|Steamed Tilapia in Ginger|
"What dish do you always have or wish you could have for your birthday, but with a healthier twist?"
That's what we are tasked to do for our Kulinarya theme this month. Since we are celebrating for good health and new beginning for a new year, fish dish came up first in my mind. And it's so happen tommorrow is Chinese new year, so it's perfect! Chinese people considers it auspicious to serve fish for new year (and it must be whole fish). But chinese or not, who wouldn't want to have good luck and good food?
And since we are calling for a healthy dish, I opted out the usual mayo I spread on top of steamed fish. I just had it steamed in sesame oil and lots of ginger for a very nice flavor and aroma.
What goes best with steamed fish but a crisp vegetable salad or shall I say veggie-fruit salad? Since the ensalada I have here is that of ampalaya (bitter gourd or bitter melon) and pineapple. Oh yeah! Isn't that interesting? I bet most of you haven't had this salad yet. Some might even think the taste would be really bitter, but i dare say nah! Ampalaya and pineapple really do compliment each other's flavor. Now don't just imagine what it tastes like... have some of it now!
Steamed Tilapia in Ginger and Sesame Oil
1 whole tilapia (large) ~ you can also use other fish such as lapu-lapu, etc.
1/2 cup chopped ginger
1 tsp grated ginger
2 tbsp sesame oil
a slice or two of lemon
salt and pepper
1 cup thinly sliced Amplaya
450g canned pineapple chunks (about 1 1/2 cups), best if you can find a really sweet fresh pineapple
1/2 tsp salt
ice cold water
How to prepare
Steamed Tilapia :
- Clean fish, remove gills, innards and scales. Wash then pat dry.
- You might want to pour some hot water into the fish to remove "lansa" or stench. Dry.
- Rub each side with a little salt and pepper.
- In a wide pan, put the ginger and sesame oil. Place the fish on top of the chopped ginger. Then sprinkle the grated ginger on top of the fish.We will let the fish absorb the flavor of the ginger and sesame oil.
- Cover the pan and cook over low heat for about 20 minutes.
- Transfer in a serving plate. Serve warm. Squeeze with some lemons. Garnish with bell peppers, celery, onions (optional).
- Cut ampalaya lenghtwise. Remove seeds. slice thinly, then soak in ice cold water with a dash of salt. Drain, then pour in some cold water again to remove salt. Then drain well.
- In a bowl, just mix the ampalaya slices with the pineapple chunks( If you're using canned pineapple, remove the syrup)
- Then let it chill in the fridge. We'll let the amplaya absorb the sweet and sour taste of pineapple.
- To best enjoy this crisp salad, serve chilled.
Kulinarya Cooking Club is a group of filipino foodies. We showcase different dish with every month's theme challenge.