Spicy baked plapla

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Spicy baked plapla

Plapla is what we call the big-sized tilapia. That’s a 1.25 kg. fish in the photo. When you buy fish that you intend to cook whole by steaming, tell the fishmonger to pull out the intestines through the ‘neck’. No incision through the stomach. It is always a good idea to stuff the cavity with spices and the flavors and juices are better retained if there is no incision.

I found the original recipe in Asian Favorites (Simple Dreams Publishing Inc.). I just made some modifications because I did not have all the listed ingredients.

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July 6, 2005  Print This Post   
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