tag:blogger.com,1999:blog-5350242452128966911.post3262261045316140839..comments2024-02-13T02:30:39.720-06:00Comments on My Kitchen and I: The Feast of the Free FishesReneehttp://www.blogger.com/profile/13175561423379584537noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5350242452128966911.post-57512756209101044042013-10-29T03:11:59.055-05:002013-10-29T03:11:59.055-05:00We call it tilapia, good as fried, steamed, with c...We call it tilapia, good as fried, steamed, with coconut milk, paksiw, roasted over charcoal with tomatoes and shallots inside.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5350242452128966911.post-2183780069351058182012-07-23T23:17:00.321-05:002012-07-23T23:17:00.321-05:00This recipe is super simple, Diane, I encourage yo...This recipe is super simple, Diane, I encourage you to give it a try! You will love the way the fish tastes. I used to only eat fish drenched in lemon, but this is so so much better.Reneehttps://www.blogger.com/profile/13175561423379584537noreply@blogger.comtag:blogger.com,1999:blog-5350242452128966911.post-85863721654657043382012-07-23T23:07:59.225-05:002012-07-23T23:07:59.225-05:00Great story Renee! And you tell it so well too! Ve...Great story Renee! And you tell it so well too! Very nicely done! Don't know what kind of fish you ended up with. I think my parents frequent the same Asian market, though I don't know the name. Maybe I'll try this recipe one day when I'm brave. Keep cooking and telling!<br />Di<br />p.s. I think all asian markets have that smell and I think it's the fish.Diane Schmidtnoreply@blogger.com