I first tasted this dish in San Fernando, Pampanga. C.G. Garcia, a realtor in San Fernando had a restaurant and that is where I first tasted it. The original recipe of this dish was too oily (it was deep fried twice) and as usual, I tweaked it to make it healthier.

Fish Ingredients:

• 1 kilo fish fillet – labahita, ocean perch, sole – de-bone and slice into serving slices 2-inches x 4-inches or whole tilapia
• 1 tablespoon lemon or calamansi juice or mirin

Sauce Ingredients:

• ¼ kilo tomatoes – blanch, skin, peel and cut into quarters
• 50 grams coriander – chop coarsely
• 2 cups onions – chop coarsely
• 2 tablespoons garlic – chop finely
• 2 lemon grass white stalks – chop finely
• 1 tablespoon ginger – finely chopped
• ¼ cup oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons cooking oil
• ¼ cup light soy sauce
• 1 teaspoon finely crushed black pepper
• 1 tablespoon cassava (arrowroot) flour dissolved in 2 tablespoons water

Fish Preparation Procedure:

• Rub the fish fillets with lemon juice and lay out on over-proof serving dish lined with banana leaf.
• If you are using a whole tilapia, fry tilapia with a little oil, on both sides, just to seal it; about 1 minute per side.

Procedure:

1. In a medium sized sauce pan, over low fire, pour in the oils (cooking and sesame) and sauté the onions, and garlic for about 2 minutes.
2. Add in the ginger and lemon grass; continue sautéing for another 1 minute.
3. Add the tomatoes and simmer for 3 minutes.
4. Add the oyster sauce, soy sauce and black pepper. Stir and continue simmering for 1 minute.
5. Add the coriander and the cassava flour mixture. Cook for another minute and remove from flame.
6. Pour sauce over the fillets and bake for 15 – 20 minutes at 180°C or 350°F.
7. Serve with boiled rice.