If you come into my kitchen, you might assume that I’m a gadget geek. Well, it wouldn’t be too far from the truth as we had to clear out a good portion of our kitchen to welcome the newest member, and joining my long list of high tech kitchen appliances is the Panasonic Cubie Oven.
After using the Panasonic Cubie Oven for a week, trying out its different functions: I can now share with you some of the pros and cons of this device. The first thing I did with this, of course, was to steam a fish. Before this, I shall mention that Kevin and I had a debate on whether it’s possible to do a whole fish seeing it’s much smaller than our oven. Turns out, it might be compact, it’s definitely spacious enough to cook a good sized fish!
Fish on the side for comparison. Turned on the steam mode to check how it works and prompted geeked out haha. More on that later.
Since we had a Tilapia in our freezer waiting to be used, what better to share our current favourite recipe?
This dish is inspired by the famous Lan Jie restaurant which has numerous branches across Klang Valley. This restaurant specialises on Steamed Tilapia. In fact, that’s all everyone eats when they are there. Its concept is that everyone gets a fish each. You can choose the level of heat and that’s about it. Yet it’s the burst of flavours due to the super umami toppings that makes the dish so enjoyable.
The recipe is simple, so it’s important that the quality of the fish is good. The recipe I found was shared by Kimberly (Hi Kim! BTW I’m still following your blog religiously. Closet fan here haha). Actually, I couldn’t tell for sure if it’s exactly like Lan Jie because I always go for super spicy so it kinda drowns out everything else. But this recipe is tasty enough.
Lan Jie inspired Steamed Tilapia
1 Tilapia (I used a Red one, Lan Jie uses Black)
1 thumb sized ginger, minced
3 cloves garlic, minced
2 chilli padi
2 tbsp Light Soy Sauce
1 tbsp Soy Bean Paste (Taucu)
1 splash of Shao Xing Wine
Spring Onion and Coriander to Garnish
1. Heat a pan with a neutral oil. Fry garlic and ginger until fragrant. Add soy bean paste, soy sauce and Shao Xing wine and stir around for 1 minute until the sauce is nice and combined. Add chilli and then turn off heat (beware of the cooking fume… it’s pungent!).
2. Prep the fish as usual, making a few shallow slices across the body. You might want to quickly blanch it if you are worried about the muddy taste. If the fish is super fresh, it should be ok though. Place the fish on steaming dish. Once the sauce is cooked, poured it over the fish.
3. Set the Panasonic Cubie Oven to Steam Mode – Medium, and set the timer to 15minutes. Or select Steamed Fish from the Auto Cook Menu (which is number 1) and put in the weight and press start. Then just watch the cubie work its magic!
The Cubie Oven has a water tank on the top right corner which takes up to 600ml of water (cold, tap water will do. Never mineral water). During the steam mode, it basically squirts out water to a small sink then heat it for the evaporation. Kinda cool watching it work and in fact, I was totally geeking out during the first few times.
So I’ve tried both the Auto cook mode and Manual input and both works like a charm. The fish came out perfectly cooked!
And of course, to steam this normally, either do it traditionally over a wok (or whatever steaming device you have) for 15 minutes on medium heat.
5. To serve, simply garnish with spring onion and coriander… and extra chilli if you like. Serve with plenty of rice!
Steaming food is a breeze with the Cubie. The only downside is that you do have to do a proper wipe down after it completely cools down because the water tends to pool at the bottom, even though there’s a drip tray at the front and bottom part of the oven (which should also be clean every time after use). Basically, it’s important to be diligent with cleaning to prevent limestone build up.