Alvin:
Why "thankfully"?
My Ambrose used to cook that way too. He cooked several different kinds of fish bought in Chinatown, some quite bony and frustrating to eat, some more meaty. Sometimes, if I recall, he included little black beans as well. I wish I'd paid more attention ... but I was only the dishwasher and kitchen assistant in those days. I've always associated tilapia with those kinds of spicy meals. The only thing I couldn't stand was when he cooked those tiny blue crabs you buy live in Chinatown. So little meat, I wept with frustration, but he loved sucking the meat out of the little limbs. His lobster was the best thing ever in the entire history of cooking, including the soup made from it later.
