Recipes to Celebrate Asian American and Pacific Islander Heritage Month: Lau Family

Made with Lau is a Chinese family recipe channel and blog run by Randy Lau and is dedicated to sharing the stories and recipes of his dad, Chung Sun Lau’s career, family, and heritage. Chung Sun Lau is a retired restaurant owner and chef of 50 years and always expressed hi love through his cooking. Made with Lau was created in honor of Randy’s parents to celebrate their legacy with the world and be a living repository of recipes, stories, life-lessons, and the traditions that shape us.

One of fondest memories Randy has is eating Steamed Fish with his family, it is one of centerpiece dishes of Chung Sun Lau’s famous 12-course feasts, especially during big holidays like Lunar New Year.

“In Chinese tradition, fish is intertwined with many sayings and superstitions of good fortune and abundance. Even though my parents didn’t have much meat growing up, this is one of the dishes my parents always ate on Lunar New Year’s eve and other festivities.”

Made with Lau Steamed Fish

Ingredients

~1.5-2 lb tilapia fish

1 oz ginger*

3 pcs green onion*

4-5 pcs cilantro (optional)

2 tbsp oil

For the sauce

2 tbsp light soy sauce

1/2 tsp dark soy sauce

1/2 tbsp cooking wine

1/4 tsp white pepper powder

1 tbsp water

1/2 tsp sugar

1/2 tsp salt

1 tbsp sesame oil (final touch at the end)

Method

1. Prepare the fish (gutting and de-scaling has already been done at Costco)

• Cut away the belly fat to reduce fishy taste
• Scrape away the dried blood from the bones
• Rinse with clean water, don’t forget the insides
• Pat dry
• Cut off the fins
• Cut into the back for even cooking

2. Prepare rest of ingredients

• Cut ginger into thin strips/julienne
• Cut ginger into slices, layer them on top of fish
• Cut green onion into 1-2 inch pieces, cut the white parts into thin strips/julienne
• Layer the remaining green onion under the fish
• Wash cilantro

3. Make the sauce by mixing together light soy sauce, dark soy sauce, cooking wine, white pepper powder, water, sugar, salt

4. Steam the fish

• Boil water in a wok with a steamer rack
• When the water is boiling (this is key), place the plate of fish on top of the steamer rack in the wok and let it cook for 12 minutes on high heat, with a lid on. *If the fish is smaller, about 10 mins is fine. If it’s bigger, it’ll still be around 12 minutes with a cut in the back of the fish
• It’s ready when the eyes turn white

5. Uncover the fish

• Turn off the heat, carefully pour out the fishy water/juices into a bowl and remove the ginger. *Daddy Lau says some people like to drink the water + eat the ginger, but this is how restaurants do it
• Place the cut ginger + green onions on top of fish

6. Heat some oil on high heat, carefully pour it over the fish

7. Garnish with cilantro, sesame oil and the prepared sauce