Join the Canto Cooking Club - bit.ly/3Yp7Pkx Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/steamed-fish-ginger-scallion What’d you think of Daddy Lau’s recipe?
Love the tip of descaling fish in a plastic bag. I usually have fish scales all over my kitchen 😱 Super excited to see Maya make her official appearance on MWL 💜
Congrats for Mui Mui she's beautiful !! Also, Made with Lau means a lot to me, as 1) it taught me savvy home cooking but cantonese and with long shelf-life reocurring ingredients and LOTS of love, 2) appreciation for cantonese and wider chinese culture and heritage, and 3) as I lost my father recently, I get to enjoy seeing a very superstar father and grandfather aging happily and loving his family. Thanks MWL, you deserve all that you're getting, your hard work and quality are astounding. You are all great, and the team definitely do their homework, it's amazing to see.
Thank you so much for the love Pauline! We're so grateful we get to share with you :) Sorry for your loss as well. It's an honor that our family reminds you of him.
My mom’s been cooking for her family since she was 12 years old in Hong Kong. She’s now in her mid-70s and is known for her fabulous Cantonese home cooking in our extended family and amongst our family friends. I’ve been showing her your dad’s videos and she’s loving the tricks she’s learned from several videos! She steams live fish once in a while but it never tastes exactly like in the Cantonese seafood restaurants. Thank you and your dad for these amazing videos (and for keeping dad’s entire Cantonese instructions)!
OMG, little Maya is adorable! Her first "walk-on" in a video! Can't wait to see more of her and to see moy-moy interacting with big brother. Congratulations to the whole Lau family!
Thanks to Daddy Lau for all the helpful tips on choosing, cleaning, and descaling a fish! I always make a mess when descaling a fish. Using a bag to descale is such an excellent tip. Thank you!!!
I just wanted to tell you that this channel is my favorite cooking channel. My spouse's family is from Toisan and they speak Hoisanwa (I know a tiny bit). But we all live in Canada where it's very rare to find others from Toisan. His aunts and grandma were so excited to hear your dad use phrases from the Toisan area. Your channel has given me the confidence to cook chinese dishes for my husband. If your dad is comfortable sharing dishes that are specific to Toisan, I would love to surprise Tanner with them :)
Congratulations, Randy to you and your wife on your new addition, Mui Mui! She is absolutely adorable! Daddy Lau and Mama Lau must be extremely happy on having another grandchild to dote on. I love steamed fish since it’s so fresh tasting!
They make this dish at the local Sichuan Chinese restaurant near me, served over sweet-potato noodles & it’s absolutely incredible. One of the most enjoyable fish dishes I’ve ever eaten.
To any non-Chinese wanting to understand our food culture, especially Southern Chinese (the majority of Chinese diaspora worldwide) - this is one of our "premiere" dish, akin to Northerner's Peking Duck. In Indonesia, we use grouper or pomfret - a pretty oily fish that won't be good for any other dishes but Asian-style. Freshwater fish like tilapia or goby also smells pretty soil-like in Indonesia's muddy rivers - so in many high class Cantoese restaurants, you will see them swimming alive in tanks to "clean" them before they are cooked to order. In general, people in Asia uses a much more challenging fish to do it "right". These fishes would be a very bad choice for fish & chips for example. Learning this recipe from a 50 years-experienced Cantonese chef is unparalleled privilege. Regarding the heavenly sauce: There are a few flavour that can couple with white rice fragance very well. In western palate, you might imagine Japanese curry. For our Asian palate, this is like Miso shiru, oxtail soup, rawon soup, soto, and any donburi toppings like gyudon or oyakodon. But my greatest fascination has always been this heavenly delicate sweet & savoury Cantonese-style steamed fish. My only biggest complain about this dish is easily the bones. It is so good, the oily fishes are preferred because their meat will be soft and flaky, but the bones just hid everywhere, especially for sea fishes.
I live on the opposite end of the world from my family and this is so nostalgic and comforting to listen to someone make steamed fish and sound so similar to my own grandparents (who are from Guangzhou). I know what's for dinner next week....!
A new beautiful granddaughter! Congrats. Mui Mui is adorable! Thanks for this recipe. I have made it several times including red braised fish (hong shao yu). I would love to see Daddy Lau's take on that. Thanks for sharing!
Hi Randy, a trick that my family uses to speed up the cooking time at home is to put wooden chopsticks on the plate and place the fish on the chopsticks so that it elevates the fish and allows the steam to pass through the other side of the fish.
Lau's dad is also doing the same thing. At 4:23 he puts scallion at the plate before putting the fish. It serves the same purpose. Scallion at the bottom is good enough.
I think I'm getting old, Just finished eating my fish, I did exactly as your father did, but when I started eating it I kept saying to myself, what did I do wrong? No taste, nothing! Just finished washing the dishes and found the cup that I prepared the sauce , not used. Ah, will use it tomorrow when I cook my other fish.
I want to say, this basically unlocked a whole world of seafood for me. I used to scoff at basic steamed fish, but in recent times as I've matured been craving it all the time, and it's a very healthy clean way to eat fish.
I love the steamed fish with ginger and scallion. One of my favorites but never sure how to make it. So thank you for the recipe. And tell Daddy Lau "Go Warriors!". He has got to be so thrilled that his favorite team won. Hope you captured his reaction on video to share with everyone here. 😆
Your dad gives such good tips that I’m learning from! It reminds me of how my grandma teaches when she cooks :) Thank you so much to you and your dad for sharing all these amazing recipes & tips! It means a lot to me ❤️
Congrats on Moi Moi, she is adorable! Thank you for another incredible video- it brings me back to my grandparents' cooking. How does your dad cook bitter melon? Bitter melon with egg or black bean sauce is my mom's favorite and a classic, though as a kid it was an acquired taste. Thank you Daddy Lau, Randy, and fam!
Or on a TV like we prefer to watch. It was a tiny sliver of the middle of the screen. So terrible, I couldn't finish watching it. Anything longer than about 1 minute should always be in landscape.
We watch on our TV. This style of video just doesn't work. You can't exactly turn a TV. But you can easily turn a phone, which is why all videos longer than about a minute on UA-cam should be in landscape.
As a child..one of may parents 😍 favorites and mine too. Any fresh caught fish we got ourselves was prepared just this way. Thanks for the tips and the trip down memory lane because I will for sure try to make this more often and pass it on to my kids. Maya..my daughter name😀
I hope that you and your dad will eventually have a video on steamed rockfish - west coast specialty! Or steamed grouper/Black Sea bass - east coast specialty!
Thank you for blessing us with your dad. He’s awesome and so are his recipes! making this right now for my husband. I’m rooting for you guys and your channel and wanted to make some suggestions on other recipes he can show us. Maybe some lobster, crabs and some more veggie dishes! I have some greens here and don’t know what to do with them. Aiyah
And I hated it. I almost never watch videos on my phone. I use my TV. I can't rotate my TV and have it show appropriately. This is a terrible format since it forces you to use a phone or have an unpleasant viewing experience. Only people using phones or tablets even have the option of rotating. Computers and TVs don't work that way.
Thank you Mr Lau’s. Your recipes and content are always delicious and informative. I’ll be making this dish this week. Awesome tip on cleaning the insides to remove the fishiness. 👍🏼👍🏼
Congratulations on the new baby she's perfect and beautiful. 💝🙏💝 Thank You for sharing your experience and family with us. Prayers and blessings to you all.💝💝 🙏🙏 💝💝 you're parents love story is wonderful. So much more than cooking the cooking is wonderful 100% learned a lot!
What an awesome channel! I've been catching up on all the foods my parents used to make for us and while I can make some of the dishes, the others I would only order in restaurants. However, with Daddy Lau's excellent instructions, I can make them at home. Thank you!
Thank you for sharing these recipes with the rest of the world. I have tried this steamed fish recipe and it was excellent. I also tried your father's salt and pepper pork chop recipe, which was excellent as well. Thank you! Thank you!
LA HISTORIA DE SUS PADRES ES COMO LA MAYORÍA DE LOS INMIGRANTES CHINOS Q TUVIERON Q TRABAJAR DURO NO HABÍA OPCIONES Q BUENO Q UD TUVO OTRA OPORTUNIDAD Y Q ESTA DANDO A SUS PADRES PARTE DE SU SACRIFICIO BUENA SUERTE YO TAMBIÉN PASE ALGO SIMILAR CON MIS PADRES CHINOS... NACÍ EN PANAMÁ 🇵🇦🇵🇦🇵🇦NO HABLO CHINO😩😩😩 MI PADRE FUE COCINERO ES FALLECIÓ.... VALORO LO Q HACES👏👏👍🙋🏻♀️
Thanks for the video. I have a question about the sauce part. Is it okay to pour the soy sauce before the hot oil so that you will heat up the soy and give some flavour as well? Or we worry about the soy getting bitter cause of the high temperature?
Just done this today and wow, for my first time, it was damn good! I did it with a whole Barramundi, very common and popular fish here in Australia. I recently took up fishing too, hoping to catch something a good size so I can cook that up next. Can't get fresher than caught yourself! 😁 Do you have any good side dishes and vegetable dishes I can try next time to go with this? Can't wait to do it again! Even my wife who is Chinese said I did great, so that's got to be a compliment! 🤣
Thanks for the recipe! Can you please ask your dad if it’s better to not pour the soy sauce directly on the fish at the end? Many other chefs’ videos said that the sauce should be poured on the side, not directly on top of the fish. Thanks in advance!
The fish your dad cooked is my favorite fish because it got few bones & plenty of meat. But my family refuse to buy it for many years. In NYC, Chinese people are saying that the fish framers inject hormone growth stuff to make it grow faster. What you guys think?
Thank you for your video. My kids will only eat steam fish and I've always used barramundi, would u consider doing a video on the types of fish with less bones and great for steaming. Some fishes don't taste good steamed. Thx 😊
@@lisacastano1064 thank you, I think I can buy rainbow trout in my area, does trout have a lot of bones, I have little kids so I tried to get rid of some of the bones for them. 😊
Join the Canto Cooking Club - bit.ly/3Yp7Pkx
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/steamed-fish-ginger-scallion
What’d you think of Daddy Lau’s recipe?
Really useful
Love the tip of descaling fish in a plastic bag. I usually have fish scales all over my kitchen 😱 Super excited to see Maya make her official appearance on MWL 💜
Can I request the recipe for 雞湯？
Congrats for Mui Mui she's beautiful !! Also, Made with Lau means a lot to me, as 1) it taught me savvy home cooking but cantonese and with long shelf-life reocurring ingredients and LOTS of love, 2) appreciation for cantonese and wider chinese culture and heritage, and 3) as I lost my father recently, I get to enjoy seeing a very superstar father and grandfather aging happily and loving his family.
Thanks MWL, you deserve all that you're getting, your hard work and quality are astounding. You are all great, and the team definitely do their homework, it's amazing to see.
Thank you so much for the love Pauline! We're so grateful we get to share with you :) Sorry for your loss as well. It's an honor that our family reminds you of him.
@@MadeWithLau please do a easy duck recpie
😢😅😮
I just love Daddy Lau. It feels like I’m watching my own dad ❤️
My mom’s been cooking for her family since she was 12 years old in Hong Kong. She’s now in her mid-70s and is known for her fabulous Cantonese home cooking in our extended family and amongst our family friends. I’ve been showing her your dad’s videos and she’s loving the tricks she’s learned from several videos! She steams live fish once in a while but it never tastes exactly like in the Cantonese seafood restaurants. Thank you and your dad for these amazing videos (and for keeping dad’s entire Cantonese instructions)!
OMG, little Maya is adorable! Her first "walk-on" in a video! Can't wait to see more of her and to see moy-moy interacting with big brother. Congratulations to the whole Lau family!
Thanks to Daddy Lau for all the helpful tips on choosing, cleaning, and descaling a fish! I always make a mess when descaling a fish. Using a bag to descale is such an excellent tip. Thank you!!!
I just wanted to tell you that this channel is my favorite cooking channel. My spouse's family is from Toisan and they speak Hoisanwa (I know a tiny bit). But we all live in Canada where it's very rare to find others from Toisan. His aunts and grandma were so excited to hear your dad use phrases from the Toisan area. Your channel has given me the confidence to cook chinese dishes for my husband. If your dad is comfortable sharing dishes that are specific to Toisan, I would love to surprise Tanner with them :)
Congratulations, Randy to you and your wife on your new addition, Mui Mui! She is absolutely adorable! Daddy Lau and Mama Lau must be extremely happy on having another grandchild to dote on. I love steamed fish since it’s so fresh tasting!
We need your dad's reaction to the Warriors winning the Championship!!
A celebratory meal in honor of the Dubs!?! That'd be so awesome!
🎉👏🏀
No. Stick to cooking.
Happy Father’s Day to your dad! What a special man⭐️
Pls make more videos! Your channel taught me how to cook and feed myself, things i never learnt from my parents. More recipes please!
First canon appearance of the new kid in the Made With Lau universe!
Congrats on the new addition :)
They make this dish at the local Sichuan Chinese restaurant near me, served over sweet-potato noodles & it’s absolutely incredible. One of the most enjoyable fish dishes I’ve ever eaten.
To any non-Chinese wanting to understand our food culture, especially Southern Chinese (the majority of Chinese diaspora worldwide) - this is one of our "premiere" dish, akin to Northerner's Peking Duck.
In Indonesia, we use grouper or pomfret - a pretty oily fish that won't be good for any other dishes but Asian-style. Freshwater fish like tilapia or goby also smells pretty soil-like in Indonesia's muddy rivers - so in many high class Cantoese restaurants, you will see them swimming alive in tanks to "clean" them before they are cooked to order. In general, people in Asia uses a much more challenging fish to do it "right". These fishes would be a very bad choice for fish & chips for example.
Learning this recipe from a 50 years-experienced Cantonese chef is unparalleled privilege.
Regarding the heavenly sauce:
There are a few flavour that can couple with white rice fragance very well. In western palate, you might imagine Japanese curry.
For our Asian palate, this is like Miso shiru, oxtail soup, rawon soup, soto, and any donburi toppings like gyudon or oyakodon. But my greatest fascination has always been this heavenly delicate sweet & savoury Cantonese-style steamed fish.
My only biggest complain about this dish is easily the bones. It is so good, the oily fishes are preferred because their meat will be soft and flaky, but the bones just hid everywhere, especially for sea fishes.
I cooked this recipe for my family today for Father’s Day. It’s delicious and my husband loves it. Thank you so much. ♥️
Seeing your dad made me miss my dad!! I haven't seen him in 16 years 😭
God bless your family 💐
Congrats to you and family for little girl!
The steamed fish reminds me of the dishes we eat at restaurants and at Chinese weddings in Singapore!
Having a chef daddy is wonderful !
Mouthwatering dishes every time
Yummy
Your mom looks so happy holding her granddaughter.
I live on the opposite end of the world from my family and this is so nostalgic and comforting to listen to someone make steamed fish and sound so similar to my own grandparents (who are from Guangzhou). I know what's for dinner next week....!
Congrats to all with the new bundle of joy, baby Maya🎉🙏🏻☺️ and I’m excited to try this recipe 👏🏻😋
My dad used to make this a lot when he was still alive! Thank you for this!
A new beautiful granddaughter! Congrats. Mui Mui is adorable! Thanks for this recipe. I have made it several times including red braised fish (hong shao yu). I would love to see Daddy Lau's take on that. Thanks for sharing!
Congrats on the newborn. For those watching, make sure hot wok is dry before adding in that oil!
Yes, absolutely! I was thinking the same thing. Otherwise, there will be a lot of oil sputtering.
Hi Randy, a trick that my family uses to speed up the cooking time at home is to put wooden chopsticks on the plate and place the fish on the chopsticks so that it elevates the fish and allows the steam to pass through the other side of the fish.
That's a great tip, thanks!!
Lau's dad is also doing the same thing. At 4:23 he puts scallion at the plate before putting the fish. It serves the same purpose. Scallion at the bottom is good enough.
I think I'm getting old, Just finished eating my fish, I did exactly as your father did, but when I started eating it I kept saying to myself, what did I do wrong? No taste, nothing! Just finished washing the dishes and found the cup that I prepared the sauce , not used. Ah, will use it tomorrow when I cook my other fish.
😂 I know exactly how you feel. Have had a few such accidents myself over the years.
I want to say, this basically unlocked a whole world of seafood for me. I used to scoff at basic steamed fish, but in recent times as I've matured been craving it all the time, and it's a very healthy clean way to eat fish.
I love the steamed fish with ginger and scallion. One of my favorites but never sure how to make it. So thank you for the recipe. And tell Daddy Lau "Go Warriors!". He has got to be so thrilled that his favorite team won. Hope you captured his reaction on video to share with everyone here. 😆
Your dad gives such good tips that I’m learning from! It reminds me of how my grandma teaches when she cooks :)
Thank you so much to you and your dad for sharing all these amazing recipes & tips! It means a lot to me ❤️
Mr Lau cooking looks so easy to do, clean and delicious. Thanks Mr Lau I'm learning a lot because I love chinese food.
I love your dad he is very wholesome
This looks so great! That sauce is always my fave part of the dish, really elevates even plan white rice 🥰 thanks for sharing the recipe!
Congratulations to your family for little Maya!
Congrats on Moi Moi, she is adorable! Thank you for another incredible video- it brings me back to my grandparents' cooking.
How does your dad cook bitter melon? Bitter melon with egg or black bean sauce is my mom's favorite and a classic, though as a kid it was an acquired taste.
Thank you Daddy Lau, Randy, and fam!
Lol, yes, it's so bitter to kids. Definitely was an acquired taste.
Love the intergrnerational cooking! Your dad is fab and you respect his expertise. Good luck to all the family!! ❤
刘叔是一位很愿意分享的前辈，喜欢这类影片。
Love your stuff! On a side note, I love your shorts, but it's a bit hard to appreciate this video on a laptop because of its vertical orientation.
Or on a TV like we prefer to watch. It was a tiny sliver of the middle of the screen. So terrible, I couldn't finish watching it. Anything longer than about 1 minute should always be in landscape.
Congratulations on your new addition to the family. She is so cute.
Baby is adorable 🥰. Congrats again on the new arrival
MUI MUI!!
Congraulations for the new addition to your family! 🖐😀
Beautiful. The garnish soaked in the sweet spot sauce is to die for!
Great recipie, aspect ratio is a bit weird. I miss the old high res widescreen videos.
We watch on our TV. This style of video just doesn't work. You can't exactly turn a TV. But you can easily turn a phone, which is why all videos longer than about a minute on UA-cam should be in landscape.
As a child..one of may parents 😍 favorites and mine too. Any fresh caught fish we got ourselves was prepared just this way. Thanks for the tips and the trip down memory lane because I will for sure try to make this more often and pass it on to my kids. Maya..my daughter name😀
Thank you for this master class! Your Dad is an amazing Chef!
Lovely recipe and congrats on the new baby!!
I hope that you and your dad will eventually have a video on steamed rockfish - west coast specialty! Or steamed grouper/Black Sea bass - east coast specialty!
a happy family, great Dad! congratulation
Ahhhh!!! Daddy Lau reminds me of my childhood.
Thank you for blessing us with your dad. He’s awesome and so are his recipes! making this right now for my husband. I’m rooting for you guys and your channel and wanted to make some suggestions on other recipes he can show us.
Maybe some lobster, crabs and some more veggie dishes! I have some greens here and don’t know what to do with them. Aiyah
Congratulations! I also like this format of the video! I don’t need to rotate my phone. Thank you
And I hated it. I almost never watch videos on my phone. I use my TV. I can't rotate my TV and have it show appropriately. This is a terrible format since it forces you to use a phone or have an unpleasant viewing experience. Only people using phones or tablets even have the option of rotating. Computers and TVs don't work that way.
I like this video so much! It has all the ingredients of an informative content- new yet reminds me of the old - all in good ways. Thank you
劉爸爸的蒸魚非常美味，見到都流口水了，一定要好好這個蒸魚方法 👍👍
非常感謝您的支持！老劉㊗️您同家人平安健康快樂！
@@MadeWithLau 謝謝你🙏🏻
周未愉快😍
What a lovely family. We love you so much,!
Thank you Mr Lau’s. Your recipes and content are always delicious and informative. I’ll be making this dish this week. Awesome tip on cleaning the insides to remove the fishiness. 👍🏼👍🏼
Awesome recipe and 4:53 is the timestamp we've all been waiting for!
Congratulations on the new baby she's perfect and beautiful. 💝🙏💝 Thank You for sharing your experience and family with us. Prayers and blessings to you all.💝💝 🙏🙏 💝💝 you're parents love story is wonderful. So much more than cooking the cooking is wonderful 100% learned a lot!
Cooked this with red snapper for dinner and it is so darn yummy! Thank you!
Omg, I'm in love with dad🤣 Gonna enjoy dinner tonight, thanks for sharing🌺~.~
Loved the video!! Fantastic recipe!!! I can’t wait to try it!
Daddy Lau, you are just gorgeous! Thank you for another family fave recipe 😍😍😍
Pro tip: for added texture to your julienned onions, set them in ice water and they’ll curl up
Daddy Lau be Burnin'!!!
Oh I didn't know you guys have a second grandchild until I watched this video . Congratulations 👏🏻 :) so cute
Geez you made your dad cook while he’s on vacation. Poor dad never get a day off.
daddy lau travels with a cleaver, a true og
Thanks for sharing . I need to learn more Cantonese cooking.
Thank you.God bless.😊❤❤
What an awesome channel! I've been catching up on all the foods my parents used to make for us and while I can make some of the dishes, the others I would only order in restaurants. However, with Daddy Lau's excellent instructions, I can make them at home. Thank you!
Thank you for sharing these recipes with the rest of the world. I have tried this steamed fish recipe and it was excellent. I also tried your father's salt and pepper pork chop recipe, which was excellent as well. Thank you! Thank you!
Love the videos! Can you guys make a video for soy sauce braise pork ribs with egg??? Curious to how your dad would make it!
Amazing as always!
Seriously, can you do a video making
-Salted Fish Pork Hash-
I’m sure your dad has an amazing recipe for it!
I'm in Hawaii, just bought some wonderful Red Snapper( ono) and Ohu( blue Ohu aka parot fish) can't wate to try your recipes!
Best dad .good cooker
Pound for pound the easiest, healthiest and most tastiest in the world. A no brainer!
Steamed fish is my favorite. Thank you so much. Now ill be able to make it myself since I haven't had any since I start living by myself
Love your videos wish your family good health :)
LA HISTORIA DE SUS PADRES ES COMO LA MAYORÍA DE LOS INMIGRANTES CHINOS Q TUVIERON Q TRABAJAR DURO NO HABÍA OPCIONES Q BUENO Q UD TUVO OTRA OPORTUNIDAD Y Q ESTA DANDO A SUS PADRES PARTE DE SU SACRIFICIO BUENA SUERTE YO TAMBIÉN PASE ALGO SIMILAR CON MIS PADRES CHINOS... NACÍ EN PANAMÁ 🇵🇦🇵🇦🇵🇦NO HABLO CHINO😩😩😩
MI PADRE FUE COCINERO ES FALLECIÓ.... VALORO LO Q HACES👏👏👍🙋🏻♀️
Thanks for the video. I have a question about the sauce part. Is it okay to pour the soy sauce before the hot oil so that you will heat up the soy and give some flavour as well? Or we worry about the soy getting bitter cause of the high temperature?
Love this steam fish..
Just done this today and wow, for my first time, it was damn good!
I did it with a whole Barramundi, very common and popular fish here in Australia. I recently took up fishing too, hoping to catch something a good size so I can cook that up next. Can't get fresher than caught yourself! 😁
Do you have any good side dishes and vegetable dishes I can try next time to go with this? Can't wait to do it again! Even my wife who is Chinese said I did great, so that's got to be a compliment! 🤣
Congrats have new family member.
When I saw Mr Lau cook and hear his voice （because has some Taishan accent), let me will miss my father.
very good recipe, thanks.beatiful family.beautiful baby.
Thanks for the recipe! Can you please ask your dad if it’s better to not pour the soy sauce directly on the fish at the end? Many other chefs’ videos said that the sauce should be poured on the side, not directly on top of the fish. Thanks in advance!
Love ur dad, the fish is my favorite at the Chinese restaurant
Thanks for the great tecnic ...
Another excellent recipe. Thank you! Have you ever made songshu guiyu. I've had it when I lived in China, but have never found a reliable recipe.
Like fish. Is it tilapia. Thanks for sharing this wonderful dish. 🍷
Your father is one cool dude!
Wonderful.I like your recipes more love from Kenya ❤️❤️❤️
Best family!!!❤️❤️❤️❤️❤️❤️
I speak the same dialect as ur dad.. oh . The streamfish.. yummy. Thanks .
Thank you for sharing so yummy i like more recipes
The fish your dad cooked is my favorite fish because it got few bones & plenty of meat. But my family refuse to buy it for many years. In NYC, Chinese people are saying that the fish framers inject hormone growth stuff to make it grow faster. What you guys think?
lol
Thank you for your video. My kids will only eat steam fish and I've always used barramundi, would u consider doing a video on the types of fish with less bones and great for steaming. Some fishes don't taste good steamed. Thx 😊
I've used trout, striped bass and rock fish and they are all fantastic steamed but my favorite is black cod.
@@lisacastano1064 thank you, I think I can buy rainbow trout in my area, does trout have a lot of bones, I have little kids so I tried to get rid of some of the bones for them. 😊
@@kc2606 the bones are easy to get out and pretty soft just watch out to not overcook it rainbow trout cook pretty fast.
@@lisacastano1064 I will try, thx Lisa 😊
@@kc2606 Striped bass should be better. The texture and oil content of trout is not too good for steaming. Grouper is excellent. Halibut is also fine.
Thanks!
Thank you so much Patricia!
Thank you sir
Very nice 👌 looks yummy thanks for sharing ❤ 👍 💝🌺🌹
Mmmmmm.....looks yummy. I'll make one.
i would eat this dish regularly if i could. too bad fish is very expensive these days