Gong Hei Fat Choy!
Get ready to celebrate Lunar New Year with an exquisite Cantonese Whole whole-steamed fish recipe! 🐟✨ In this video, Michelin-starred Chef Liz shares her secrets to create the perfect, succulent steamed fish with all the traditional flavours. Learn the art of this symbolic dish, believed to bring prosperity and good luck for the year ahead.
Chef Liz will guide you through each step, from selecting the freshest fish 🎣 to crafting a delightful ginger and soy sauce dressing. It’s a culinary journey that combines tradition and taste.
Make your New Year’s feast unforgettable with this Cantonese classic. Watch the video, try the recipe, and don’t forget to leave a comment on what’s on your dinner table to celebrate the new year! 🍽️🧧 Or share if you celebrate this special occasion at all. Let’s engage and connect!
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💬 I’d love to hear from you! Drop a comment below with your thoughts on the recipe, any questions, or suggestions for future videos.
FULL Recipe online/blog here: www.auntielizcooks.com
Tools I used in this episode (Affiliate links):
Hexclad 35cm Wok + Lid – https://amzn.to/49jhUoz (UK Amazon) / https://amzn.to/49oURsz (USA Amazon)
Steamer stand for wok – https://amzn.to/490vH3E (USA Amazon) / https://amzn.to/4blDjzh (UK Amazon)
Want to try Auntie Liz’s food at her restaurant? Visit: www.meimei.uk
mei mei, Borough Market, London, SE1 9AF (Open Tuesday-Sunday)
#LunarNewYear #SteamedFish #CantoneseCuisine #ProsperityDish #ChineseNewYear #CookingTutorial #AuthenticRecipes #ChefLizCooks
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Haiya real Chinese don’t use tomatoes for steamed fish la
Edit: I guess I was too ignorant to think I knew it all.
Another mouth watering recipe! Hugs 💛
Thank you Mr Fishy, your look says it all during the prep, but your legend will on after the cook 😘
My favorite family comfort dish. The tomato move feels like a regional thing. We use celery to elevate the fish. I like to slowly caramelize whole garlic clove and a couple of ginger slices into the finishing oil for added flavor. Cheers!
The teochew variation to this, will keep the original fish soup without making a separate one… and we add some preserved sour plums to sweeten it up. Coriander’s optional and preference.
For bigger fish, we make cuts for the body and insert the ginger slices between them.
Looks delicious!! Great video
Auntie Liz back from Singapore? Was going to visit Mei Mei during half term next week. Hope to see Auntie Liz there. 🥰
Almost exactly how my late mum used to do it, except for the hot oil at the end, which i think is more common for restaurants than homecooking. Really nice, Aunty Liz. 🙂
The key ingredient for success of this dish is FRESH FISH
Good effort !! May not be completely identical. Its almost there 99%. This size fish u need at least 8 to 9 minutes steaming time. Off the fire n let it sit in for another 1 or two minutes before remove it from wok
😂 Did you say …. “It’s my sister’s and … I ‘s ??? instead of MINE ?? 😮
Is there an alternative for a tomato allergy? Or is it better to just do without? I like how it lifts it off the plate for better steaming. 😮
This steamed fish is always a hit in our household.
Tip: for less mess, place the dish in the sink during the oil shock
come back from uni garunteee steamed fish is one of the first dishes mum makes us as she knew we were getting any fish >< neeeeddddd the fish next weekend bubs
I absolutely love this dish. My mom‘s teochew and she steams this with tomatoes as well. I now have a family in Germany and I make this dish on „normal“ days. My husband and daughters love this dish and are always fighting over who gets the cheeks 🙂
The true lazy Asian way is to do the sauce and the fish together. So you pour the soy sauce, ingredients and I believe this alcohol called “hua diao jiu”. All together into the plate and steam it. Then yolo and serve your guests. If they complain, then be the Asian parent “aiya, then you do next year lor.” Gaslight them into thinking they can’t make better so yours is the best available. 🤣😂
Hi Antie Liz its your favorite Nephew from South Africa i see the red lipstick is back love it
We eat hardly any fish and when we do we're not cooking it ourselves, but I want to give this recipe a try!
Btw is the cooking wine different to shaoxing?
맛있는 생선요리
좋아요❤❤❤
Love it ❤
Auntie, I grew up with a bucket of chicken for Lunar New Year. I thought that KFC was good luck.
Steamed fish is one of my wife’s favorite dish 😊
Aunty Liz! Excellent presentation, I spent 10 years as a fishmonger, and getting high quality product from the supplier was a nightmare at times. Many occasions when we had to return the fish as it just wasn't high enough quality to sell. Silver Corvina and Kampachi have always been favorites of mine, but living in Colorado trout and bass are very common and make for some excellent dishes. I find it sad that more people aren't into fish in my area, steaks and roasts seem to be the dominant ingredients with chicken as a close 2nd. I guess it's the pin bones that throw people off, as nobody likes getting sharp pokey bits in their mouthful, but there are plenty of fish species where that's not a problem, and a good pair of tweezers and a little time can eliminate that issue. Corvina in particular is a great "starter" fish, as it's very mild, flakes well, and while a member of the sea bass family, it's FAR cheaper and in MHO has a far nicer flavor profile.
Gong xi facai. Wan shi ru yi.
Lovely looking fish and a beautiful Lovely Liz. You've made my day❤
My mom would always go for the eyes first and I would always go for the cheeks. Steamed or fried, it didn't matter.