Text 19151, 68 rader
Skriven 2007-08-16 17:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: milkfish 1
==================
-=> Quoting Carol Shenkenberger to Joan Macdiarmid <=-

 CS> Now, what the heck do I do with a whole milkfish?

A generic recipe for white fleshed fish will do but here's the first
of two Filipino recipes....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sinigang Na Isda (Fish Sinigang)
 Categories: Filipino, Fish
      Yield: 1 servings
 
    1/2 c  Lemon or lime juice (to
           Taste) or
      1 c  Or more green tamarind,
           Crushed and cut into two or
           Three pieces)
      5 c  Rice water [left over from
           Washing your rice]
      1 c  Finely sliced onion
    1/4 c  Fresh ginger julienned
      2 c  Sliced tomato
      1 lg Daikon, peeled and sliced
           Thinly on the diagonal
      2 lb Bangus, salmon or rock cod
           Steaks or filets
      2 tb Patis (Filipino fish sauce)
      2 bn Spinach, cleaned and
           Stemmed
           Chopped scallions for
           Garnish
 
  Sinigang can be made with fish, pork or beef. Most commonly it is
  made with a fresh-water fish called bangus which is now available
  in many cities in the US.  A medium sized fish, it is simply
  chopped in pieces and boiled -- head, tail and all.  But bangus is
  bony, so for those who would rather do without, we recommend
  salmon or rock cod. This recipe is adapted from one used by the
  Sulo Restaurant in Alameda, California. Modify the degree of
  sourness to suit your own taste.
  
  If you would rather not have the chipped shells and seeds of
  tamarind in the final product, tie the tamarind loosely in a piece
  of cheesecloth which you can remove later. Simmer water, lemon or
  lime juice or tamarind, onion, ginger, and tomato lightly for
  one-half hour. Add water if it appears to cook away too quickly.
  
  Add daikon and simmer for 10 more minutes.  Add fish and cook for
  another five to 10 minutes, until the fish is cooked through.
  Remove tamarind bundle at this point and add patis.
  
  Add spinach and cook just until soft.  Garnish with chopped
  scallions. Serve with rice and a small bowl or cup for the broth.
  Pass additional patis at the table.
 
MMMMM



Cheers

YK Jim


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