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Recipe: Pesang Pampano with Florentina Dip
Published January 1, 1970 8:00 AM PHT
Updated March 1, 2020 1:41 PM PHT
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Do you want to serve a special fish recipe this Christmas?
INGREDIENTS:
1 whole pampano, gutted, scaled, cleaned and cut into serving parts
2 medium potatoes, peeled and quartered
2 to 3 stalks green onions, cut into 4-inch length
1 bunch bokchoy, ends trimmed and leaves separated
1 small napa cabbage, ends trimmed and leaves separated
1 small onion, peeled and sliced
2 to 3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
Vegetable oil
5 to 6 cups water or rice washing
1 tablespoon fish sauce
Salt and pepper to taste
PROCEDURE:
Season fish with salt and pepper to taste.
In pan, heat about one inch of oil over medium heat, fry potatoes
until lightly brown and tender.
Remove from heat and drain on paper towel.
until lightly brown and tender.
Remove from heat and drain on paper towel.
In a pot, heat about one tablespoon of oil.
Add onions, garlic, and ginger and cook for about two to three minutes
or until fragrant.
Add fish sauce and continue to cook, stirring occasionally, for about
one to two minutes.
Add onions, garlic, and ginger and cook for about two to three minutes
or until fragrant.
Add fish sauce and continue to cook, stirring occasionally, for about
one to two minutes.
Add water and bring to a boil.
Add fish and potatoes and cook for about five to seven minutes
or until fish and potatoes are fully cooked through.
Add fish and potatoes and cook for about five to seven minutes
or until fish and potatoes are fully cooked through.
Add bokchoy and cabbage and continue to cook for about two to three minutes or until vegetables are tender yet crisp.
Add green onions and continue for about another 30 seconds.
Season with salt and pepper to taste.
Season with salt and pepper to taste.
Florentina Dip
INGREDIENTS:
1 pc white onion, finely chooped
2 pcs tomatoes, finely chopped
Salt and pepper
Oil
PROCEDURE:
Sauté all ingredients and season with salt and pepper.
