Ingredients with Measurements:
- 1 lb. fish (mackerel or any firm white fish), cleaned and sliced into serving pieces
- 1/2 cup bagoong isda (fermented fish paste)
- 1 cup coconut milk
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp. ginger, sliced
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together bagoong isda, coconut milk, vinegar, and brown sugar. Set aside.
3. In a pan, heat oil over medium heat. Sauté onion, garlic, and ginger until fragrant.
4. Add fish slices and cook for 2-3 minutes on each side.
5. Pour the bagoong isda mixture over the fish and stir to combine.
6. Transfer the mixture to a baking dish and cover with aluminum foil.
7. Bake for 30-40 minutes or until the fish is cooked through.
8. Remove from the oven and let it cool for a few minutes.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 12g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 16g
Protein: 15g
Substitutions for ingredients:
- Instead of bagoong isda, you can use shrimp paste or fish sauce.
- You can use white sugar instead of brown sugar.
- You can use any type of fish that you prefer.
Variations:
- Add sliced eggplant, okra, or bitter melon to the dish for added flavor and nutrition.
- Use chicken or pork instead of fish.
Tips and tricks:
- Make sure to clean the fish thoroughly before slicing.
- You can marinate the fish in the bagoong isda mixture for a few hours before baking for added flavor.
- Adjust the amount of bagoong isda, vinegar, and sugar according to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve in a shallow bowl or plate with steamed rice on the side.
Garnishes:
- Top with sliced green onions or chopped cilantro for added color and flavor.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fresh salad
Troubleshooting advice:
- If the dish is too salty, add more coconut milk or sugar to balance the flavors.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
- Bagoong isda is a popular Filipino condiment made from fermented fish.
Flavor profiles:
- Salty, sweet, and savory
Serving suggestions:
- Serve hot with steamed rice.
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Region: Philippine