one and three-quarter pounds firm fish fillets, cut and three-quarter inch pieces water 1 teaspoon salt juice of two or three lines or lemons. One onion, cut in thin rings. 1 tablespoon finely chopped fresh ginger root 1/2 teaspoon black pepper one garlic clove, chopped 1 1/2 cups grated fresh or packaged unsweetened coconut. 6 tablespoons milk 1/8 teaspoon ground turmeric one had iceberg or leaf lettuce one medium onion, finely chopped half cup thin sliced green Bell pepper. 1/2 cup shredded cucumber. For medium tomatoes, peeled, chopped
1 tablespoon finely chopped cilantro or parsley
How to Make.
Place fish in a large saucepan. Cover with water; bring to a gentle boil. Simmer 5 min. Drain; rinse with cold water. Pour drained fish into a large, deep non-metal bowl. Sprinkle with salt and lime or lemon juice. Scatter onion rings overfished. Sprinkle with Ginger root and black pepper. Cover with foil; refrigerate 8 to 12 hours. In a blender or food processor, purée garlic, coconut, milk, and turmeric. Cover and let stand in a cold place one hour. Line a salad bowl with lettuce leaves. Line a sieve with muslin or cheesecloth. Strain coconut mixture through sieve, reserving coconut milk. Squeeze coconuts. Remove all milk; discard coconut mixture. Stir coconut milk, chopped onion, green pepper, cucumber and tomatoes into marinated fish. Spoon mixture into lettuce line bowl. Garnish with cilantro or parsley. Makes four servings.
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- fish salad recipe filipino