Steamed rock fish.....da way of the Chinese..

Frank and Pat = you guys are "Hella Asian" 

That bagoong is some nasty stuff  ....but I'll eat it with some sliced green mangos anytime 

  That is one tasty looking fish dish. I'll definitely give it a try.

FF

Frank and Pat = you guys are "Hella Asian" 

That bagoong is some nasty stuff  ....but I'll eat it with some sliced green mangos anytime 

Or get some spicy mango pickle at an Indian grocery. That stuff will make you so hungry, you'll eat anything after having some!

spicy mango pickle at an Indian grocery

hmmmm...sounds interesting.

I always thought that it would be fun & interesting to have a "Fear Factor" challenge with the NCKA'ers  Perhaps on the next Bendo at Mendo IV 

I can already think of a couple of Filipino dishes that will challenge one's ability to stomach every bite 

spicy mango pickle at an Indian grocery

hmmmm...sounds interesting.

I always thought that it would be fun & interesting to have a "Fear Factor" challenge with the NCKA'ers  Perhaps on the next Bendo at Mendo IV 

I can already think of a couple of Filipino dishes that will challenge one's ability to stomach every bite 

Sounds fun...as long as it's not pork. Bring on the balut...or whatever, but no dina-gwan(pork) or tocino(pork).

Bring on the balut...or whatever, but no dina-gwan(pork) or tocino(pork).

Balut = movie food (the dark theater makes it taste better ).

Hey Pat, are either of those pork dishes the real name for chocolate pork?  An old co-worker of mine brought me some once.  He told me what the "chocolate" was, but I'm still not sure what all the pork parts were.

Nice write up, Joel.  The accompanying pics make me terribly hungry!

Hey Pat, are either of those pork dishes the real name for chocolate pork?  An old co-worker of mine brought me some once.  He told me what the "chocolate" was, but I'm still not sure what all the pork parts were.

Nate...the dish you are talking about is Diniguan....it's basically cooked pig's blood with cut up pieces of tripe....hence that "chocolate-type-look"  It's actually very tasty - believe it or not 

That bago'ong is some nasty stuff 

I saw a lot of it in the Philippines and flies wouldn't even land on it!
Steve

That bago'ong is some nasty stuff 

I saw a lot of it in the Philippines and flies wouldn't even land on it!
Steve

.....correction...the flies do land on it....but never get the chance to fly away from it 

Ya...I think I'll pass on that stuff. I tried tripe for the first time last year and I think that's about as far as I'm willing to go 

FF

Nate...the dish you are talking about is Diniguan....it's basically cooked pig's blood with cut up pieces of tripe....hence that "chocolate-type-look"  It's actually very tasty - believe it or not 

I don't doubt the tastieness one bit!  I grubbed on the portion my co-worker brought me, but he never told me what was in it beyond what the chocolate really was. 

Haha, good one. Don't get me wrong, I love fish. Even fishy fish like mackeral, chovies and even sardines. And recently got introduced to fried boneless bongous(?), awesome stuff...especially with a little bogo-ong(?) and sliced cucumbers. But when steaming non-oily white flesh fish, like striped bass or halibut, it shouldn't come out tasting like mackeral or bogo-ong(?).

If that happens, then the fish is probably not so fresh. I've found that the older that fish (out of the freezer) is, the fishier the taste once cooked.

Also, I like to add the soy sauce BEFORE adding the hot oil. When the soy sauce is heated up by hot oil, it has a lighter, tastier flavor.

And as for adding hot oil, be sure that it is crackling, hissing, and practically spitting at you before pouring over the fish andadded ingredients. The oil should snap, crackle, and pop when added.

Mmm...be right back. I'm hungry again...

Dude we rocked with your magic rockcod potion. My girlfriend and I rolled out that 24.5" vermillion and used him all the way gone. Tomorrows lunch will rock as well. To hell with lunch it wont make it past breakfast, might not make past midnight!!!!!!!!! Tell Sharon thanks, your buddy is one lucky guy .

Sherm 

I am glad to see that this string has been unlocked.

I just returned from Shanghai and I can say that this is a very authentic recipe.  I ate an almost identical dish at lunch last Monday.  I tried to ask the recipe but they either did not understand or did not want to give it to me.  I believe the fish was most likely a type of carp, cooked whole but the taste and appearance were near identical to how this recipe turns out.

I tried this one with the Ocean White Fish I caught on the Islander and it was excellent.  Thanks again this one is a winner.

cool recipe.

I took a chinese coworker fishing back in my days in san diego and we caught a bunch of yellowfin croaker.  She was stoked and taught me to steam the whole fish with sliced ginger and green onions in the cavity.  Bean sauce would have been good too.

Ginger and steamed fish go very well together.

MolBasser