Ms. Czjai Reyes-Ocampo who blogs over at The Rebel Sweetheart with her post: Bangus Sisig.
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My post for this week is something that's a bit out of my comfort zone (like the embutido post last week): Steamed Tilapia with Ginger and Coconut Milk.
- fresh tilapia
- coconut milk
- ginger (peeled and sliced)
- onion (about half)
- salt, chili, cracked pepper
- banana leaves (or you can use aluminum foil/plate to wrap/contain the fish)
- Have the steamer ready; place fresh banana leaves where you plan to put the fish. Turn on heat.
- Clean the fish (or you can have it cleaned by your fishmonger). Make diagonal slices on each side. Season with salt and pepper.
- Once the steamer is happily boiling away, position the fish on top of the banana leaves. Place ginger and onion slices on the fish, add the chili, and drizzle with coconut milk. Cover the fish with another banana leaf. (Or, you may opt to wrap the fish securely inside the banana leaf with the seasonings and the coconut milk already added. Or use aluminum foil, or a plate with a cover, to hold the fish, seasoning, and coconut milk. Your choice, really ... and use whatever available materials you nay already have.)
- I steamed the fish for around thirty minutes, or so.
- Remove from the steamer and serve hot.
I could definitely taste the ginger in this dish (yeah, I think I added way too much! lol). Did I like it? Yes, I did. But, my youngest found the ginger overpowering, so maybe next time when I do decide to cook this dish I will lessen the ginger...and maybe add in some more coconut milk. :)
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