Just like black beans, I’m not head over heels crazy over bamboo shoots. In my defense, I don’t think even pandas would find cooked shoots palatable. Again, just like with black beans, Jan has a way of making everything tasty. One of these days I’m certain he’ll find a way to make me like eating snakes and frogs as well.
Ingredients:
4 grouper (lapu-lapu) fillets
1/2 cup bamboo shoots
2 tbsps. paprika
2 tsps. salt
2 tsps. ground black pepper
1 tsp. powdered oregano
2 tsps. grated lemon skin
1 tsp. lemon juice
2 tbsps. olive oil
1/2 tsp. salt
Procedure:
1. For the marinade, mix paprika, 2 tbsps. salt, ground black pepper, powdered oregano, grated lemon juice and olive oil.
2. Rub fish fillet with marinade and let it stand overnight in the chiller.
3. In a pan, heat olive oil and fry fish fillets, 3 mins. on one side and 2 mins. on the other. Remove from heat and set aside.
4. In a small saucepan, soak bamboo shoots in simmering water for 30 seconds. Remove from heat and drain.
5. Mix lemon juice and 1/2 tsp. salt and spread over fish fillets. Serve.
Wife’s Verdict:
The taste of lemon stood out with the paprika and pepper lending only a very slight hint of spice. The texture and bland taste of the shoots however saved this dish from being citrus boring all the way. This is an excellent diet dish if you’re looking for something tasty that’s ultra light.
Jan’s Quip: “You only miss me because with me around, you get to eat.”
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