Fish, a favorite among readers
Based on the response of readers who have sent their contributions to the Pinoy Cook readers’ gallery, fish, it appears, is one of the most popular recipes in this blog. And the simpler the preparation involved, the better. Makes sense. Fish, to be properly appreciated, must not be over handled nor overcooked. Neither must it be drowned in too much seasoning. Each variety of fish has its distinct flavor and texture and a good cook strives to preserve yet enhance both while, at the same time, utilizing the right herbs and spices to get rid of the strong fishy smell that can detract from the quality of the cooked dish. Take steamed fish, for instance. Simple to prepare but without the proper accessories, it will be too plain and boring. What to do with steamed fish? Dexie Wharton and Abbi Tolentino made some wonderful variations of my steamed fish with oyster sauce recipe.
Abbi says of her steamed fish dish (above): “I cooked this recipe last noche buena with my parents in-law. I so appreciate the commendation that I got from them. They said that the recipe was so unique. The combination of the oyster sauce and sesame oil on the fish is just fabulous. I made some tweak again. Instead of using cilantro, I replaced it with kinchay… I mixed the kinchay, garlic and ginger together then I placed them inside the head and stomach of tilapia before placing in a foil and putting again the kinchay, garlic and ginger mixture on top.”
Dexie, the feisty cook, steamed a whole bangus (milkfish) with tomatoes and chili garlic sauce. The belly fat makes me drool.
Finally, above, Abbi’s version of bangus steak.
Have you cooked a Pinoy Cook recipe too or anything inspired by a dish you saw in this blog? Send in photos of your cooked dishes and join the Pinoy Cook readers’ gallery.
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awwww, my picture is in Pinoy Cook. I’m so flattered. thanks Connie
You’re welcome, Dexie. I love how the belly fat shows in your pic LOL Yummy!