Ingredients
1 kg skinned fresh Tanigue or sea bass, must be cubed into bite size pieces
1 cup of kakang gata (coconut cream)
2 tablespoons finely minced garlic
2 cups white vinegar
6 tablespoons lime juice
5 diced tomatoes
1 cup finely minced onion
3 tablespoons finely minced ginger root
1 red bell pepper, diced
1 green bell pepper, diced
hot chili peppers (optional)
1/4 cup spring onion, minced
salt and pepper to taste
Steps in Preparation
Wash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones. Cut into one-inch cubes.
Place in a bowl and sprinkle with salt and pepper. Mix well.
Pour in the vinegar and mix well. Marinate fish in vinegar for at least 40 minutes to 2 hours in the refrigerator.
Drain the fish and mix well with calamansi or lime juice and all other ingredients.
Then chill for another 20 minutes.
Pour in the coconut cream, mix well and serve cold.
You can arrange the mixture in a plate with a bed of lettuce as shown above.
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