This is Angela Dimayuga's play on adobo using fish instead of the traditional pork or chicken.
Angela Dimayuga, creative director of the Standard International hotel group, shares her favorite Filipino-inspired recipes for a casual summer party with friends.Banana-Leaf Grilled Fish With Filipino Coconut-Adobo Sauce1 small white onion, sliced5 habanero, Scotch bonnet or other very hot chiles1 cup unsweetened canned coconut milkHeat the olive oil in a large saucepan over medium-high heat.
Pour in the vinegar, stir to combine and bring to a boil. After the strong smell of vinegar burns off, about 2 minutes, stir in the coconut milk and soy sauce. Bring to a boil, reduce the heat to maintain a steady simmer and cook, stirring and scraping the saucepan occasionally, until the liquid is thick enough to coat the back of a spoon, about 15 minutes. Stir in 1 teaspoon black pepper, then taste and season to taste with salt. Keep warm over low heat.Lay a banana leaf on a work surface.
Put the fish on the grill, cover, and cook, flipping once halfway through, until opaque throughout, about 20 minutes. You can check for doneness by inserting a paring knife into the exposed tail meat. The knife should slide through easily, and the meat should be white. Transfer the fish to a platter. Snip the twine and unwrap the fish, leaving it atop the banana leaf on the platter. Spoon the sauce all over the fish and serve immediately with any extra sauce in a bowl on the side. Serve immediately.The fish can be seasoned, stuffed, wrapped and refrigerated for up to 2 hours. The sauce can be refrigerated in an airtight container for up to 2 days. Reheat in a saucepan over medium-low heat until steaming.
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