I just came back from Romblon but I already miss it. You know, whenever I miss my home province, I cook something that reminds me of it, like this tilapia and banana blossom in coconut milk or ginataang puso ng saging with tilapia. Normally, dried fish and not fresh fish goes with banana blossom. No dried fish in my pantry so I used fresh tilapia as substitute. Otherwise, my ginataan tasted great and so much better than the usual.
One of my current favorite native dishes.. yum!
This is best eaten with bahaw or cold rice. Hihi.
2 medium tilapia, cleaned and salted
1 medium banana blossom, sliced thinly
1/2 cup coconut milk
1/4 cup coconut cream
1/2 cup water
3 cloves of garlic, crushed
salt to taste*
Put banana blossom, garlic and 1/2 cup of water in a pot then bring to boil until banana blossom becomes tender. Add coconut milk then boil for 5 minutes, mixing constantly to prevent the milk from curdling. Add tilapia, coconut cream, and salt to taste. Let it boil for another 5 minutes or until sauce thickens. Serve hot with rice. Enjoy!
*You can also use fish sauce instead of salt.