Monday, 12 November 2012

Sweet and Sour Imelda






Sweet and sour fish is one of those I cooked during our get together - the second bout.  I already mentioned it in my earlier post, that when we sponsored the second bout of our reunion, Mammy and I cooked only none-red-meat dishes.  And  there's no other food to cook than fish.  But why this dishYou might be wondering. First reason is that it is easier to prepare since I had somebody fried the fish while I cooked the sauce :-) Secondly, my nephews and niece love this dish because of its savoriness.  Third, no to sinigang nor ginataan again please :-).



I used Imelda fish.  That is the name we call the big head carp that we often buy from our local public market.  It is considered as a white fish.  It is fatty and very tasty.  That's all that I know of about it.  We often buy this kind of fish as there are no available salmon nor tuna in our town.  Our public market only sells the usual stuff like tilapia, bangus, galunggong, catfish, and imelda.   There are also those small fishes with names that I forgot or I don't know.  

 As I have said the fish is tasty, whether it is cooked as stew, soup, or fried.  The head of the imelda fish which we usually cooked as sinigang is a family favorite dish.  I'll be posting the recipe may be later on when I get the chance to buy the fish head.


 

     SWEET AND SOUR MAYA-MAYA


Ingredients:

Maya-maya fish - 4 large slices (around 1 kg)
Vegetable oil for frying

Sweet & Sour Sauce:

Tomato Paste - 4 tbsp
White Vinegar - 2 tbsp
Sugar - 6 to 7 tbsp
Water - 2 1/2 c
Magi Magic Sarap - 1 tsp
Salt - 1 tsp or to taste
Ground black pepper to taste
Cornstarch - 2 tbsp
Vegetable oil
Carrots
Onions, diced (1/2" x 1/2")
Ginger, sliced into strips - 1/2 of a thumbsize
Garlic, crushed - 5 cloves
Onion Leaves


Cooking Procedure:

1.  Fry the fish until it is brown on both sides.  Line them on a serving tray.
2.  Heat oil in a wok then sauté the garlic and ginger until they are aromatic.  And  the onions then the carrots.  Stir.
3.   In a bowl, mix the water, tomato paste, vinegar, sugar, salt, ground black pepper, and magi magic sarap.  Stir.  Pour it on the carrot mixture and let it simmer under medium fire.
4.  Mix the cornstarch and a little water and add it on the sauce.  Let it simmer while stirring continuously until the sauce it thick.  Adjust taste by adding more salt and/or sugar.  Add in the onion leaves.  Stir, then remove from fire.
5.  Pour over the fried fishes lined on a tray and let sit their for at least 10 minutes to allow the flavors to penetrate the fish.

 Serve and enjoy like my nephews and niece's did :-)  I definitely did.

© Fresha-licious (12November2012)

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