🐟 How a Chinese chef makes Cod Fish (焗鱈魚)!
1,019,613
Published 2023-09-08
🍴 RECIPE + INGREDIENTS: madewithlau.com/recipes/baked-cod
Air Fryer: amzn.to/3Pu1XES
Toaster Oven: amzn.to/45ZlYbV
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
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- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
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- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
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- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
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- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
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- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
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🔗 LINKS MENTIONED 🔗
America’s Test Kitchen: • The Best Baked Cod with Crispy Garlic...
Taylor's Fire & Smoke Cooking: • Blackened Cod Fish on the Blackstone|...
Just One Cookbook: • How to Make Miso Cod (Black Cod with ...
Food Network: • Ina Garten's Baked Cod with Garlic an...
Spain on a Fork: • How to Perfectly Cook Cod 3 Different...
ieatishootipost: • Cantonese-style Steam Cod Fish - with...
⏲ CHAPTERS ⏲
00:00 - Prepare aromatics
01:43 - Marinate fish
04:05 - On baked cod
04:50 - Create dipping sauce
05:22 - Prep fish for cooking
06:43 - Start air fryer
07:34 - Blanch broccoli
08:02 - Check air fryer & start toaster oven
09:38 - Plate & serve
#chinesechef #chinesefood #howtocook #codrecipes #codrecipe #chinesecooking
💛 OUR FAMILY 💛
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madewithlau.com/family
🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
All Comments (21)
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Join the Canto Cooking Club: bit.ly/3Z9wquY Get the full recipe: madewithlau.com/recipes/baked-cod
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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.
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I learn so much about preparation in these videos. And I have cooked for 50 years 😮
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it's so nice to see your whole family having a great dinner or lunch together. so warm!!
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Sounds hyperbolic but your videos are life changing. Helpful techniques, realistic ingredients - it’s a rare combo
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I love that daddy Lau is using an air fryer as most people nowadays prefer to use it !! Thank you !
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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?!?
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I don't know what I love more, the recipes or your family. You are a beautiful family, your videos make me feel good.
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chopping the ginger into thin pieces and then smashing them is genius, that really helps bring out the flavor
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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.
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The success of this channel makes me so happy. Kudos on the outstanding information, presentation and production value.
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I looooove your vids. They are clear and each step is so clearly described. No guessing. Ty! I will be making this soon!
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I love all that you and your family does! Thank you for being so comprehensive.
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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.
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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！
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Love the videos love this family. And of course love the easy and delicious recipes!
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Another Gem! I learn something new on every episode! Smashing the ginger and onion is genius..
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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.
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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).
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Love this guy. Great chef!
