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!
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 :)
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!!!
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.
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....!
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.
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!
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 ❤️
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. 😆
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!
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.
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.
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. 👍🏼👍🏼
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.
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.
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 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 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!
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 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!
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.
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!
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?
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.
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 sharing the recipe and let us know we can get this fish from Costco. Your Dad said 1/2 teaspoon dark soy sauce but your subtitle said 1/2 tablespoon.
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!
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
😢😅😮
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)!
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.
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!
I just love Daddy Lau. It feels like I’m watching my own dad ❤️
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 :)
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!!!
First canon appearance of the new kid in the Made With Lau universe!
Congrats on the new addition :)
Love the intergrnerational cooking! Your dad is fab and you respect his expertise. Good luck to all the family!! ❤
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!
Pls make more videos! Your channel taught me how to cook and feed myself, things i never learnt from my parents. More recipes please!
Thank you for this master class! Your Dad is an amazing Chef!
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.
I cooked this recipe for my family today for Father’s Day. It’s delicious and my husband loves it. Thank you so much. ♥️
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....!
Happy Father’s Day to your dad! What a special man⭐️
Congrats to all with the new bundle of joy, baby Maya🎉🙏🏻☺️ and I’m excited to try this recipe 👏🏻😋
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.
Having a chef daddy is wonderful !
Mouthwatering dishes every time
Yummy
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!
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!
Mr Lau cooking looks so easy to do, clean and delicious. Thanks Mr Lau I'm learning a lot because I love chinese food.
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 ❤️
Seeing your dad made me miss my dad!! I haven't seen him in 16 years 😭
God bless your family 💐
Loved the video!! Fantastic recipe!!! I can’t wait to try it!
My dad used to make this a lot when he was still alive! Thank you for this!
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. 😆
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.
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!
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.
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.
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. 👍🏼👍🏼
MUI MUI!!
Your mom looks so happy holding her granddaughter.
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.
Congraulations for the new addition to your family! 🖐😀
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.
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
Beautiful. The garnish soaked in the sweet spot sauce is to die for!
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.
Congratulations to your family for little Maya!
Thank you.God bless.😊❤❤
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😀
Congratulations on your new addition to the family. She is so cute.
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
刘叔是一位很愿意分享的前辈，喜欢这类影片。
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!
very good recipe, thanks.beatiful family.beautiful baby.
Baby is adorable 🥰. Congrats again on the new arrival
Omg, I'm in love with dad🤣 Gonna enjoy dinner tonight, thanks for sharing🌺~.~
I love your dad he is very wholesome
Lovely recipe and congrats on the new baby!!
Best dad .good cooker
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!
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!
Very nice 👌 looks yummy thanks for sharing ❤ 👍 💝🌺🌹
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!
a happy family, great Dad! congratulation
wish you included the part when you guys were eating and talking, and also parts where your dad say,s "hong doyyyyy!"
Thank you for sharing so yummy i like more recipes
Thanks for sharing . I need to learn more Cantonese cooking.
Ahhhh!!! Daddy Lau reminds me of my childhood.
What a lovely family. We love you so much,!
Like fish. Is it tilapia. Thanks for sharing this wonderful dish. 🍷
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!
Thanks for the great tecnic ...
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!
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.
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!
Mmmmmm.....looks yummy. I'll make one.
I speak the same dialect as ur dad.. oh . The streamfish.. yummy. Thanks .
Oh I didn't know you guys have a second grandchild until I watched this video . Congratulations 👏🏻 :) so cute
Daddy Lau, you are just gorgeous! Thank you for another family fave recipe 😍😍😍
Love your videos wish your family good health :)
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😍
Love this steam fish..
Awesome recipe and 4:53 is the timestamp we've all been waiting for!
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?
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 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.
Wonderful.I like your recipes more love from Kenya ❤️❤️❤️
Good cook. 👏👏👏👍👍👍
Love ur dad, the fish is my favorite at the Chinese restaurant
Thank you sir
daddy lau travels with a cleaver, a true og
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.
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.
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 sharing the recipe and let us know we can get this fish from Costco. Your Dad said 1/2 teaspoon dark soy sauce but your subtitle said 1/2 tablespoon.
Thanks!
Thank you so much Patricia!
Daddy Lau be Burnin'!!!
Can Daddy Lau teach us how to cook mackerel? Thanks!
Best family!!!❤️❤️❤️❤️❤️❤️
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!
Unfortunately, this video is hard to watch on anything other than a mobile device. Is it possible to republish in landscape?
Geez you made your dad cook while he’s on vacation. Poor dad never get a day off.
Wow, is your dad Toishan or Kaiping? I hear him speak in a dialect from the village. My mom is from Guangdong.
Pound for pound the easiest, healthiest and most tastiest in the world. A no brainer!
Made this for Christmas dinner it turned out so good! Thanks for being my stand in Chinese fam for Xmas as I don't have any family anymore.