Ingredients with Measurements:
- 1 lb. fish (mackerel or tuna), cleaned and sliced
- 1 cup water
- 1/2 cup vinegar
- 1/2 cup peanut butter
- 1/4 cup annatto seeds
- 2 tbsp. cooking oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 eggplant, sliced
- 1 bok choy, chopped
- 1/2 cup string beans, chopped
- Salt and pepper to taste
Special equipment needed:
- Mortar and pestle
- Large pot or wok
Step-by-step instructions:
1. In a mortar and pestle, grind the annatto seeds until fine. Add water and strain the mixture to extract the annatto oil. Set aside.
2. In a large pot or wok, heat the cooking oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the fish slices and cook for 2-3 minutes on each side until lightly browned.
4. Pour in the annatto oil, vinegar, and water. Bring to a boil and then reduce heat to low.
5. Add the peanut butter and stir until well combined. Simmer for 10-15 minutes until the sauce thickens.
6. Add the eggplant, bok choy, and string beans. Season with salt and pepper to taste. Simmer for another 5-7 minutes until the vegetables are cooked.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 15g
Cholesterol: 50mg
Sodium: 300mg
Total carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Any firm white fish can be used instead of mackerel or tuna.
- Soy sauce can be used instead of salt.
- Other vegetables such as okra or squash can be added or substituted.
Variations:
- Chicken or pork can be used instead of fish.
- Ground peanuts can be used instead of peanut butter.
- Coconut milk can be added for a creamier texture.
Tips and tricks:
- Use fresh fish for best results.
- Adjust the amount of peanut butter and annatto oil according to your preference.
- Add more water if the sauce becomes too thick.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Chopped scallions or cilantro can be sprinkled on top.
Pairings:
This dish pairs well with a light salad or pickled vegetables.
Suggested side dishes:
Steamed rice, garlic fried rice, or mashed sweet potatoes.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, add more peanut butter.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Inun-unan is a traditional Filipino dish that involves simmering fish in vinegar and spices. Kare-Kare is a popular Filipino stew made with peanut sauce.
Flavor profiles:
This dish has a tangy and slightly sweet flavor from the vinegar and peanut butter. The annatto oil adds a subtle earthy flavor and a vibrant orange color.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Philippine