(SPICED OIL RUBBED CHARCOAL GRILLED POMFRET with BAGUIO GROWN
“HABANERO” and BIRD’S EYE CHILIES for DIP plus TINY TOMATOES as SIDES)
Sunday market at SIDCOR (Eton Centris, EDSA, Quezon City, Philippines)
where I chanced upon mega cute “tiny tomatoes” and Baguio grown “habanero-breed chili peppers”.
The ingredients’ instinct in me literally pushed my pocket to get some
and try at home particularly the claim of vendor that such “habanero”
has higher Scouville Heat Unit (the Capsaicin content which is the measure of chilies’ hotness)
than our local “Labuyo” (bird’s eye chilies)
Had to let my palate lay taste on it…even a bit.
Question is: just that? Won’t allow as is.
Need to have something to go with my trial…
instantly then, our famous prep: “INIHAW” (charcoal grilling).
That’s when “Pampano” (pomfret) became my main character for this issue.