I don't think Andong is any way trying to upset the CCP, I mean Mainland Chinese, for his gratuitous use of the Baidu website. Only a wumao like Uncle Rodger would do this. I think Andong and him will be doing a collaboration soon.
@@FaceTubeU weird how you think of the chinese government first instead of the chinese people when you read "chinese". Did you also think OP was referring to the italian government when they said "italians"?
I think it might be because his videos are a little bit niche. Not everyone puts so much thought in what they cook. I definitly do, thats why his channel is my absolute favorite. I think it is a lot harder for him to grow his audience, compared to channel like tasty which is more accesible, but too superficial for his audience.
Every time I cook one of your accessible dishes for my Chinese parents, they always say something is different about the dish but its definitely delicious. I can't wait to tell them that I used mayo....
@@de_order703 in English it’s called evaporated or condensed milk, in German it’s Kondensmilch. Make sure it is not sweetened. You don’t want sweetened condensed milk (a syrup)
I just discovered you! I am completely enthralled by your exploration into international food, its importance and its history. I was born in the 60s in California. I became obsessed with food and it's cultural history in my late 20s. We had nothing like UA-camback then. My closest alternative was PBS with Julia Childs and Grahm Kerr. I started collecting cookbooks and built up a large library over 200. I read them all. None the less I am an absolute fan of yours! Thank you for feeding my hunger food beautiful food and it's history!!
Here in Malaysia/Singapore there's a dish called 鱼头汤/米粉 (most likely a dish originating from either Shunde or Shantou). The original recipe requires fish bones boiled over hours to produce a milky white fish broth. Later on people found a "cheat" - making the broth using skimmed milk. It became so common that many now actually thought that 鱼头汤 is meant to taste like skimmed milk.
Try this for an alternative way to get creamy / milky broth: mix ~½tsp of xanthan gum (1.25 to 1.5g) with 1Tbsp of any (aroma) oil in a bowl, pour over 600ml of boiling hot broth, and *immediately* start to mix using an immersion blender. You'll end up with a silky liquid combining the original flavor of the broth, and that of the oil. No mayo at all.
I made the fish sandwich. Turned out delicious! Thank you Andong! My only tweaks are to add more beer to batter and don't air fry. Deep fry it like he shows you.
I was intrigued by your story on instagram, and wow, not disappointed at all, it looks amazingly good, gotta try this Sichuan Fried Fish on sunday !! Thank you for the idea 🙆🏻♀️✨
Guys I tried to make the fish sandwich myself and it’s amazing!😋😋 (didn’t use that much chili tho) the flavors combine so well, it’s really my favorite fish sandwich ever! thanks andong!! 🤩🤩🙏🏼
Andong, I really love your videos, you're a great inspiration and your videos are always packed to the brim with information and history. Really happy to see you respecting the great work of Steph and Chris (Chinese Cooking Demystified) and Chef Wang Gang and together with those two channels bringing us closer to the great world of Chinese cuisine. Keep on the great work and lots of love from a fellow German hobby cook.
I have no idea why this was in my recommended, but for once I am grateful to youtube. I absolutely love your channel. Your editing is well timed, you are enthousiastic about what you do (and you don't overdo it so it's not annoying) and you provide some great recipes. You have a new sub
You can totally see how excited Andong is before he takes the first bite of that sammich. Awesome video, makes me wanna have one of those fish sandwiches right now!!
Oh Boy! That looks a tasty fish sandwich. Luckily we have a fishmonger who comes around once a week & it means I can lay my hands on my favourites; usually haddock, prawns, scallops or Arbroath Smokies! Usually for fried fish I like to go breadcrumbs but that batter looked & sounded amazing. My TAO NHA knife arrived from Authentic Blades this week. Came pretty sharp but I have a "thing" for sharpening blades. Stunning knife to use and I've been chopping, slicing & mincing everything in sight since. Great company with great products and prices. Will be buying more from them soon so thank you for the recommendation.
we have access to the said carp or some kind of fresh ish for this video, the only problem is that people are going to cry out how they dont have access to it. so obv he is butchering ingredients in the simplest way so everyone can do it...
So happy to have stumbled onto your videos! Thank you for exposing me to delicious foods that I had never heard of and will never forget. Can’t wait to explore a nearby Asian grocery in Ft. Campbell, Kentucky and try these two recipes!
Man, this channel has inspired me to experiment even more with food! So much effort put into research, production and ideas. Would be interesting to see your take on the “stereotypical” idea of Mexican street food!
I just made and consequently devoured this soup and it was delicious. Also thanks for introducing me to the portable pickle packs. So handy and good! I am a fello Go Asia fan!
That sandwich looks delicious! I can really imagine the spicy coleslaw and the crispy fish going so well together Also thanks for always trying to find a way to simplify dishes. As much as I love authentic recipes I often find them quite intimidating.
I approve of this. You can do the 24 hours broth when you feel the need to impress on someone, and the quick decent one when you just want some good food.
"My goal is to maximize access" Find ich richtig nice. Ich hasse es wenn ich ein Rezept von nem Amerikanischen YTer oder so sehe und mir denke: Des mach ich mal... Und dann packt der Russet Potatoes aus. Die sind in Amerika und England wahrscheinlich das normalste auf der Welt aber hier hat man da einfach keinen Zugang zu. Deine Rezepte sind meistens für Anfänger geeignet gut erklärt und nicht zu teuer (siehe Joshua Weissman). Cooler Kanal muss ich mal ausprobieren des Rezept!
@@carltonbanks5542 ja aber beispielsweise die quesa tacos wollte ich mal machen aber die zutaten wären zusammen auf fast 80€ gekommen. But cheaper ist ja nice aber manchmal braucht man Sachen wie eine Küchenmaschine einen dehydrierer oder einen Standmixer für die ich das Geld nicht habe😅
Russet potatos sind mehlige Kartoffeln. Ich denke, mehlige Kartoffeln bekommst du wirklich gute in Deutschland. Ich hasse bei amerikanischen Rezepten eher die imperial Units ... Ich mag das SI System.
really nice to see that both you and chinese cooking demystified are fans of each other. BTW are those rewe brioche buns or do you have a better source???
Your videos are such a pleasure so even though I spend way too much time on UA-cam already, I just had to subscribe. Thanks for another fantastic video. Looks delicious. And your Chinese is remarkable, by the way. Do you speak it?
Love your Sichaun fusion fried fish sandwich. One suggestion is that you should try and replace mayo with tartare sauce, the tanginess will work so well!
I love watching you guys really enjoying the food! I will have to make that sandwich. It looks too good to pass up. BTW you are not helping me with losing all this lockdown weight!
I've already had my dinner, but watching that burger made me seriously hungry again. Good thing I made myself some creamy hoummus to eat in front of the TV tonight: thanks for the recipe to make that, andong!
I usually add a little bit of mayo to my chicken soup (very basic soup with chicken, carrots, onions and button mushrooms). Adds creaminess and makes it a little bit sour, but in a more delicate way then sour cream.
I just discovered your channel and I’m binge watching your videos I love your work ✨✨✨ the more I watch the more I’m convinced you should do a collab with Alex your cooking video would be amazing
Not normally a fan of fish sandwiches, but considering most fried fish I've had has been overcooked, oily crap... I'll definitely have to give this a try
This chinese mustered greens are extremely similar to something in Japan called takana ( 高菜). I absolutely LOVE the taste of takana and can be found mostly in Kyuushu ( the island closest to China and Korea). The package you showed (small pink one) can be found in some Asian stores in Europe. I personally found some in Milano. It's still not exactly the Japanese takana but it will be as close as it can get in Europe!
I wonder if using milk (maybe evaporated) and dried fish (maybe sole, and in powder form) plus fish sauce works as a shortcut, because it's pretty common to use that combination where I come from for fish soup amongst hawker.
Well, here in Vienna , where I come from, we have access to a lot of freshwater fish, either from rivers or lakes all over Austria, especially Lake Neusiedl in Burgenland, aquacultures in Lower Austria or other bodies of water in Hungary. Getting fresh carp is not a big deal at all. Just go to any supermarket. The species may be different to the Chinese one, but I don't think it's a big problem. So, now I have to prepare my fish stock! 🙂
I paused; went and made your version of the stock. It works to a large degree. Some people may like it more. Maybe dashi instead of water for dilution?
In Singapore, some hawkers substitute in milk instead of spending hours stewing fish and fish bones to get a rich creamy fish soup/stock. So substituting mayo isn't too surprising
That burger looks crazily good. The only thing I can imagine it looking any tastier is with a more german bun, like frm the dough you did lately. All tose kernels and stuff could add texture and the bread is less crumbly.
When I saw that title, I thought you were gonna put fish fragrant sauce on a fried fish sandwich (which still sounds delicious, btw), but this is taking things to a whole 'nother level! I wonder what Steph and Chris will think of this... Also, Ming River Baijiou is delicious; buy it if you haven't already
Andong thought he would upset the Chinese with his recipe, is instead going to upset the Italians with the 'g' in his tagliatelle pronounciation
I don't think Andong is any way trying to upset the CCP, I mean Mainland Chinese, for his gratuitous use of the Baidu website. Only a wumao like Uncle Rodger would do this. I think Andong and him will be doing a collaboration soon.
@@FaceTubeU obvious troll is obvious
@@FaceTubeU انا عاوز جملة مفيدة
@@FaceTubeU weird how you think of the chinese government first instead of the chinese people when you read "chinese". Did you also think OP was referring to the italian government when they said "italians"?
@@WanderTheNomad you fell for the troll.
He makes such detailed videos but I feel like he’s way underrated wtf.
It’s very strange how people with immense effort in their videos don’t get to the front page but I guess that’s how UA-cam works
@@cosmicowl7943 considering the insane popularity of 5 Minute Crafts and such, yes, that's sadly true😕
Couldn't agree more... Andong is the man when it comes to filling me in on cuisine untraditional to me & I love his thorough explanations!
You can help by sharing the video with your friends, who may turn into subscribers, too. Peer pressure, baby! 🤣
I think it might be because his videos are a little bit niche. Not everyone puts so much thought in what they cook. I definitly do, thats why his channel is my absolute favorite. I think it is a lot harder for him to grow his audience, compared to channel like tasty which is more accesible, but too superficial for his audience.
Every time I cook one of your accessible dishes for my Chinese parents, they always say something is different about the dish but its definitely delicious. I can't wait to tell them that I used mayo....
Oh PLEASE let me know how that one went down with them haha!!
Better yet film it and send Andong the clip.
yo im actually curious tf happened when u told them?
i think there may have been a possibility he didnt survive guys
A moment of silence for cheekylittlefellow may he rest in peace... he was a champion telling his parents that he used mayo
In Malaysia and SIngapore, they add evaporated milk (from a can) to the fish soup. Can use it to replace the mayo.
Condensed milk?
@@de_order703 no , condensed is sweet i think. There is another type called evaporated milk
@@de_order703 in English it’s called evaporated or condensed milk, in German it’s Kondensmilch. Make sure it is not sweetened. You don’t want sweetened condensed milk (a syrup)
that bestagon reference though.
I am impressed you caught it! This week's Reference Treasure Hunt award goes to you! :D
Im glad to find more CGP Grey fans
now to make these with hexagonal sheets!
Hexagon is the bestagon
I had to do a double take when I heard that. Cooking youtube is not where I would expect a cgp grey reference
Getting more and more sponsors. Congratulations Andong, I'm glad so many companies are recognising your talents.
I just discovered you! I am completely enthralled by your exploration into international food, its importance and its history. I was born in the 60s in California. I became obsessed with food and it's cultural history in my late 20s. We had nothing like UA-camback then. My closest alternative was PBS with Julia Childs and Grahm Kerr. I started collecting cookbooks and built up a large library over 200. I read them all. None the less I am an absolute fan of yours! Thank you for feeding my hunger food beautiful food and it's history!!
Here in Malaysia/Singapore there's a dish called 鱼头汤/米粉 (most likely a dish originating from either Shunde or Shantou). The original recipe requires fish bones boiled over hours to produce a milky white fish broth. Later on people found a "cheat" - making the broth using skimmed milk. It became so common that many now actually thought that 鱼头汤 is meant to taste like skimmed milk.
Asian fresh water carp is an invasive specise in my area. I guess for the good of the eco-system I must make this dish.
You can make fish stuffed peppers too! Dont remember what it's actually called but Chinese Cooking Demystified has a great looking recipe for it.
It might not be good for your health, depending on the level of pollution accumulated in their bodies
@@user-op8fg3ny3j
No they are carp......
Just remember that carp is notoriously bony. Lots of pin bones to worry about.
Watch a video on how to clean them. They have Y bones. They're actually really good to eat if you take the extra step to clean it right.
I lost it at "noodle-oids" It's too perfect. Excellent. Superb.
Can we all take a hot sec to appreciate Andongs production value please your channel is SO underrated
This is the only channel where I watch the entire sponsor ad because it ROCKS!
Try this for an alternative way to get creamy / milky broth: mix ~½tsp of xanthan gum (1.25 to 1.5g) with 1Tbsp of any (aroma) oil in a bowl, pour over 600ml of boiling hot broth, and *immediately* start to mix using an immersion blender. You'll end up with a silky liquid combining the original flavor of the broth, and that of the oil. No mayo at all.
the funny thing is your are making a pseudo-mayo emultion with oil and broth anyways (with the help of the xanthan gum)
This isn't even that wild -- plenty of Western soups are thickened with Mayo, notably the French fish stew Bourride.
Hear that for the first time , thanks!
I tried it once spontaneously. It worked nicely.
American chowders often add mayo.
The moment I fall in love with your channel for real is when you use mayo to hack the creamy fish broth
Oh my! It is nice to be si early! I love fish sandwiches, so I bet that would be a nice one!
Thanks for the recipe in the description!!!
I made the fish sandwich. Turned out delicious! Thank you Andong! My only tweaks are to add more beer to batter and don't air fry. Deep fry it like he shows you.
Andong, Deine Videos sind großartig! Du inspirierst mich jedes Mal ♥️♥️♥️♥️♥️♥️
I was intrigued by your story on instagram, and wow, not disappointed at all, it looks amazingly good, gotta try this Sichuan Fried Fish on sunday !! Thank you for the idea 🙆🏻♀️✨
Guys I tried to make the fish sandwich myself and it’s amazing!😋😋 (didn’t use that much chili tho) the flavors combine so well, it’s really my favorite fish sandwich ever!
thanks andong!! 🤩🤩🙏🏼
Andong, I really love your videos, you're a great inspiration and your videos are always packed to the brim with information and history. Really happy to see you respecting the great work of Steph and Chris (Chinese Cooking Demystified) and Chef Wang Gang and together with those two channels bringing us closer to the great world of Chinese cuisine. Keep on the great work and lots of love from a fellow German hobby cook.
To this day Xu Yiang eggplant is one of my go-to foods. Even in Argentina! This is a GREAT series!
Alter! Mal wieder ein absolut hammer video! Dankt euch für eure Kreation!
Looks delicious 👍. Loved having the extra tasters giving their opinions. You know it's really good when they can't stop eating.
I have no idea why this was in my recommended, but for once I am grateful to youtube. I absolutely love your channel. Your editing is well timed, you are enthousiastic about what you do (and you don't overdo it so it's not annoying) and you provide some great recipes. You have a new sub
i love seeing the whole crew in the tastings you guys are such good friends.
You can totally see how excited Andong is before he takes the first bite of that sammich. Awesome video, makes me wanna have one of those fish sandwiches right now!!
You know it's good when it's Andong banging on the table...
This alcohol or the fish?
No one makes love to fish sandwich like Andong . Awesome episode.
I've been adding Mayo to soup for years. Love this idea, vielen dank Andong!
hahahaah the gopnik solution, to everything MAYONNAISE!!!! I love you man!
i did not expect this video to be so freaking good. also i wanna make that fish sandwich now. andong you are a god
Slow and steady to the million. Das schaffst du bald noch! :D
Oh Boy! That looks a tasty fish sandwich. Luckily we have a fishmonger who comes around once a week & it means I can lay my hands on my favourites; usually haddock, prawns, scallops or Arbroath Smokies!
Usually for fried fish I like to go breadcrumbs but that batter looked & sounded amazing.
My TAO NHA knife arrived from Authentic Blades this week. Came pretty sharp but I have a "thing" for sharpening blades. Stunning knife to use and I've been chopping, slicing & mincing everything in sight since. Great company with great products and prices. Will be buying more from them soon so thank you for the recommendation.
Andong, I just made this, and I reacted the same way you did!!! It's soooo good! Thanks for the recipe; this one's a keeper!
I need this in my life IMMEDIATELY. Wow!
Andong saying he doesn't have access to good quality fresh fish.
Me: reconsidering his plans to move to Berlin
We have everything else
we have access to the said carp or some kind of fresh ish for this video, the only problem is that people are going to cry out how they dont have access to it. so obv he is butchering ingredients in the simplest way so everyone can do it...
Frozen is better anyway kills most parasites, wish I could get ahold of more frozen whole fish in the US but sadly you can't.
That crispy fish sandy looks insane!
Definitely making this for friends on Chinese New Year!
Finaly some content i realy want to see! Thanks man.
So happy to have stumbled onto your videos! Thank you for exposing me to delicious foods that I had never heard of and will never forget. Can’t wait to explore a nearby Asian grocery in Ft. Campbell, Kentucky and try these two recipes!
Me salivating when saw your first bite at that fish burger!
Man, this channel has inspired me to experiment even more with food! So much effort put into research, production and ideas. Would be interesting to see your take on the “stereotypical” idea of Mexican street food!
I love your channel. You inspire me so much!
I just made and consequently devoured this soup and it was delicious. Also thanks for introducing me to the portable pickle packs. So handy and good! I am a fello Go Asia fan!
We do not deserve Andong. The creativity and passion...
That sandwich looks delicious! I can really imagine the spicy coleslaw and the crispy fish going so well together
Also thanks for always trying to find a way to simplify dishes. As much as I love authentic recipes I often find them quite intimidating.
This fish sandwich looks so good!
What an obviously amazing dish that I would have never thought of doing till I saw this video, well done dude.
Wow, both recipes look delicious.
oh lala. ein Traum. Suancaiyu mit Ming River. yum
Ming River is one of my FAVES! I have been trying to introduce people for years!
I approve of this. You can do the 24 hours broth when you feel the need to impress on someone, and the quick decent one when you just want some good food.
Everything looks amazing... but yo that tiny glass at 13:50 was the highlight of the video
Du machst wirklich klasse Videos👍🏻👍🏻
the bestagon of tofu!!! i may not agree with this tofu ranking but i definitely *loved* the CGP Grey reference
Only thing I would add is kewpie mayo and dried mushroom floss, think this would take it up another level. Insane dish bro im trying this
Just discovered this channel and im loving it! Cant wait to see your future videos! ^_^
"My goal is to maximize access"
Find ich richtig nice. Ich hasse es wenn ich ein Rezept von nem Amerikanischen YTer oder so sehe und mir denke: Des mach ich mal...
Und dann packt der Russet Potatoes aus. Die sind in Amerika und England wahrscheinlich das normalste auf der Welt aber hier hat man da einfach keinen Zugang zu. Deine Rezepte sind meistens für Anfänger geeignet gut erklärt und nicht zu teuer (siehe Joshua Weissman). Cooler Kanal muss ich mal ausprobieren des Rezept!
Macht Joshua Weissmann nicht auch regelmäßig Videos in denen er versucht, unter einer bestimmten Marke mit den Ausgaben zu bleiben?
@@carltonbanks5542 ja aber beispielsweise die quesa tacos wollte ich mal machen aber die zutaten wären zusammen auf fast 80€ gekommen. But cheaper ist ja nice aber manchmal braucht man Sachen wie eine Küchenmaschine einen dehydrierer oder einen Standmixer für die ich das Geld nicht habe😅
@@parryhotter4283 Ja stimmt schon :/
Russet potatos sind mehlige Kartoffeln. Ich denke, mehlige Kartoffeln bekommst du wirklich gute in Deutschland.
Ich hasse bei amerikanischen Rezepten eher die imperial Units ... Ich mag das SI System.
@@AlphaCentauriB ja, wer kam auf die Idee dass Cups eine Einheit wären?!
really nice to see that both you and chinese cooking demystified are fans of each other. BTW are those rewe brioche buns or do you have a better source???
Watching Andong's lates video while eating a stir fry from his last video. Hard to top that
Your videos are such a pleasure so even though I spend way too much time on UA-cam already, I just had to subscribe.
Thanks for another fantastic video. Looks delicious. And your Chinese is remarkable, by the way. Do you speak it?
That's a lot of fish in one sandwich. Looks very tasty.
Andong being a tru slav with the mayonez. He knows it's a way of life
Heute ein Fisch Rezept zum Fischfreitag :D
Dies Stück Heilbut is gut genug for Jehova!
@@gozerthegozarian9500 Jehova!! Jehova!!!!
Eigentlich mag ich kein Fisch, aber das sieht schon echt gut aus
Bon Appétit buddy..keep innovating bruh👍
One day I will make this sandwich. Looks delicious!
Awesome!!! As always, great attitude ! :)
Love your Sichaun fusion fried fish sandwich. One suggestion is that you should try and replace mayo with tartare sauce, the tanginess will work so well!
those burgers looked RIDICULOUS! I want!
Thank you Andong!!!
Aypee is so sweet hahah
Brooo I always wanted to make this but it seemed so complicated! Thanks for the mega shortcut man!
the mayo reminds me of this cookbook i got from a thrift store published in 2002, they say to use pina colada mix if you can’t find coconut milk
ha! gerade zuhause mit den besten sichuan zaijang nudeln in Berlin und den laptop aufgemacht - perfektes timing!
I love watching you guys really enjoying the food! I will have to make that sandwich. It looks too good to pass up. BTW you are not helping me with losing all this lockdown weight!
I clicked as soon as I got the notification. I love this channel so much! Keep up the good work, ok?
I've already had my dinner, but watching that burger made me seriously hungry again. Good thing I made myself some creamy hoummus to eat in front of the TV tonight: thanks for the recipe to make that, andong!
Ok, since i live in northern Germany, i'll make this bad boy tomorrow! Sounds like a great recipe! Thanks for Sharing!
I love suan cai yu. Crazy interesting idea with that Burger, Boy! Well done and i'll give it a try. Keep cooking n have fun😉
I usually add a little bit of mayo to my chicken soup (very basic soup with chicken, carrots, onions and button mushrooms). Adds creaminess and makes it a little bit sour, but in a more delicate way then sour cream.
Yum. Looks delicious. I like the new impartial taste testers, too. :)
I just discovered your channel and I’m binge watching your videos I love your work ✨✨✨ the more I watch the more I’m convinced you should do a collab with Alex your cooking video would be amazing
love the videos keep it up!
I have to admit, as a 14 yr old cooking enthusiast, im loving the Sichuan series. i own about 50 bags of spices now lmao.
Not normally a fan of fish sandwiches, but considering most fried fish I've had has been overcooked, oily crap...
I'll definitely have to give this a try
This looks like something McDonalds would shamelessly steal and somehow make it 10x worse
waiting for sichuan fish burger in mcdonalds now
@@shio_hara i want to bet on it :x
they are the best at that!
@@shio_hara I'm still waiting for German ramen and dan-dan spaghetti.
Only 10X worse???? I'd bet it would be more like 1,000X worse.
Lol, I love your thumbnail picture face pose 🤣 gotta try this recipe out too, I don't eat nearly enough fish.
5:06 CGP Grey? You just keep getting more amazing Andong.
Had to look in the comments to see if anyone else noticed that reference x)
Yummy! Gotta try this at home!
Thank you, Very nice. Dude, I wish I had one of those fish sandwiches RIGHT NOW!
Was planning to make burgers for dinner, you convinced me to try that spicy coleslaw...
Andong you genius you, it's so tasty D:
As a cheeky viewer from Czech Republic, I like to see that pilsner urquell bottle!
This chinese mustered greens are extremely similar to something in Japan called takana ( 高菜). I absolutely LOVE the taste of takana and can be found mostly in Kyuushu ( the island closest to China and Korea). The package you showed (small pink one) can be found in some Asian stores in Europe. I personally found some in Milano.
It's still not exactly the Japanese takana but it will be as close as it can get in Europe!
Ming River Baijiu was so interesting in its taste😍
I wonder if using milk (maybe evaporated) and dried fish (maybe sole, and in powder form) plus fish sauce works as a shortcut, because it's pretty common to use that combination where I come from for fish soup amongst hawker.
Well, here in Vienna , where I come from, we have access to a lot of freshwater fish, either from rivers or lakes all over Austria, especially Lake Neusiedl in Burgenland, aquacultures in Lower Austria or other bodies of water in Hungary. Getting fresh carp is not a big deal at all. Just go to any supermarket. The species may be different to the Chinese one, but I don't think it's a big problem. So, now I have to prepare my fish stock! 🙂
I paused; went and made your version of the stock. It works to a large degree. Some people may like it more. Maybe dashi instead of water for dilution?
In Singapore, some hawkers substitute in milk instead of spending hours stewing fish and fish bones to get a rich creamy fish soup/stock. So substituting mayo isn't too surprising
That burger looks crazily good. The only thing I can imagine it looking any tastier is with a more german bun, like frm the dough you did lately. All tose kernels and stuff could add texture and the bread is less crumbly.
When I saw that title, I thought you were gonna put fish fragrant sauce on a fried fish sandwich (which still sounds delicious, btw), but this is taking things to a whole 'nother level! I wonder what Steph and Chris will think of this...
Also, Ming River Baijiou is delicious; buy it if you haven't already