This is probably the best steamed fish dish I have ever made.
Find yourself a nice, live tilapia. Buy it live and have the fishmonger gut and clean it for you, or buy it live and gut it and clean it yourself at home. Believe me, fresh tilapia tastes cleaner, fresher, the meat sweet and firm. Why tilapia? It's more widely available and more affordable than live lapu-lapu. Most city public markets should have some vendor selling live tilapia. Besides, reading about cyanide and/or dynamite fishing of lapu-lapu does not make me want to support any more of those practices. I am hoping that less demand for the lapu-lapus will eventually lead to less overfishing. I was quite saddened seeing some small red lapu-lapu for sale in Farmer's Market in Cubao. They weren't even given a chance to grow bigger. And almost all of the lapu-lapu I saw sold there had mushy stomach areas. Which I read somewhere were caused by dynamite fishing. But that is a post for another day. For now, I'm sticking to Tilapia.
