Mrs. Virginia Francis, Tarawa, Kiribati
1. Stuffed Milkfish
Ingredients:
1 medium/large fish
1 table spoon salt
1/8 table spoon pepper
2 table spoon lemon juice
1 table spoon soy sauce
1 table spoon oil
1 table spoon garlic (crushed)
1 big onion (chopped fine)
¼ cup raisins
¼ cup peas
1 egg, slightly beaten
Procedure:
- Clean fish and cut open at the back.
- Remove flesh of fish and pick out bones.
- Let flesh of fish boil in little water, then remove spines.
- Meanwhile, soak skin of fish in soy sauce and lemon juice.
- Saute in hot oil the garlic, onion, tomatoes and flesh of fish.
- Add raisins and peas. Remove from heat.
- Fold in slightly beaten egg, stuff into skin of fish.
- Sew up opening.
- Fry the whole fish in deep hot oil until golden brown.
- Serve with tomato ketchup.
2. Milkfish with Papaya Soup
Ingredients:
1 big fish
1 table spoon oil
1 clove garlic (crushed)
1 onion, sliced thinly
½ cups water
2 cups papaya green (cut in cubes)
1 small piece ginger
1 table spoon salt
½ table spoon pepper
Procedure
- Saute garlic, onion and ginger in hot oil.
- Add water and papaya; let boil for 5 minutes.
- Add fish and seasonings.
3. Milkfish with Vinegar
Ingredients:
1 milkfish, cleaned, but with scales
¼ cup vinegar (white)
¼ cup water
1 piece ginger sliced thinly and salt
Procedure:
- Cover the fish with vinegar, salt, water and ginger.
- Bring to a boil (do not stir).
- Simmer for 10 minutes.
4. Escabecheng Milkfish
Ingredients:
1 milkfish
4 pieces of bean curd (optional)
1 onion, sliced
2 heads garlic
1 cup water
1 cup vinegar
½ cup sugar
1 red pepper
1 table spoon sifted flour
A few mushrooms, slices of ginger, and salt.
Procedure:
- Clean milkfish. Slit the fish.
- Rub with salt to taste.
- Cut the ginger and garlic in diagonal strips.
- Dice tofu in regular sizes.
- Mix vinegar, sugar and salt until agreeable sweet-sour taste is obtained.
- Cut pepper in quarters.
- Heat fat in a pan and fry fish and tofu until almost done.
- Set aside. In the same lard used, saute onion, ginger and garlic.
- Add the vinegar mixture.
- When mixture boils add fried fish, tofu, mushrooms and pepper.
- Cover for five minutes. When almost done, add flour mixed with cup of water.
- Stir gently until thick.