Comments on: How to Fillet A Large Grouper…

By: cumin

cumin — Sun, 06 Sep 2009 05:42:42 +0000

Thanks for the great post, MM. This is the reason why your blog is so addicting, you celebrate both the high end, e.g., foie gras and the amazing but often overlooked skills of working class people, sometimes on the same day.

Several years ago in Davao, I used to be transfixed at the sight of vendors peeling, slicing, and wrapping a pineapple within a minute. Galing!

By: marilen

marilen — Sat, 05 Sep 2009 22:38:56 +0000

Such skill and dexterity. the freshness of the fish. the photos – all contribute to such a fine photo essay. Vicky Go – I have watched that movie eat drink man woman a couple of times, just loving the food sequences!

By: Vicky Go

Vicky Go — Sat, 05 Sep 2009 22:16:59 +0000

I thought what we called “lapu lapu” in Tagalog is ‘grouper’?
Anyway, I was just watching Ang Lee’s “Eat, Drink, Man, Woman” & retired Chef Chu was preparing Sunday dinner for his family – 3 daughters & himself. So many dishes – twice cooked pork, Peking duck, braised whole chicken, etc. He caught a live fish from a pail, stuck what looked like two chopsticks in its mouth to hold it still – it was still alive – & he proceeded to scale & fillet it & then floured the fillet & deep fried it in a wok!!!! He worked so fast (I read that 3 famous Taiwanese chefs did the cooking sequences). He used a wok and a steamer & a makeshift oven made from a huge oil can to cook his Peking duck. And he made sio mai, chopping his pork w two cleavers instead of grinding. The technique they showed for filling & then closing the sio mai looked so simple – yet I imagine would require lots & lots of practice. Oh, and they showed how they made the paper thin rice pancakes/wrapper on a heavy, flat cooking surface! Beautiful movie!

By: farida

farida — Sat, 05 Sep 2009 17:47:31 +0000

I was going to ask what a grouper’s other name but sanojmd answered my question. Isn’t rock cod good grilled? I remember my father used to buy rock cod, isn’t that with the beautiful bluish reddish colors and he just “sugba” it and the flesh is so delish.

Out of topic, MM, will be leaving for Madrid and other cities on Monday. Any thoughts as to where to eat or what to see aside from the touristy spots. Have read Rick Steves book. Thank you.

By: junb

junb — Sat, 05 Sep 2009 11:41:42 +0000

learn this fr my brother who spend 10yrs in Japan. Do not remove scale of the fish and slit the belly. the fish fat which makes the fish taste heavenly are under those scales and belly. This is why the grill fish in Japan are butterfly (tinapa style).

By: mdg

mdg — Sat, 05 Sep 2009 11:24:32 +0000

like everybody else im also wondering what are you going to do with those fillet until…nice mm :)

By: shasha

shasha — Sat, 05 Sep 2009 07:58:53 +0000

you should visit our market too here in Dumaguete MM!

By: Gener

Gener — Sat, 05 Sep 2009 07:41:48 +0000

Sweet and Sour is the best, escabeche follows the menu! Try it with sinigang which is ok too.

By: Marketman

Marketman — Sat, 05 Sep 2009 02:38:06 +0000

Sorry folks, I just took photos, I wasn’t the one buying the fish… :)

By: sanojmd

sanojmd — Sat, 05 Sep 2009 01:22:32 +0000

wow! i just love rock cod aka grouper.. it is so good for a sweet and sour dish.. what are going to do with that MM?? looking forward to your post..