BEST CHINESE FOOD..

Ingredients:

4 tilapia fillets
1 cup choclo (kernels off the cob)
¼ lb. butter (or coconut or palm oil)
2 Aji Panca peppers, dried
2 banana leaves
1 onion, thinly sliced
2 cloves garlic
¼ cup water
1 lemon
Salt
Black pepper

Directions:

1. Soak toothpicks in water (so they will not burn)
2. Break open dried Aji Panca peppers; remove and dispose of seeds. Break peppers into nickel-size pieces.
3. Steep pepper peices in ¼ cup hot water just off the boil, and allow to steep until the water comes to room temperature. Then put it back on the heat, bring it to the brink of boiling, and allow to return to room temperature again. Try to use a small vessel and keep it covered. This should result in a reddish pepper broth, much like you a tea.
4. Add butter to broth and bring to a simmer (long, low, and slow), making sure not to let your butter brown or separate. This may require turning your burner on and off periodically to ensure that your butter does not burn. Leave pot uncovered to allow excess water to evaporate slowly. The butter should take on a pale red/pink color and should remain slightly opaque throughout the process.
5. Add salt and pepper to taste.
6. Sautée choclo with the sliced onion and garlic in butter or oil and salt lightly. Cook about halfway through; it will finish cooking with the fish.
7. Cut banana leaves in halves.
8. Place the pieces of fish, slightly overlapping, on banana leaves; add the (par-cooked) onion-and-choclo mixture.
9. Pour Aji Panca-infused butter sauce over fish.
10. Wrap fish in leaves, making sure to seal well. Use soaked toothpicks to pin together any loose flaps.
11. Place fish in banana leaves on aluminum foil and roast in a 500° oven (or on a grill) for nine minutes.
12. Squeeze lemon over fish.