Around GMA

Article Inside Page

Actor and politician Richard Gomez shares how he makes fish tacos, as well as vegetable slaw and a sour cream dip, from scratch in a new episode of his online cooking series Goma at Home.

"It's bright. It's warm. It's a sunny and beautiful day in Ormoc. Perfect 'yung lulutuin natin because were cooking with soft corn tacos with vegetable slaw and some sour cream," he says as he cooks from his beautiful outdoor kitchen.

For the fish, Richard recommends lapu-lapu or any boneless fish fillet.

He also uses a tortilla press for his fresh tortilla dough. Tortillas can be cooked using regular appliances found in the kitchen.

"The ways of cooking this, you can fry it in a pan, put it in an oven or lagay mo sa grill," he says.

He also reveals that he is cooking the tacos for his daughter Juliana and her friends who just got back from a group exercise.

Here's how to make Richard's homemade fish tacos.

Ingredients
Green and purple cabbage
Parsley
Olive oil
Lemon juice
Sour cream
Greek yogurt
Garlic
Fish
All-purpose flour
Paprika
Cayenne
Chili seasoning
Corn flour
Warm water
Salt
Pepper

Procedure
1. Finely chop cabbage and parsley
2. Toss them together with a dressing made of olive oil, salt, pepper, and lemon juice
3. In a separate bowl, mix equal parts of sour cream and Greek yogurt. Add grated garlic, salt and pepper and mix well.
4. Slice fish into manageable pieces
5. For the breading, combine 6 tablespoons of all-purpose flour, 1 tablespoon of paprika, 1 tablespoon of cayenne, and 1 tablespoon of chili seasoning. Add salt and pepper then mix
6. Coat the fish with the breading then shallow fry.
7. Prepare tortillas by combining 4 cups of corn flour and 4 cups of warm water in a mixer using a dough hook. Scrape the sides of the mixer occasionally
8. Take the dough out of the mixer when it forms into a ball. Portion the dough, put in between two pieces of wax paper and flatten using a tortilla press.
9. Cook the tortillas using your preferred method. Richard cooks them over a grill.
10. Assemble the taco by putting a layer of vegetable slaw on the tortilla, lightly break the fish and put on the bed of vegetables. Squeeze a bit of lemon on the fish then top with sour cream
11. Serve with a side of vegetable slaw and sour cream dip

Watch Richard prepare his homemade fish tacos here:

In a previous episode of Goma at Home, Richard shares his recipe for arroz caldo which uses risoni, a pasta shaped like rice.