I have already made this at home in Manila after having it in Gensan. I guess this post is more about seeing Matt try the fish. And the preparation. I would say that that is one cultural gap that we have.
My family is a fish eating family, especially with the abundance of different kinds of small fish available. By this I mean it isn’t really too sensible to have the fish in fillet version, unlike bigger fish. As a family, we would have seafood maybe 10 times a week. I did go on a pescatarian lifestyle two separate years too. Matt, on the other hand, finds familiarity in filleted fish, and mostly fried. So this is usually skinless, headless, boneless. For a person like me who enjoys stewing fish heads, tails, bones, etc, I find fillets convenient, but not my go-to. And since I am in the kitchen, I end up making allowance for Matt (like serving the fish to Matt Americanized (just the meat off the bones)), and keep my “weirder” preferences during my solo lunch meals.
So I made this fish the same way I do at home, steamed in foil, with onion, tomatoes, ginger and seasoned with salt and a pat of butter. Simple. Very Filipino too. I did add lemon though because I didn’t have lemongrass.
Matt tried it, and we did share most of the fish. He ate all of it, and said it was good, but I think this preparation isn’t as friendly as others are. But it’s alright. I will try others. That’s the fantastic thing about Matt, he will try anything I make. Maybe next time I will go with a fish steak instead. 🙂