Grilled Grouper Steak in Foil Packet

Instructions

1. Combine butter, salt, garlic, and lemon juice in a bowl. Stir until well blended.
2. Peel and cube the taro root and squash into one-inch pieces. Trim and cut the long beans and string beans into two-inch lengths. Wash the malunggay leaves.
3. Arrange the grouper steaks in a piece of aluminum foil large enough to hold each piece. Top with the lemon garlic butter mixture. Seal the foil.
4. In a medium pot, bring about 3 cups of water to a boil. Add the taro root and squash, then simmer for 15 minutes until they start to soften but are not fully cooked.
5. Heat-up the grill. Start to grill the fish in foil packets for 15 to 20 minutes.
6. In a separate pan, sauté the minced garlic and sliced onion until fragrant. Stir in the shrimp paste and crushed dried shrimp, cooking for another minute.
7. Remove from the grill. Open the foil packet to make the fish steak visible.
8. Pour the coconut milk into the pot with the partially cooked vegetables. Stir in the sautéed garlic-onion mixture. Bring to a gentle simmer over medium-low heat — do not let it boil vigorously or the coconut milk will separate.
9. Transfer to a serving plate. Top with more toasted garlic.
10. Add the long beans and string beans. Cook for another 15 to 20 minutes until all vegetables are tender.
11. Serve.
12. Stir in the malunggay leaves and season with salt. Cook for just 1 to 2 more minutes — you want the leaves to wilt but not turn mushy. Serve hot with rice.