Gindara fillets in coconut cream

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Serves 5 to 6.

Ingredients :

500 grams of gindara fillets1
2 potatoes, about 250 grams
1 whole garlic
1 onion (I used red)
1 plump and juicy tomato
1 bell pepper2
a handful of chicharo (snap peas, mangetout)
2 finger chilis (siling haba)
2 celery stalks
half a cup of cut onion leaves for garnish
2 cups of coconut cream (I used canned)
patis (fish sauce), to taste
juice of one lemon, or about 3 tablespoonfuls of kalamansi juice
3-4 tbsps. of cooking oil3

Cooking procedure :

Peel the potatoes and cut into 1-1/2 inch cubes.

Heat the cooking oil in a wok or frying pan. Cook the potatoes until done and the edges lightly browned. This will take about 10 minutes if the potatoes have been cut into 1-1/2 inch cubes. While the potatoes fry, prepare the rest of the ingredients.

Crush and peel the garlic. Mince.

Peel the onion and slice finely.

Dice the tomato.

Trim the celery sticks and cut diagonally, about half an inch thick.

Core the bell pepper, scape off the seeds and veins and dice.

Trim the ends and sides of the chicharo.

Cut the finger chilis into 2 to 3 portions.

Cut the gindara fillets into bite-size pieces, roughly the same size as the potatoes.

When the potatoes are done, add the garlic, onion and tomato to the pan and cook for a few seconds. Next, add the celery, chicharo, chilis and bell pepper. Stir fry for a few minutes. Add the fish. Cook, tossing, until the fish starts to turn opaque. Pour in the coconut cream, season with patis and stir. Simmer4 until the fish is done.5

Turn off the heat, pour in the lemon or kalamansi juice, stir and transfer to a serving bowl. Garnish with onion leaves.

Serve hot with rice.

Notes:

1 Any white, firm, fleshy fish can be substituted

2 Red, green or yellow bell pepper will be good.

3 If you are not using a non-stick pan, you will need more cooking oil to cook the potatoes. Just pour off any excess after the potatoes are done.

4 Let the coconut cream simmer without allowing it to reach boiling point to prevent curdling.

5 The fish will be done in five to seven minutes. Do not overcook to prevent the fish from crumbling. It should be cooked through but not mushy.

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March 8, 2008  Print This Post   
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Comments

4 Responses to “Gindara fillets in coconut cream”
  1. andres says:
    March 9, 2008 at 9:14 am

    Congratulations on your new “upgrade” to Pinoycook.net. You truly are dedicated to blogging. More power!

    Reply
  2. Connie says:
    March 9, 2008 at 3:46 pm

    Thank you, Andres.

    Reply
  3. teresa says:
    June 8, 2008 at 3:14 pm

    I really like your blog. I havent commented much, but I do browse it from time to time.
    i only eat seafoods and vegetables, and this seems like a great recipe.
    ill try it this week, cheers

    Reply
  4. Connie says:
    June 8, 2008 at 9:51 pm

    Hi Teresa, since we’re basically on a seafood-chicken-veggies diet now, you’ll be seeing more seafood and veggies recipes in the blog. :)

    Reply
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