There is only a handful of recipes that caught my interest that look really good on paper but when actually cooked are disappointing. This original recipe created by Romy Dorotan which is in the Filipino cookbook MEMORIES OF PHILIPPINE KITCHENS (Chapter 6: Cendrillon Recipes) is one of them. I have always wanted to make it since I got this cookbook almost 2 years ago, the combination of coffee and different spices sounds new, interesting, and yummy. Aside from cracking the spices which he did not mention in the procedure, I did not alter his recipe at all. The spices are dominated by the coffee and the fact that the sauce has a muddy color makes it very unappealing. I think adding too many ingredients and flavors is an overkill and will not make this again or recommend it. I'm posting the ingredients but not the procedure to save you the trouble and money in making this dish. I still prefer to cook this kind of fish either steamed Chinese-style with salted soy beans or simply fried eaten with vinegar and garlic dipping sauce. Sometimes simple is better.
The ingredients:
butterfish or pompano
salt
oil
shallots
garlic
lemongrass
bay leaves
fresh red chiles
cinnamon sticks
cardamom pods
black peppercorns
coriander seeds
coffee beans
coconut milk
fish sauce
lime juice
cacao beans (optional)