Just frying fish may be overrated sometimes; it is now time to elevate your recipe with organic fusions! Try something oriental and fresh that would bring out your inner love for the eastern delicacies. This special recipe on Sizzling Fish in Coconut Milk will not only appease your taste buds but will also supplement your health.
Background
Coconut milk or gata (in Bicol terms) is a traditional food ingredient mostly used in Southeast Asia and is one of the primary ingredients found in Bicol cuisine. The rich taste and natural essence of gata is used to perfect some of the classic dishes in the region such as Bicol Express and Laing. Sizzling plates on the other hand are made of a thick layer of aluminum often used to cook or serve food.
How to perfectly pre-heat the sizzling plate?
Plate should be heated up in medium heat for about 5 to 10 minutes before the food is ready to serve.
What other fish type can we use in the recipe besides Blue Moki?
Any white-meat fish will do, such as cream dory and fish milk (bangus). Other colored fishes such as salmon and tuna may not achieve the same taste and consistency the recipe aims for.
Cooking Tips
- When heating up the sizzling plate, slight smoking is indication that the plate is ready to use. If a lot of smoking is visible, turn the heat down and let it cool off to avoiding serving a burnt dish.
- While you can use coconut milk in cans or pouches, which are available in supermarkets, fresh coconut milk will still make the dish a healthier one!
- If the fish is from the freezer, make sure it is defrosted or well-adjusted on temperature.
Getting you hungry, let’s get cooking!
Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:
| PREP TIME | COOK TIME | TOTAL TIME | COURSE | CUISINE |
| 30 mins | 30 min | 1 hr | Main Course | Filipino |
- 1 small piece of Ginger
- 1 bulb of crushed Garlic
- 1 medium-sized Onion
- 1 pc Tomato (remove the seeds)
- 500 g Blue Moki (cut into bite size)
- Crushed pepper
- 1 cup Coconut Milk
- 1/2 cup Water
- 1 tsp Salt
- 200 g String Beans
- Sliced Chili Peppers
- Spring Onion
- Slice ginger into small pieces (small wedges).
- Thin slice 1 bulb of crushed garlic, onion and tomato.
- Cut Blue Moki into bite-sized pieces.
- Pre-heat pan with oil.
- Sauté ginger in heated pan (under medium heat).
- Add the minced garlic, onion and tomato.
- Then add the Blue Moki.
- Add pepper.
- Add 1 cup of coconut milk and 1 cup of water.
- Add 1tsp of salt.
- Bring in 200g of string beans.
- Cover the pan and let it simmer for 8 to 10 minutes or until it is cooked.
- Remove the lid and let it simmer for another 10 minutes.
- Pre-heat the sizzling plate.
- Plate in cooked Blue Moki.
- Then add sliced chili peppers and spring onion for the toppings.
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