Grilled Tilapia stuffed with Mango Tomato salsa

Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
A grilled fish that is stuffed with lots of onions, tomato, and mango.  Usually paired with a dipping sauce called Bagoong.  Bagoong is a fermented small fish or shrimp

Ingredients:

• 4 Tilapia
• 2 Onion (red/white), medium diced
• 5 Tomato, medium diced
• 2 Mango, medium diced
• To Taste Salt/Pepper

Dipping Sauce:

• Bagoong or mixed soy sauce and lemon

Directions:

• Rinse or clean the fish
• Set aside while making the salsa
• Mixed all the ingredients and stuffed the fish
• Using toothpicks seal the fish.  Then grill to get the grill marks and finish in the oven

salt cod brandade, slow cooked eggs, olive oil, capers, baguette

salt cod brandade, slow cooked eggs, olive oil, capers, baguette

salt fish brandade

• 1 lb salt fish (buy salt cod from italian or portugese market, or make your own (recipe to follow)
• 1 lb peeled potatoes, diced
• 1 clove garlic
• 1 bay leaf
• 1/2 cup olive oil
• 1/4 cup heavy cream (optional)
• salt and pepper to taste

Soak salt fish in cold water for 4 hrs or over night. drain and rinse

In a large pot boil potatoes until just tender. Add fish and boil til potatoes are very soft and fish is tender. drain.

Puree fish and potato mixture til smooth.

With processor running, drizzle in olive oil to emulsify. drizzle in cream if desired. season with salt and pepper. 

Cool.

Serve this with crusty bread and pickled things like capers. I like to plate it with a poached egg.

salt fish

any boneless white fish

kosher salt

black pepper

bay leaf.

• combine salt, pepper and bay leaf. lay half on a cookie sheet.

• place fish on top of salt. cover with remaining salt.

• keep fish salted for 2 or three days, depending on how thick the fillets are.

• remove from salt, rinse, and lay on a drying rack and let dry for another week.

slow poached eggs

• cook eggs at 63.5C for 45 minutes