Martin Yan has gone fishin' in this all-seafood episode of Yan Can Cook. You'll want to grab your favorite whitefish for his first recipe sesame fish cakes (1:14).
Next, he teaches us how to score fish to prep his stuffed steamed trout. (10:02) Don't skimp on the ginger!
Martin's miso mustard swordfish (14:48) will light up your palette with its combo of hot mustard, white pepper, and golden miso.
He wraps up the episode with battered sturgeon with spicy szechuan sauce (18:55).

Yan Can Cook, Season 4, Episode 6: Gone Fishin'
#MartinYanMondays #fishcake #recipes
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.

See what Martin is up to now on his website: https://yancancook.com/home/
Discover more fun with food on KQED: https://www.kqed.org/food