Marinated St. Peter’s Fish in Coconut Milk
Here’s a simple guide to prepare an appetizing recipe that is free from cholesterol.
This recipe is usually the first that comes to my mind when I have close friends who come to visit in our family house. It’s not just because of the fish’s availability (more popularly known as Tilapia or Cherry Snapper) but more importantly I perfected this recipe. Appetizing, cheap and simple preparations — a combination of sorts.I first posted this in another blog of mine. http://food52.com/users/recipes/73957_junrod
First, marinate the whole piece of a large tilapia (about one-and-a-half pounds) in lemon juice, oyster sauce, garlic, pepper and bay leaf. The coconut milk will be added later.
Here’s how it works to come out with a perfect dish. Mixed all the ingredients into your fish – lemon or calamansi juice (1 1/2 table spoons), oyster sauce (1 table spoons), powdered garlic (1 teaspoon), (pepper (1 teaspoon) and bay leaf (1 tea bag).
Simmer it in about 10 minutes then put the coconut milk (1/2 cup). Wait until it caramelized.Put the cooked Marinated Tilapia in coconut milk into a plate and put some garnish (rounded chopped onion). I usually decorate my plate with a banana leaf to make my recipe pleasing to the eye which makes my visitors smile before they start eating.