I loved it when the proprietress/steamed fish lady stood next to the table. She had a gentle smile on her face and looked so proud as Lucas and his dad were so obviously enjoying and praising her handiwork. A great moment in this video. And, of course, Lucas was his magical self as always. Imparting his knowledge and showing us the way.
As a American born cantonese, I grew up on eating steamed fish topped with scallions/ginger every week (still do, as I still live with my parents, spoiled I know). It is definitely one of my favorite style to eat it. It is such a clean way to eat a fish, capturing the essence of what a fish should taste like without over saucing or topping it. Well done Lucas!
As a Canadian born cantonese, I also grew up eating steamed fish topped with scallions/ginger. Unfortunately, where we lived we didn't have access to fresh grouper or sole, so we ended up substituting the types of fish that were available. Pickerel was a common choice for my family in particular.
American born Chinese here as well, either my mom or my grandfather would buy a fish, usually a tilapia, at the local Chinese supermarket in either Manhattan Chinatown or Elmhurst or Flushing at least once a week and steam it with ginger and scallion for dinner. Nowadays, just living with my aunt, we’ve somewhat downgraded to salmon steaks/filets, but the thought is still there.
@yrrekad Yes we do but it's not always as fresh as this. We live on the Atlantic side so fresh fish is plentiful. The people in the middle of the usa rarely get it this fresh as the seas are too far away. Fresh frozen is everywhere. ✌🏽
This is at the heart of Cantonese cuisine - steamed fish! The sauce is unbelievable. Looks simple, but it’s the cleanest, clearest, freshest, tastiest essence of umami.
Watching Lucas give his Dad pieces of fish makes my heart melt :') My parents did that for me when I was younger and I realize it was their way of saying "I love you"
Growing up Cantonese in the States, my parents would make steamed fish exactly like this almost every week, and eating it that often, I grew tired of it. Seeing in this video how Lucas explains the simplicity and beauty of the dish feels like a re-introduction to Cantonese steamed fish and makes me appreciate and miss it since I don't live with my parents anymore. Beautiful video!
I don't know how people normally have their fish in their culture. But in Hong Kong, 清蒸 is the best respect we can do to the fish and enjoy it just as it is. I can't express how important this way of cooking is for every Hong Konger.
@@dh5363steamed. 清 literally means clear/pure, but here is means “without additional flavoring” but that’s usually not the case as ginger, chinese chives and sometimes wine is used in the steaming process, mostly to remove the fishy smell. 蒸 means to steam. This type of fish is usually served with soy sauce. Imo this cooking method really highlights the quality of the fish, as the only thing you’ll taste is the flavor of the fish (other than sashimi of course)
I must say that the way you are describing is money. your translation is perfect. I have problems translating at times and you are doing it so effortlessly!! Kudos to you!
I visited the Tsukiji Market & was awestruck. Then I went to sea as an International Observer for 5 straight months aboard this ghastly Japanese squid drift netter where nobody spoke English. Of course nobody spoke English, not that anyone spoke to me anyway since they saw me as a spy for Greenpeace which I wasn’t. Hideous job surrounded by dead or dying critters including Dolphin mothers & calves. I would rather have spent the time in jail.
Lucas, besides your culinary skills, you are still in touch with respecting your elders....serving your Dad first and the best part, fish cheeks. Kudos to you. By the way the fish variety and the one and only way to taste the freshness of the fish, looks delicious.😋
I just went here today because of this video. This was the best seafood I've ever had in my life. Ms Chan served us too it was everything I dreamed of.
Born in HK but raised in Canada. Have only been back once in my 55 years. Would love to visit one more time to experience food the way HK people eat it regularly. Problem for me is i really wouldn't even know how or where to start. One day hopefully i will be able to gather all the information i need to make my trip worthwhile. 🇨🇦🙂
Fellow HK'er here (grew up and living overseas). I'll eat steamed fish all day if given the opportunity. Just that and a bowl of rice is enough to make me very happy. Have to admit I looooove having ginger in with the spring onions though.
As a generally critical person, I appreciate and enjoy Lucas's breadth of knowledge and his skill and passion in including technical aspects in an overall approachable experience. He shares things many people probably have not come across which is always interesting. I'll be interested to see how his development process evolves
I want to cry and eat at the same time, I miss my grandparents cooking fresh fish for breakfast and also share very nice quality time together..😭🙏🤤☺ thanks for bringing this memmories back. :)
HK is my top spot I’ve visited for food adventures by far. Yes it’s expensive and crowded but the many layers and depth of flavors is so worth the trip I can’t recommend it highly enough 😊
@@tjpld it does!! My hiking days are over nowadays. I rented a flat in Wan Chai but most of my friends lived in Stanley and Repulse Bays. The MTR is great for me getting around in a chair but everything is only a short ride away. I don’t think I’ll be visiting there anytime soon as the push by the mainland to overcome anything remotely democratic has led to a general air of uncertainty I didn’t much like last time.
@@chrisdooley1184: Ignore the translation of Western media... What china is going through is an economic depression.. So... And they're juggling between media and social media basically. Go if you get a chance, cos a lot of gentrification may see these kind of rustic places that we grew up with might disappear. It's juggling between what we're used to, to modernization....
I've actually been to that market when I visited my husband's family in Hong Kong! Truly a memorable experience seeing all the fishermen and people buying the freshest fish off of the boats! amazing food too 💓
OMG I wish I had more steamed fish when I visited HK and did a 'flight of fish' like you just did! Fantastic. The best way to respect that fresh catch.
Lucas, thank you for making this video. I grew up in Aberdeen and remember the fish market well. It is a childhood experience that we didn't know to appreciate. I'll definitely have to revisit and share this unique experience. Thank you again.
I'm glad they brought out the rice bc I was thinking "They can't just be eating the fish and not having it with any rice!" All of those fishes looked so tasty, I was over here behind my pc screen drooling.
Back in 1960, I went to a restaurant in Aberdeen that let pick your fish is it swam below you. Absolutely delicious. All these years later, I still remember the experience.
Thank you for this video. I grew up in Hong Kong but now live mostly overseas. I absolutely adore steamed fish and it is without a doubt my favourite dish-my favourites include grass carp and golden pomfret. There is a sense of comraderie and mutual respect among those who appreciate steamed fish with a hot bowl of rice.
0:13: 🐟 Vibrant fish market in Hong Kong with a mix of large-scale and local vendors offering freshly caught fish. 3:42: 🐟 Exploring a variety of fresh fish at a Hong Kong market and preparing for cooking. 6:45: 🐟 Exploring a fish market and cooking a favorite dish with a family member.
Watching this makes me want to make another trip back to HK with this the priority! Bad thing about travelling alone is I could not order or taste as much seafood 😢
Having Lucas' Dad in this episode is incredibly wholesome. I lost my Dad about the same time when this video was released and I wish I had a lot more moments like this with him.
fish cheeks are the best. for a summer, i worked at my friend's cannery. they had a side business of butchering halibut and salmon that sport fisherman came up to fish. they didnt care about the halibut cheeks, they only wanted the big cuts of the halibut. so we would keep the cheeks of all the halibut we would butcher. then after we got a nice portion of cheeks, we would beer batter them and have that for dinner. best fried fish ive ever had.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
your dad nodding his head approvingly at everything you say about the fish is amazing, must be a proud father ❤
lucas has learned well.
Especially in the setting of Asians, it is very rare for parents express their appreciation in a percetipble manner, hats off for chef lucas!
His dad has such an awesome name
And I can really feel Lucas’s dad ‘s love for pure steamed fish😋
lucas doing true hong kong food so much justice. this HK series is seriously the best thing on BA.
I loved it when the proprietress/steamed fish lady stood next to the table. She had a gentle smile on her face and looked so proud as Lucas and his dad were so obviously enjoying and praising her handiwork. A great moment in this video. And, of course, Lucas was his magical self as always. Imparting his knowledge and showing us the way.
As a American born cantonese, I grew up on eating steamed fish topped with scallions/ginger every week (still do, as I still live with my parents, spoiled I know). It is definitely one of my favorite style to eat it. It is such a clean way to eat a fish, capturing the essence of what a fish should taste like without over saucing or topping it. Well done Lucas!
As a Canadian born cantonese, I also grew up eating steamed fish topped with scallions/ginger. Unfortunately, where we lived we didn't have access to fresh grouper or sole, so we ended up substituting the types of fish that were available. Pickerel was a common choice for my family in particular.
American born Chinese here as well, either my mom or my grandfather would buy a fish, usually a tilapia, at the local Chinese supermarket in either Manhattan Chinatown or Elmhurst or Flushing at least once a week and steam it with ginger and scallion for dinner.
Nowadays, just living with my aunt, we’ve somewhat downgraded to salmon steaks/filets, but the thought is still there.
Do you have fresh fish in the states?
@yrrekad Yes we do but it's not always as fresh as this. We live on the Atlantic side so fresh fish is plentiful. The people in the middle of the usa rarely get it this fresh as the seas are too far away. Fresh frozen is everywhere. ✌🏽
@@yrrekadYes I live in NY and in Chinatowns or major Chinese neighborhoods you’ll always find live fishes in tanks
This is at the heart of Cantonese cuisine - steamed fish! The sauce is unbelievable. Looks simple, but it’s the cleanest, clearest, freshest, tastiest essence of umami.
As a Cantonese American, it makes me so happy to see someone so elegantly highlight our cuisine
Is this Cantonese American cuisine?
@@lizijian1212no, this is Cantonese/Hong Kong cuisine
Watching Lucas give his Dad pieces of fish makes my heart melt :') My parents did that for me when I was younger and I realize it was their way of saying "I love you"
Giving the fish cheek piece to your loved one is very much a tradition, thank you for putting that in Chef Lucas
Growing up Cantonese in the States, my parents would make steamed fish exactly like this almost every week, and eating it that often, I grew tired of it. Seeing in this video how Lucas explains the simplicity and beauty of the dish feels like a re-introduction to Cantonese steamed fish and makes me appreciate and miss it since I don't live with my parents anymore. Beautiful video!
Feel the same. I hated this dish when I was a kid and could appreciate when I was older
Lucas gave his dad the best bite 🥺
Fish cheek, baby!
Because he loves him the most. ;)
Theres 2 cheeks! But yes he served his father 1st.
Lucas's passion for cooking is unmatched.
I don't know how people normally have their fish in their culture. But in Hong Kong, 清蒸 is the best respect we can do to the fish and enjoy it just as it is. I can't express how important this way of cooking is for every Hong Konger.
Sashimi?
@@dh5363steamed. 清 literally means clear/pure, but here is means “without additional flavoring” but that’s usually not the case as ginger, chinese chives and sometimes wine is used in the steaming process, mostly to remove the fishy smell. 蒸 means to steam. This type of fish is usually served with soy sauce. Imo this cooking method really highlights the quality of the fish, as the only thing you’ll taste is the flavor of the fish (other than sashimi of course)
I think the same with many cantonese dishes
@@dh5363 traditional chinese cooking don't rate raw foods....
this BA series is unmatched. what amazing content. Lucas carries this series so hard
I must say that the way you are describing is money. your translation is perfect. I have problems translating at times and you are doing it so effortlessly!! Kudos to you!
Thank you Lucas for introducing authentic Cantonese cuisine and Hong Kong food culture to the world! Again his enthusiasm is unmatched!
Great documentary again with Lucas, and what a huge treat to have his father on it too!
I visited the Tsukiji Market & was awestruck. Then I went to sea as an International Observer for 5 straight months aboard this ghastly Japanese squid drift netter where nobody spoke English. Of course nobody spoke English, not that anyone spoke to me anyway since they saw me as a spy for Greenpeace which I wasn’t. Hideous job surrounded by dead or dying critters including
Dolphin mothers & calves. I would rather have spent the time in jail.
Lucas, besides your culinary skills, you are still in touch with respecting your elders....serving your Dad first and the best part, fish cheeks. Kudos to you. By the way the fish variety and the one and only way to taste the freshness of the fish, looks delicious.😋
I just went here today because of this video. This was the best seafood I've ever had in my life. Ms Chan served us too it was everything I dreamed of.
Born in HK but raised in Canada. Have only been back once in my 55 years. Would love to visit one more time to experience food the way HK people eat it regularly. Problem for me is i really wouldn't even know how or where to start. One day hopefully i will be able to gather all the information i need to make my trip worthwhile. 🇨🇦🙂
@7:37 “Fish cheeks…give it to the person you love the most..” ❤❤❤
Love seeing your relationship with your dad. I love cooking for my dad, I can tell he really appreciates it and I try and make better food each time.
Lucas, thank you for spreading the true essence of Hong Kong culture to the world. 🔥 It's awesome.
Fellow HK'er here (grew up and living overseas). I'll eat steamed fish all day if given the opportunity. Just that and a bowl of rice is enough to make me very happy.
Have to admit I looooove having ginger in with the spring onions though.
IMHO, there are only two groups of people on the entire planet who are absolute experts in preparing fresh seafood: Hong Kongers and Sicilians.
As a generally critical person, I appreciate and enjoy Lucas's breadth of knowledge and his skill and passion in including technical aspects in an overall approachable experience. He shares things many people probably have not come across which is always interesting. I'll be interested to see how his development process evolves
I want to cry and eat at the same time, I miss my grandparents cooking fresh fish for breakfast and also share very nice quality time together..😭🙏🤤☺ thanks for bringing this memmories back. :)
HK is my top spot I’ve visited for food adventures by far. Yes it’s expensive and crowded but the many layers and depth of flavors is so worth the trip I can’t recommend it highly enough 😊
It's also amazing for hiking. Went to Lantau Island via ferry to Mui Wo up to sunset peak. Loved every bit about HK it really has everything.
@@tjpld it does!! My hiking days are over nowadays. I rented a flat in Wan Chai but most of my friends lived in Stanley and Repulse Bays. The MTR is great for me getting around in a chair but everything is only a short ride away. I don’t think I’ll be visiting there anytime soon as the push by the mainland to overcome anything remotely democratic has led to a general air of uncertainty I didn’t much like last time.
@@chrisdooley1184: Ignore the translation of Western media... What china is going through is an economic depression.. So... And they're juggling between media and social media basically. Go if you get a chance, cos a lot of gentrification may see these kind of rustic places that we grew up with might disappear. It's juggling between what we're used to, to modernization....
Steamed fish, esp a Grouper, is the crown jewel of Cantonese cooking.
Wow Lucas…this is the best video I’ve seen for steamed fish. Amazing. Well done. And regards to your Dad!
Amazing video yet again, Lucas needs his own TV series!
People who haven't tried steamed fish like this are missing out. One of my favourite dishes.
It’s so easy to make too. Simple ingredients but incredible flavor
@@Kai_sozethe difficult part is getting fresh fish, which isn’t all that easy in some parts of the world
Lucas is him, top tier authentic cantonese cuisine is simply unrivalled!
you need to do more videos with lucas he is one of the most amazing people ever
"BA is fitting the bill." -Lucas
LMAO
The steamed grouper with scallions in soy sauce is a must in a Cantonese-style dinner. I love it.
Fantastic episode. Passionate & knowledgeable host, and the food and surroundings are the star. Everything a travel show should be.
lucas out here making the absolute best content lets go
I've actually been to that market when I visited my husband's family in Hong Kong! Truly a memorable experience seeing all the fishermen and people buying the freshest fish off of the boats! amazing food too 💓
OMG I wish I had more steamed fish when I visited HK and did a 'flight of fish' like you just did! Fantastic. The best way to respect that fresh catch.
Such a pleasure to meet your respected father.
MORE OF THESE HONG KONG SERIES PLEASE
7:47 Yes, fish cheek for your loved one. Pronunciation in Cantonese is very cute, “面猪登”~"min ju dan".
I see Lucas I click on the video
Edit : also Eric
Real
Always!
Me too!!!
Great content Lucas! Thank you for promoting HK food scene and culture!
People who sell food at the food markets. Are incredible knowledgeable about their product and they treat you like one of their own.
My mouth watered all through this video omg
Lucas, thank you for making this video. I grew up in Aberdeen and remember the fish market well. It is a childhood experience that we didn't know to appreciate. I'll definitely have to revisit and share this unique experience. Thank you again.
in love with the way Lucas describes food
Now I have a giant steamed fish craving. Thanks Lucas.
Ever since I took over cooking for our household, steamed fish has been one of my go-to recipes.
I'm glad they brought out the rice bc I was thinking "They can't just be eating the fish and not having it with any rice!" All of those fishes looked so tasty, I was over here behind my pc screen drooling.
I never wanted steamed fish so bad
Back in 1960, I went to a restaurant in Aberdeen that let pick your fish is it swam below you. Absolutely delicious. All these years later, I still remember the experience.
Thank you for this video. I grew up in Hong Kong but now live mostly overseas. I absolutely adore steamed fish and it is without a doubt my favourite dish-my favourites include grass carp and golden pomfret. There is a sense of comraderie and mutual respect among those who appreciate steamed fish with a hot bowl of rice.
Lucas giving the coveted fish cheek bite to his dad is everything 🥰
When chef lucas bring the bowl of rice. I nod in agreement. Yes. Steamed fish without rice is incomplete.
Fave cuisine in the world. Cantonese. Such balance and restraint as a cuisine.always highlighting freshness
Love the Asian dad nod
The nod of someone who's had many many plates of live fish
Just binged abouut 10 videos with Lucas in it . This dude is a star
So nice to have your dad join you! ❤ love it. Enjoy and thank you for teaching us about the wonderful food you know about! 😊
Lucas, your knowledge and passion for food is infectious and inspiring.
shouldnt be watching this in the middle of the night, now i'm craving for some 🥲
Even my fish disliking Caucassian brother-in-law loved this when i cooked it for the family.
My favorite one of these episodes so far!
0:13: 🐟 Vibrant fish market in Hong Kong with a mix of large-scale and local vendors offering freshly caught fish.
3:42: 🐟 Exploring a variety of fresh fish at a Hong Kong market and preparing for cooking.
6:45: 🐟 Exploring a fish market and cooking a favorite dish with a family member.
thanks for reminding us the fish cheek thing...giving it to the one you love the most :)
As a kid I loved eating bowl after bowl of rice with that delicious fish and sauce heaped on. I'm craving steamed fish now.
This makes my heart sing so much - I live here near Aberdeen and I used to take the boat all the time 🥹
Amazing. I feel very honoured to meet Lucas' Dad! 💜
Love your passion, narrating and attention to detail, Lucas. Keep it up. Love this content (and streamed 🐠).
Fresh steamed fish is everything! Another great episode hosted by Lucas!
so much Lucas content, great start to 2024 🙏
Great video. Love Lucas and his knowledge. Please share more of Cantonese kitchen. Cute dad appearance too!
Thumbs up for Mrs.Chan's similes. So adorable!
Watching this makes me want to make another trip back to HK with this the priority! Bad thing about travelling alone is I could not order or taste as much seafood 😢
I see lucas, I click it. Never regret it.
Thank you for the nice video about Hong Kong's legendary one-stop fish market 👍
Welp, I need to go back to Hong Kong. I missed this experience!
Having Lucas' Dad in this episode is incredibly wholesome.
I lost my Dad about the same time when this video was released and I wish I had a lot more moments like this with him.
i’m drooling looking at this…going to go try it tomorrow!!🤤
this guy highlights everything i love about hong kong cuisine. bravo
This is one of the reasons why I love Hong Kong and think that it is one of the greatest cities too eat Chinese food.
Been to HK so many times but lucas makes it look like I HAVE NOT SEEN HK. Need to learn canto, wait for me HK!
Lucas bringing back my love for BA
Thanks Lucas! As always, very insightful and your passion for food shows. Give my regards to your Dad!
Lucas needs his own show on Food Network.
no way. you can reach more people here. tv is dying
For some reason Lucas's lecture on steamed fish in English is 10 times better than most of local chef's explanation in Canto.
Amazing video as always Lucas. Steamed fish is in my top 5 dishes all time
fish cheeks are the best. for a summer, i worked at my friend's cannery. they had a side business of butchering halibut and salmon that sport fisherman came up to fish. they didnt care about the halibut cheeks, they only wanted the big cuts of the halibut. so we would keep the cheeks of all the halibut we would butcher. then after we got a nice portion of cheeks, we would beer batter them and have that for dinner. best fried fish ive ever had.
Wonderful that you enjoyed it with your father.
0:14 Too bad that the HK government is suing these market vendors if they attempt to clean fish for the customers…simply ridiculous
You do your Dad proud Lucas.
This guy is turning into the SON of HONG KONG, amazing content !
Love watching Lucas!
That sauce on rice is totally what I ALWAYS do
wow i love to eat steam fish deliciouc thank you for showing us
Lucas is single handedly reviving BAs channel
I never want these to end.
This guy is actually amazing, i love his videos
Thank you for sharing Lucas
Lucas knows his stuff, for real 👍
Lucas is everything he's the best ,, anything I see Lucas I click ,😊