Gindara fillets in coconut cream
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Filed under Fish & seafood; My recipes; Asian, coconut & derivatives, Filipino, Meals in a flash
Half a kilo of gindara fillets meant for the grill became a stew in a moment of panic. I was up very late last night installing the plugin that now translates Pinoy Cook into 12 languages. See the little flags below the Google search box? That’s it. If the system that translates English into Norwegian were more stable, Norwegian would be the 13th language. If there were more funds in my Paypal account, I would have gone for the version of the plugin that can translate this blog into 32 languages. Alas, there was only enough for the Translator Plugin Pro but not for the Translator Plugin Gold.
As I was saying, I intended to grill the gindara over the weekend. But I got up so late, forgot to thaw anything from the freezer overnight and the kids would be home for lunch. They spent the morning preparing for the school fair and we will all be there later in the afternoon. So, there I was, sipping my first cup of coffee for the day at 11.45 a.m. and the kids were due home in about 30 minutes. I took the vacuum-packed gindara from the freezer, placed the pack in a bowl of water, prepared the vegetables, changed the soaking water every five minutes to thaw the fish faster… The kids were home no more than five minutes before lunch was ready.
Perhaps, I should mention too that all the veggies I used to cook this dish were bits and pieces left over from last night’s stir-fry (which I wasn’t able to take a photo of in the rush). And that the lemon juice was from one of the three lemons that I bought to make crostata di limone from The Celebrity Italian Table, a free digital cookbook from Barilla which I have Nicole of Pinch My Salt to thank for. The cookbook, with recipes by Mario Batali and table settings by David Tutera, is available for download until the end of the month. I’m no David Tutera fan but after poring over The Celebrity Italian Table, I realized that I can admire the guy so long as I don’t have to hear him talk. And although Mario Batali hates food bloggers, that doesn’t make him an incompetent chef nor a bad recipe inventor.
Now that we’re done with all the asides, let’s go to the recipe for the gindara fillets in coconut cream. It might seem like the tired old ginataang isda (fish in coconut cream) but the addition of lemon juice gives this dish a twist and kick that is truly refreshing. Click the link to page 2. In large font, below.
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Congratulations on your new “upgrade” to Pinoycook.net. You truly are dedicated to blogging. More power!
Thank you, Andres.
I really like your blog. I havent commented much, but I do browse it from time to time.
i only eat seafoods and vegetables, and this seems like a great recipe.
ill try it this week, cheers
Hi Teresa, since we’re basically on a seafood-chicken-veggies diet now, you’ll be seeing more seafood and veggies recipes in the blog.