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: 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. Add in the ginger and lemon grass; continue sautéing for another 1 minute. Add the tomatoes and simmer for 3 minutes. Add the oyster sauce, soy sauce and black pepper. Stir and continue simmering for 1 minute. Add the coriander and the cassava flour mixture. Cook for another minute and remove from flame. Pour sauce over the fillets and bake for 15 – 20 minutes at 180°C or 350°F. Serve with boiled...