INGREDIENTS:
- 3 cloves garlic
- 1 large onion, half sliced and half chopped
- 2 native tomatoes, chopped
- 1 tablespoon chopped cilantro
- 1 lemon, slice the middle portion thinly, use the end portions for zest and juice
- 1 thumb-sized piece of ginger, peeled and cut into thin strips
- 1 medium sized maliputo (or other white-fleshed fish like lapu-lapu, pompano, or maya-maya), gutted and cleaned
- 2-3 teaspoon sesame oil
- 3 teaspoons soy sauce
- Sea salt and freshly cracked black pepper
- Parchment paper
- Line a bamboo steamer with a square of parchment paper, leaving a bit of an overhang.
- Rub fish with sea salt and cracked black pepper inside the cavity and out. Place on parchment inside the bamboo steamer.
- Mix the garlic, chopped onions, tomatoes, cilantro, lemon zest, and ginger. Stuff what you can of this mixture in the cavity of the fish, along with a couple of the lemon slices. Scatter whatever is left of the mixture around the fish.
- Drizzle fish with the lemon juice, sesame oil and soy sauce. Top with the rest of the lemon and onion slices. Fold in parchment (it doesn’t have to close completely as it will cook in a steamer anyway) and close the steamer.
- Heat water in a wok until it comes to a rapid simmer. Place steamer in the wok (making sure the water does not touch the contents!) and cook for 15-20 minutes.
Source: 80breakfasts
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