As someone who is new to Canton style cooking and eager to learn new techniques and recipes, your channel is invaluable and your dad is a treasure. Thank you!
I love this recipe! I use fish paste and shrimp paste when I make hot pot. I agree with Daddy Lau, homemade fish paste is better than store-bought because it is fresher. Also, some of the frozen ones have additives. These look delicious. I can almost smell them through the screen! Thanks Daddy!
Love that your dad speaks Cantonese in your videos! Could you make a tutorial for pork blood curd with chives that is usually served at dim-sum restaurants? Thanks!
Your dad provides such detailed and informative Cantonese cooking to the tee. I have learned a lot of tips from him, besides my Mom who is also an avid Cantonese cook.
I just love watching Daddy Lau. He is such a pro, so full of techniques. It is amazing how much work and technique is involved in making the fish cake. Although I may not make this recipe, I just really enjoyed watching and knowing and appreciating how he made it.
One thing Daddy Lau didn't mention yet extremely important is to keep ingredients cold especially during summer time. If the environment is too hot or the ingredient itself turns warm during mixing process Myosin will not build up. It also applies to cuttlefish and shrimp cake as well.
@xa9590 basically any white fish is suitable. Avoid the strong oily fish... New Zealand here so I have not named any fish, but spoke of types.. Cheers.
You can use Costco frozen tilapia, thaw until it’s still cold, not too wet and throw them into the mixer(please use a good one) this applies to shrimp, squid as well.
This was a dish of my childhood! I was really young so I thought it was pizza because my dad cooked it into a big flat circle and cut it up into triangle slices
Both children are so good looking, and they look happy. I love this dish very much ... brought back memories when it could only be done at home. No store bought at all then ...
My mom used to make this back in the day, and I did too but without the scallops. I have not used that fish paste for ages now. It's actually quite good.
Hello Daddy Lau! Love watching this master! Have made many of your dishes and family loves them. I love when he says "if you don't do that, it won't turn out as well." Knowledge is not experience :)
Great video. I have been searching for a recipe to use Australian 'Salmon' that I catch in the surf. I think I have found it now and can't wait to try it. I have lots of cilantro ( we call it coriander) in my garden. Did not know white pepper is good for strong flavoured 'fishiness' ! Thank you.
I don't understand a word of it, but I do recognise the Cantonese. I went to Hong Kong about 4 times a long time ago and tried to learn some common Chinese. Only to find out that the Pu tong hua I studied for a few weeks is pretty useless in the Hong Kong area 😆 I love the sound of Cantonese! Throwback to a really good time, wandering around in Hong Kong!
I made these. Thank you for adding this technique to my repertoire. As a French style chef, it would seem barbaric to work the protein in such a way. But I will say this is exactly how it should be done.
The meat/fish paste making is essential for Chinese. depending on what you are making you can make different pastes. A version of soup dumplings in the north, thus not xiao long bao, add soup in dumplings by incorporating an excessive amount of liquid in the pork filling, which will leak out as it cooks.
Hello ji. I’m in Hong Kong n bought some fish paste from wet market. I wanna cook fried fish ball - Street Hawkers do. Instead of corn starch. Can I add all purpose flour ?
this reminds me alot of Salmon Croquettes i wonder if i could adjust the recipe we use to make them more like the ones shown in the video, since our Croquettes are typically thin and crispy in comparison
That is a very important detail that seems to have been omitted in the video. Some types of fish may not bind together so well (say, cod). Other fish like tilapia may work but has a very unpleasant aroma IMO.
I think it’s probably a mix of whitefish - haddock, pollock, cod. Any cold saltwater white meat fish would work. I personally dislike tilapia and would never use it in anything, but that’s just my own personal preference. Edited to add: I know Korean and Japanese fish cakes contain squid as well.
@@simonpoon8131 Lau's dad did not mention the purpose of the shrimp paste there. Shrimp paste is a binder to ensure that the fish paste bind together. Originally in Canton this recipe uses the fish Mud Carp, Latin name Cirrhinus molitorella. It is not available in most china towns in US, UK or Europe. Thus he uses readily available packed fish fillet in US supermarket. The shrimp is to bind it together. The binding property of the fish fillet he can buy in US supermarket must be very different with mud carp.
I'm allergic to shrimp. I'm thinking I could substitute chopped fresh scallops or just add more fish? And if I can't find dried scallops maybe I could use bacalao (salt cod)?
Can we substitute shrimps for something else? My husband love those but I am allergic to shellfish. :( We can skip scallops but do we just skip shrimps too or add more fish to keep the good texture?
Hi before on 2012 i working in Hongkong and now i'm living in Taiwan and i like tomuch kind of eggplant fried fish paste but that fish we buy in market and i don't know what kind of fish can you tell me what fish is that always selling in hongkong market thank you
It is mud carp 鯪魚. Latin name is Cirrhinus molitorella. There is ton of small bones inside the meat and is always grinded into fish paste for consumption.
Вкусно готовите...сочное мясо! Спасибо за рецепт............🥰Delicious cooking ... juicy meat! Thanks for the recipe............😊美味的烹饪......多汁的肉！谢谢你的食谱......😊
Hola thank you so much for your the most amazing wonderful super delicious incredible yummy Recipe and thank you for your video enjoy 💛🩷💟💟💟♥️🩵🥰🩵🩵🟥🛑💕🧡💓🟪🟪💞💞💞❤️♦️💙♥️💜❤️💞💞🟪🟪🟪🟧🟦🔴🔴🔴🔴❣️
I followed this recipe but turned out too salty for me. Maybe it should just be 1 tsp of salt?? It was good though. Just so sad that it was too salty :(
Join the Canto Cooking Club: bit.ly/43EdBkN
Get the full recipe: madewithlau.com/recipes/pan-fried-fish-cakes
i'm pretty sure i saw your dad in a japanese AV recently.. he was with an elderly japanese lady, while waving a colonial british flag
lei gor ba hai bien tai ham sup lo, fan cheung!
I´m allergic to shrimp, what can i do?, how i substitute the shrimp?
My grandma used to make this dish for us when we were kids. She also added water chestnuts into the fish paste for crunchiness.
As someone who is new to Canton style cooking and eager to learn new techniques and recipes, your channel is invaluable and your dad is a treasure. Thank you!
I love that you make these with your dad and its Cantonese. ❤
I love this recipe! I use fish paste and shrimp paste when I make hot pot. I agree with Daddy Lau, homemade fish paste is better than store-bought because it is fresher. Also, some of the frozen ones have additives. These look delicious. I can almost smell them through the screen! Thanks Daddy!
Love that your dad speaks Cantonese in your videos! Could you make a tutorial for pork blood curd with chives that is usually served at dim-sum restaurants? Thanks!
Your dad provides such detailed and informative Cantonese cooking to the tee. I have learned a lot of tips from him, besides my Mom who is also an avid Cantonese cook.
謝謝劉伯伯分享食譜~同時又好健康老人都好易食到~~
感恩有您的支持！老劉㊗️您與家人健康快樂！
Thanks!
Thank you so much Miroslav!
I just love watching Daddy Lau. He is such a pro, so full of techniques. It is amazing how much work and technique is involved in making the fish cake. Although I may not make this recipe, I just really enjoyed watching and knowing and appreciating how he made it.
One thing Daddy Lau didn't mention yet extremely important is to keep ingredients cold especially during summer time. If the environment is too hot or the ingredient itself turns warm during mixing process Myosin will not build up. It also applies to cuttlefish and shrimp cake as well.
Is cod a Proper fish to use for these?
@xa9590 basically any white fish is suitable.
Avoid the strong oily fish...
New Zealand here so I have not named any fish, but spoke of types..
Cheers.
@@tonyhudson8698 thank you for taking the time to answer my question ! Cheers!
You can use Costco frozen tilapia, thaw until it’s still cold, not too wet and throw them into the mixer(please use a good one) this applies to shrimp, squid as well.
This was a dish of my childhood! I was really young so I thought it was pizza because my dad cooked it into a big flat circle and cut it up into triangle slices
Watching from Scotland 🏴 chef, I love your videos ❤
Both children are so good looking, and they look happy. I love this dish very much ... brought back memories when it could only be done at home. No store bought at all then ...
It's such a delight to watch this chef cook! True artistry and skill.
My mom used to make this back in the day, and I did too but without the scallops. I have not used that fish paste for ages now. It's actually quite good.
This looks like a great recipe! What fish does Chef Lau recommend? Thanks!
Omg why have I only just found you ? I’m in love with this channel ❤❤❤ beautiful family , I love your dad and mum ❤❤❤
Hi, what's the recommended type of fish to use?
I think pollock
Type of fish they used is called Deez
Catfish
What kinds of fish are best to use for these?
Not sure if I remember correctly or not. According to my mom we normally use Pacific Saury (西刀鱼） or Spanish mackerels(鲛鱼）
龙利鱼 is pretty good
I made these tonight! Thanks for your great channel!
As always looks delicious !!!!
Every recipe I tried from Dad turned out great !!!
So many amazing recipes
Thank you for sharing this recipe. I tried it and my family loved it 💛💛
Hello Daddy Lau! Love watching this master! Have made many of your dishes and family loves them. I love when he says "if you don't do that, it won't turn out as well." Knowledge is not experience :)
Great video. I have been searching for a recipe to use Australian 'Salmon' that I catch in the surf. I think I have found it now and can't wait to try it. I have lots of cilantro ( we call it coriander) in my garden. Did not know white pepper is good for strong flavoured 'fishiness' ! Thank you.
I don't understand a word of it, but I do recognise the Cantonese. I went to Hong Kong about 4 times a long time ago and tried to learn some common Chinese. Only to find out that the Pu tong hua I studied for a few weeks is pretty useless in the Hong Kong area 😆
I love the sound of Cantonese! Throwback to a really good time, wandering around in Hong Kong!
I loved when my mom made these for me as a kid. I can’t wait to make these for my kids. ❤
多謝randy同劉爸爸嘅分享，順德名菜的確係好嘢
唔好客氣，好多謝您嘅支持！老劉祝福您闔家平安健康快樂！
請問劉師父,煎魚餅,魚用什么魚?謝謝!
劉爸爸真係偉大的廚師！好棒啊！希望你身體健康！萬事如意！
So passionate. A true Chef
For those of us who are English, Scots, Welsh, or Irish - the ingredients are: prawns, spring onions, and coriander 🙂👌looks delish.
I made these. Thank you for adding this technique to my repertoire. As a French style chef, it would seem barbaric to work the protein in such a way. But I will say this is exactly how it should be done.
Nice yummy ser morning like and whatsing friend from Philippines
Fresh fish cakes are always the best! Thank you for this recipe
I made your dads dumplings last night. I ate 30. Extremely delicious. Taste exactly like how a dumpling should be thankyou
Hi! Can I know what sort of fish that , please! Thanks
Thank u for sharing. My late grandma used to make for me and I missed it so much because even my mom doesn’t know the recipe.
The meat/fish paste making is essential for Chinese. depending on what you are making you can make different pastes. A version of soup dumplings in the north, thus not xiao long bao, add soup in dumplings by incorporating an excessive amount of liquid in the pork filling, which will leak out as it cooks.
Love your family and love your papa’s food!
Hello ji. I’m in Hong Kong n bought some fish paste from wet market. I wanna cook fried fish ball - Street Hawkers do. Instead of corn starch. Can I add all purpose flour ?
Love your videos. Also help me practice my Cantonese, thanks!
I love watching your dad cook! I'm hungry now!
Ooooo these sound so good. I bet they would also be amazing with just shrimp
this reminds me alot of Salmon Croquettes
i wonder if i could adjust the recipe we use to make them more like the ones shown in the video, since our Croquettes are typically thin and crispy in comparison
What type of fish is good for this dish? Thanks Uncle Lau😊
Thanks for a great recipe! Here I thought this dish was so complicated, but it's so simple!🥰
thanks for all the recipes 🥲 as an Asian moving to the US, I'm gonna miss my supermarket fishcakes 😭
請問煎魚餅,用嘜野魚肉?
What kind of fish is recommended?
Yes, I have the same question.
That is a very important detail that seems to have been omitted in the video. Some types of fish may not bind together so well (say, cod). Other fish like tilapia may work but has a very unpleasant aroma IMO.
I think it’s probably a mix of whitefish - haddock, pollock, cod. Any cold saltwater white meat fish would work. I personally dislike tilapia and would never use it in anything, but that’s just my own personal preference.
Edited to add: I know Korean and Japanese fish cakes contain squid as well.
@@simonpoon8131 Lau's dad did not mention the purpose of the shrimp paste there. Shrimp paste is a binder to ensure that the fish paste bind together. Originally in Canton this recipe uses the fish Mud Carp, Latin name Cirrhinus molitorella. It is not available in most china towns in US, UK or Europe. Thus he uses readily available packed fish fillet in US supermarket. The shrimp is to bind it together. The binding property of the fish fillet he can buy in US supermarket must be very different with mud carp.
Cooking videos are always interesting to watch😊
I'm allergic to shrimp. I'm thinking I could substitute chopped fresh scallops or just add more fish? And if I can't find dried scallops maybe I could use bacalao (salt cod)?
唔错，老豆煎得好靓仔
好多謝您嘅支持！老劉㊗️您同家人健康快樂！
Hello, Lau family. Will it work to make the fish balls ahead of time and put them in the fridge until they're ready to be fried?
I may have missed it, but: what are the best types of fish to use for this, please?
dace fish (鯪魚) I'm from Hong Kong, my father uses dace meat to fry fish cakes(煎魚餅)for me and my family (no shrimp and scallops)
@@oneminutetoys3767 Thanks mate.
Can we substitute shrimps for something else? My husband love those but I am allergic to shellfish. :( We can skip scallops but do we just skip shrimps too or add more fish to keep the good texture?
Can you eat squid ? If you can add that or add some meatier fish.
It looks delicious.
Any recommendations on what fish to use?
Great video! Does the fish paste freeze well?
Is there any downside to using a food processor for this? Thanks!
what fish is best use for this recipe?
Hey Randy! Just wanted to let you know the website recipe ingredients isn't showing up! (At least on my end)
Please show us your reaction of the dish next time! I always enjoy that part too
Hi before on 2012 i working in Hongkong and now i'm living in Taiwan and i like tomuch kind of eggplant fried fish paste but that fish we buy in market and i don't know what kind of fish can you tell me what fish is that always selling in hongkong market thank you
It is mud carp 鯪魚. Latin name is Cirrhinus molitorella. There is ton of small bones inside the meat and is always grinded into fish paste for consumption.
Great episode, what kind of fish did your dad used? Not every kind of fish are ideal for fish paste, like cod. Thanks for sharing! ❤
Ever try as breaded fish fillets?
Can you please tell me what fish you are using, thank you.
Your dad is awesome
Вкусно готовите...сочное мясо! Спасибо за рецепт............🥰Delicious cooking ... juicy meat! Thanks for the recipe............😊美味的烹饪......多汁的肉！谢谢你的食谱......😊
So glad to know how to make homemade. I really hate the flavor of store bought fishcakes. They gross me out with the fishy flavor.
What kind of burner are you using.
Hi 師傅 請問你用咩魚整魚肉，我住喺香港，應該好多魚都有
如果您住喺香港，有好多選擇，我個人選擇鯪魚＂淡水魚＂，咸水魚選擇龍利魚肉或馬鮫魚。你也可以買現成嘅魚胶。好多謝您嘅支持！老劉祝福您闔家平安健康！幸福快樂！
@@MadeWithLau 多謝師父解答
What fish would you recommend?
What kind of fish they use?
thank you
Amazing video. 😋😊
Good looking kids !
Can I freeze the fish cake?
好吃 !
好多謝嘅支持！老劉㊗️您和家人健康快樂！
@@MadeWithLau 多謝鄉里!大家咁話
劉伯伯是台山人煮餸無得頂，叻叻豬。你真糸有口福成日食好嘢!! Thank you for uploading this video.
好好謝您嘅支持！老劉祝福您同家人健康快樂！
WHEW!!! It looks DELICIOUS but... that's A LOT of work!!! I'll stick with Mr. Daddy Lau's chicken thigh recipe for now!
What kind of fish do you use?
I tried this recipe. 2 tsp of salt is too salty 😢 1 tsp would be perfect. Thanks for the recipe though 😊
Yes!!! Can your dad do stuffed in fried tofu?! Yeung Tofu.
I remember my father making these when I was a kid.
Hello 👋 Don’t have a knife like that. What can I do?
What fish is used please?
Thank you ❤🇦🇺🇦🇺❤️
建議用乜嘢魚？Thanks.
其實用冇嘢魚都冇乜問題，各地嘅購買條件都唔同，我好難建議你買乜魚。好多謝您嘅支持！老劉㊗️您同家人健康快樂！
@@MadeWithLau 三文魚可以嗎?
what fish (as shown in the video) did your father use for this fish cake recipe?
Yes, I m interested to know wat type of fish does yr dad use to make the fish cake?
鲮鱼
Much better than English “fish cakes” which are basically potato and breadcrumb. 💚
Hi! Don’t have a knife like that. What can I do?
You could still smash with a chef knife
You can find it at Asian market or use a food processor
What kind of fish? Cod, tilapia? All from Costco?
😋yummmyyy
Hola thank you so much for your the most amazing wonderful super delicious incredible yummy Recipe and thank you for your video enjoy 💛🩷💟💟💟♥️🩵🥰🩵🩵🟥🛑💕🧡💓🟪🟪💞💞💞❤️♦️💙♥️💜❤️💞💞🟪🟪🟪🟧🟦🔴🔴🔴🔴❣️
如果添加一些陳皮那就更好 It would be better if you added some tangerine peel.
非常感謝您的支持和分享！老劉祝福您與家人新春愉快！龍年吉祥！
what fish that he used?
Cool
I followed this recipe but turned out too salty for me. Maybe it should just be 1 tsp of salt?? It was good though. Just so sad that it was too salty :(
Yumm
加瑶柱真系冇喃到👍🏻
好多謝您嘅支持！老劉㊗️您與家人健康快樂！
What about adding beef broth? Did Cam and Ma enjoy the cakes?