I saw Jenn’s recipe a couple of weeks ago (may 28), bookmarked it and planned to cook it as I thought it’s quick and simple and yummy. I followed almost exactly how she did hers with very few tweaks here and there. As I imagine it having Thai influence I decided to garnish it with fresh coriander, having bought a pot for a planned tom yum fix some time. Also, instead of spinach I used mustard greens as I have a bunch in the fridge I intended to cook for sinigang. Chili-free, too, for the boy.
How we love it! I was really expecting Thai flavor but what a welcome surprise! It was closer to comfort food as it seems more Batangueno to me. Reminds me of my mom’s cooking – isdang binalot sa dahon ng mustasa at sinaing sa gata, tuyong kamias at sariling patis. (Small fishes wrapped in mustard greens and simmered in their own juice and coconut milk for hours in a claypot.) We call it pinais or pais; you can eat everything including heads, bones and tails. Yummy. Thank you, Jenn! Check out her recipe here.
200g Dory fish fillet
A can of coconut milk, approx. 400 ml
Zest from 1 lemon
Juice from half a lemon
Patis (fish sauce)
1 tbsp Brown sugar
1 clove garlic, crushed
Mustard greens, cut root ends
Spring onion, chopped
Fresh coriander (optional)
Combine coconut milk, lemon juice and zest, patis, sugar and garlic in a pan. Bring to boil and simmer for about 3 minutes. Add mustard leaves and simmer for about 4 minutes or until mustard greens are cooked. Scoop them out and transfer to a platter. Add fish fillets and simmer for another 4 to 6 minutes or until fish is cooked through. Turn off heat. Add coriander and season with more lemon juice if desired.
Transfer to a platter with mustard leaves, garnish with spring onion and more coriander. Serve hot with plain rice.