Sunday lunch in the garden

I, too, love grilled fish. Since I love the crispy skin, I do have the scales removed. I use a fish bakset that makes grilling a lot easier and leaves the fish intact. If one is not available, simply rubbing the grill grates with vegetabe oil helps prevent any sticking. Also, I try not to turn the fish over too often.

hello connie,

got homesick looking at the grilled tilapia and the lato in your entry today. here in vancouver, it’s been cold, frosty and rainy the past 3 days, the grill is still covered in the basement. for dine-in, just had to imagine the big umbrella overhead, we had steamed tilapia and steamed okra cum asparagus and lime juice w/soya for the dip.

hi connie, quite a contrast from our weather over here (england! miss na miss na namin ang proper “pinoy” ihawan, all its’ real charcoal, smokey b-b-q!!! keep enjoying your best sunny days!

kieran, a fish basket sounds good. what does it look like? perhaps, i can find one…

al, at least you can still enjoy tilapia, cold weather and all. with okra, still very pinoy.
ceres, you’re right. iba talaga charcoal grilling. the atmosphere is almost like a picnic.

Here’s a link to the type of fish basket I use. You can also get a three-fish size, but I prefer using the single kind.

http://www.fantes.com/images/120193barbecue.jpg

poor me…can’t find fresh tilapia…meron po d2 sa mga asian grocery, pero frozen na sya n u would know na d na sya fresh… =( that’s my favorite fish tita! kainggit tlga!

Thanks, Kiernan. I think they have that at Living Well in the Mall of Asia. You “sandwich” the fish between inside, right?

LOL Hush, baka naman may frozen na fresh pa rin. I think the process is called freeze blasting or something and they use it for exporting seafood.

Yes, you just put the fish in between and start grilling! No more sticking to the grill and no more falling apart!

kakaingit naman ms. connie, that’s what i missed nung umuwi kami ng pinas =(. never had the chance to enjoy inihaw… my two daughters got sick and all i do is take care of them during the holidays. nanibago yata sa klima.
buti na lang may tilapia dito, (di lang pwede mag-ihaw) oven cooked na lang, hehehe… and minus the sweet mangoes.

Hi Connie,

Thanks for the pics. Gutom tuloy ako!

We can’t do outdoor stuff here in Michigan yet. It’s still cold here. About -15 deg Celsius lang naman ang temp. Take note… NEGATIVE yan. Really cold! Brrrr!

The tiny grape-like seaweed is called lato. The other kind, we call it gusó in Cebu. That’s the seaweed that I meant a while back when you were making your lato salad. I just can’t a picture of the gusó.

Anyway, thanks again for your site. I really enjoy reading it… and making some of your recipes as well.

That looks fun.. and yummy!

Geez… Mukhang over-priced talaga sa Dampa sa Libis. We got the same amount of lato for more than 20 bucks. Hindi na niluluto yan ano? The one we had in Dampa was mixed with chopped onions. It tasted good naman. Then sawsaw with vinegar.

Kieran, I’ll look for one. Thanks so much. I think my husband will be happier than me hehehe

Laurel, ice skating season!
Re the seaweeds, ah so there is a different name for each variety? Wow, I didn’t know that. Thanks for the info.

Gail, hindi niluluto, just wash several times to get rid of the sand. Sa wet markets, mura lang yan.

very simple, very healthy, very cheap! galing mo connie, nakaka inspire ka..

Salamat, Taj!

Kakainggit! Last summer we always have dinner “al-fresco” with all sorts of BBQ goodies.

And early this year my hubby has been raving about doing that as soon as summer starts
We don’t get to do it often kasi nurse si hubby kaya bilang ang weekend off nya.

hu knows the exact location of dampa sa libis???

All this talk about ihawan reminds me of my boyhood at Taal Lake. We had a fishpen caretaker who’d dive into the lake, outside the pens, with a speargun and come up shortly with a big rohu carp, usually eggladen. He’d split the fish down the middle, spread it out, brush it with a margarine and calamansi mixture and grill it over hardwood coals. What a meal!! Next morning, we’d do the fish eggs in an omelet with finely chopped onions and tomatoes. Reminds me of that scene in Rattatouille where Anto Ego first bit into the dish.