I don't cook fish as much as I would like to because Benedick is not a fan of seafood. But I love fish. Takes me back to life at the beach and eating a variety of seafood freshly caught by fishermen. We had a taste of this specialty recently, at the province of Puerto Galera, Oriental Mindoro. Right after our hike to two waterfalls, Tukuran and La Pantay, we head over to the carinderia (prop up mini canteen under a nipa hut) to see what food was available. When I saw the Tilapia stewed in yellowish coconut milk (which I first thought was colored with turmeric) and tomatoes, I knew I would love it. I asked the cook what was in it and she mentioned dilaw na luya (yellow ginger). I got intrigued and having enjoyed it very much, I knew that I wanted to re-create it as soon as we're back in the city.
For this dish, I am using Tilapia and coating it with flour before pan-frying it to add more flavor to the stew. Pan-fried Tilapia
For the stew, you will need:
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AuthorI'm Anna and I will be sharing with you my Love for Three things - Fashion, Travel and Food. I hope you find this blog enjoyable as I feature Archives
September 2017
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