Kalderetang bangus
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! ~ ConnieI had this theory once that anything that could be done with meat, could also be done with fish. Well, of course, I was not 100% correct; only about 90% so.
Kaldereta is a traditional Filipino dish commonly cooked using goat’s meat. Other popular choices include beef and chicken. I figured that there was no reason why fish fillets cannot be substituted so long as they are firm enough when mixed with the sauce.
Which definitely meant that they could not be cooked by braising, since they would become soggy. The solution, naturally, was to pre-cooked them separately then allow them to simmer in the sauce for only a few minutes–just enough time for them to absorb the flavors. The entire procedure entailed extra effort, more dishes to wash and more mess than usual. But then, that’s probably because I was doing it for the first time. I’m sure there will be less mess next time since the experimentation stage is over.
Everyone was skeptical while the kalderetang bangus was cooking. But no skepticism was left when they started eating the dish for lunch.
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Some related discussions...[...] is a classic Filipino dish. It can be cooked with beef, pork or chicken. I’ve even used boneless bangus fillets, a real treat. But probably the most exotic kaldereta is the version using goat meat. I’ve [...]