How to make Ginataang Spanish Mackerel
- Prep time: 20 minutes
- Cooking time: 15 minutes
- Yields: Serves 4 with steamed rice
Ingredients
- 2 ½ lbs. Spanish mackerel, gutted and cleaned, cut into 5 to 6 pcs
- 1 tsp salt
- 1 tsp ground pepper
- 2 tbsp cornstarch
- cooking oil for frying
- 1 medium yellow onion, peeled and chopped
- 2 oz ginger, peeled and cut into thin matchsticks size
- 5 cloves garlic, minced
- pinch of annatto powder
- fish sauce 3 tbsp
- ground pepper
- ¼ cup palm vinegar or suka
- 1 can (14 oz) coconut milk
- 1 banana pepper, sliced, seeded
Season fish with salt and pepper and toss in cornstarch. Set aside. Heat oil. Fry fish for 5 minutes turning once or until half cooked and skin is brown. Remove from pan. Discard oil. Add 2 tbsp oil into the pan. Saute onion and ginger for 3 minutes. Add garlic and cook for 30 seconds. Add annatto powder. Stir. Add fish sauce. Stir. Add vinegar and coconut milk. Season with ground pepper. Cook over high heat for 5 minutes. Slowly add back fish. Add chili. Simmer for another 3 minutes. Serve with steamed rice.
Leave a Reply
You must be logged in to post a comment.