After a decade of say monthly visits to the Nasugbu market in Batangas, I have developed a pretty good idea of what is likely to be on offer in the seafood section. Suffice it to say the supply and selection is erratic, but rarely has there been nothing to choose from. So when we head to the beach these days, we really only bring food for roughly 1/3 of our meals. We leave it up to fate and the local catch to determine what we will be eating for the rest of our meals. Last week, we found this typical hodgepodge of stuff that we cooked for a hearty lunch…
We found some nice lobsters, a rare find even in Nasugbu, and got two kilos worth, threw them on the charcoal grill after slicing them down their bellies, basted them with a butter, salt and dalandan mixture and sprinkled them with chopped Italian parsley just before serving. They were good, but not brilliant. We only indulge once or twice a year on lobster like this so it’s a bit disappointing when they turn out a little less than wonderful.
Medium to large sized suahe were sauteed in a light tomato sauce (actually a bottle of passata that was nearing expiry date, with some onions, garlic, salt, pepper and chilies. The shrimp gave off a lot of liquid, making the sauce soupier than intended, but they tasted great.
We also found some small fresh tawilis from Taal lake, another unusual find in the Nasugbu market, and we gutted them and sprinkled them with some salt and Wondra flour and deep fried them. Amazing. Just eat the whole fish in two bites. Also good with a spritz of lemon or other sour citrus juice.
We also made a langka salad (unripe jackfruit salad) that turned out better than most of the ones we have made recently, something I attribute to the freshly squeezed coconut cream (lots of it), heavier seasoning, and the addition of pickled ginger. The latter was something we did as a result of the ginger in kinilaw revelation. Chilled, this langka salad was the perfect dish to have with fried and grilled seafood. We also had a green mango and bagoong (shrimp paste) salad, lots of rice and ripe mangoes for dessert. :)