INGREDIENTS:
½ kilo lapu-lapu fillet, each portion weighing about 50g
2 tbsp. calamansi juice
2 tbsp. Worcestershire sauce
2 tbsp. fresh ginger, chopped
1 tsp.dayap rind
Few drops sesame oil
3 coconuts grated and milk (unang piga)
Sili (optional)
2 tali tagalog pechay, wash and dried
Salt and pepper to taste
PROCEDURE:
1. Clean and dry fish. Rub with calamansi juice,salt and
pepper and Worcestershire sauce evenly.
2. Add ginger, dayap rind and sesame oil. Blend well and set
aside.
3. Used a palayok and place the coconut milk diluted with a
small amount of water and let boil over medium heat.
4. Keep stirring to avoid curdling
until almost boiling. Add sili if desired.
5. Prepare pechay leaves, choose
those that are firm with no cuts or holes.
6. For every leaf, place a piece
of marinated fish fillet and wrap securely.
7. In another palayok, place the
wrapped fish one by one overlapping each other.
8. Pour the coconut milk and
simmer over low heat and cook until done.
9. Add sili if desired.
10. Cover the pat while simmering.
11. Serve with the coco sauce.
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