Pearl Fish is the salt water version of the fresh water Tilapia (commonly called St. Peter fish), and its meat is more flavorful as the fresh water version. Pearl Fish can be bought in most oriental food stores in the frozen section or can be bought live in stores with aquariums. It is a more affordable alternative to the Grouper (lapu Lapu) and more or less an even texture and flavor.
Ingredients:
1 whole Pearl Fish (1/2+ kilo)
2-3 scallion stalks, julienne sliced
1 slice of ginger, julienne sliced
1/4 cup soy
pinch of salt
1 red chile pepper chopped (optional)
1 tspn. sesame oil
1/4 cup vegetable oil
A sprig of Chinese parsley (cilantro/wan soy)
Recipe:
Clean and scale the fish and place on a platter. Massage the fish with salt and ginger and place it in a steamer. Steam for 15-20 minutes.
In a sauce pan heat the vegetable oil mixed with soy, and sesame oil and chopped chiles and set aside. After the fish is cooked, boil the sauce and pour on top of the fish. Lay the scallions and parsley on top and serve hot.
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