CAN THE FRESHEST OF FISH BE MORE FANTASTIC THAN THIS? Two varieties of fish of rich history and deep influence on our spiritual and secular lives. The Tilapia (Sarotherodon, Oreochromis) traces its history to millions of years before Jesus. I think its one of the first fishes placed by God in the Nile and the Lake of Galilee. It was the fish being caught by St. Peter when Jesus first saw him, and thats why its commonly called in Israel as St. Peters Fish. Some say its also the fish served by Jesus and His followers when He fed the five thousand. Awesome. The Bangus (Chanos chanos), on the other hand, has filled the Pacific seas and rivers since the Cretaceous Period about 145 million years ago; it has delighted us Asians with its exquisite taste and delicate flesh to this day; it will do so in the next million years (the end-of-the-world doomsayers notwithstanding). I suspect it was a staple of religious leaders and revolutionaries from Vietnam to Java. It is -- for those who didnt take their elementary schooling seriously -- our National Fish, symbolizing our resiliency, joys and pains, victories and struggles. As the Wikifilipino says, Ang bangus ay matinik na isda ngunit sa kabila nitoy masarap itong kainin at kapaki-pakinabang. Isa itong halimbawa ng buhay, marami nga itong pagsubok at sakripisyo sa kabila nito ang pagsisikap at tiyaga ay daan sa masagana at masayang pamumuhay. Now, if Christianity has embedded itself in the Filipino psyche, cannot the Tilapia and the Bangus not come together on one plate? Can they not form a gastronomic religion? The answer is, emphatically, in the affirmative. The evidence is in the photo below. Unsure of the outcome if I braised, stewed or baked them together in ingredients that would lead them to argue which is best for them, I settled for the barest, barest minimum. So: Marinated the bangus and tilapia cubes in coconut vinegar for half an hour (both for cleaning and flavoring). Then I squeezed the vinegar out and replaced the marinade with calamansi juice. This is to drive away (just like Jesus drove away the devil) the fishy smell and taste, and imbues (like Jose Rizal imbued us with patriotism) the meat with the fragrance and lightness of food au naturelle. Immediately, their distinct characteristics emerged: the lean and mild flesh of the tilapia blended seamlessly with sweetish and tender meat of the bangus. And in their blending, they retained their identity through the color and feel of their skin. A perfect painting, I must say, that turning even better as I enhanced the combination, the melding of origins, cultures, tastes and textures, with peppercorn, chopped onions, minced ginger, minced siling labuyo, siling haba and a pinch of sugar and salt. Let it look cool and refreshing with cubed cucumbers. To give it a more inclusive Filipino character, I added a few slices of inihaw na liempo, to reflect how marinated fish dishes are served in Mindanao, e.g. Sutukil (Sugba-Tuna Kilawin) It is another Sunday offering to the gods. Yes, KILAWIN (or ceviche to gourmands) TILAPIA AT BANGUS. A gastronomic hallelujah and canticle. It deserves to be Psalm 151. I believe its healthy and hearty enough to go with Doc Jimmy Tans Kangkong-Kamote-Malunggay-Saluyot-Sili Salad. Carbo will be supplied by Boiled Purple and Yellow Camote sweet potato, still cooking). Alleluia! (Reminder lang: use only the freshest fish.)
Posted on: Sat, 05 Jul 2014 23:08:45 +0000
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