RECIPE 4: Ginataang Isda ala Vivianna de Hada

Our recipe today is by Miss Vivienne. Ate Viv as we fondly call her in our neighborhood shares my passion for culinary experiments so we go along very well when it comes to food. She is also known as the resident drama queen in our apartment owing to her constant aches and pains brought about by LOVE. In her recipe, ate Viv will channel the drama into her cooking to come up with a truly delectable dish aptly called Ginataang Isda ala De hada (smoked mackerel fish in coconut milk)!

Ate Viv has been serving this dish to us especially during birthdays and special occasions. It’s a dish worthy to be posted because it’s healthy and tasty. Added to that, it’s easy to prepare. Without much sing and dance, I am glad to present to you our recipe for today.

Ingredients

1 kilo smoked Mackerel fish

Coconut milk

Vegetables (okra, eggplant)

Long green pepper

Ginger

Garlic

Onion

Oil

Procedure

1. Strip fish of its flesh. Remove bones. Set the deboned fish aside. Rinse vegetables and slice as appropriate. Chop pepper, onions and ginger.

2. Pour three table spoons of oil into the wok. Put garlic, pepper, ginger and onion. Put the fish flesh afterwards. Don’t stir the fish while being sautéed as it turn into smithereens easily. Leave the fish sautéed for 5-7 mins.

3. Pour coconut milk into the half-cooked fish. Add salt, ginger and sliced pepper. Leave it to cook for 15-20 mins.

4. Finally, add vegetables. Wait for 2-3 minutes to cook the veggies. Taste and add more salt if necessary. Serve hot.

There you have it, Ginataang Isda ala de Hada! Enjoy the recipe and happy cooking.

Special thanks to ate Viv for sharing this recipe!