Thanks for showing how to prepare the salty fish with rice that I really like but did not know how to prepare it. I ate it at a Chinese restaurant in California where I currently live, my Cantonese father passed away long time ago and he liked to cook too.
Hello Chef Sam, can you do a kitchen tour or introduce your cookware? I'm trying to get into Cantonese cooking and I only have non-stick that doesn't seem good. Would love to know what kind of wok you are using :D
The smell of fried fish reminds me of home !! It's a comforting smell white ppl be like eww gross thats stinks but me im like ohhhhhhhh that smells sooo 👍
Welcome keep it up. Thank you for sharing Cantonese cooking. It makes me learn more about my own Cantonese roots and culture. Will try this out coming weekend
Keep this as reference thanks
Thanks for showing how to prepare the salty fish with rice that I really like but did not know how to prepare it.
I ate it at a Chinese restaurant in California where I currently live, my Cantonese father passed away long time ago and he liked to cook too.
Thank you for sharing I'm so glad you found this useful. Do try it out!
Will try this. My fav fried rice. Thanks Sam!
uncle Sam, if i want to have some onions and garlic, when do i put ah? Before or after frying the salted fish? Headache ah
Should be before the salted fish.
We tried the recipe.👍🏻👍🏻👍🏻
Thank you!
Hello Chef Sam, can you do a kitchen tour or introduce your cookware? I'm trying to get into Cantonese cooking and I only have non-stick that doesn't seem good. Would love to know what kind of wok you are using :D
Ok .. that should be quite interesting. Will plan for it :)
And..... the father-in-law? He ran out of rice and salted fish?😅
The smell of fried fish reminds me of home !! It's a comforting smell white ppl be like eww gross thats stinks but me im like ohhhhhhhh that smells sooo 👍
Can replace veggie with 豆芽?
Can .. but only add it right at the end so it remains crunchy.
Am surprised no dash of white pepper before plating up.
You can add white pepper if you want. For me this is enough :)
I’m a Cantonese, think I won’t add pepper also as would like maintain the original flavour. Having said that it’s individual preference :)
Chef Sam, thank you for your sharing experience, appreciated👍 Delicious
Uncle Roger will approve this
Hahaha ... thank you.
Welcome keep it up. Thank you for sharing Cantonese cooking. It makes me learn more about my own Cantonese roots and culture. Will try this out coming weekend
Also the salted fish is raw, so it’s safer to fry/cook it first.
I think it will be too salty. Cooking wide, a bit amateur too me. Not sure whether you intend to make it so.