Comments on: Chinese Style Steamed Sea Bass (Apahap) a la Marketman

By: Marketman

Marketman — Mon, 27 Jan 2014 08:20:50 +0000

gaye, thank you so much for dropping by Zubuchon, and twice, at that. We had a pretty crazy sinulog week and aftermath, so some stores ran out of lechon quickly, as we can only cook a limited number daily, even with the extra prep for the festival, and some clients who got to restaurants late weren’t able to eat any fresh lechon and got a tad peeved with staff… :( Arnold, thanks for that tip.

By: gaye

gaye — Mon, 27 Jan 2014 00:26:14 +0000

Sisig on top would really bring this dish up a notch!

MM, was in Cebu last week for a series of meetings and of course, had to dine at Zubuchon. Love your monggo with lechon and the guava juice. Brought home a jar each of your mango jam and kalamansi marmalade and my 5-year old son loves both.

Check in line for the flight back to Manila quite long (forgot to do online check in). Was finally able to check in at 1pm and boarding was 1:25. I was waiting for my turn to purchase some Boneless Zubuchon to bring home when I heard my name being paged to proceed to the boarding gate. I thought it had something to do with my pregnancy as I’m almost at my 7th month but I stayed in line and just proceeded to the gate after I bought the lechon. I was not about to go home without any lechon for pasalubong as everyone in the family loves it. Talk about priorities! Turned out that I was being paged because I left my ID at the check in counter. :)

By: Arnold

Arnold — Sat, 25 Jan 2014 11:39:47 +0000

When in Manila, pay a visit at Emerald in roxas blvd. they serve it great there :)

By: Cucharatenedor

Cucharatenedor — Thu, 23 Jan 2014 06:28:04 +0000

This is a great recipe! I really love your blog. We make a similar dish but we cook it in an oven toaster and smother the fish with chinchalok, lots of garlic and onions as well as sesame oil.

By: joey @ 80 breakfasts

joey @ 80 breakfasts — Wed, 22 Jan 2014 14:56:03 +0000

I’m cooking this tomorrow! But with maliputo…and without lechon sisig, not from lack of wanting! Heehee :)

By: Ken_L

Ken_L — Wed, 22 Jan 2014 09:22:39 +0000

Parrot fish is also delicious cooked like this. I can never understand why it is not more popular here … about one fifth the price of lapu2x at the local fishport.

By: Eva Mondragon

Eva Mondragon — Wed, 22 Jan 2014 08:45:39 +0000

MM – I was so surprised upon reading this post on steaming fish. I have been cooking fish this way for many years now. I didn’t come up with this recipe. My chiropractor, whose office is smack in the middle of Chinatown, gave it to me. He must have been ordering this from his favorite restaurant quite frequently. The first time I cooked it, I was hooked. I mix two kinds of light soy sauce with olive oil. Sometimes, I also use sesame oil. I must say, your take on the sisig topping is exquisite! Whenever I can avail myself of lechon, I make crispy sisig out of it. Then, I will cook arroz caldo and serve it with lechon sisig on top. The taste is unexpected, but absolutely delicious!

By: Marketman

Marketman — Wed, 22 Jan 2014 05:45:40 +0000

Debbie, thanks for that tip, although I have to say this fish didn’t taste or smell “malangsa” in any way… perhaps the slivered ginger helps as well.

By: Debbie

Debbie — Wed, 22 Jan 2014 04:19:24 +0000

One tip when steaming fish, throw out the liquid that comes out after the fish is steamed. This liquid gives it the “fishy” (malangsa) smell.

By: marilen

marilen — Wed, 22 Jan 2014 00:26:11 +0000

Deep in the maw of a brutally cold winter (Midwest), I am daily cheered by your sunny posts, MM. Thank you. The steamed fish is a favorite!