Wow. That plastic bag to descale was brilliant. Using scallions underneath the salmon for even cooking was a great idea too. Papa Lau is such a great cook and teacher.
If you’re impressed by him using a plastic bag for cleaning, you’re TOO easily impressed and should figure out why that’s the case. It’s most likely a sign of being too gullible. That’s not good.
If you think the plastic bag is brilliant, wait until you try the ultimate in easy scaling: submerged in a tray of water. The scales immediately float away so you can see how you're doing as you work (very quickly, I might add), and it's automatically cleaned of those scales as you lift it out of the water.
@@adamchurvis1 I love that idea. Usually my fish is descaled at the fish store. I want to try fishing within the next year, so I will try both ideas. Thank you so much.
My Cantonese has always been terrible, but I love listening to Daddy Lau speak! 'Understand?' I found your channel about a week ago and I can't stop watching. The food is amazing, but there's just something about all of your videos that makes me a little nostalgic. Makes me think of family dinners and dim sum on Sundays. Thanks so much for sharing your knowledge with us!
I'm so honored to be learning all of these amazingly delicious meals and prep methods from this very talented man. Thank you for sharing your knowledge with us. 🦋⚘
I love watching you cook! I even like listening to you talk while you cook even though I don't understand the language. You put so much care in what you do. Kitchen being the heart of the home and good food is a universal language that we all can understand. Thank you for sharing your wonderful gift with us.
I’d give this 10 thumbs up if I could. I love steamed salmon, but I have never heard of piling the veg on top and pouring hot oil onto them to release the aroma. Amazing idea. I must do this. Beautiful presentation. Daddy Lau is the true Iron Chef. All the other ones are just trying to catch up. 🔥😎 Happy weekend!
I haven't eaten meat for almost 20 years, but I have learned so, so much from this channel that elevated my cooking right through the roof. Your salt and pepper tofu is a staple now, and my cháau mihn is incredible! ❤
Thank you Daddy Lau. So glad youtube and second generation Chinese Americans are on the internet translating beloved traditional recipes for the rest of us to enjoy. Love your channel.
Thank you so much for introducing streaming salmon. I steamed other fish, but hadn’t thought of steaming salmon which I love. I made it less often because I hated the mess from pan frying it. Now I can enjoy good nutritious salmon without the mess! Thank you papa Lau! You’re a real treasure.
This is the Asian grandpa I didn't grow up with, I grew up with Italian grandparents which I love dearly RIP, but I have adopted this grandpa as my own. Love his calmness, cooking and simplicity. All the best to him and his lovely family.
Thank you Mr. Lau for showing us how to choose the best Salmon. I will make it for my note. I love to hear Mr. Lau speak Cantonese to teach us how to cook all this Chinese food... I can tell all is yummy and healthy. Cheer!!!
I can never imagine Salmon can be done by Canto way. I grew up in Hong Kong. Canto food is my all time favourite. Your channel enlightened my life! Thank you for sharing the cooking tips and backgrounds of the ingredients. Those are very educational. Appreciation from Canada.
This is so good!!! Like most chinese cooking so simple, anyone can do it, but so amazingly complex when it comes to flavor. I added sliced garlic as well as ginger during the steaming phase.
Thankful for your channel. Helps all us ABCs who desire to embrace our heritage and cook the dishes we always wish our own parents would’ve taught us! ❤️
Thanks for covering how to go from Costco salmon to the dinner plate. It is definitely a different cut of fish but becoming very common, especially with rising prices for fresh fish. Heck, if he could show us how to take any of those big bulk meats and turn them into delicious Canto cuisine, that would be super useful.
Costco sells Tilapia in my area which I feel like is a staple fish in Cantonese cuisine in the US. It's pretty fresh from there. My parents buy a lot of fish from Costco these days and freeze it for future use.
Salmon is definitely not my first choice for steaming fish as the texture of the meat can easily be tough if you overcook even just a little. Costco sells tilapia, sea bass, and cod which are all better choices for steaming IMO. I am Cantonese and salmon is not a typical fish served in our cuisine.
Should remind people the color of farmed fish is usually done with dye in the food. In the wild the krill and shrimp give them their color. Pale farmed fish are perfectly fine.
Just made this, and it was a BIG hit. Margaret has a more delicate pallet than I, so she said next time maybe double up on the scallions, and reduce the ginger, but I loved it just as it was. Thank you.
I learned an even better way of scaling fish by doing it under water in the kitchen sink. The scales don’t fly all over the place and they drain into a strainer available at most Asian grocery stores.
I usually use garlic black bean sauce when I steam salmon. Super low effort method. Rub a spoonful of the stuff onto the fish, add a bit of soy sauce, a bit of oil, and into the steam basket. Hard to go wrong and doesn't stink up the apartment.
@@cyclopsvision6370 Well, if you're preparing a western meal, then yes. You do realize that you're commenting on a video on a channel about Chinese cooking? Chinese eats rice with every meal and fish with lemon juice does not go well with rice.
This is a general question about Chinese cooking. In French or Italian cooking, garlic is cooked under a low heat so it doesn't burn. In Chinese cooking, garlic is cooked under high heat. I've tried that. I move it around as quickly as possible. But it inevitably burns. Is that part of Chinese cooking or am I not doing something right? Regarding this recipe - I caught some Coho salmon yesterday and wanted to use a recipe that didn't overwhelm the fish so I could taste it as freshly as possible. Steaming was the perfect choice. I made the garlic bok choi (see garlic question above) This was truly amazing. It is now part of my salmon repertoire. Thanks.
Please always try to buy Alaskan Wild Salmon. Fresh, canned , in packs. Momma of 3 very young Bristol Bay Commercial fishermen. This also works well with baking entire filets. Thank you so much for sharing this recipe. ❤
at 59 we have never removed the scales of the Salmon and we would only use Butter, fresh lemon sea salt and pepper and cover it and put it in the oven if no fire pit but my dad also like to pan fry it with onions and butter and other stuff never liked it as i don't like onions but everyone i know loved it
one thing i can never recommend more is to cut onions into large chunks and put it in with your salmon while it steams. they will come out soft and juicy while absorbing all the flavor of the seasonings, butter, and salmon (no fishy taste at all) and i end up enjoying the onions more than the salmon some times ☺
Another lovely recipe and excellent cooking lesson… Thank you… Can you please tell me the name of the soundtrack that’s playing in the background… Love it
Sometimes their meat is different colors because they ate a different diet; when you catch them wild. And many times at the store when it’s farmed they are fed food that makes them red, instead of them eating food that naturally makes their meat red. Farmed fish have more omega 6 instead of omega 3’s.
Let me share a little tip for you with regards to handling hot plates. I always put in my washing up gloves first, they protect me from being scalded by the steam and if you’re quick you won’t burn your fingers on the hot plate.
That's how I descale my salmon. My family thinks I'm crazy till they see how much scale I scraped out. You need a spoon with a thin edge. I only have 4 spoons. The other thing I have that is thin and can scale salmon is my drain strainer.
Thanks so much for sharing such wonderful recipes. Have been trying them out and they taste great! For the steamed salmon, can we use sesame oil instead?
Join the Canto Cooking Club: bit.ly/3Z5ZjbK
Get the full recipe: madewithlau.com/recipes/steamed-salmon
Good morning sir Lau, I'm planning to put up a Chinese restaurant here in the Philippines. I like your dad's style, he's my idol.
ITS A GOOD DAY WHEN PAPA LAU IS HERE
no lies told
Wow. That plastic bag to descale was brilliant. Using scallions underneath the salmon for even cooking was a great idea too. Papa Lau is such a great cook and teacher.
You don't need scallions underneath, just use extra spoons or forks you have, to do the same thing
@@cyclopsvision6370 That is true but it will not increase the flavors as much. The ginger and scallions are such a delicious taste and aroma.
If you’re impressed by him using a plastic bag for cleaning, you’re TOO easily impressed and should figure out why that’s the case. It’s most likely a sign of being too gullible. That’s not good.
If you think the plastic bag is brilliant, wait until you try the ultimate in easy scaling: submerged in a tray of water. The scales immediately float away so you can see how you're doing as you work (very quickly, I might add), and it's automatically cleaned of those scales as you lift it out of the water.
@@adamchurvis1 I love that idea. Usually my fish is descaled at the fish store. I want to try fishing within the next year, so I will try both ideas. Thank you so much.
My Cantonese has always been terrible, but I love listening to Daddy Lau speak! 'Understand?' I found your channel about a week ago and I can't stop watching. The food is amazing, but there's just something about all of your videos that makes me a little nostalgic. Makes me think of family dinners and dim sum on Sundays.
Thanks so much for sharing your knowledge with us!
I also grew up having dim sum Sundays and watching these videos makes it oddly nostalgic for me too 😢
I'm so honored to be learning all of these amazingly delicious meals and prep methods from this very talented man. Thank you for sharing your knowledge with us. 🦋⚘
It's an honor to share with you!
Just cooked steam salmon for dinner and it's delicious. That's Daddy Lau, you never fail to amaze me with you recipe.
I love watching you cook! I even like listening to you talk while you cook even though I don't understand the language. You put so much care in what you do. Kitchen being the heart of the home and good food is a universal language that we all can understand. Thank you for sharing your wonderful gift with us.
I’d give this 10 thumbs up if I could. I love steamed salmon, but I have never heard of piling the veg on top and pouring hot oil onto them to release the aroma. Amazing idea. I must do this. Beautiful presentation.
Daddy Lau is the true Iron Chef. All the other ones are just trying to catch up. 🔥😎 Happy weekend!
you can do this with almost any fish. usually this is done on white fish I havent seen it with salmon at home .
@@ot7stan207 Cod for example. Such a great foundation for flavor.
I bought one of those woks in Oakland Chinatown 40 years ago. It's so well seasoned now and I love using it.
I haven't eaten meat for almost 20 years, but I have learned so, so much from this channel that elevated my cooking right through the roof. Your salt and pepper tofu is a staple now, and my cháau mihn is incredible! ❤
I’ve done the same by putting fish in microwave! The aromatics and the oil combo is what makes this!
Use this recipe for Sunday family dinner and it was a hit! Thanks for the recipes that bring me back to my Cantonese roots.
Thank you Daddy Lau. So glad youtube and second generation Chinese Americans are on the internet translating beloved traditional recipes for the rest of us to enjoy. Love your channel.
Thank you so much for introducing streaming salmon. I steamed other fish, but hadn’t thought of steaming salmon which I love. I made it less often because I hated the mess from pan frying it. Now I can enjoy good nutritious salmon without the mess! Thank you papa Lau! You’re a real treasure.
This is the Asian grandpa I didn't grow up with, I grew up with Italian grandparents which I love dearly RIP, but I have adopted this grandpa as my own. Love his calmness, cooking and simplicity. All the best to him and his lovely family.
Thank you Mr. Lau for showing us how to choose the best Salmon. I will make it for my note.
I love to hear Mr. Lau speak Cantonese to teach us how to cook all this Chinese food... I can tell all is yummy and healthy. Cheer!!!
Dadoo is the genuine boss! Such a good dude!🎉
I can never imagine Salmon can be done by Canto way. I grew up in Hong Kong. Canto food is my all time favourite. Your channel enlightened my life! Thank you for sharing the cooking tips and backgrounds of the ingredients. Those are very educational. Appreciation from Canada.
Thanks for helping me brush up on my Cantonese! Just made the chicken feet receipe today with air fryer instead!
This is so good!!! Like most chinese cooking so simple, anyone can do it, but so amazingly complex when it comes to flavor. I added sliced garlic as well as ginger during the steaming phase.
Thankful for your channel. Helps all us ABCs who desire to embrace our heritage and cook the dishes we always wish our own parents would’ve taught us! ❤️
Classic Cantonese preparation for whole fish. Ate it a lot growing up but never tried with salmon. Already know it will be delicious!😊
This channel is single handedly teaching everybody my childhood lol
感謝劉爸爸分享給我們如何揀選鮮魚的方法，長知識🤔️
Thanks for covering how to go from Costco salmon to the dinner plate. It is definitely a different cut of fish but becoming very common, especially with rising prices for fresh fish. Heck, if he could show us how to take any of those big bulk meats and turn them into delicious Canto cuisine, that would be super useful.
Costco sells Tilapia in my area which I feel like is a staple fish in Cantonese cuisine in the US. It's pretty fresh from there. My parents buy a lot of fish from Costco these days and freeze it for future use.
Salmon is definitely not my first choice for steaming fish as the texture of the meat can easily be tough if you overcook even just a little. Costco sells tilapia, sea bass, and cod which are all better choices for steaming IMO. I am Cantonese and salmon is not a typical fish served in our cuisine.
That piece of fish probably cost them about $60. Very unrealistic for people who don't have youtube money
This is the type of channel ive been looking for! Glad YT recommendations finally led me to this.
Should remind people the color of farmed fish is usually done with dye in the food. In the wild the krill and shrimp give them their color. Pale farmed fish are perfectly fine.
Also, the farmed fish is more fatty because the fish can’t swim as much because They’re usually rather crowded. Depends on the farm.
Farmed fish are less likely to contain parasites so they are safer to eat raw/rare too
At first glance I thought you wrote "Should remind people of color the farmed fish ..." 🤣
Salmon should NEVER be consumed raw if you ask a LEGIT Japanese sushi chef.
Thank you uncle, i made this tonight and my husband and i enjoyed it 😊
Just made this, and it was a BIG hit. Margaret has a more delicate pallet than I, so she said next time maybe double up on the scallions, and reduce the ginger, but I loved it just as it was. Thank you.
Thank you for the great recipe and awesome tips to buy Salmon
YUMMY! 😊 AND THE KNIFE SKILLS ARE SUPERNATURAL 🤯
I have been looking for the best way to cook salmon that reserved the flavor and this is it ❤
Thanks so very much! ❤
You are so welcome!
謝謝你給廣東話的尊重。我們廣東人的手藝，跟我們的語言是不可分離的。
唔好客氣，感恩有您嘅支持！老劉祝福您闔家安康快樂！
Wow, Daddy Lau even bagged the salmon like a pro. Am I the only one who saw puff the bag up while coordinating with two hands?
Yeah he blew into the bag
Papa Lau picking up the steaming hot plate with his iron hands ☠😵💫
IRON HANDSSSS
What a beautiful looking fish! In the uk the common one in supermarkets is the ‘pink’ one. Sockeye here is meatier but small and expensive
I learned an even better way of scaling fish by doing it under water in the kitchen sink. The scales don’t fly all over the place and they drain into a strainer available at most Asian grocery stores.
the descaling method helps so much omg
Thanks Daddy Lau. Steamed fish is the best! For salmon, I like it smoked
Much respect for your cooking. This man should be turned into a diplomat.
I like the end your dad speaking TaiShanese to gather the kids to dinner 🥲 , he is such a classic great man
I usually use garlic black bean sauce when I steam salmon. Super low effort method. Rub a spoonful of the stuff onto the fish, add a bit of soy sauce, a bit of oil, and into the steam basket. Hard to go wrong and doesn't stink up the apartment.
lemon, salt and pepper is the way to go
@@cyclopsvision6370 Well, if you're preparing a western meal, then yes. You do realize that you're commenting on a video on a channel about Chinese cooking? Chinese eats rice with every meal and fish with lemon juice does not go well with rice.
Thank you for teaching me how to cook! I have purchased the ingredients to make this recipe . I love dad lau so much 😊
祝福劉師傅身體健康，看見他老人家精神很不錯👍
非常感謝您的支持和祝福！老劉祝福您和家人健康快樂！
Thank you for your wisdom, Mr Lau.
Love steaming food. Thank you for sharing! 🥰🥰🥰
Thank you for sharing this delicious recipe. I will try it.
I learn more from Chef Lau than I do from just other YT cooking videos.
Thank you
Mr. Lau is a great daddy.
I was wondering what to make with the salmon in my freezer. Now I know what I'm making.
This is a general question about Chinese cooking. In French or Italian cooking, garlic is cooked under a low heat so it doesn't burn. In Chinese cooking, garlic is cooked under high heat. I've tried that. I move it around as quickly as possible. But it inevitably burns. Is that part of Chinese cooking or am I not doing something right?
Regarding this recipe - I caught some Coho salmon yesterday and wanted to use a recipe that didn't overwhelm the fish so I could taste it as freshly as possible. Steaming was the perfect choice. I made the garlic bok choi (see garlic question above) This was truly amazing. It is now part of my salmon repertoire. Thanks.
I never try steam salmon. I love the ideas to put green onion on the plate to prevent fish sticks on the plate. I love watch Chief Lau cooking.
That was not the reason. The reason is for even cooking.
thanks very much!!!❤❤❤
Please always try to buy Alaskan Wild Salmon.
Fresh, canned , in packs.
Momma of 3 very young Bristol Bay Commercial fishermen.
This also works well with baking entire filets.
Thank you so much for sharing this recipe.
❤
I am so thankful for this channel. How is this even free?!
I strongly support their final purchase and really the only correct option being wild Alaskan salmon
太好了等了很久😅😅謝謝Chef Lau 分享心得🙏🏻
不要客氣，感恩有您的支持！老劉祝福您闔家安康快樂！
Made this for dinner tonight and it was fantastic.
at 59 we have never removed the scales of the Salmon and we would only use Butter, fresh lemon sea salt and pepper and cover it and put it in the oven if no fire pit but my dad also like to pan fry it with onions and butter and other stuff never liked it as i don't like onions but everyone i know loved it
The pouring of the hot oil on top is genius.
Love this costco edition video.
Ooh Barramundi! Thanks for highlighting The Better Fish!
Yes! Had to do a shoutout! ✊✊
哇，一直想学的蒸三文
感谢分享
不要客氣，非常感謝您的支持！老劉㊗️您和家人健康快樂！
I air fry a piece of salmon until it's golden crispy, dip in hot sauce. Quick, crunchy, yummy.
Hi there! I’m so glad I found your channel! Your dad is awesome 🤩 will you please produce a video for how to cook fish soup!!
I am definitely making this for dinner this weakened!!!
I love salmon but scaling it always makes such a mess! Thank you Daddy Lau for the plastic bag tip 😃
That was just like: "Oh. Obviously. Should have thought of that..."
The salmon fish very fresh 👍👍👍
Yum yum thank you
Looks so delicious! 看好吃！
can't rly beat cantonese food
I would love to see how to make chiliean sea bass like the restaurants.
Passing knowledge. 🙏
this is my favorite way to eat fish 😍😍
Can't wait for the video on 熱氣
Salmon easily the most versatile fish
Thanks
Thank YOU so much!
one thing i can never recommend more is to cut onions into large chunks and put it in with your salmon while it steams. they will come out soft and juicy while absorbing all the flavor of the seasonings, butter, and salmon (no fishy taste at all) and i end up enjoying the onions more than the salmon some times ☺
i used white onions
Salmon is so good ❤
老先生精气神好好！
好多謝您嘅支持！老劉祝福您闔家安康喜樂！
For something a little different, the salmon pieces can be placed on a bed of sliced lemons or oranges.
So helpful
Yeah love these. Have we had Uncle Roger sent these? I feel like we should share.
I only steam mine for 1.5 to 2 mins + hot oil for medium rare (one piece). 7-10 mins is way too well done for me! Salmon should be medium rare IMO 😅🎉
He used wild salmon. There are parasites in wild salmon.
This looks so delicious .
Great video!
wow... looks good!
Дорогая рыба! Вкусно приготовлена! 👍👍親愛的魚兒！煮得真香！👍👍
非常感謝您的支持l老劉㊗️您和家人健康快樂！
Your dad is from Toishan, we used the same techniques for cooking
Another lovely recipe and excellent cooking lesson… Thank you… Can you please tell me the name of the soundtrack that’s playing in the background… Love it
hi! thanks for posting this video. I am not sure if someone has asked you, but what kind of steaming plate do you guys use? thanks!
哇~鸿doy甘大个仔啦🥰
係呀，鴻仔已經讀幼稚班啦。非常感恩您的支持！老劉祝福您闔家安康！幸福快樂！
营养美味，一定要试试，谢谢！
不要客氣，非常感恩有您的支持！老劉祝福您與家人健康快樂！
Sometimes their meat is different colors because they ate a different diet; when you catch them wild. And many times at the store when it’s farmed they are fed food that makes them red, instead of them eating food that naturally makes their meat red. Farmed fish have more omega 6 instead of omega 3’s.
Beautiful
going to costco tomorrow to get the salmon 😆
Let me share a little tip for you with regards to handling hot plates. I always put in my washing up gloves first, they protect me from being scalded by the steam and if you’re quick you won’t burn your fingers on the hot plate.
That's how I descale my salmon. My family thinks I'm crazy till they see how much scale I scraped out. You need a spoon with a thin edge. I only have 4 spoons. The other thing I have that is thin and can scale salmon is my drain strainer.
Thanks so much for sharing such wonderful recipes. Have been trying them out and they taste great!
For the steamed salmon, can we use sesame oil instead?
just my two cents, sesame oil needs to be used VERY sparingly, as it will easily overwhelm a dish. :)
@@cynthianichols1194 exactly!
Wondering if this method can be used for different fish like tilapia? How about frozen fish fillets?