hello - i just finished to prepare my fish your way - whow whow it waS delicious i followed the receipt step by step and the result is incredible thank you - the only spice that i did know was M S G i really want to know what kind of spice was it ?
Wow thanks for the great feedback and glad you enjoyed it! MSG is a flavour enhancer, not a spice. If you are happy with your dish without the MSG, then you do not need it 😀. But if you still want to try the dish with MSG, you can ask your Asian grocer for some (ask for "MonoSodium Glutamate" or "Chicken stock powder" (which contains MSG)).
I was looking for recipe to steam a red grouper, so came across your video. I was much attracted by the music. May I know what the name and artist of the music are?
Thanks! The name of the song is Exhale... it is a 5min track that can be found in UA-cam Studio's audio editor free music selection... Search for "Exhale" and you should find it. Hope this helps!
@@fukienchaw9483 Thanks! I will try looking for it. By the way, I will be using some of your techniques to make the steamed red grouper for tomorrow dinner. Blessings.
Pouring the smoking hot oil over the raw spring onions infuses the dish with a tasty flavour of fresh spring onions... Of course, do feel free to use less oil if you wish!
Hi, use Light soy sauce. And if you can, choose the best quality light soy sauce you can find because they vary in level of saltiness. For our recipe, we used Lee Kum Kee's Premium light soy sauce.
Hi, recently i steam coral trout but the flesh turns out mushy. May I know whats the cause? Is it because i freeze the fish too long or the fish itself is not fresh?
Oops... its probably because the fish is not fresh. The freshest fish (live, cleaned and immediately cooked) will have very nice "bouncy" flesh when you eat it... The longer the time between slaughter and eating (e.g. 1-3 days if the fish is displayed on the shelf in the supermarket, or a few weeks if the fish is frozen (but you want to try and ensure that the fish is frozen immediately after being caught and slaughtered)), its freshness will drop and its flesh will become less "bouncy" and, in the extreme, "mushy" (the Cantonese describe this mushiness as the fish being "mui"). So try and get the freshest fish possible from your wet market. The fish stall with many older aunties trying to get a good deal probably also has the freshest fish :)
"MSG"... Monosodium Glutamate, it was originally a tasty extract from seaweed and widely accepted as the "fifth" taste i.e. Umami or Savouriness (the 1st to 4th being Sweetness, Sourness, Saltiness, and Bitterness, ) by many gourmands today! If you find "chicken stock powder" or "chicken stock cubes", there is MSG already mixed into it.
Very good recipe thank you very much 👍👏
Amazing hard to find recipe!! Thank you!! Subscribed!!!
Thanks, glad you liked it! Took several years of research to finally get it down perfect!👌
well, yess this is the best recipe I hv ever have..thank you for sharing
My pleasure 😊
Perfection
Thank you!!!
Yummy fish idol.. love it
Thank you 😋
hello - i just finished to prepare my fish your way - whow whow it waS delicious i followed the receipt step by step and the result is incredible thank you - the only spice that i did know was M S G i really want to know what kind of spice was it ?
Wow thanks for the great feedback and glad you enjoyed it! MSG is a flavour enhancer, not a spice. If you are happy with your dish without the MSG, then you do not need it 😀.
But if you still want to try the dish with MSG, you can ask your Asian grocer for some (ask for "MonoSodium Glutamate" or "Chicken stock powder" (which contains MSG)).
Maknyus
Nice Vidio 👍👍❤️
Thanks!
I was looking for recipe to steam a red grouper, so came across your video. I was much attracted by the music. May I know what the name and artist of the music are?
Thanks! The name of the song is Exhale... it is a 5min track that can be found in UA-cam Studio's audio editor free music selection... Search for "Exhale" and you should find it. Hope this helps!
@@fukienchaw9483 Thanks! I will try looking for it. By the way, I will be using some of your techniques to make the steamed red grouper for tomorrow dinner. Blessings.
May i know what is the purpose of the oil. I see that you pour quite a bit of oil. If I reduce the oil, will it still taste nice?
Pouring the smoking hot oil over the raw spring onions infuses the dish with a tasty flavour of fresh spring onions... Of course, do feel free to use less oil if you wish!
thank you for the advice
Hi may I know to put dark soy sauce or light soy sauce ??
Hi, use Light soy sauce. And if you can, choose the best quality light soy sauce you can find because they vary in level of saltiness. For our recipe, we used Lee Kum Kee's Premium light soy sauce.
Hi, recently i steam coral trout but the flesh turns out mushy. May I know whats the cause? Is it because i freeze the fish too long or the fish itself is not fresh?
Oops... its probably because the fish is not fresh. The freshest fish (live, cleaned and immediately cooked) will have very nice "bouncy" flesh when you eat it... The longer the time between slaughter and eating (e.g. 1-3 days if the fish is displayed on the shelf in the supermarket, or a few weeks if the fish is frozen (but you want to try and ensure that the fish is frozen immediately after being caught and slaughtered)), its freshness will drop and its flesh will become less "bouncy" and, in the extreme, "mushy" (the Cantonese describe this mushiness as the fish being "mui"). So try and get the freshest fish possible from your wet market. The fish stall with many older aunties trying to get a good deal probably also has the freshest fish :)
Definitely restaurant quality, Big thumbs up!
Big thanks! Glad you liked it! 🥰👍
Nice technique and very beautiful. ( Music was not so good , commentary will be better . Even in Teochew it’s ok ppl can read subtitles )
Thanks!! Haha have to pluck up the courage to do a commentary!😅
what is mgs?
"MSG"... Monosodium Glutamate, it was originally a tasty extract from seaweed and widely accepted as the "fifth" taste i.e. Umami or Savouriness (the 1st to 4th being Sweetness, Sourness, Saltiness, and Bitterness, ) by many gourmands today! If you find "chicken stock powder" or "chicken stock cubes", there is MSG already mixed into it.
Thanks.
You're welcome❤️
Thank You :)
You're welcome!
Watch this video in 1.5x speed
Be nice with commentary
lee kum lee soy is one of the worse brands to use regardless of their 'grade'. explore other brands and you wont have to use msg.