His Dad gave a piece of critical instruction that I am not sure if he translated. When baking fish with high water content, make sure that is hot (425 F) before you put the fish in because the heat will quickly shear the surface of the fish to prevent the juice from coming out.
You must try using Chinese knife which has two type, one for bone which is heavier for chopping and other is for lighting cutting the one he is using. Why chinese knife? It is fast and can cut a large amount in a short time, no other knife can do so much once you master the Chinese knifes! I work in the Chinese restaurant so all my staffs use this, even some of the kitchen helper is not Chinese!
@@WaynesWorldStudioVancouverAlso, I like using the cleaver as I can properly scrape up all my chopped product to transfer to pot or pan. I have a huge collection of knives (don't ask....😂) but my cchinese cleaver is a go to along with my Henckel 9" chefs knife....oh and my favorite is a knife my father made as a wedding gift for my mom about 70+ years....takes an edge like no other and is thin and flexible. Sorry got off on a tangent there! Thanks for the great video! Mike 🇨🇦
Personal tip: I always pre-heat my oven 20-25 degrees hotter than my actual cooking temperature. This counteracts the heat loss from opening the oven door and the oven will not have to work so hard to reheat back to the cooking temperature needed for the dish. I also keep a cast iron pan in the oven if possible to help retain heat during the cook phase.
I live on coastal Massachusetts, so I have access to wonderful fresh fish. I cooked this twice, with cod and haddock, and it was fantastic both times. Thank you!
Thank you, I re-watched this video and found it so comforting to listen to cooking methods narrated in Cantonese dialect. No often do I get treated to this now since my maternal grandmother passed away many years ago.
I just made this recipe for my family and they love it so much! The combination of minced garlic, ginger and scallion gives the fish a great flavor and the fish doesn’t smell fishy at all! Love it and will make it again! Thanks for sharing the recipe!
Thank you Chef! I frequently use packaged frozen fish, your techniques will make a huge difference for crispier fish (I frequently steam it in a sauce).
Hello from Australia :) I had a go at making this. No cod, so I used Hoki, and not having fresh ginger and garlic handy I used garlic and ginger pastes (not the stuff in a jar, it's local and in a tube. Better than the jarred stuff), and for vegetables I boiled "stir-fry" vegetables and some sad-looking bok choy that I had in the fridge. Pickled ginger, too for a colour splash :P Done in the air fryer, the fish turned out very well. I'll happily make this again :D
Prepared this tonight with Swahi, which is super inexpensive, and it was a total hit with the family. Both the marinade and dip were amazing tasting, though for thinner fish I’ll probably switch to garlic powder and salt the mixture to taste so you can enjoy the aromatics in quantity without being so strong in salinity.
Another great inspiration to make easily available cod fish in a delicious looking way. The techniques are all in the details: Cook in high heat with a herb crust. Who knew you can do this so easily. I will definitely give this one a try.
First time preparing a meal on this channel, it was hands down one of the most delicious meals I have ever prepared from frozen fish. It is definitely going to be a Gold Standard recipe on my repertoire.
I like your dad in your videos so much that I don’t even skip over the ads in order for you guys to generate revenue! Thanks for making these videos. So helpful! 🍻
Your dad is so interesting. I found myself drawn in and I can't understand what he is saying. Thank you for your explaining everything. Your dad should have his own show! Your content is great and your family is adorable!
Wow, youtube unexpectedly recommended something useful! I stopped buying cod fish from Costco because when I cooked, it was always dry and tasteless.🙂 Thank you and your dad for all the tips.
I love your dad's cooking videos. He is my Shi Fu. Profession, Passion, Joy to eat, dinner table with family. All are ingredients for a wonderful dish. 🫶
Still love the content, man. Congrats on the channels success! I think I started watching you and your family around 4k subscriptions. Boy how time flies.
Great show, some great cooking tips. Just a FYI, I cut off the ends of the garlic first before crushing and this facilitates taking the skins off. Just my contribution and suggest you give it a try. Thank You
Thank you for posting this video. I have no luck so far cooking frozen fish, not as moist and firm. What I made always turns to be either rubbery or mushy 🫣
I just saw a Q&A video by YT chef Brian Lagerstrom. One of the questions was which, RUclips chef did he like? He picked “Daddy Lau” I said call him Uncle Lau! A colab would be cool!
Looks amazing…I just waisted four pieces of cod trying to cook them on my own😢. I will use this recipe on four pieces of halibut….thank you for posting!
Hi! Love your videos! I think blanching is misused here. Blanching requires an immediate cold bath after cooking and the broccoli didn't get the cold bath. It was just boiled. Thanks so much for all your great videos! I'll be trying this dish tonight.
How smarter your son is. His dad is a good cook and no English but his son introduces all his amazing foods. It’s going to make good money 💰 Very clever! 😊
Great air-fryer Cod recipe, thank you Daddy Lau👨🍳! Definitely will add this to my week night meals PS: nice to see your lovely family grow, 2 babies !! 🤗
Awww can I borrow your Dad? What a lovely family channel. My husband is from Newfoundland, the Cod capital of the world. We even kiss the cod… It’s a long-standing tradition that even Anthony Bourdain partook in. I tried this recipe and my husband LOVED it. ❤
Mr. Son of Lau(sorry don't know your name), I think this is a great series for the common family that goes to Costco regularly. The Salmon recipe is great and I'll be making it next time. Thank you!
hello clau, wish the sauce was shown on before serving - restaurant style and at home scallion / ginger with soy sauce and oil for steam fish but you made the cod look fun to eat as filet no bones. thank you. elle for seafood
Join the Canto Cooking Club: bit.ly/3Z9wquY
Get the full recipe: madewithlau.com/recipes/baked-cod
Thanks for the recipes to Dad Lau, greetings from Turkey.
Frozen cod is on our next list for Costco! Wishing your dad many more years of happy cooking and good health!
His Dad gave a piece of critical instruction that I am not sure if he translated. When baking fish with high water content, make sure that is hot (425 F) before you put the fish in because the heat will quickly shear the surface of the fish to prevent the juice from coming out.
Thank you! that is a critical instruction
it's so nice to see your whole family having a great dinner or lunch together. so warm!!
I learn so much about preparation in these videos. And I have cooked for 50 years 😮
I learned SO much!
You must try using Chinese knife which has two type, one for bone which is heavier for chopping and other is for lighting cutting the one he is using. Why chinese knife? It is fast and can cut a large amount in a short time, no other knife can do so much once you master the Chinese knifes! I work in the Chinese restaurant so all my staffs use this, even some of the kitchen helper is not Chinese!
@@WaynesWorldStudioVancouverAlso, I like using the cleaver as I can properly scrape up all my chopped product to transfer to pot or pan. I have a huge collection of knives (don't ask....😂) but my cchinese cleaver is a go to along with my Henckel 9" chefs knife....oh and my favorite is a knife my father made as a wedding gift for my mom about 70+ years....takes an edge like no other and is thin and flexible. Sorry got off on a tangent there!
Thanks for the great video!
Mike 🇨🇦
@@michaellippmann4474Nice to see another Canadian here also, Merry Christmas mate!
@@WayneLam Merry Christmas to you as well!
Mike 🇨🇦
I love that daddy Lau is using an air fryer as most people nowadays prefer to use it !! Thank you !
chopping the ginger into thin pieces and then smashing them is genius, that really helps bring out the flavor
Personal tip: I always pre-heat my oven 20-25 degrees hotter than my actual cooking temperature. This counteracts the heat loss from opening the oven door and the oven will not have to work so hard to reheat back to the cooking temperature needed for the dish. I also keep a cast iron pan in the oven if possible to help retain heat during the cook phase.
I don't know what I love more, the recipes or your family. You are a beautiful family, your videos make me feel good.
Sounds hyperbolic but your videos are life changing. Helpful techniques, realistic ingredients - it’s a rare combo
I live on coastal Massachusetts, so I have access to wonderful fresh fish. I cooked this twice, with cod and haddock, and it was fantastic both times. Thank you!
I love the description of ginger, garlic and scallions as Chinese mirepoix. So good. I just used those together in a veggie melange. So good.
Thank you, I re-watched this video and found it so comforting to listen to cooking methods narrated in Cantonese dialect. No often do I get treated to this now since my maternal grandmother passed away many years ago.
有個煮食出色的丈夫，做太太的真幸福。
The success of this channel makes me so happy. Kudos on the outstanding information, presentation and production value.
很喜欢师傅传授的各种煮食经验，详细的材料分量！也很喜欢家人互动的氛围，很温馨！
非常感恩有您的支持！老劉祝福您闔家身體健康！幸福快樂！
Suggestion: the last step of oil atop the fish: use a Sprayer, more even, and it uses less oil.
I just made this recipe for my family and they love it so much! The combination of minced garlic, ginger and scallion gives the fish a great flavor and the fish doesn’t smell fishy at all! Love it and will make it again! Thanks for sharing the recipe!
Thank you Chef! I frequently use packaged frozen fish, your techniques will make a huge difference for crispier fish (I frequently steam it in a sauce).
Another Gem! I learn something new on every episode! Smashing the ginger and onion is genius..
I looooove your vids. They are clear and each step is so clearly described. No guessing. Ty! I will be making this soon!
I love all that you and your family does! Thank you for being so comprehensive.
As an Englishman born in HK, I can totally understand Lau speaking Cantonese. He is a very good chef.
太好啦！終於有大廚用廣東話教點樣家庭式煮Costco雪藏嘢！That looks totally realistically doable and delicious! God bless your family. ❤
好多謝您嘅支持！老劉祝福您闔家安康！幸福快樂！
Very easy and simple to follow for someone who doesn’t cook much. I am excited to try this .thank you. Lovely kids.
*I love your dad! Happy Holidays to him from all of us…he needs his own cooking show! More cooking lessons from your dad please?!?*
This is his cooking show!!!
I LOVE your Dad! I wish I could be him and am trying this recipes and techniques. I wish I was as good of a father as he is.
Hello from Australia :) I had a go at making this. No cod, so I used Hoki, and not having fresh ginger and garlic handy I used garlic and ginger pastes (not the stuff in a jar, it's local and in a tube. Better than the jarred stuff), and for vegetables I boiled "stir-fry" vegetables and some sad-looking bok choy that I had in the fridge. Pickled ginger, too for a colour splash :P Done in the air fryer, the fish turned out very well. I'll happily make this again :D
Prepared this tonight with Swahi, which is super inexpensive, and it was a total hit with the family. Both the marinade and dip were amazing tasting, though for thinner fish I’ll probably switch to garlic powder and salt the mixture to taste so you can enjoy the aromatics in quantity without being so strong in salinity.
Another great inspiration to make easily available cod fish in a delicious looking way. The techniques are all in the details: Cook in high heat with a herb crust. Who knew you can do this so easily. I will definitely give this one a try.
First time preparing a meal on this channel, it was hands down one of the most delicious meals I have ever prepared from frozen fish. It is definitely going to be a Gold Standard recipe on my repertoire.
I will try his method next time. Yesterday I steamed some cod over a bed of garlic watercress . I’ve never tried to fry the frozen packaged one.
I like your dad in your videos so much that I don’t even skip over the ads in order for you guys to generate revenue! Thanks for making these videos. So helpful! 🍻
Thank you so much,. I didn't know..🙋
I always watch Mr Laura's cooking simple and yet very tasty ❤
followed your tutorial step by step and the result was like wow....thx Mr Lau!
Your dad is so interesting. I found myself drawn in and I can't understand what he is saying. Thank you for your explaining everything. Your dad should have his own show! Your content is great and your family is adorable!
The kid is just precious.
I'd say the best chefs are great mechanics. Your dad is certainly that.
Thanks for using the air fryer. I love mine and always can use more recipes for it!
This looks delicious! I didn't know you could smash ginger. That's a great idea.
Must have been great growing up with Mr Lau as Dad
🏆🏆🏆🏆
100% yes
Wow, youtube unexpectedly recommended something useful! I stopped buying cod fish from Costco because when I cooked, it was always dry and tasteless.🙂
Thank you and your dad for all the tips.
Thanks for Mongolian beef . My family ate it. New cod fish looks very tasty .proud of your dad.
I just want your dad to be my dad, that's all I want for this Christmas 😆
I made this dish tonight and it taste great! Thank you.
Tried this tonight. Great tasting dish, the fresh aromatics make it Delicious.
Love the ginger smash and chop. I leaned something today from your Pops. Thanks
I love your dad's cooking videos. He is my Shi Fu. Profession, Passion, Joy to eat, dinner table with family. All are ingredients for a wonderful dish. 🫶
Please do one for fried rice cake with pork and mustard greens!
Still love the content, man. Congrats on the channels success! I think I started watching you and your family around 4k subscriptions. Boy how time flies.
Wow! Thank you for your support from the beginning!
Great show, some great cooking tips. Just a FYI, I cut off the ends of the garlic first before crushing and this facilitates taking the skins off. Just my contribution and suggest you give it a try. Thank You
Mine came out dry, but I think that was a me not paying full attention problem. I learned some smashing cutting techniques so thank you for this ❤
Happy I found this channel. Thanks to uncle Roger.
My mouth is watering right now 😊
this man is the best Chinese chef !
Thank you for posting this video. I have no luck so far cooking frozen fish, not as moist and firm. What I made always turns to be either rubbery or mushy 🫣
I tried the recipe tonight and it’s delicious!!! Thank you chef Lau!!
Such a great family! And I learn so much from your Dad - his tips have really improved my cooking. Thank you 🙏
It's been a long time hearing Cantonese. Enjoyed watching this.
I just saw a Q&A video by YT chef Brian Lagerstrom. One of the questions was which, RUclips chef did he like? He picked “Daddy Lau” I said call him Uncle Lau! A colab would be cool!
We love Brian! He’s awesome!
Looks amazing…I just waisted four pieces of cod trying to cook them on my own😢. I will use this recipe on four pieces of halibut….thank you for posting!
That ginger cutting skills !! 👏
I am learning so much from watching and trying out your recipes, so tasty.
I love your dad and his recipes They never disappoint I’ll be going to Costco to grab cod and make this thank you ❤
Hi! Love your videos! I think blanching is misused here. Blanching requires an immediate cold bath after cooking and the broccoli didn't get the cold bath. It was just boiled. Thanks so much for all your great videos! I'll be trying this dish tonight.
This video shows the advantages of the air fryer over the toaster oven.
Thank you for sharing with us! I hope more and more people like this Chinese style😄👍🌷🪴
Love the videos love this family. And of course love the easy and delicious recipes!
I will try to make this dish. Looks amazing and healthy dish. Love his Dad call Hong Doi eat rice. 😅. That’s how we all Cantonese do before dinner.
I made this dish and it was delicious!!! Thank you, thank you.!!!🙌🏾
thank you for this video - it is very good advice!
everybody = regarding aluminum foil = the dull side is the non-stick side, not the shiny side.
Total myth. There is no difference whatsoever - I didn't know that either until a couple of years ago.
Uncle, you are a master chef
What knife is that ? Looks very heavy and good quality, please share info
I've been overcooking fish my entire life until I watched your video!
I just made this today and it came out delicious.
Thanks for all the amazing recipes, im going to be making more.
How smarter your son is. His dad is a good cook and no English but his son introduces all his amazing foods. It’s going to make good money 💰 Very clever! 😊
but.... what if someday the old daddy can't do it no more??
Just in time just got back from rock-fishing got tons of fillets!!!
Man o Man those children grow fast !!!!!!
enjoy!!
It is better to use parchment paper than foil. It does not stick to parchment paper.
Makes me sad I missed out on my dad teaching me how to cook ❤ living that experience through Mr.ChefLau
Great air-fryer Cod recipe, thank you Daddy Lau👨🍳! Definitely will add this to my week night meals PS: nice to see your lovely family grow, 2 babies !! 🤗
TYRONE watching and TYRONE loves to COOK 😀
thank you - love your videos and recipes, grateful and appreciative. From Scotland
He is very good 👍 cook, very impressed with his dish 😊
Thank you for your video
Have you ever thought about publishing cook book with all your recipes.?
劉師傅⋯ 拍薑拉成泥🎉 衷心感謝你嘅無私分享😊
晤好客氣，感恩有您嘅支持！老師劉祝福您闔家平安喜樂！
Love this guy. Great chef!
The kid is adorable.
Beautiful family all together! I am so happy I found your delicious recipe. Thank you.
Great cooking Chef and great instructions to make a delicious fish thank you Chef you are awesome🙏
Awww can I borrow your Dad? What a lovely family channel. My husband is from Newfoundland, the Cod capital of the world. We even kiss the cod… It’s a long-standing tradition that even Anthony Bourdain partook in. I tried this recipe and my husband LOVED it. ❤
Thank you for both versions, anothr fantastic sharing!!God bless your family.
Love your dad's cooking. Will try baking my cod next week. Thank you from singapore. PS the boys are so cute !
also his Toisanese accent reminds me of my grant parents❤
his "teaspoon" is the size of my tablespoon 🤣. I always watch closely what he does, not what he says . It turned out delicious.
Mr. Son of Lau(sorry don't know your name), I think this is a great series for the common family that goes to Costco regularly. The Salmon recipe is great and I'll be making it next time. Thank you!
Chef,. these are the kind of videos I like...🙋
Daddy Lau, please grant my request of teaching us the recipe for Fried Fish Fillet with Cream Corn Sauce 😋
So glad found your dad Chanel ! I love your wife said to baby “ gentle gentle “, she is very considerate! You look exactly like your dad! Lol
hello clau, wish the sauce was shown on before serving - restaurant style and at home scallion / ginger with soy sauce and oil for steam fish but you made the cod look fun to eat as filet no bones. thank you. elle for seafood
Nice, simple technique and easy cleanup. Thx
Thankyou it looks delicious - Can't wait to make it !!!