Ingredients with Measurements:
- 4 whole fish (tilapia or any white fish), cleaned and scaled
- 1 cup coconut milk
- 1/4 cup calamansi juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 4 banana leaves, cut into 4 pieces each
- Cooking oil, for brushing
Special Equipment Needed:
- Grill or charcoal grill
- Brush for oiling
Step-by-Step Instructions:
1. In a bowl, mix together coconut milk, calamansi juice, soy sauce, brown sugar, garlic, ginger, black pepper, and salt.
2. Marinate the fish in the mixture for at least 30 minutes, turning occasionally.
3. Preheat the grill to medium-high heat.
4. Take a piece of banana leaf and brush it with cooking oil.
5. Place a marinated fish on top of the banana leaf and wrap it tightly.
6. Repeat with the remaining fish.
7. Grill the wrapped fish for 10-15 minutes on each side or until cooked through.
8. Unwrap the fish and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Fat: 15g
Protein: 28g
Carbohydrates: 7g
Fiber: 1g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Instead of calamansi juice, you can use lime or lemon juice.
- Instead of coconut milk, you can use regular milk or cream.
Variations:
- You can use different types of fish such as salmon or trout.
- You can add vegetables such as sliced onions or bell peppers to the marinade.
Tips and Tricks:
- Make sure to wrap the fish tightly in banana leaves to prevent the marinade from leaking out.
- Brush the grill with oil to prevent the fish from sticking.
- Use fresh fish for the best flavor.
Storage Instructions:
Leftover grilled fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the fish in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the grilled fish on a platter with fresh herbs and sliced lemons.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with steamed rice and a side salad.
Suggested Side Dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Garlic bread
Troubleshooting Advice:
- If the fish is sticking to the grill, brush it with more oil.
- If the fish is not cooked through, grill it for a few more minutes.
Food Safety Advice:
- Make sure to clean and scale the fish properly before marinating.
- Wash your hands and utensils thoroughly before and after handling raw fish.
Food History:
Binaki is a popular Filipino snack made from ground corn, coconut milk, and sugar. This recipe is inspired by the flavors of binaki.
Flavor Profiles:
This grilled fish has a sweet and savory flavor with a hint of tanginess from the calamansi juice.
Serving Suggestions:
Serve the grilled fish with a side of steamed rice and a fresh salad for a complete meal.
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