Steamed Fish at Hong Kong's One Harbor Road Restaurant
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- Опубликовано: 6 сен 2024
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For more insight into Cantonese cooking techniques, Fuchsia Dunlop visits the kitchens of One Harbor Road, a fine-dining restaurant in the Hyatt Hong Kong hotel. Here they receive a private cooking class with the hotel's world-class chefs: a whole steamed fish.
My favourite dish.
(Take Any fish, ginger, salt, sugar, steam it then add scallions, soy sauce and hot oil).
The simplicity and the taste is just supreme.
Top marks for the host's enthusiasm. The Cantonese literally invented the steamed fish and a master at it.
I am Cantonese. "Steam" is the soul of Cantonese cuisine, especially for fish, it remains the authentic flavor of the fish and that's why it looks so simple but I still love it!
I highly recommend Fuchsia's Chinese cookbooks. They open up a new world for you, if you are a Westerner.
cantonese cooking is the best, simple & nice.
How you gonna sell a box of grease??
We Cantonese like steam fish because it brings out the natural delicious taste and its soft texture
What oil is used?
@@SevenPikachu no oil was used to cook it, the sesame oil was only put on after to get it fragrance
@@Jackson-nr2mw must it be sesame oil or any sort of oil can be used?
@@unknownlo usually it is just peanut oil not sesame oil. can substitute with olive oil. sesame oil would overpower.
Fuchsia is giving so much credit to food that even locals might have come to under-appreciate!
A very good demonstration to me, two thumbs up
Yum. I am going to make a go at it tonight.
never thought of removing juices after steaming.. interesting
Fried garlic hot oil will taste good, soya sauce, topping green onion + young ginger slices
is fresh fish that matters most. no oil in this world can bring a dead fish tasting like fresh fish.
Thanks . Very informative.
the best part of this dish is when you mix the fished up soy sauce with white rice. That's Chinese comfort food.
Cara Institute of Advanced Hypnosis This is one of my favorite.
best to eat with a bowl rice
Steam fish is so tasty and one of my favorite dish. Eating ducks, chickens, or pork doesn't really remind me of killing an animal. Because I usually don't see what happened before I got the groceries. Seeing a fish swimming and then cut it up is something I try not to do. This is only my personal feeling and I wish not to offend anyone.
What kind of fish is it
i wil try..
salam nor how was it ?
the soy sauce is important
Most important part is the way to kill the fish, cut through its neck when it is still alive, its heart was still bumping, so the blood will come out easily. This killing method can avoid the strong fishy favor and also keep the meat white.
tell that to the guys in the seafood dept or market that clean your fish. Sometime people only have the option to buy dead fish instead of live.
Coral Trout
The real secret of the dish is the superheated oil. Without that it doesn't taste as good.
Not the oil.The most important is the soysauce. The different type of soy sauce will bring out the different type of taste.
What really makes the dish in combination with the soy is the savoriness or smokiness of the superheated oil. I find that that element truly takes the dish a number of notches up.
What type of oil is used?
@@SevenPikachu I use and find peanut oil is the best. Actually it's the best cooking oil.
Just stun the fish first and than take the scale off.
That's a very, very expensive fish.
Eating steamed fish Cantonese style using a spoon is a faux pas
that was a dead fish .lmao