--George Bernard Shaw
It's been a while since I uploaded the new recipes that I've tested. Work had gotten in the way. It's been a rush since the start of the year and a lot of times, I had asked our househelp to finish the cooking of our food while I dash off to work or to the gym, more to lose the extra weight and to cure my aching back.
But off to another try at anomeletaday.... today, I cooked a simple, 20-minute meal (yep, beat that, Rachael!) w/c has lots of good creamy coco flavor and spice! The good old tilapia (cherry snapper, to some) has come a long way. The fish, which we have plenty to go around here in the Philippines, has enjoyed new-found glamour and popularity even in foreign restos. It has even graced the show IRON CHEF AMERICA as the "Secret Ingredient" and which Molto Mario had transformed into heavenly dishes!
So with that, the Pinoy has borrowed from his Southeast Asian neighbors, to spice up the ever-present tilapia. This time, I tried a simple recipe: TILAPIA in COCO CREAM SAUCE. Here's how it goes:
1. Clean the fish well and then season with some salt and pepper. Rub the S&P into the fish. Two pieces of tilapia for this recipe.
2. Heat some canola oil and fry the fish in till slightly brown on both sides.
3. Slice 2 small onions lengthwise and chop a head of garlic (mince).
4. Prepare some ground turmeric (about 1/4 tsp.) and add around 1 tbsp of water to that. Mix turmeric into water. You can also use grated turmeric (dilaw na luya) and about a tbsp of that will do.
5. Ready your coconut milk -- for this recipe, I used the coco milk by Fiesta which is in a tetra-pack and just pour in. Around 1 tetra pack will do.
6. In a saucepan, heat a tablespoon of cooking oil and saute the garlic and onions for around 3 minutes or till onions are transparent.
7. Pour in the turmeric mixture and around half of the coco cream into the saute mix. Let that simmer till thick.
8. In a separate casserole, put a bunch of pechay leaves, the fried fish and pour in the sauce. Let that simmer a bit more. Add the rest of the coco cream to the casserole. Season with salt and pepper for added flavor. When sauce is thickened and the fish is cooked entirely, you're done!
It's a good meal that's protein-rich, light, with lots of creamy flavor and is ready in 20 minutes or so! And with the pechay in it, you're guaranteed of a healthy serving of veggies :-)
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