(Joyful music) (audience applauding) I have been fishing since 4:00 o'clock this morning.

I hope I have enough fresh catch for today's show.

When we say fresh, we mean live, swimming and moving.

(crowd laughing) Come on, big fellow, move!

You're on national television!

I'm gonna get ready, remove my fishing gear, and get into my cooking gear so we can start to cook.

Now the cook is in.

(crowd laughing and applauding) (knife banging) I am going to show you how to do a fish cake, which you don't even need an oven to make this.

I call this sesame fish cake.

You can call it an Empress fish cake.

It's fit for a king as well as a queen.

All we have is some fish here, white fish, any white fish, you can use cod, you can use red snapper, sea bass, or even sturgeon, okay?

We'll cut this up into little chunks like this.

We're going to cut it into small pieces and put it in a little food processor.

We're gonna process.

Cut it up.

Cut it up.

Cut it up.

Cut it up.

Cut it up.

Cut it up.

If you have time, you can actually mince the fish like this.

(knife rapping rhythmically) (audience applauding) And then do it like this.

But since we have this, we just use this to do it, okay?

We'll put the fish right here, and also we put a tiny bit of water chestnut, about a quarter of a cup of water chestnut.

This is too big, so you have to slice this first.

(knife banging) Set it aside, put it here.

Cut it up, set it aside, put it here.

Now this particular knife is rated PG, parental guidance needed.

(crowd laughing) Before you use this, anybody under the age of 14, don't touch, set aside, put it right here.

And then we can put the water chestnut, and we'll also put a tiny bit of cilantro, about one teaspoon of cilantro.

Put it right in here.

And also you can put a tiny bit of corn starch, white pepper, and a tiny bit of salt, and also put a tiny bit of egg white, one egg white, okay?

Give this nice texture and consistency.

Also, we're going to put a tiny bit of green onion.

I'm gonna slice the green onion and then put them all together and we'll go one, two, three, four, five, six, seven, eight, nine, 10, 11, 12, 13.

When you do it, you should count it.

(audience chuckling) So make sure you keep up with your.. put it right over here and also give some color contrast.

We're going to put a tiny bit of this red bell pepper.

One, two, three, four, five, six, seven, eight, nine.

This also will give a nice texture, sweetness, flavor.

And not only that, they give nice, vibrant red color.

Put all of these, put it right here.

And we are going to grind this up and we're going to make fish cake.

(food processor whirring) And as simple as that!

There's our button, puree, done.

Fish, a lot of people say, is brain food.

Eat more fish, increase your IQ 125 points.

A lot of good protein, low in fat.

Look at this one, it's done.

You're going to make sure, we're going to show you, how easy this is.

We're going to make a little cake.

We'll take this out.

I have here, I have some breadcrumb.

This is the Japanese Beck red crumb called Punko and some toasted sesame seeds.

I mixed them all up.

We're going to make a little fish cake Okay.

Depends on how many people you have.

Put a fish cake right here.

Put it in, make it into a nice round fish cake.

Set it aside, okay.

If you want, you can make another one.

I'm going to put one right over here.

This one, we'll put it right over here.

Move!

(audience chuckling) Look at this nice fish cake right here.

Make another one, okay?

This way, you can form a nice round cake around here and you can pan fry it.

As I said, if you want, you can actually put in oven, but this one particular cake, we don't need an oven this time.

One small, one big, this for the diet-conscious.

(crowd laughing) When this is done, we're going to c.. And then in the meantime, we are going to cook.

Here I have a frying pan and I put some oil right here.

Okay?

Look at this.

Put it right here.

(pan rattling) Have fun, make some music!

Can you imagine how boring this?

And then when it's done, put the fish cake right here.

Look at this.

Put the fish cake right here.

Turn it up to high.

So this way you can do it.

In the meantime, I want to show you how easy it is to garnish th..

Always clean up.

Some shredded dry seaweed, some red pepper.

First of all, you Julian your red pepper.

(knife banging) (audience applauding) Julian pepper.

Julian more pepper, okay?

Look at this.

Make sure everybody can see.

(knife banging) (audience chuckling) Take a break.

(audience applauding) Make sure to put them all together.

When this is done, you line them all up like this.

Look at this, Sprinkle a tiny but of this seaweed because it gives some (indistinct).

Look at this.

Okay?

This is how wonderful, colorful this is.

And then not only that you can make a little garnishing.

In the meantime, let's turn this fish cake upside down.

Look at how beautiful.

Look at this.

Upside down.

Can everybody see this?

See how wonderful, nice and golden brown.

And then you can even use this, a tiny piece of cucumber to make a garnish.

Everybody look.

One, two, three, four, five, six, seven, eight, and then, everybody look, everybody look.

Everybody see that?

(audience applauding) Every other one, you tuck it in.

Every other one, tuck it in.

Once again, every other one, tuck it in.

Every other one, tuck it in.

When it's done, your fish cake is done.

All you have to do is push right here and then you can serve these.

Absolutely terrific, wonderful-looking, delicious sesame fish cake.

(audience applauding) The fish cake is not only lovely, fit for the king and the queen, it's fit for my consumption.

I love it.

I caught one this big.

I went fishing, of course.

No, really, this is the one fish that didn't get away.

This is a big sturgeon prehistoric fish.

Nowadays you can actually find in the market.

Some of these are anywhere from 10 pounds some of those as big as two to 4,000 pounds.

Here I have striped bass, nice and firm.

Eye is nice and translucent, clear.

This is how you can tell whether fish is fresh.

Besides you can smell it.

(sniffing) Mm...fresh.

And then this is carp.

Look at this.

And then we have catfish.

All of these are getting very popular.

You can filet them, you can fry them, you can do everything.

Pompano.

See that little one?

And also this nice red snapper.

Sometime you can also have caught all of these fish.

The most important thing is always remember, has to be bouncy, elastic.

You push it in, it stay there like a golf ball hole.

The fish has been in the store for three months.

(crowd laughing) Make sure it's nice and fresh.

And of course, I'm going to invite this one, trout, popular fish, to dinner tonight.

And one I'm gonna come over here and do the fish.

This is a trout, a rainbow trout.

I'm going to do a fish called stuffed steamed trout.

You're gonna use any fish, but this is the one that I can find in the market.

And it's just big enough for one person and two for two people, so it's wonderful.

Very popular dish.

First thing I want to do is score it.

I'm telling you the truth.

This is one fish, I refuse to throw it back to..

I'm going to do it the Chinese way.

Return it to the water.

I'm going to steam it.

Score at an angle, about 45 degrees.

See, that's 45, 45, 45, 45.

And then we set aside and marinate this fish with some dry Sherry, a tiny bit of salt.

Sprinkle a tiny bit of salt, and also use a type of white pepper.

I do it on both sides.

Rub it around inside out.

You don't even have to look.

You can feel it.

And allow it to marinate for approximately half an hour to two hours.

And then we are going to do something int..

I'm going to show you.

We are going to cut up some ham.

(knife banging) One, two, three, four.

This is Smithfield ham, a union ham.

Very, very flavorful.

Cut it up into Julian pieces.

And also some ginger.

Line them up like this one, two, three pieces.

And you go.... (knife banging) (audience applauding) I'm excited, they are excited, and you at home should be excited too.

And then when we're all ready and also use a tiny bit of green onion cut into about two inch long.

This is what you call parallel cut, look.

Put your knife parallel to your cutting board, cut it in half.

And then you line them up and you go one, two, three, four.

This way you have pieces about this size.

Look at this, see that?

This way we'll use this to stuff our fish.

Here, I have a fish right here.

And I put it on (indistinct) side.

Perfect match.

And then I have one piece of ham.

This will give flavor to our fish.

One piece of green onion, one piece of ginger, ginger, ham, green onion, green onion, ham, ginger.

What should be the order?

It doesn't make any difference.

(audience chuckling) Put them all together.

Put them all together, okay?

Ginger, ham and green onion.

And then you are going to steam it.

You got to stuff it nice and neat.

Don't worry about it being too stuffy.

(crowd laughing) And then we're going to steam this.

We want to put this right over here and steam this for approximately seven to eight minutes.

You can even cook it in the microwave for about seven to eight minutes too.

When it's done, you take it out.

Oh, look at this.

This is nice and ready.

That's hot, so you use one of these gadgets so you can take it out.

Look at this, put it right over here.

And then in the meantime, you can heat up a tiny bit of oil, make a little sauce.

Put a tine bit of oil, a tiny bit of sesame seed oil, and a tiny bit of soy sauce if you want.

Okay, look at this, hot.

And also a tiny bit of sugar.

Just sprinkle a teeny tiny bit of sugar, then you can put it right on top of the fish.

Oo, can you hear the sizzling sound?

It smells wonderful and it looks good.

It's sizzling.

Everything is getting excited.

When it's nice and ready, you move them around, and then look at this.

You put it right on top right here, look at this.

This is how beautiful and delicious this is.

(audience applauding) Now, we're going to show you how to do another dish, because I'm going to show you how to do a swordfish.

Always come well-prepared.

If you're brave enough, forget about this.

The next thing I want to show you is a very exciting dish, swordfish with miso mustard sauce.

Here, I have one pound of swordfish.

Now everybody know that when you cook this, you should just leave the sword out.

Sword swallowing is best left for the circus.

And then cut it up into pieces like this.

And then you can marinate it with a tiny bit of sauce.

And this is particular sauce, I have a quarter of a cup of chicken broth right here, and approximately one third of a cup to three tablespoon of golden light miso and a tiny bit off hot mustard, Chinese hot mustard.

This is very interesting dish.

I used the Japanese miso.

Miso is made from fermented soy beans, salt and cereal grains, and mix it up with the Chinese hot mustard, a little cultural experience.

Cultural exchange can be very beneficial.

Mix it up with tiny bit of honey, two tablespoon of honey and also some vinegar and sake, rice wine.

Put them all in, mix it up.

You want to make it hotter?

Put a tiny bit of white pepper, sprinkle it in.

And this, you have a wonderful sauce.

When this is nice and ready, mix it up, mix it up, mix it up once again.

Stir this nice and smooth sauce.

And then you put it over here.

You can marinate this, brush this sauce, miso mustard sauce right over here, okay?

Make sure.

And then you are going to take it to the oven.

You're going to broil this about four minutes on each side, okay?

And, and as usual, we always cook twice as much because we always have a lot of people.

So we will cook, when this is done, we'll show you how easy.

Good exercise, and then transfer this.

Oh, this is not the way to do it.

But anyway, one piece, two pieces, okay, look at this.

Any, any leftover sauce, miso sauce.

All you have to do is put it right on the bottom.

And this is how beautiful swordfish.

Beautiful!

Now, miso, as I said earlier, is made from beans, soy beans.

And beans have a long history.

Did you know that during the Ming dynasty, 500 years ago, many people in China live on beans?

There are many kinds of beans and peas using Chinese and Asian cuisine like this black-eyed peas.

Fava beans, you boil it and eat it, love it.

And then the horseshoes, split peas and soups, and the red beans in soups and in desserts and paste.

The black beans we use in soups and also casseroles and of course, salted black beans.

Ha!

Here's the mung beans for beansprouts and desserts.

And of course we have this wonderful soybeans which will make tofu, (indistinct), and soy sauce.

So we have many, many kinds of beans, a great source of protein, calcium, vitamin, riboflavin, all kinds of stuff, but don't forget the most important, the most lively kind of beans of all, the human beans!

(audience applauding) Beans are a universal ingredient.

Everybody has been using beans for thousands of years.

So today we're going to show you a dish we'll use different kinds of beans, too.

Here, I have a very, very exciting fish here.

This is the sturgeon that I caught.

I fileted him.

The great thing about sturgeon, it's got a.. delicate flavor and taste, not very heavy or rich.

So it's very goes well with a lot of dishes.

I'm going to cut it into pieces like this.

Okay?

Filet this.

You can stir fry them.

You can pan fry them.

You can deep fry them.

You can do fish stick.

All is done, we'll beat up an egg, okay?

And then we will coat the fish.

This is a Chinese cordless beater.

Save electricity.

And then you'll put it over here, let it coat Let it coat, and then also, right here, I have some corn starch, salt and also pepper.

I mix them all up.

We're going to dredge the fish with this, so the fish will be very tasty.

In the meantime, I'm going to turn on my wok pan and put a tiny bit of oil there so we can pan fry this with a tiny bit of garlic and ginger.

Look at this, dredge these, dredge these, dredge these, dredge these.

And then you can coat this.

Look at this, big pieces.

Now of course, this is good if you serve one or two people, so each person can have one or two pieces.

If you are serving a lot of people, you can cut into smaller pieces, bite-size pieces, okay?

It doesn't really make any difference.

Or you can do the whole thing.

You do in the privacy of your kitchen.

You're the boss.

Nobody can tell you what to do.

This is true at home.

Gloria, you pay attention.

I'm talking to Gloria at home.

Gloria is my cousin.

When this is nice and ready, oh, we got to clean this up.

This is really very clean.

When this is done, we're going to get ready a tiny, tiny bit of garlic.

(knife snapping) Oh, wake up.

(crowd laughing) This is how this dish is going to be a smashing success.

Garlic, a tiny bit of ginger, okay.?

More garlic and more ginger, more garlic and more ginger.

And then we're going to pan fry this fish already dredged, and then we'll put it right over here.

We'll put it right over here and use medium high heat.

Look at this.

In the meantime, you're going to make a little spicy Sichuan sauce, okay?

Oh, I have make sure to clean it up.

In this bowl, we have all of theses ingredients: chicken broth, two thirds of a cup of chicken broth.

Might as well!

A tiny bit of vinegar, dry Sherry, chili oil, and Sesame seed oil and chili paste.

Okay, mix this up.

Put them all together.

Also put a tiny bit of sugar, because you have vinegar and also Sichuan peppercorn, okay?

About half a teaspoon, and mix it up with a tiny bit of corn starch so you can use it to thicken the dish.

Look at this.

Make sure the cornstarch is enough so you will thicken the dish.

When this nice and ready, you pour this in because I want to turn this so it's nice and cooked on each side.

Ooh.

When this is done, it will, mm, be, look delicious.

Look at this.

Let it braise for a few seconds.

Nice and hot, okay?

In the meantime, you get ready a tiny bit of this garnish plate, beautifully garnish.

When this is done, all you have to do is take it out.

And I want to show you this dish is very, very easy to, let it braise for a few seconds.

Now there's another few sauces made from beans.

Everybody can take a look.

I have black bean sauce, brown bean sauce, chili bean sauce, hot chili bean, sweet bean sauce.

All of these are made from beans.

When this is done, you shut it off and put it right o.. One piece, two pieces and three pieces, extra sauce.

Put it right here.

This is how marvelous it look.

(audience applauding) - Today, we have cooked up all the fresh catch, and I hope the fish are biting right now.

So it is time to go fishing again.

If Yan can cook so can you!

“Goodbye!” (##!)