This simple but full-flavored dish is low on effort but high on impact—just the kind of recipe you'll want to add to your repertoire. The pretty presentation will earn you extra points too.
Serves 4 Prep Time 20 minutes Cooking Time 15 minutes
700 grams white fish fillets (maya-maya or grouper), cut into
3-inch long fillets
salt and pepper
oil for frying
lemon wedges, to serve
For the spiced coconut paste
1 cup freshly grated coconut (niyog)
3 stalks cilantro (use roots, stalk, and leaves)
1 tablespoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
2 finger chilies
4 cloves garlic
1 (2- to 3-inch) piece ginger
3 tablespoons oil
1 tablespoon sugar
1/2 teaspoon salt
1 Wash fish fillets and pat dry. Season with salt and pepper.
2 Make the spiced coconut paste: Using a food processor or a mortar and pestle, grind the ingredients together.
3 Arrange fish fillets in banana leaves and cover with coconut paste. Wrap tightly. In a skillet, shallow-fry the fish until done, around 3 minutes on each side. Serve with lemon wedges.
Photography by At Maculangan | Recipe and Food Preparation by Myke "Tatung" Sarthou | Food Styling by Rachelle Santos | Prop Styling by Rachelle Santos and Liezl Yap | Props from Dimensione (placemats), Cooks Exchange (bronze wok), Rus
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