My 6 year old son and I used a fresh tilapia we purchased from Costco (yay!). We recreated your dish and it’s better than restaurant quality! The sauce is beyond delicious. My husband grew up eating this dish cooked by his Cantonese grandmother who raised him. He loves it!!! Thank you for helping me cook my first whole fish at home. We will have this dish for many many lunches and dinners to come. :)
I’m amateurish in the kitchen but since I retired, I tried cooking but mostly Filipino dishes and I’ve been successful sometimes so that motivates me more in cooking. Yesterday my neighbor went fishing and he gave me 3 sea bass fishes. I had a very good sea bass dish at Tim Ho Wan one time so I got ambitious with this fresh sea bass that my neighbor gave me. The only thing is, I have to clean it up myself. I don’t know how to fillet so I’ll just cook the fish in whole. Thank you for your step by step steaming instructions. You’ll be one of my teacher Chefs from now on. Thanks again🙏🥰
I love steamed fish! My mom used to make that a lot when my brother and I were younger! Now she makes more baked or pan seared fish depending on what she finds fresh in the market! There is nothing like the soy sauce and fish paired with white rice! Great recipe!! Thank you for all these recipes! I just got an Instant Pot myself so I love all of your videos!
This recipe flashed back to fond childhood memories when my late father used to steam sea bass in the wok. I love this dish. Now I have to go to Costco to get the fish for dinner! As always, thank you Flo for your wonderful recipes. Have a great weekend!
This video brought back many memories of my Dad enjoying fish that he had caught…he was like a surgeon the way he would delicately separate the flesh from the bones and delight in the process. Thanks for sharing and making me smile!! Sharon🤗
I remember being here a long time ago, all the instant pot stuff. Looked back today and wow almost 300k subscribers! Well done Flo and Dude! You deserve your success and still as authentic and real as you were - I did like that slo mo shot on the juice being poured on the fish tho I must admit, these must be some new video skills you've picked up along the way :)
We get these already cooked at the local night markets. They are so good. 100 baht for a large one and 80 baht for a smaller one. Love the smell of the fresh ginger.
Haha, I remember being in Mexico, and hubby and son went fishing. They got so many fish, they had to give to the workers but kept two for the chef to prepare for our dinner which was a’ la carte. Beautifully prepared for the table, my three young grandchildren fought about who wanted the eyeballs!! Not ever had they had this or eyeballs for that matter! Thanks for the video Flo & Dude, looks delicious and easy enough for me to cook and enjoy….maybe invite the grandkids over for supper!💕
My parents used to make steamed whole Sea Bass when we were growing up. I use whole trout from y local supermarket (Harris Teeter on the east coast of the US) - no scales and innards (yay! Lol). I pair it with white rice and stir fried baby Bok Choy. Delicious, healthy and simple. Thanks for the recipe Flo and the trip down memory lane!
I bought your cookbook and thumbed through it briefly. I am excited to try some basics like Broccoli with beef, Orange chicken, Egg drop soup, General Tsau's Chicken. Skewers and so forth. I am hoping these come together as easily as YOU make it seem. 🙏 As soon as I get the book spiral bound, I will dig into it. Do you do a segment on basic sauces to buy? Oyster sauce and soy, for sure. Thank you for your inspiration and hard work.
Appreciate the support! They really are that easy! Here is the most recent video I did on sauces: Main ASIAN SAUCES - Cooking Basics ua-cam.com/video/SxuD6N-ZqX0/v-deo.html
Also, how can I buy a seasoned Wok? Any sources your know of? I also have a little Butane stove top cooker like yours. Great idea for those who only have electric stoves. I should have thought of thar myself. What's your opinion of a cast iron wok? I bought one for prepping /camping.
Mine is actually stainless steel and is handcrafted. I haven’t found one yet that is comparable and I purchased in Chinatown over 20 years ago. As soon as I do though, I’ll be sure to let my viewers know!
I really enjoy watching your chanel! So easy to follow and great recipes! This classic authentic dish is reminds me of my mom's steamed fish she makes at home. Love it! Thanks for sharing! ❤️ 🐟
When I was little, I remember cleaning the trout my dad would catch in the river. The trout were small and it was fun for me 🤣 this fish looks like a a lot of work!
I have watched this video over and over, I will definitely make this steamfish recipe. Flolum, fyi I made a lot of your recipes... my fave so far is the egg foo young
Hi Flo and Dude….love love this recipe. Will be one of my go to recipes. Quick and easy. I remember my Dads fav part of steamed fish were the eyeballs and cheeks too!!! Take good care 😊🇨🇦
Thank you for sharing this video. I've always stayed away from making this dish, cuz like you said...all of the cleaning, etc. -- "can't be bothered" LOL -- gonna make this more often now!
That looks so delicious , envy Dude , since the pandemic , the price of fish has gone through the roof , I love that method of steaming it. Thanks have a healthy days ahead.
Hey flo,I am new here and your food looks absolutely amazing! Even Being a Pakistani Chinese food has always been our staple, cannot wait to try your versions!! ❤️
I really appreciate the fact that they have faith in Jesus and that they are so wonderful . Their personalities are very shining bright and a breath of fresh air . They're very encouraging, they explain things very well. I'm Caucasian and learning how to cook very very good for me food is an experience. Thank you again
Steamed fish eyes are always offered to the guest in Thailand. They especially like that offer to foreigners who must politely refuse, because they aren't used to the 'delicacy' :) Thais, as I expect the Chinese, are always 'politely' amused. For the polite foreigners who do brave the unknown 'eyeballs'...don't swallow the eye's lens, or bite it :)
This is a dish that we were introduced to when we lived in Penang. How we miss it!... must try to make it at home here in Maine... we do have some wonderful fish! We were informed that you NEVER flip the fish over! "Capsizing the boat" One must artfully peel the bones up and continue to the bottom filet. Have your heard of this? Anyway, loved Malaysia! Dude... love your TASTE experience!... takes me there!
My mother was from Shanghai and made this exactly the same way. I haven't had this in decades and definitely plan to make it. It really was a staple going up.
Is there a reason why the dish is not suppose to touch the water underneath when we steam the fish? Both my parents use to scrape off scales and clean out the insides too. My dad was the last to pass away last year and this brings back so many memories. I bought your Homestyle Cookbook which reminds me of both of them and all the dishes they use to cook for me. I always had problems knowing measurements of sauce ingredients so I don't cook these dishes. Now I can cook them too. Thank you for your easy directions.
This is just my observation… when the water touches the plate, there’s a higher chance that water will get into your dish and the boiling of the water can move the plate around and may cause damage. Thank you so much for your support! So glad the recipes bring back nostalgic flavours and memories for you, Irene! 💕
Thank you for replying. Now I'll know not to do that whenever I steam anything (except for undercooked crunchy rice). My mom's signature dish was "mui choi zhu yuk" (stir fried crunchy preserved vegetables with pork cut into pieces) which is different than "mui choi kow yuk" (preserved vegetables with pork belly) . I've tried to make it once which didn't come out right maybe because I did not wash or cook it the right way. Now I only see these veggies being sold in its precut mushy/soft form in packages instead of in bunches. If your mom use to make it and you know what dish I am referring to, then would you mind showing us how to make the stir fried crunchy version one of these days please?
Do you mean this one? This SECRET Ingredient makes the TASTIEST Steamed Pork Patty ua-cam.com/video/81ERQQKY-kk/v-deo.html It is also in Chinese Homestyle. I use ground pork but you can easily sub cut up pork.
just curious, I was always taught to first get rid of the hot liquid on the plate (do away with fishy liquid) and then pour on the "new" hot liquid mix. Is this no longer necessary?
I am always hesitant to put fish in the IP because it you are using the pressure cooker lid, you have no control over the doneness because of the coming up to pressure and releasing of the pressure time. If you are using the glass lid, then steaming would be the same time.
Omg Flo I bought a fish for dinner it looks like the same fish l don’t know the name in English they had a sign in Chinese 珍珠魚 this is my first time trying it out hope it turn out as good. Yours look delicious thanks for sharing! Good thing there are two eyeballs lol
This dish is so delicious. I'm one of those people who loathe the smell let alone the taste of of cilantro. This one of of those dish you have to make for yourself with or without cilantro because it is so divisive. People swear by how good it is with the cilantro on the fish, but I don't get it.
This is a classic homestyle dish that my mom used to make a lot of. It sure brings back a lot of memories. Happy Sunday! 💕
This is Chinese way of cooking and i love it very much. Too bad i can't have fresh catch fish where i live.
My 6 year old son and I used a fresh tilapia we purchased from Costco (yay!). We recreated your dish and it’s better than restaurant quality! The sauce is beyond delicious. My husband grew up eating this dish cooked by his Cantonese grandmother who raised him. He loves it!!! Thank you for helping me cook my first whole fish at home. We will have this dish for many many lunches and dinners to come. :)
I’m amateurish in the kitchen but since I retired, I tried cooking but mostly Filipino dishes and I’ve been successful sometimes so that motivates me more in cooking. Yesterday my neighbor went fishing and he gave me 3 sea bass fishes. I had a very good sea bass dish at Tim Ho Wan one time so I got ambitious with this fresh sea bass that my neighbor gave me. The only thing is, I have to clean it up myself. I don’t know how to fillet so I’ll just cook the fish in whole. Thank you for your step by step steaming instructions. You’ll be one of my teacher Chefs from now on. Thanks again🙏🥰
I love steamed fish! My mom used to make that a lot when my brother and I were younger! Now she makes more baked or pan seared fish depending on what she finds fresh in the market! There is nothing like the soy sauce and fish paired with white rice! Great recipe!! Thank you for all these recipes! I just got an Instant Pot myself so I love all of your videos!
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This recipe flashed back to fond childhood memories when my late father used to steam sea bass in the wok. I love this dish. Now I have to go to Costco to get the fish for dinner! As always, thank you Flo for your wonderful recipes. Have a great weekend!
This video brought back many memories of my Dad enjoying fish that he had caught…he was like a surgeon the way he would delicately separate the flesh from the bones and delight in the process. Thanks for sharing and making me smile!! Sharon🤗
I remember being here a long time ago, all the instant pot stuff. Looked back today and wow almost 300k subscribers! Well done Flo and Dude! You deserve your success and still as authentic and real as you were - I did like that slo mo shot on the juice being poured on the fish tho I must admit, these must be some new video skills you've picked up along the way :)
I like the way you teach so easy to understand
You are agood cook.l keep following your recipes.simple but delicious.❤❤❤
Oh, man. I had this quite often when I lived in Hong Kong. Now I must try to make it myself. Thank you Flo and Dude!
We get these already cooked at the local night markets. They are so good. 100 baht for a large one and 80 baht for a smaller one. Love the smell of the fresh ginger.
You are the only Chinese cuisine cook book I need, period.
OMGOSH the cat had been silent for the entire vlog until it was time for the taste test. Awesome video.
Haha, I remember being in Mexico, and hubby and son went fishing. They got so many fish, they had to give to the workers but kept two for the chef to prepare for our dinner which was a’ la carte.
Beautifully prepared for the table, my three young grandchildren fought about who wanted the eyeballs!! Not ever had they had this or eyeballs for that matter!
Thanks for the video Flo & Dude, looks delicious and easy enough for me to cook and enjoy….maybe invite the grandkids over for supper!💕
Yes I agree, the cheek meat on a fish is so sweet. As a avid Trout fisherman. That was my favorite.
I don’t know this fish but I look forward to an up close introduction. This looks soooo good! I’m loving your cookbook!!
My parents used to make steamed whole Sea Bass when we were growing up. I use whole trout from y local supermarket (Harris Teeter on the east coast of the US) - no scales and innards (yay! Lol). I pair it with white rice and stir fried baby Bok Choy. Delicious, healthy and simple. Thanks for the recipe Flo and the trip down memory lane!
Just tried this recipe tonight using Tilapia. It was delicious. I may have over-salted the fish, I'll omit that part next time. Thank you!
Delicious I’ve actually cooked this it’s wonderful thank you. . 💕💕
Another great dish. I enjoyed watching that. It looks very good. Thanks again.
very nice, how nostalgic, i remember cooking in the class, experience myself, way to go
This looks so good, it brings back good memories!
I bought your cookbook and thumbed through it briefly. I am excited to try some basics like Broccoli with beef, Orange chicken, Egg drop soup, General Tsau's Chicken. Skewers and so forth. I am hoping these come together as easily as YOU make it seem. 🙏 As soon as I get the book spiral bound, I will dig into it. Do you do a segment on basic sauces to buy? Oyster sauce and soy, for sure. Thank you for your inspiration and hard work.
Appreciate the support! They really are that easy! Here is the most recent video I did on sauces: Main ASIAN SAUCES - Cooking Basics
ua-cam.com/video/SxuD6N-ZqX0/v-deo.html
Also, how can I buy a seasoned Wok? Any sources your know of? I also have a little Butane stove top cooker like yours. Great idea for those who only have electric stoves. I should have thought of thar myself. What's your opinion of a cast iron wok? I bought one for prepping /camping.
Mine is actually stainless steel and is handcrafted. I haven’t found one yet that is comparable and I purchased in Chinatown over 20 years ago. As soon as I do though, I’ll be sure to let my viewers know!
I really enjoy watching your chanel! So easy to follow and great recipes! This classic authentic dish is reminds me of my mom's steamed fish she makes at home. Love it! Thanks for sharing! ❤️ 🐟
Ms. Flo, this recipe was “bomb!” Thank you so much! It’s delicious! ❤
This is my favorite type of fish to eat, and best way to cook it. Sea Bream deep fried is also marvelous.
When I was little, I remember cleaning the trout my dad would catch in the river. The trout were small and it was fun for me 🤣 this fish looks like a a lot of work!
Not if you get someone else to clean it! LOL
I have watched this video over and over, I will definitely make this steamfish recipe. Flolum, fyi I made a lot of your recipes... my fave so far is the egg foo young
Hi Flo and Dude….love love this recipe. Will be one of my go to recipes. Quick and easy. I remember my Dads fav part of steamed fish were the eyeballs and cheeks too!!! Take good care 😊🇨🇦
Thank you for sharing this video. I've always stayed away from making this dish, cuz like you said...all of the cleaning, etc. -- "can't be bothered" LOL -- gonna make this more often now!
That looks so delicious , envy Dude , since the pandemic , the price of fish has gone through the roof , I love that method of steaming it. Thanks have a healthy days ahead.
Hello Flo.. this has been and will always be one of my favorite dish
Thanks so much for sharing .
Hey flo,I am new here and your food looks absolutely amazing! Even Being a Pakistani Chinese food has always been our staple, cannot wait to try your versions!! ❤️
Thank you...I can't wait to try this...I like fish...
It looks absolutely tempting and so delicious💙💙I love the way you prepared this fabulous recipe💙💙Stay connected, my friend💙💙Thank you for sharing💙💙
Chinese food is the best! 😊
My mother in law made the best steamed seabass. So good. And speaking of eyeballs, one of my daughters loved them. The other daughter, not so much.
I really appreciate the fact that they have faith in Jesus and that they are so wonderful . Their personalities are very shining bright and a breath of fresh air . They're very encouraging, they explain things very well. I'm Caucasian and learning how to cook very very good for me food is an experience. Thank you again
Love this recipe and all your recipes.
Thank you for sharing and showing how to steam fish.
The head on whole salt and pepper shrimp is the best part. The eyes are smushy.
Steamed fish eyes are always offered to the guest in Thailand. They especially like that offer to foreigners who must politely refuse, because they aren't used to the 'delicacy' :) Thais, as I expect the Chinese, are always 'politely' amused.
For the polite foreigners who do brave the unknown 'eyeballs'...don't swallow the eye's lens, or bite it :)
I really like the way you cook. This is on menu for next week..after I hit Costco!!
Looks delicious, thanks for sharing this recipe 😊
Thank you ! I really want to try this recipe !
Watching from Philippines.thanks for the recipe.. I love it..
Thanks!
Thanks so much!
Nice recipe
I will try it
That looks amazing, Flo!
Looks absolutely scrumptious!
This is a dish that we were introduced to when we lived in Penang. How we miss it!... must try to make it at home here in Maine... we do have some wonderful fish! We were informed that you NEVER flip the fish over! "Capsizing the boat" One must artfully peel the bones up and continue to the bottom filet. Have your heard of this? Anyway, loved Malaysia! Dude... love your TASTE experience!... takes me there!
I’m not sure if I’ve ever heard that but it’s true that we never flip the fish over!
You are right! My parents told me
Looks so delicious! And so simple
how delicious everything. I love your menu today yummy
My mouth is already watery....cant wait to to try out...
Love this style cooked fish ❤
Wonderful recipe as usual ❤️❤️❤️ love your recipes ❤️💜💚💛💙🧡
Thanks for sharing your recipe. Here in the Philippines we usually use the lapu-lapu (groupers) for steamed fish.
Me encantan sus recetas, he probado algunas de ellas y son buenisimas, saludos desde Guatemala!!
my fav chinese style steamed fish
My mother was from Shanghai and made this exactly the same way. I haven't had this in decades and definitely plan to make it. It really was a staple going up.
thank you.
ang ganda ng pagkaluto sigurado masarap yan
I love sea bream and the truth I can 5 of them, they are so delicious.
Fish eyes are good for eyesight.
Love your channel!
Will be using Tilapia from Costco too. Looks so yummy!
Thank you for sharing now I can make it!
Love this recipe ❤😊. I saved it on my list.
I'm not Chinese but I got Chinese ❤ friends of them cook that fish for me like that I give them largemouth bass
I'm from the US
THIS IS AMAZING! I LOVE IT..JOB WELL DONE
Oh man I'm new to your channel, so excited to try this out!
I made it, and i was so nice! thanks!
❤❤❤❤thanks for sherring
I love your recipe from Venezuela
Winner 👏👏👏👏👏
Ohhh my this looks awesome! 🐟
Flo, this is one dish I'm not craving
Is there a reason why the dish is not suppose to touch the water underneath when we steam the fish? Both my parents use to scrape off scales and clean out the insides too. My dad was the last to pass away last year and this brings back so many memories. I bought your Homestyle Cookbook which reminds me of both of them and all the dishes they use to cook for me. I always had problems knowing measurements of sauce ingredients so I don't cook these dishes. Now I can cook them too. Thank you for your easy directions.
This is just my observation… when the water touches the plate, there’s a higher chance that water will get into your dish and the boiling of the water can move the plate around and may cause damage.
Thank you so much for your support! So glad the recipes bring back nostalgic flavours and memories for you, Irene! 💕
Thank you for replying. Now I'll know not to do that whenever I steam anything (except for undercooked crunchy rice).
My mom's signature dish was "mui choi zhu yuk" (stir fried crunchy preserved vegetables with pork cut into pieces) which is different than "mui choi kow yuk" (preserved vegetables with pork belly) . I've tried to make it once which didn't come out right maybe because I did not wash or cook it the right way. Now I only see these veggies being sold in its precut mushy/soft form in packages instead of in bunches. If your mom use to make it and you know what dish I am referring to, then would you mind showing us how to make the stir fried crunchy version one of these days please?
Do you mean this one? This SECRET Ingredient makes the TASTIEST Steamed Pork Patty
ua-cam.com/video/81ERQQKY-kk/v-deo.html
It is also in Chinese Homestyle. I use ground pork but you can easily sub cut up pork.
I didn't think about how I could use that recipe and could even try stir frying instead of steaming. Thank you!
🐟LOL, I remove the skin before eating it anyway. It’s the slime that gets me (I am a fisherwoman).
Love eyeballs too 😊
Thanks for sharing the video 🙏🏽
damn I remember loving this when my grandma made it for me.
just curious, I was always taught to first get rid of the hot liquid on the plate (do away with fishy liquid) and then pour on the "new" hot liquid mix. Is this no longer necessary?
We used to prop up the plate in the wok with chopsticks 🙂
1:15 I think the best fish would be branzino or silver pomfret or golden pompano, but sea bream is OK too.
Thank you 🙏 for sharing ❤️💐
Wow! Love this. ❤
So delicious
Looks like an interesting recipe🐟. It sound like your cat 🐺wanted a taste of the fish. I have to ask . . "What do fish🐟 eyes 👀taste like"?
I have no idea! 🥴
Gross!
Hello Flo
What can I use instead of vine? Thanks!
It looks easy maybe I'm gonna try it one day, is sea bass ok also?
Yummy, thanks for sharing
Ahhh memories of my parents making fish, I’m going to do this tonight ☺️ curious how long if you were to cook it in the IP?
I am always hesitant to put fish in the IP because it you are using the pressure cooker lid, you have no control over the doneness because of the coming up to pressure and releasing of the pressure time. If you are using the glass lid, then steaming would be the same time.
Omg Flo I bought a fish for dinner it looks like the same fish l don’t know the name in English they had a sign in Chinese 珍珠魚 this is my first time trying it out hope it turn out as good.
Yours look delicious thanks for sharing!
Good thing there are two eyeballs lol
I have no idea if that is the same fish but I’m sure any fresh fish will be yummy! Enjoy, Lily! 😋
@@FloLum thanks Flo 🥰
Flo was cooking 海鲷鱼
Can u make a video on restaurant style Kung Pao Chicken, and some Thai veg recipes like Panag and Rama curry.
Looks very amazing
Delicious recepi
I love
One of my favorite fish we called it Ilak here thats so yummy 🤤
This dish is so delicious. I'm one of those people who loathe the smell let alone the taste of of cilantro. This one of of those dish you have to make for yourself with or without cilantro because it is so divisive. People swear by how good it is with the cilantro on the fish, but I don't get it.