This recipe is for Ruth, who requested Filipino buchi. Ruth, there are variations to this; what I’m giving you right now is the simplest one with the shortest ingredient list.

This is one of the simplest Filipino fish dishes you can make, but ooh, so tasty. And quick to make on a busy evening too. Now that it’s warm outside you can fire up the grill, or if you would rather do it in the oven, you certainly can. All you need is
1 fresh tilapia, trimmed and cleaned (gutted and scaled)

This dish illustrates the simplicity of the Filipino saute. Many Filipino dishes start off with a basic “guisa”, a stir-fried base of aromatics that provides a foundation of flavor that compliments a wide range of ingredients, from seafood to meat and poultry, to vegetables, to noodles. This base, with some variation depending on the end result desired, is the same base upon which other flavors may be built. It can also be used by itself along with a couple of seasoning condiments such as soy sauce or fish sauce.