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 :)
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. :)
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!
why arent you cooking in a real kitchen, instead of using that little tiny "counter top" ? It would definitely look more proffesional. Don't turn around and put the condiments on the bookshelf !
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!
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!! ❤️
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’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🙏🥰
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 😊🇨🇦
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 have seen cooks throwing away the ‘water’ released from the fish after steaming and then add the sauce mixture over only after. May I know what’s the difference?
Looks yummy but I have a problem with the head being on when I eat it 😂 I’m a city gal that goes fishing, but was taught to cut the head off….I’m sure it’s just me and my family
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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SxuD6N-ZqX0.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!
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.
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! ❤️ 🐟
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!
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!
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.
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🤗
Hey Flo, as a big fan, notice my notifications from your channel isn't as as frequently as it use to be...notice people are asking to press unsubscribe,then subscribe again, to help with your views...hope this helps... Mikey.
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 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.
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
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!
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.
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
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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-81ERQQKY-kk.html It is also in Chinese Homestyle. I use ground pork but you can easily sub cut up pork.
