Inon-Unang Isda

Category : International Cuisine

Author : Sarah

Hits : 2574

Rating :


Date : 10/07/2005


Bangus or any fish fit for this recipe
1/2 inch ginger
1/2 cup Ampalaya (optional)
1/2 cup sliced Eggplant (optional)
1/2 cup Vinegar
1/4 cup Water


1. Cut fish into 4 slices and place fish in a teflon or porcelain coated skillet.

2. Add all other ingredients, except ampalaya and eggplant.

3. Bring to a boil then lower heat and simmer for about 10 minutes turning fish once.

4. Transfer to a covered dish and store in the refrigerator to "age" the dish, as Filipinos often prefer Reheat over moderate heat just until heated enough before serving.

5. Add ampalaya and eggplant during the last five minutes of cooking.

International Cuisine RECIPES
Write a Comment

tip of the day


The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich