Gwyneth Paltrow cooks with Datu Puti

Posted at 07/22/2012 4:13 PM | Updated as of 07/24/2012 10:38 AM

MANILA, Philippines -- The local brand Datu Puti has found an unofficial celebrity endorser for its "toyomansi" product.

In her website Goop, Hollywood actress Gwyneth Paltrow shared a cooking lesson on how to prepare pan-seared black grouper with local vegetables.

Paltrow gave an Asian flavor to the vegetables (purple okra, zucchini, carrots and radishes, among others) by using Filipino condiment Datu Puti Toyomansi.

Toyomansi is formed from the words "toyo" (soy sauce) and "kalamansi" (calamansi, a citrus fruit).

"In this preparation, the veggies are touched with some Southeast Asian overtones. Toyomansi, a calamansi (Filipino citrus)-infused soy sauce, and a soy sauce with bonito," the actress wrote in her post dated July 5.

"Veggies are plated first on a bed of raw arugula, then the fish," she said.

The Oscar-winning actress got the idea of using "toyomansi" from chef Keith Rhodes of Wilmington, North Carolina, who was on Season 9 of the hit reality TV show "Top Chef."

"The other day, I had the great fortune of getting a kick-ass cooking lesson from James Beard nominee Keith Rhodes (one of if not the best chef in Wilmington, N.C.). He and his lovely wife Angela are the owners of Catch, a casual and delicious seafood spot serving local, seasonal food with a lot of thought behind it. Careful to stick with what is in abundance in his community, Keith feeds his customers food that is fresh, inventive and delicious. It was a really great afternoon," she said.

Paltrow started Goop, a weekly digital publication, in the fall of 2008 "to share all of life's positives."

"From creating a delicious recipe to finding a perfect dress for spring, Gwyneth began curating the best of lifestyle to help her readers save time, simplify and feel inspired," the website said.

Apart from the fish entree, Rhodes also taught Paltrow how to prepare shrimp ceviche, tuna tataki and a cucumber tequila cocktail.