I tasted Bourbon Street's Snapper Florentine years ago during my first ever food tasting session at the bistro. It was a last minute order but surprisingly, it turned out to be very good. And since then it's been part of my menu whenever fish is called for on the table. It usually consists of fried fried with a light-creamy yet savoury sauce with spinach. The sidings also very good like the marble potatoes and assorted vegetables.But yesterday, it was another visit at Bourbon Street and this time I was able to enter the kitchen and check how it was done. Actually it was just the fish - gone were the head and tail plus it wasn't fried that time. It was sort of blanched but the fish was still inside the plastic. So it wasn't fried - just almost like steamed fillet fish. But still the sauce was as good as before and the marble potatoes were yummy as usual. But presentation wise this fried variation looks better but I got more fish meat and much healthier too using the current process (I forgot the term).
More of Bourbon Street-Iloilo City
K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (