, I love all of your videos! Oftentimes, I find myself re-watching them to go over the recipes again to shop for ingredients or to follow how to make the dish. Thank you for creating these, Randy!
I’ve kept up with your father’s recipes through Facebook but so glad to have finally seen you all on TH-cam to get the full picture. I didn’t grow up close to my Cantonese family members and truly appreciate everything I am learning from you guys. I see how much time and thought you both into the videos. Thanks a million!!
Oh wow, super grateful to have you here and watching the full video Natalia! Glad that our channel can be a source for you to connect with your Cantonese roots 🙏🏼❤️
Brilliant! Your Dad is amazing. thank you
You are so welcome! Happy New Year to you and your family and we can't wait to share many more recipes with you in the future!
Thank you for sharing your family’s recipes and your brilliant Dad and Mom! As a person who has lost both parents these videos are so precious for your family and for us to learn. I love the traditions and Q&A at the end. And I LOVE watching Grandpa and Grandma with your son. The love pours out of them when he enters the room.
How fortunate you are a dad that cooks amazing and plays beautiful flute on top.
BLESSINGS
This reminds me of my dad so much, I miss him!
Aw I'm so glad we can bring back warm memories!
This was so much fun to watch. Love steamed fish. Thank you. Subscribed and liked.
Yay! Welcome to our online family Rebecca! Happy to hear that you enjoyed watching this and grateful to have you as a subscriber ❤️
Not only Daddy Lau is a good chef but a good teacher too. He's so patient in answering the questions! Looking forward for more dishes and your parents' stories.
Thank you so much 🙇🏻♂️🙇🏻♀️ We are so grateful that you are enjoying our family's videos and learning from dad!
Dad is a natural teacher, Thanks for your channel.
Jing Yu!!!!! I love Jing Yu!!!! I could eat the entire fish by myself with no rice!! It’s my dream to have a whole steamed fish to myself.....
😋 time to make it happen! We just bought fish to make tonight because can't wait to have this dish again :)
I grow up eating sweet and sour fish, which is also a traditional Chinese/Taiwanese dish my mom often makes. Me and my brother usually scoop some of the sauce around the fish onto my rice and my favorite part of the fish is the eyeballs (yuck lol) of which I would gouge out first with my chopsticks and eat.
Your Dad is very knowledgeable with Chinese cooking, love all his tips and advice.
Thanks so much Ann!! So grateful that you are enjoying learning from him!
@@MadeWithLau 8f,fuzf9u,g98f,xx8f,xu,9g,x8f,x9g,fux9,ifxy,ux,f,i,i,fxu088 cig,,ixyu'yx9,u9f,u8^
Daddy Lau's cooking videos warms my heart thank you! Please keep making videos!
Daddy Lau is adorable! His passion and joy of cooking really shine through in the videos. How wonderful that you honor his skills in filming them. Thank you for sharing Daddy Lau's wonderful cooking skills and recipes. Your family is so lucky to enjoy all his meals! Lovely family.
I’ve tried this steamed fish recipe and it turned out great, I loved it, it tastes great as well as the Lo pat Ku. Thank you so much
Amazing! That makes us so happy to hear Helen. We hope it becomes a regular in your household 😋
I normally do not comment on Cooking Channels. Nevertheless, I enjoy watching Daddy Lau being his natural self presenting his homecooked cuisine in Cantonese and young Lau explaining further in English. Obviously, I find myself relating to Daddy Lau's cooking and refreshing memories from what I used to learn from my family. Cheers to Daddy Lau.
Cheers Irene! So glad you found our channel and happy to hear that you felt compelled to leave such a nice comment. We hope you consider subscribing so that we can share many more recipes with you! Happy New Year to you and your family ❤️
Love this and love your dad. Love that you ask all the right questions too! Thank you both so much
watching your dad cook reminds me of my late dad , you have a warm family.. so blessed :) bb is so cute and a lovely wife and mum , keep up the videos !
your dad is so adorable!! thank you for keeping the culture alive~~
🙇🏻♂️🙏🏼❤️
papa Lau plays the Chinese flute so well🎶🎶🎶🎵🎵🎼
You can tell Mr Lau is an absolute expert in what he cooks. He reminds me of my dad, even the accent if my dad was a bit more loquacious
Thanks for making the video, even though I may not make all the dishes your dad demonstrated. I enjoy watching him teaching. Thanks so much for your dad to pass on his cooking knowledge.
Amazing! Just adore sitting and eating with your beautiful family. I'm always curious about the side dishes! Are you going to make a video about the crunchy noodles?
Thanks so much Troy! Means a lot that you enjoy watching and sitting with our family when you watch. Oh yes! We want to make that noodle dish sometime. It's a pretty simple recipe that my dad often cooks for us.
I look forward to learning how to make the noodle dish that’s on the table with the steamed fish.
Yay! Mom and dad want to do that soon for the channel. It's pretty simple and one that we have a lot. We can't wait to share.
Really enjoy watching your dad’s cooking easy step by step instructions. I’ve never learned so much from Chinese cooking before, until I discovered your channel. Especially, your dad speak Cantonese! I also love all the full description with details you’ve included on every video. Thank you so much! Really helps a lot.
Your dad is full of wisdom! I 💗 all your videos!!! We learn not only about the food, but also it’s origin, history and the meaning of all the food we eat.
I love your dads cooking and he seems to be so caring
Thank you so much for watching Kayu. We are so happy to be able to share my dad's recipes with you 🙏🏼
I've been following your channel for weeks now and this is becoming my favorite cooking channel! I'm cantonese too and it's such a pleasure to watch your dad cook since I get to brush up on my cantonese while learning traditional recipes - it's everything I could ask for :)
Oh yay! Thanks so much Brandon. We are so happy to hear that you are enjoying both the recipes + my dad speaking Canto. Can't wait to hear if you try making a dish. If you do you'll have to let us know how it goes!
I like the Q&A format. It is very helpful to hear those questions.
I am grateful to have learned alot of cantonese cooking skills from my father. These videos are a wonderful cantonese cooking resource and keeps the traditional recipes alive. Keep up the great work. I usually just use seafood soy sauce with ginger and scallion on my steamed fish but the recipe in the video is very good as well.
Whoa, I always wondered how the restaurants would separate the bone out of the steamed fish! I feel like Daddy Lau is teaching us some crucial restaurant secrets! I love how we all have 50 questions about every step and Daddy Lau is like "wtf you guys, this is easy!" Thank you for making this video, I have a fish mraket just a couple blocks away that sells locally caught fish and I really want to try making a whole steamed fish! I am also interested in seeing him cook a filet this way, which would be great for someone cooking for just one or two people. I don't have bean sauce but I do have some whole dried fermented black beans, could I add those instead in the sauce? I wonder if there are any other asians besides me who hate cilantro and the first thing you do is pick that cilantro branch off the fish and leave it on the table.
Haha totally about the questions. We had so many and he was plowing through them like, "this is not hard y'all" 😂 Yay glad you enjoyed watching him teach how to separate the bone out. We practiced it last night and it's definitely a skill. Our plate did not look the same as his 😅 Can't wait for you to try the recipe! They said yes feel free to use fermented black beans instead. The basic part to master is the fish. As far as sauces you can get creative and see what you like ❤️
@@MadeWithLau I hope you filmed your attempt! I remember when my grandmother taught me to scale a fish with a knife and no bag, it was a mess! I was probably around 13 or 14 years old and she never asked me to do it again lol. I am glad we can get them gutted and scaled for us now, but the trick your dad does with removing the extra blood and fat from the inside is a revelation! Thanks for the response, I will give it a try with a little chopped up rehydrated fermented black beans. I have a glass jar of them in my fridge and I need to use them up or they will probably still be in there in 2031. I think my only concern now is to figure out what fish to buy at the market! Thanks so much!
@@CourtneyinSF lol for me it's any form of onion I won't touch I cook with them but won't eat them. I use the dry beans and sometimes I make the sauce and store it in the fridge. But try black cod with just ginger and scallions. I had it that way in Vancouver bc once and it's still my favorite when I can get the right fish.
I'm really loving your videos; just stumbled across it! My family is also proudly from Taishan and Daddy Lau has inspired me to try cooking these traditional dishes. Keep the videos coming! BTW, where did your father get that fantastic wok he uses?
Thank you so much! 🙏🏼 So happy to hear that you are enjoying these videos and can't wait for you to try some of these recipes 😋 For the wok this is the one he is using for the videos: amzn.to/365xFRX
I just made this last weekend and I'm totally stoked that I can now make this at home!!!! Thank you for sharing it with the world! What I thought to be a highly complex dish turned out to be really straight forward. thanks a million
Wow that fish in the bag to remove scales without making a mess tip is gold! I learn something new in each of your videos thanks!
Steamed fish is so good. Growing up I called steamed fish, slurpy fish, because of how slippery/tender it is. But not all fish are slurpy fish. My hubby doesn't really like eating whole steamed fish because he doesn't know how to avoid the bones 😂 but I've been steaming fish fillets recently and it's pretty similar.
Haha it's hard to avoid those bones sometimes! Definitely a skill 😆 In our house my wife and I are working on getting better at deboning when serving. Feel like that's also such a huge skill to be able to serve people pieces with hardly any bones in it 😅
I don't know how I stumbled upon your channel but I subscribed right away. This reminds me of my childhood. As a kid, I was always fascinated with the pouring of the hot oil. The fish doesn't taste as good with out it. Any chance you can do a bitter melon and beef / snails (sehk law) in black bean sauce recipe?
And clams in black bean sauce too!
Thanks so much Will! We are so happy to hear that you are enjoying the videos and wanted to subscribe 🙏🏼❤️ Glad it brings back happy memories of childhood. totally agree the oil on top adds so much to the fish taste!! Also, yes, great recommendation! Will add to our list.
Ohhh yesss love that! Will also add to our list!
Just found your channel today and I love it already. I love the recipes, they are easy to follow and look delicious. I enjoy the explanations and history of the foods also. Dad and mum are just sweethearts
I came here from Beryl’s channel and I am looking forward to watching more from the Lau family. Love listening to your dad speaking Cantonese - I only understand bits so thanks for the subtitles. My favourite part is dining with your family. Great conversation. What a treasure these videos will be for Cam Hong Doy. 💕
Oh thanks so much Jennifer! So grateful that you found us through Beryl. Glad to hear you are enjoying the Meal Time portion and that you are getting to listen to the bits of Cantonese. Agree whole heartedly this is such a special thing to have for Hong Doy 🥰 Thanks again for your support. Can't wait to keep sharing recipes with you!
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Once you guys are done with your New Year's recipes, could we get the recipe for those noodles? They've shown up a couple of times in your videos, and they look delicious!
Yes! Great idea. They are a pretty simple and basic noodle but my dad has them often for us to eat!
@@MadeWithLau شغصث
@@MadeWithLau KZxiiuw
I came here from Beryl. I love, love steamed fish! I am going to have to try this. I am in SF, too!
Oh awesome! Beryl is amazing and we are so grateful to have you here. Can't wait for you to try out the fish recipe!
So grateful for all the tips that Uncle Lau is sharing with us 🥰
I've tried this recipe with fresh Tilapia and was AWESOME thanks for the recipe was a total success and quite simple to make!
I would love to see a recipe for Hongshao tofu aka braised tofu in brown sauce. I've eaten many versions but my favorite is when I think they fry the tofu first then braise. I love your videos.
Thanks so much! We are so grateful you found our channel. Ohhh that sounds really good! I'll add to our list now 🙌 Thinking maybe we should do a vegetarian series at some point.
I love how your dad is such a boss - bringing his own orange peel to a restaurant for them to use.
Haha he cracks me up. He did have a connection to someone in the kitchen so that probably helped 😆
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I absolutely LOVE these cooking videos!!! I agree with another comment…Your Dad really does cook from the heart!
Your Dad has a skill of a genuine chef,his recipe's are simple , nutritious and less expensive.
Your dad talks exactly like my grandmother when she teaches me how to cook.. :D
man.. i just realized he speaks with a toysan cadence... sounds exactly like my dad. the way he chops even.. that chopping cadence u hear anywhere you know thats a chinese person chopping lol
I thought I was imagining the Toysan! He sounds exactly like my grandparents, with the subtitles on I may actually get better at Chinese. I love this channel and I’ve learned so much about food, the traditions that were lost in translation, and just hearing Yeah Yeah speaking
Aw so happy to hear you are both enjoying hearing dad's Toysan cadence and words sprinkled in and that it reminds you of loved ones. We are hoping to do a Toishan dish in the near future! 🙌
@@MadeWithLau I just threw a lap cherng in my rice cooker, thats about as much work as Ill do haha
your channel and videos is everything I can imagine and more! Thank you so much for the recipes I can cook for my family.
Your dad is so cool. Love his cooking tips. So experienced person. Salute him.
You can also make perpendicular slits along the fish so you can put ginger slices in them. The ginger will help with reducing the fishy taste.
Yum!! Yes great alternative way to cook it. Love that fish has so many ways it can be enjoyed! Is there a favorite type of fish you like doing this with?
@@MadeWithLau I don't really know the names of the fish sold in Chinese supermarkets or restaurants, those are best for steaming. The method I like best is steam the fish, drain the water from the plate, pour soy sauce, top it with ginger and scallions, and pour the hot oil on it. It's simple and delicious.
I can smell the steamed fish! I watched this even though I'm allergic to fish 😂 the Lau family videos are just too good to skip!
It'd be amazing if Daddy Lau could share how to make baked tapioca dessert with the bolo top! I used to love it when restaurants would make that. I'm not a fan of the red bean filling but I'd love to be able to make that at home!
Haha wow that's a big compliment then Michelle 😆 Ohhh I don't know if I know that one. Can you send us a image/google search of what that looks like?
@@MadeWithLau s3-media0.fl.yelpcdn.com/bphoto/vVDqjvXEJDayxjUPU9YQLg/o.jpg
that's pretty much what it looked like at restaurants!
Also, does Daddy Lau have any tips for making homemade rice noodles or rice noodle rolls? I'd love some 豉油皇煎腸粉 (I don't actually know that much Chinese, I just googled it 😂) but the rice noodle rolls that are in my area don't look like they'd hold up to being pan-fried.
豉油皇煎腸粉 pic: media-cdn.tripadvisor.com/media/photo-s/06/96/ce/fc/pan-fried-rice-roll-with.jpg
Thank you for a wonderful show. I share the shows with my kids so that they can refresh their Cantonese while learing all the tricks of authentic Chinese cooking. Daddy Lau and Mommy Lau reminds me of the precious time my parents spent with my kids. Thank you again 💓
Hi from Melbourne Australia, your Dad’s cooking brings back memories of my Mum’s cooking. Thank you and I love your show💕
Aw we are so grateful that you found our channel Christine! Thanks for taking the time to comment and we can’t wait to continue sharing many more recipes with you! ❤️
😁 your dad just call you Lengzai i.e. handsome boy 😀 he is super cool dad ☺
😎🥰 love him!
Your dad is so engaging! I am definitely going to try this recipe. It looks so simple and tasty 😋
Yay can't wait for you to try! Let us know how it goes 😋
Love to watch your dad cooking with explanations, very enjoyable and I learned a lot from him . Thank you so much and please say hi to your dad , love him and his cooking
man....your channel is my favorite out of all my subscriptions. most useful as well. many thanks to daddy lau. taught me many dishes to cook for my family.
omg i could eat this whole thing myself!! this looks delicious 😍😍😍
Haha us too! We just picked up 4 more fish so we will be able to make this week 😋❤️ Hope you enjoy if you make too!
One slight thing: I’d bet the (fish) farm that the fish is a snapper not tilapia. I’ll be sure and make this. I’m a new subscriber.
Thank you for sharing your family with us. I can totally identify with your dad’s cooking! Reminds me of my childhood! What a great idea to enclose the fish in a plastic bag before scraping the scales off! How many of us America-born Chinese are so grateful to have Daddy Lau teach us, with English explanations? While I can understand most of what he’s saying, I like to read the subtitles to make sure I translated the Chinese correctly! Thank you so much for this channel! Oddly, I’ve always liked fish tails! I like the soft, cartilaginous bones in the tail and in the jaw!
I just stumbled on this channel today and now it’s one of my favourites! I personally found it hard to access Chinese cooking videos that were easy to make sense of as a Chinese born and raised in a western country. Been trying to learn and cook more Chinese foods, and now I know how ☺️ so much effort has been put into these videos ✨you guys are the best✨
Oh wow, we are so happy to hear that Vivian! We are so grateful that you found our channel and can’t wait to share many more recipes with you! ❤️
Just a suggestion. A lot of the audience will be concerned on the timing of the cooking process, but imo it is more important to tell the audience how to look for the signs of the food being cooked properly (for example daddy Lau mentioned the signs of the fish being cooked well, the eyes turned white, nk blood coming out from the meat and etc), because not everyone has the same cooking equipments or utensils--maybe the stove is different, or the wok is different, etc. Therefore I would appreciate if the chef could describe to us the things or signs to look for in order to make a well-cooked dish. I'm a new subscriber and I really love your videos. Keep up the good work!
Sincerely,
A cantonese from Malaysia
Thanks so much Nelson! That's great feedback for us that you enjoy hearing him talk about the signs. You are totally right everyone's equipment is different and so knowing the signs do help. Thank you for watching our video and for the message. Can't wait to share more with you!
Please have your dad talk in detail about the process of drying mandarin orange peel, unless it’s actually as easy as how you explained it. Thanks!
Great request! We talked about it in greater detail in our video on Spare Ribs! In a nutshell they put it outside in the sun for a few days until it dries. It should snap easily when it's ready. This should link to the part of the video where we discuss: th-cam.com/video/rdCVFlSWCMI/w-d-xo.html&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2&t=0s&t=10m5s
Thank you for sharing! Your dad has a passion to teach!
Your dad is awesome. My mom was a great cook but she passed away over 5 years ago. I miss her so much. But hearing your dad speak cooking dissections in my mother tongue makes me feel closer to her.
I’m following these recipes closely so I can recreate them this year, since I won’t be seeing my parents.
Oh yay! Can't wait to hear how they turn out Nancy! If you are on Instagram DM or tag us pics so we can see 😍
Naime Rycroft vhuuiiu bvxaa
I REMENBER my farther when I watch your farther. You are bless to have a farther who cooks delicious food and loving father. God bless.
Daddy Lau is great! Love watching his youtube, his cooking technique is so practical .
I’m loving your channel, my parents grew up in Hongkong and migrated to the Philippines, my dad makes great HK home cooked meals too, and I’m watching and learning more recipes from your channel so I can share them with my dad and my family. Pls continue to provide more videos, recipes, and stories, your channel brings back so much nostalgia and familiarity to my HK roots 😄 多謝🙏🏼