Tuesday, 18 December 2012

Pinasingawang Isda

Pinasingawang Isda
Steamed Fish
The artistic colourful garnish makes this dish as a center  piece on the table for feast and family celebrations. Whole white fleshed fish, steamed and garnished with chopped carrots and a hard-boiled egg .

Ingredients :
  • 1 Whole fish
  • 1/2 Cup mayonnaise
  • 1 Piece hard boiled egg finely chopped
  • 1/2 Cup finely chopped carrots
  • 1/2 Cup Pickles relish
  • Salt and pepper 
  • 1 Tablespoon butter or margarine    
Side Garnishes :       
  • 1 Cup Broccoli
  • 1 Cup cauliflower
  • 5-6 Pieces of green beans
  • 1 Stalk of spring onion
  • Slice of cucumber
Directions :
  • Remove scales, innards and score the fish across the back on both sides, wash thoroughly and drain.
  • Sprinkle with salt and pepper, rub the flesh of the cuts and cavities.
  • Place the fish on a steaming plate, arrange the green beans, broccoli and cauliflower on the side.
  • Spread butter or margarine on fish and vegetable, steam over medium-high heat for 20 minutes.
  • When done, remove the fish stock  in the steaming plate and let it cool.
  • Spread mayonnaise on  the topside of the  fish and arrange the chopped garnishing on top as per desired artistic pattern.
Cooking Tips :
  1. You can use, Apahap (sea bass), Lapu lapu (grouper) or any white flesh fish.
  2. Stuff the cavity with the green onion, ginger, and onion before steaming.
  3. Your choice of chopped vegetables for garnishing.

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