Tuesday, 11 September 2007

He Says I Am A Chef Now daww

Fish Pangat

Hubby loves it everytime I cooked something for him. When I think of doing something, I make sure that he doesn't have any single idea what will I be preparing for him. A couple of nights ago, I cooked a fish menu for him. We don't eat seafoods that much here because seafoods here are a little bit expensive compared there in Philippines. I always make it in a point to prepare tasty seafoods for him. And one of the recipes I tried to cook is called Fish Pangat. Here's the recipe:


Good for 4 persons:

500 g Lapu-lapu fish fillet, 125 g per fillet (or any white fish)
Pinch of salt and pepper
4 pcs calamansi
2 pcs Onions, julienne
4 pcs tomatoes, medium julienne
10 pcs iba or kamias, julienne (I didn't use this one)
1 c olive oil
2 tsp coriander

Preparation
1. Preheat oven to 220°C.
2. Cut 4 aluminum foil, each with a diameter of 16 inches. Set aside
3. Wash fillet and pat dry with kitchen towel. Carefully cut fish fillet in the middle to form a pocket. Season with salt, pepper and calamansi. Set aside.
4. In a pan, sauté onions, tomatoes, and iba in olive oil. Add coriander and a pinch of salt and pepper. Remove from heat.
5. Insert sauted iba into the fish fillet pockets. Lay a fillet on one side of the aluminum foil, about 1 1/2 inches off center. Fold the foil to seal each parchment tightly.
6. Place the fish parcel on a baking sheet and bake in the oven for 10 minutes, depending on the thickness of the fillets. Serve with rice.

I didn't post the picture of the fish at the aluminum foil as the shots were not so good. You may adjust the ingredients according to your taste. Me for instance, I didn't use iba and I only use 1 lemon as the lemon here is big.

1 comment:

rowena said...

Hi Francine, thanks for sharing the recipe. I'll try this at home.