Real Chinese don't use tomatoes for steamed fish? Do you wanna check 'teochew steamed fish' first and come back to tell us again whether Chinese use tomatoes or not for steamed fish?
Thank you Aunty Liz to brings the authentic S.E.A dishes to the western 🥰🥰🥰 Roasted pork, Hainanese Chicken, common vegetables dishes in my Lunar reunion dinner ❤❤❤
Great recipe! I live in California and European sea bass aren't regularly available here (when they are, they're typically called by their Italian name, Branzino, and are imported). But this recipe is amazing for the local wild caught rockfish. They tend to be a bit more plump, so slightly longer in the steamer, but when I catch them, I always prepare one this way for the family fresh out of the ocean. Amazing.
My favorite family comfort dish. The tomato move feels like a regional thing. We use celery to elevate the fish. I like to slowly caramelize whole garlic clove and a couple of ginger slices into the finishing oil for added flavor. Cheers!
That looks DELICIOUS! I don't like fish as much as my hubby but I'm willing to try this. I love seeing your passion for cooking and enjoy watching your videos. Thank you!
I absolutely love this dish. My mom‘s teochew and she steams this with tomatoes as well. I now have a family in Germany and I make this dish on „normal“ days. My husband and daughters love this dish and are always fighting over who gets the cheeks :)
Another cracking recipe Liz! If the gills have been removed, the eyes are another good way to check freshness. I like some ponzu in my sauce for a bit of a citrus tang. Thank you for sharing👌🏻
Almost exactly how my late mum used to do it, except for the hot oil at the end, which i think is more common for restaurants than homecooking. Really nice, Aunty Liz. :)
I had a proto Uncle Roger moment about years ago when J.O. on TV advised stuffing fish with lots and lots of basil. ‘That is disgusting! It will taste like petrol!’ These are much, much better flavours which I will try with the fish I’ll catch this weekend. Thanks
Aunty Liz! Excellent presentation, I spent 10 years as a fishmonger, and getting high quality product from the supplier was a nightmare at times. Many occasions when we had to return the fish as it just wasn't high enough quality to sell. Silver Corvina and Kampachi have always been favorites of mine, but living in Colorado trout and bass are very common and make for some excellent dishes. I find it sad that more people aren't into fish in my area, steaks and roasts seem to be the dominant ingredients with chicken as a close 2nd. I guess it's the pin bones that throw people off, as nobody likes getting sharp pokey bits in their mouthful, but there are plenty of fish species where that's not a problem, and a good pair of tweezers and a little time can eliminate that issue. Corvina in particular is a great "starter" fish, as it's very mild, flakes well, and while a member of the sea bass family, it's FAR cheaper and in MHO has a far nicer flavor profile.
come back from uni garunteee steamed fish is one of the first dishes mum makes us as she knew we were getting any fish >< neeeeddddd the fish next weekend bubs
Yes you can! Its a different flavour profile, id probably add a touch of sesame oil, and less soy but let me know how it goes! Always Remove the scales.
0:01 Chinese idiom 年年有余 'Nian Nian You Yu', meaning "Year Year Have Surplus". Yu (suprlus/bank saving) here is sounds like Yu (fish). That's why Chinese having fish for Chinese New Year. Most Singaporean and Malaysia serve and eat yusheng (raw fish with salad and sweets) during CNY dinner, but personally I prefer steamed fish with soy sauce like what Elizabeth cooked in the video 😄
I do normally have a noisy loud Yusheng but I love celebrating with whole fish, whole roasted canto duck, chap chae, herbal soup, hainanese whole chicken, longevity noodles, wonton, spring rolls and plenty of stir fried veggies. Phew.😮💨
The teochew variation to this, will keep the original fish soup without making a separate one… and we add some preserved sour plums to sweeten it up. Coriander’s optional and preference. For bigger fish, we make cuts for the body and insert the ginger slices between them.
We eat hardly any fish and when we do we're not cooking it ourselves, but I want to give this recipe a try! Btw is the cooking wine different to shaoxing?
Good effort !! May not be completely identical. Its almost there 99%. This size fish u need at least 8 to 9 minutes steaming time. Off the fire n let it sit in for another 1 or two minutes before remove it from wok
If one doesn't have the metal stand, what we used to do is to invert a porcelain bowl (please don't use plastic or melanine ones!), place it in the wok, and put the plate with the fish on top of it. For the dressing, I do something similar, except that I drizzle in some sesame oil after the sauce starts to boil and the sugar has dissolved. Must turn off the heat first so that the fragrance of the sesame oil doesn't dissipate away 😊
It is noted sea water fish taste a lot better without the fresh water taste otherwise you are very relying on the sauce and the ginger to mask the flavor. Tomatoes are not compulsory but optional. Some people use spring onions instead. You don’t need cooking wine either. Sauce I use msg instead of salt, add spring onions, wine if you are using Japanese soy sauce then is not so compulsory. I would have some minced garlic and thin sliced ginger separately in peanut oil heated up (sorry use vegetable oil if allergic) fry to light brown and pour the hot oil after.
The true lazy Asian way is to do the sauce and the fish together. So you pour the soy sauce, ingredients and I believe this alcohol called “hua diao jiu”. All together into the plate and steam it. Then yolo and serve your guests. If they complain, then be the Asian parent “aiya, then you do next year lor.” Gaslight them into thinking they can’t make better so yours is the best available. 🤣😂
Haiya real Chinese don’t use tomatoes for steamed fish la
Edit: I guess I was too ignorant to think I knew it all.
Like i said its my mothers touch and addition, and i personally love it
@@AuntieLiz maybe I should give it a try next time 🤔
Can confirm my family also uses tomato and pickled cabbage in steamed fish
Real Chinese don't use tomatoes for steamed fish?
Do you wanna check 'teochew steamed fish' first and come back to tell us again whether Chinese use tomatoes or not for steamed fish?
@ayumetaldesu3563 😂 how do u define real or false? I can confirmed in Singapore tomato is added in steam fish for it slight sour taste.
This dish + crispy belly pork + roast duck + Chinese broccoli + rice + sauces = perfect lunar near years' family meal.
Sounds great!
Crispy pork belly sounds good. Always have it on every Lunar New Year 😊
This might be the christmas dinner for my mom and me. Fantastic explanations, Auntie Liz!
Thank you Aunty Liz to brings the authentic S.E.A dishes to the western 🥰🥰🥰
Roasted pork, Hainanese Chicken, common vegetables dishes in my Lunar reunion dinner ❤❤❤
The way the meat came off the bones? Tingles, chef's kiss.
Great recipe! I live in California and European sea bass aren't regularly available here (when they are, they're typically called by their Italian name, Branzino, and are imported). But this recipe is amazing for the local wild caught rockfish. They tend to be a bit more plump, so slightly longer in the steamer, but when I catch them, I always prepare one this way for the family fresh out of the ocean. Amazing.
Try Grouper fish. This fish is even better for the recipe.
My favorite family comfort dish. The tomato move feels like a regional thing. We use celery to elevate the fish. I like to slowly caramelize whole garlic clove and a couple of ginger slices into the finishing oil for added flavor. Cheers!
Sounds great!
That looks DELICIOUS! I don't like fish as much as my hubby but I'm willing to try this. I love seeing your passion for cooking and enjoy watching your videos. Thank you!
Thank you so much
I absolutely love this dish. My mom‘s teochew and she steams this with tomatoes as well. I now have a family in Germany and I make this dish on „normal“ days. My husband and daughters love this dish and are always fighting over who gets the cheeks :)
Blanched chicken and steamed fish are my favorite foods，Both of these retain the flavor of the ingredients themselves
So good 😊
Steamed fish is always be my favourite 😍 dish I always buy red coral trout which is still alive and steam it ASAP 😀 very healthy dish.
I love this amazing dish. Absolutely simple and easy to make every time 🥰
It really is!
Thank you Mr Fishy, your look says it all during the prep, but your legend will on after the cook 😘
Steamed fish is one of my wife’s favorite dish 😊
Chinese style steamed sea bass is fabulous specially with that soy sauce/ginger/coriander etc.
Another cracking recipe Liz!
If the gills have been removed, the eyes are another good way to check freshness.
I like some ponzu in my sauce for a bit of a citrus tang.
Thank you for sharing👌🏻
Another mouth watering recipe! Hugs 💛
Thank you so much
Looks delicious!! Great video
Thank you 😋
Another easy to follow and delicious meal, Lunar New Year 2024, or not. Didn't know about the tasty cheeks, so will save for next time.
Hope you enjoy
Yummm, simple deeelicious and I can't wait to make this.
Almost exactly how my late mum used to do it, except for the hot oil at the end, which i think is more common for restaurants than homecooking. Really nice, Aunty Liz. :)
Thanks for sharing
DAAAAAAAAAMN. Yum and simple. I'll have to try this soon!!
Please do
Hi Antie Liz its your favorite Nephew from South Africa i see the red lipstick is back love it
Lovely looking fish and a beautiful Lovely Liz. You've made my day❤
Glad you enjoyed it
I had a proto Uncle Roger moment about years ago when J.O. on TV advised stuffing fish with lots and lots of basil. ‘That is disgusting! It will taste like petrol!’ These are much, much better flavours which I will try with the fish I’ll catch this weekend. Thanks
Aunty Liz! Excellent presentation, I spent 10 years as a fishmonger, and getting high quality product from the supplier was a nightmare at times. Many occasions when we had to return the fish as it just wasn't high enough quality to sell. Silver Corvina and Kampachi have always been favorites of mine, but living in Colorado trout and bass are very common and make for some excellent dishes. I find it sad that more people aren't into fish in my area, steaks and roasts seem to be the dominant ingredients with chicken as a close 2nd. I guess it's the pin bones that throw people off, as nobody likes getting sharp pokey bits in their mouthful, but there are plenty of fish species where that's not a problem, and a good pair of tweezers and a little time can eliminate that issue. Corvina in particular is a great "starter" fish, as it's very mild, flakes well, and while a member of the sea bass family, it's FAR cheaper and in MHO has a far nicer flavor profile.
Happy Lunar New Year LIZ ~ ~ huat ah!!
Thank you I will be making this tonight for dinner!!!
Please do! Comment how it goes!
come back from uni garunteee steamed fish is one of the first dishes mum makes us as she knew we were getting any fish >< neeeeddddd the fish next weekend bubs
Hmmm is this mei mei?
That looks so good auntie Liz yum 😋
It was thank you
Oo Step-Aunty Liz 😍. have a fantastic Lunar New year.
you totally Rock!
"Taste the biscuits.. ". 🎵😂😂🤘
All of your meals look so great! Could a person use freshly caught rainbow trout ? Are the scales intact or removed? Thank for your content!
Removed unless you are cooking on a bbq
Yes you can! Its a different flavour profile, id probably add a touch of sesame oil, and less soy but let me know how it goes! Always Remove the scales.
Love it ❤
0:01 Chinese idiom 年年有余 'Nian Nian You Yu', meaning "Year Year Have Surplus". Yu (suprlus/bank saving) here is sounds like Yu (fish). That's why Chinese having fish for Chinese New Year.
Most Singaporean and Malaysia serve and eat yusheng (raw fish with salad and sweets) during CNY dinner, but personally I prefer steamed fish with soy sauce like what Elizabeth cooked in the video 😄
I do normally have a noisy loud Yusheng but I love celebrating with whole fish, whole roasted canto duck, chap chae, herbal soup, hainanese whole chicken, longevity noodles, wonton, spring rolls and plenty of stir fried veggies. Phew.😮💨
맛있는 생선요리
좋아요❤❤❤
Xièxiè
Auntie Liz back from Singapore? Was going to visit Mei Mei during half term next week. Hope to see Auntie Liz there. 🥰
I’m back, on site today in fact, packing ducks and pineapple tarts for Lunar New Year deliveries.
The teochew variation to this, will keep the original fish soup without making a separate one… and we add some preserved sour plums to sweeten it up. Coriander’s optional and preference.
For bigger fish, we make cuts for the body and insert the ginger slices between them.
Gong xi facai. Wan shi ru yi.
challenge accepted I intend to catch a bream and cook it like this in order to prosper. 🤟
Booom 🙏🏻
This steamed fish is always a hit in our household.
Tip: for less mess, place the dish in the sink during the oil shock
Great tip
A bowl of white rice and this fish … that it’s a meal fit for the gods
We eat hardly any fish and when we do we're not cooking it ourselves, but I want to give this recipe a try!
Btw is the cooking wine different to shaoxing?
Very similar!
Is there an alternative for a tomato allergy? Or is it better to just do without? I like how it lifts it off the plate for better steaming. 😮
Can use without - maybe lettuce?
@@AuntieLiz Thanks for the reply! And lettuce is a great idea. Thanks!
🧡🧡🥰🥰❤❤yummy
So good
The key ingredient for success of this dish is FRESH FISH
Auntie Liz 😍
Good effort !! May not be completely identical. Its almost there 99%. This size fish u need at least 8 to 9 minutes steaming time. Off the fire n let it sit in for another 1 or two minutes before remove it from wok
If one doesn't have the metal stand, what we used to do is to invert a porcelain bowl (please don't use plastic or melanine ones!), place it in the wok, and put the plate with the fish on top of it.
For the dressing, I do something similar, except that I drizzle in some sesame oil after the sauce starts to boil and the sugar has dissolved. Must turn off the heat first so that the fragrance of the sesame oil doesn't dissipate away 😊
Great tip!
It is noted sea water fish taste a lot better without the fresh water taste otherwise you are very relying on the sauce and the ginger to mask the flavor.
Tomatoes are not compulsory but optional. Some people use spring onions instead. You don’t need cooking wine either.
Sauce I use msg instead of salt, add spring onions, wine if you are using Japanese soy sauce then is not so compulsory.
I would have some minced garlic and thin sliced ginger separately in peanut oil heated up (sorry use vegetable oil if allergic) fry to light brown and pour the hot oil after.
Use red grouper for maximum huat-ness.
Soon Hock (Marble Goby) is good too! But expensive 😅
Yessss
Il be dressed in red this year for all the HUAT
Where do you get your knives and how can I learn, those knife skills, your like the John wick of the kitchen vs that spring onion.
Il be doing some basic knife skills videos soon but on my website! Sign up to be the first in the know. My knife is from a Japanese maker: Yu Kurosaki
My mom would always go for the eyes first and I would always go for the cheeks. Steamed or fried, it didn't matter.
Auntie, I grew up with a bucket of chicken for Lunar New Year. I thought that KFC was good luck.
Wah!! The fish is fresh , the meat just falls off
Eyeballs and cheeks always went to 爷爷
今年過年就做這道吧
i wish she would post the recipe, on her website u have to sign up to get it which i dont want to do :/
Shame, its free and only so that i can email newsletters to followers about events/new recipe ideas
@@AuntieLiz is subscribing to you on youtube not enough?
My mom also likes they eye balls of the fish😨
all good... but where is the drop of sesame oil !!!
Im always scared to make steamed fish..love to eat it, so time to man up I guess.
Gotta start somewhere. You wont regret it
这个视频是告诉你如何把一道中餐做的像西餐🤣
Does it look western?
😂 Did you say …. “It’s my sister’s and … I ‘s ??? instead of MINE ?? 😮
size does mater '''''' hiihihii
😊
:3 first
:3 second
The true lazy Asian way is to do the sauce and the fish together. So you pour the soy sauce, ingredients and I believe this alcohol called “hua diao jiu”. All together into the plate and steam it. Then yolo and serve your guests. If they complain, then be the Asian parent “aiya, then you do next year lor.” Gaslight them into thinking they can’t make better so yours is the best available. 🤣😂