Apahap is the name for the sea perch in the Philippines islands, and it is excellent eating, steamed, fried or baked. Bass is also fish that could be used for the salad, or indeed any firm-fleshed fish. The original recipe for the unusual combination call for fresh guavas, but they are sometimes difficult to find in Western markets. Mangoes are now more readily available and thank heavens it is possible to find varieties the don’t taste of turpentine. When you are shopping, check the fruit carefully defined properly ripened specimens. Pick them up and sniff the stem end. The fruit should have a delicate, sweet mango aroma and the flesh should be firm but not hard.
Yield: Four Servings. Preparation time: 20 min. capitalize that
cooking time: 20 min. capitalize that
1 pound of fish fillets (perch, bass, or any firm fresh fish). Half teaspoon of salt. Half teaspoon of freshly ground black pepper to write mangoes, peeled, pits removed, and the flesh sliced one orange, peeled, divided into sections, white pith and any pips removed. Three firm, ripe bananas, peeled and sliced 2 tablespoons of slivered almonds 1 cup of coconut cream or 1 cup of heavy cream, flavored with half teaspoon of coconut extract. 4 tablespoons of mayonnaise. Juice of one lime.
One head of leaf lettuce (Boston, butter, Romain, etc.), separated into leaves, washed, and drained
How to Cook.
Season the fish on both sides with salt and pepper. Bring the water in a steamer up to a boil. Place the fillets on a piece of wax paper and place it on the steamer tray. (Puncture the paper at intervals. If you find it is obscuring too many of the perforations in the steamer tray.) Steam the fish for 20 min., then remove the tray and let the fish. Cool.
Break the fish into small pieces and place them in a mixing bowl. Add the fruit and nuts.
Combine the coconut cream, mayonnaise, and lime juice and pour it over the mixture. Stir and toss gently until all the ingredients are well coated. Cover the bowl and chill it in the refrigerator until you’re ready to serve.
Line a platter or salad bowl with the lettuce leaves, while the fish and fruit mixture into the center, and serve.
Cook’s Notepad: this makes a light lunch dish. You may want to accompany it with crusty French bread, butter, and a fragrant white wine. The addition of some cooked, peeled trip to the salad would make it even more elegant.
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