Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Thursday, May 05, 2011

Steamed whole bream (Asian style)

Steamed whole bream (Asian style) @ Kitchen 10, Lesson 11


This is as boring to me, as deep frying chicken pieces. A steamed fish (or baked or grilled wrapped in foil or banana leaves) is as normal to us Filipinos as adobo. This is something we do with almost any kind of white fillet local indigenous fish – tilapia, lapu-lapu, tanigue, etc. Anyways, as the subject is Steaming in Methods of Cookery, we prepared this dish individually in trays and steamed in the massive robocoup steamer cum oven in Kitchen 10.

The recipe is for 1 whole bream (which is almost like the indigenous Philippine tilapia variety), half capsicum, 1 celery stalk, small ginger, onion leaves, mushroom buttons about 20g and carrots, all sliced into strips.  

Put about 2 tbsp of sesame oil on a baking tray and lay the cleaned fish (head were cut off, but seriously prefer fish with the head), and fill the cavity and top with the sliced vegetables.  Cover the tray with aluminum foil and steam or bake in an oven for 20 minutes. 
Serve topped with peanut oil and soya sauce mixture (this was prepared ahead by Chef for everyone - peanut oil and soy sauce simply heated in sauce pan)


Here's the rest of the instructions and ingredients for Lesson 11.  

Seriously, the room smelled good once the massive steamer was opened. The aroma of sesame oil was floating in the air like the smell of spring in the garden.  Yum.  Although I wasn't a bit impressed with the dish as I made a similar dish just a few weeks before and for dinner of Good Friday.  Mine looked a bit more quirky and happy.   What do you think? 



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