Guinataang Tilapia na Kinumutan ng Dole Romaine Lettuce
( St. Peterís Fish in Coco milk and Dole Romaine Lettuce Blankets)
4 small tilapia, scaled (guihimbisan) and cleaned of internal organs
2 tablespoons ginger (luya) , sliced into strips
6 cloves of garlic, minced
2 cups thin coconut milk, second extraction
Ĺ cup tuba (white) vinegar
2 bunches Dole Romaine Lettuce
4 pieces small red chilis (optional since children may not like the hot taste)
1 small bunch of tanglad or lemon grass
iodized salt to taste
1. Clean the tilapia or St. Peterís Fish very well to remove any of the odor. Rub a little salt, but wash very well with water to remove the saltiness that may remain. Set aside.
2. In a small saucepan, simmer (do not boil) the 2 cups of coconut milk with garlic and ginger. Stir continuously to prevent the coco milk from curdling. Add the tuba vinegar, but continue stirring. Set aside and put the stove on off mode.
3. Wrap the cleaned tilapia in the romaine lettuce leaves. Use tanglad or lemon grass to fasten. Do not use toothpicks.
4. Gently put the ďblanketed ď tilapia in the coconut milk that has been previously parboiled. Cook for about 20 minutes, checking periodically to see that the lettuce leaves do not stick to the pan. Add the red chilis last and serve hot.
Yield: 4 servings.
Nutritional values: This recipe is a very good source of protein ( from the fish) , a little fat from the coconut milk, Beta carotene (Vitamin A) from Dole Romaine lettuce and phytochemicals from the garlic, ginger and chilis. The tanglad or lemon grass will make your dish more aromatic!
If Dole Romaine lettuce is not available, substitute with native pechay.