Comments on: Baked tilapia fillet with kamias

By: A scientist in the kitchen | Sinigang na Tilapia

A scientist in the kitchen | Sinigang na Tilapia — Wed, 23 Jul 2008 09:49:13 +0000

[...] heads for this sinigang and kamias as the souring agent instead of the usual sampaloc. We have a kamias (bilimbi) tree that bears fruit profusely when in season. Coupled to that are young leaves from the [...]

By: Pepy

Pepy — Tue, 12 Feb 2008 02:48:41 +0000

I love belimbing wuluh or belimbing sayur, those are what we call for kamias in Indonesian

By: Kalyn

Kalyn — Tue, 12 Feb 2008 01:40:04 +0000

I love Tilapia, but here we never get the whole ones, only pieces sold frozen. I think it’s such a delicious fish, I bet this tasted great.

By: katie

katie — Wed, 06 Feb 2008 20:34:23 +0000

We don’t get tilapia, (which I love) and I don’t know how to filet fish… Our fish is normally sold whole as well, so I tend to buy a lot of salmon, which is in filets.
Someday I’ll have to write about my turbot debacle….
I’m not very good with fish hehehe!

By: Ulrike aka ostwestwind

Ulrike aka ostwestwind — Wed, 06 Feb 2008 05:35:52 +0000

Thanks for your submission, I learn always something new!