I am Chinese, Yes this is very authentic but the steam time is the key. We control the time very strictly, normally 5-8 mins depends on the size of the fish. Not even one minute more, so that the fish would tasted tender and melt in your mouth. How to know when it is okay ? The fish eye 👁 is steak out, or when the chopstick can go through the fish from top to bottom.
Interesting technique Adam. I've never prepared steamed fish this way but look forward to trying it. I normally add salt, pepper, and finely chopped ginger but do not score the skin. Once steamed I top with stringified green onion, hot oil, then soy sauce. When serving I then debone the fish spine for a bit of "restaurant theatre" :)
Ready to make this for tomorrow, the Year of the Rat! Just have one problem. My fish is too big for my steamer and I don’t have a steam oven. Can I place the fish with plate in a roaster, water on bottom of roaster, cover tightly with foil and steam this in a regular oven? I’ve steamed numerous times with smaller fish in a regular steamer but never in the oven. Any help is appreciated!
Oh I want to do that method, did you try it? Did it work? I have a glass oven safe dish and a steam rack, and am just planning to fill with as much water as will fit and wrap the whole thing in foil, thinking that will be close enough. I hear I need to poke with chopstick to test doneness, though, maybe I'll put a safety hole in the foil and poke it through that.
I am using a bain-marie in my oven. Fill an oven-safe dish with water and place it in the lower portion of your oven while it is preheating. Once your oven comes to temperature, place your fish in the oven until cooked through. I am using 350 degrees F but your fish and oven may vary so adjust as necessary.
Great video as always, however I would disagree and suggest not rubbing the fish with salt before steaming. Salt takes away the moisture in the meat, making it less tender. You’re going to be using steam fish soy sauce anyhow, so there wouldn’t be any need for salt.
It’s people preference. I am chinese and most of times i marinate the fish before steaming. We don’t always do dumping water things, cos what we want is the fishy smell marry with the sauce and the flesh could absorb the sauce. The sauce also got steamed so it’s actually super hot. Not pouring cold sauce on the fish.
Just my opinion.. dont steam the fish longer than 10 mins in hot steamer. Usually the longer time you steam, the more dry flesh you get. Then cover your lid with kitchen cloth to catch water from your steam. I think it depends on the fish type, some fishes carry more umami flavour than others. Seasoned with salt only (i mean you could put ginger, green onion, etc) therefore you could taste more of the fish. I never do this things to fish, but i ever do to shrimps and it brings out the sweetness and umami of the shrimps. I dont think we could prevent released juiced from the fish as everything get cooked will naturally release some. What we could do are only prevent more juice going out. Hope could help you.
More thought should have gone into this video, bud. Missing a lot of much needed info. #1 is the fish scaled? #2 Not many people have a steam oven so..........an alternate method to make this more accessible perhaps?
Great recipe, the oil on the scallions is a game-changer for us
Mouthwatering!!! Please, please show how to make Pad Thai street style. Thank you for the videos. Can't wait to get your book.
My favourite Chef 👍👍👍👍👍👍
My favourite dish 😋😋😋😋😋😋
I am Chinese, Yes this is very authentic but the steam time is the key. We control the time very strictly, normally 5-8 mins depends on the size of the fish. Not even one minute more, so that the fish would tasted tender and melt in your mouth. How to know when it is okay ? The fish eye 👁 is steak out, or when the chopstick can go through the fish from top to bottom.
Please next time, can you put in screen the names of seasoning that you put! It will be better to Us to see and read, while you cooking! Thanks s lot!
Interesting technique Adam. I've never prepared steamed fish this way but look forward to trying it.
I normally add salt, pepper, and finely chopped ginger but do not score the skin. Once steamed I top with stringified green onion, hot oil, then soy sauce. When serving I then debone the fish spine for a bit of "restaurant theatre" :)
Can I use burramundi fish in stead of snapper?
is his whole kitchen back wall also a cutting board? ☺️
How do you eat it?
Can you do this style of steamed fish with Rainbow Trout?
Ready to make this for tomorrow, the Year of the Rat! Just have one problem. My fish is too big for my steamer and I don’t have a steam oven. Can I place the fish with plate in a roaster, water on bottom of roaster, cover tightly with foil and steam this in a regular oven? I’ve steamed numerous times with smaller fish in a regular steamer but never in the oven. Any help is appreciated!
Oh I want to do that method, did you try it? Did it work? I have a glass oven safe dish and a steam rack, and am just planning to fill with as much water as will fit and wrap the whole thing in foil, thinking that will be close enough. I hear I need to poke with chopstick to test doneness, though, maybe I'll put a safety hole in the foil and poke it through that.
@@kristajohnson9173 Yes, it worked for me. I wouldn't poke holes in the foil because that'll make steam escape.
How many minute when you bake ? Can I have the recipe pls Thanks
can i make this with cod fillets?
dude i fucking love this channel
adam you da best
Absolutely delish ✅
How long steam the fish?
10 to 15minutes
wait where were the shallots? in the oil?
LMAO 😂 😂 I wasn't ready for his accent.
Cheezy Truth Seeker get farkd
Why ? He’s an Aussie what did you expect ?
he has a beautiful accent, please don't be mean :)
love your channel!!!! mmmmm
How much cost for per stramed fish uschina $.
Oh I finally found you I am looking for you everyday so sweeeeeeeeet 😘
wheres the shallots?
Awesome
For those that don't have access to a steam oven?
Is it ok to chop the fish in half?
yes, you can do that.
Matthew Clark just put in oven and wrap it in foil
Matthew Clark it's better whole, the juices are wasted when cut in half, what i notice
Yes cut the fish in half...Why dont u just throw it in the dirt
F
Finally found you!! ❤
What if you dont have a steam oven! or bamboo steamer.
I am using a bain-marie in my oven. Fill an oven-safe dish with water and place it in the lower portion of your oven while it is preheating. Once your oven comes to temperature, place your fish in the oven until cooked through. I am using 350 degrees F but your fish and oven may vary so adjust as necessary.
or use a chinese wok, its so versatile.
Hi Chef .. Can i have recipe ? Thank you 🙂❤️
It would be great to have it in the info/description.
what kind of soy souce that you use?
Chinese, since it's Cantonese cuisine.
@@foxglove65 indian soy sauce got a?
What's the sauce ingredient ??
Adam what type of oil are you using vegetable, peanut?
Yes, it's peanut oil but really any neutrally flavoured vegetable oil will do.
another great video, congratulations Adam. but no salt please.
Shallots?
Great video as always, however I would disagree and suggest not rubbing the fish with salt before steaming. Salt takes away the moisture in the meat, making it less tender. You’re going to be using steam fish soy sauce anyhow, so there wouldn’t be any need for salt.
you do not steam with soy sauce.. chinese will always dump the water released from a steam fish and then season with soy, then hot oil on top.
No one asks for how youd to cook the dish, make your own videos if you want.
It’s people preference. I am chinese and most of times i marinate the fish before steaming. We don’t always do dumping water things, cos what we want is the fishy smell marry with the sauce and the flesh could absorb the sauce. The sauce also got steamed so it’s actually super hot. Not pouring cold sauce on the fish.
hi do you know how to prevent water released from a steam fish? (as i want the fish umami to stay inside thus making the fish more juicy(less dry)
Just my opinion.. dont steam the fish longer than 10 mins in hot steamer. Usually the longer time you steam, the more dry flesh you get. Then cover your lid with kitchen cloth to catch water from your steam. I think it depends on the fish type, some fishes carry more umami flavour than others. Seasoned with salt only (i mean you could put ginger, green onion, etc) therefore you could taste more of the fish. I never do this things to fish, but i ever do to shrimps and it brings out the sweetness and umami of the shrimps. I dont think we could prevent released juiced from the fish as everything get cooked will naturally release some. What we could do are only prevent more juice going out. Hope could help you.
I am half chinese & i prefferred my fish with more sauce so that i mix it with my rice
& its more tasty with sauce in it......
Never seen this prepared like that. Salt and shoyu? Lol
It's a Cantonese staple.
that s not shallot but spring onions
I think he meant to say Scallion....
In Australia we tend to use the names interchangeably. And never scallions
Shaoxing cooking wine + soy sauce
Can I use a leaf instead of a fish?
What if you don’t have a steam setting😂
You have to find a fish small enough to put into a steamer
Not enough sauxe
Something wrong,... and not looking good. But the video quality is good!
nice accent
More thought should have gone into this video, bud. Missing a lot of much needed info. #1 is the fish scaled? #2 Not many people have a steam oven so..........an alternate method to make this more accessible perhaps?
Steam setting on oven 😂😂🙄 ok then
Soy sauce seems not dark enough.....🙄
This is so wrong, don’t do this
Pretentious "expert ". Guy's an ordinary cook & in no way chef.
You sound more like a pretentious expert than he does to be honest
@@blablubb111 I was going to say he sounds like a butt-hurt troll, but your thing is much more civilized.
Adam speaks multiple languages
Is a winner of Master chef title
AND has a Law degree !!!!
What do you have???