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2 x 500 g (1 lb) flathead or other
delicate white fish
3 tablespoons oil
3 tablespoons finely chopped fresh
ginger
1 teaspoon ground black pepper
rice washings*
salt to taste
4 scallions, trimmed
1 sprig coriander (cilantro) leaves (kinchye)
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Method:
Clean and scale fish and rub cavity with
kitchen paper dipped in coarse salt. Rinse. Heat oil and
fry ginger until soft and golden. Add pepper and stir, then put
fish into the pan and add enough rice washings to almost cover.
Add half teaspoon salt, lay a scallion on each fish, cover and simmer
until fish is cooked. Transfer fish carefully to serving dish,
replace cooked scallions with remaining uncooked onions and garnish
with celery leaves. Pour cooking liquid around fish and serve
with white rice and misu tomato sauce (please refer more Philippines
recipes).
Note: *'Rice
washings' is the water in which rice has been washed prior to cooking.
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