Five favorite fish
"Fish, not fishes?" a Thai student tries to clear up his confusion. "I know..." I wink while going through plural rules with them, "wait until the 'last leaf clings to the bough. It will get really tough.'"
I love fish. It's a staple part of my diet whether at home or when dining out. But I don't know many of their names and when that is the case I identify them according to where or when I ate them. These are five of my favorite fish:
Kinilaw or raw tuna chunks soaked in coconut vinegar, salt and refined sugar; and mixed with purple onion, ginger, chili and cucumber. This was during one of those summer vacations in the Philippines. Kinilaw is a native Filipino fish dish.
Lapu-lapu escabeche or sweet and sour lapu-lapu. These are ginger, carrot and bell pepper strips. I can't find the pineapples but I think there were. The son must have eaten them already when I took this photo.
Skipjack stew - cooked with vinegar, soy sauce, garlic, onion, and black pepper in low heat for at least half an hour.
Salmon a la bumba. Mother's Day high tea this year at Coffee Beans by Dao
Deep sea fried is, according to a girl friend, "bejeweled with shredded green mango, carrot, basil and cashew nuts." Day 1 dinner, oceanfront balcony of Saffron on the Sea, Elephant Island.