It's been weeks and I still couldn't think of what I really want to eat. I've been looking for inspirations from severel recipe blogs to try and get inspiration on what to cook at home. Sad... so sad that till now I have not found that inspiration. Even that crispy pata we had two weekends back did not really appeal to me. Yesterday was slightly an exception when I thought of preparing steamed Lapu-Lapu inspired by a post I saw from Market Manila. I didn't really use the recipe right to the dot but somehow being a cook myself I kinda got the drift on where the recipe is headed so I just made my own. One thing I was hoping to do just like in Market Manila's recipe is to charcoal steam the fish. I think that's just brilliant. Well having the fish kinda steamed and kinda grilled that's awesome! LOL!
And of course cooking it over charcoal would probably give it a distinct flavor rather than just steaming the fish. So anyway, I just read through the recipe as I've said and then made notes in my mind on what I'd like to take from the recipe. So the one I made is kinda similar but different. Any how, we all enjoyed our dinner last night so big big thanks for the recipe.
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| Healthy and Yummy!!! |
For this dish we used two small red hamour or lapu-lapu about half a kilo each. Since our Big Ate decided she's having Shin Ram Yun for dinner and I also snacked on Shin Ram Yun when I arrived home, I thought two small fishes would be enough.
Ingredients:
2 small hamour (lapu-lapu)
4 cloves garlic, minced
1 medium onion, sliced
small head ginger, sliced
1 large tomato, sliced
bunch of coriander, chopped
salt
pepper
cooking oil
(Mommy Tip 1: you'll also need foil and steamer)
Method:
1. Heat pan then add cooking oil.
2. Saute garlic and ginger. Add onion when fragrant and slightly brown.
3. When the onion is soft and translucent, the tomato. Saute until tomato is soft and is starting to disintegrate.
4. Add the coriander and saute for another 2 minutes. Turn off heat. Set aside.
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| I agree sauteing the veggies first makes a difference in the overall taste of the fish. |
5. Brush the foil sheet with a thin layer of oil. Lay out the fish over a foil sheet and fill its cavity with the cooked vegetables. You may also put some more vegetables over the fish. Wrap and seal the fish.
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6. Put in a pre-heated steamer with boiling water and steam for about 30-45 minutes.
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7. Turn off the heat. Let it rest for at least 5 minutes then unwrap. Serve with hot steamed or fried rice. Enjoy!
Mommy Tip 2: A dipping sauce of chili oil is a perfect accompaniment to the dish. Yummmmyy!!!
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